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Brown Butter Maple Blondies



  • 1/2 cup unsalted butter
  • 2/3 cup light brown sugar
  • 1/3 cup pure maple syrup
  • 1 large egg, at room temperature
  • 1/2 Tbsp whiskey (or substitute 1 tsp vanilla extract)
  • 1/4 tsp salt
  • 1 cup flour

Maple Butter Glaze

  • 2 Tbsp unsalted butter
  • 1/4 cup pure maple syrup
  • 2 tbsp light brown sugar
  • 1/8 tsp salt


  1. Preheat oven to 350°F and line an 8-inch square baking dish with parchment paper. Cook butter in a heavy saucepan over medium heat, stirring constantly until it foams, turns clear, and then turns a deep brown, about 6 minutes. Pour butter into a medium mixing bowl and let cool to room temperature; whisk in brown sugar and maple syrup. Add egg, whiskey, and salt, whisking to combine. Fold in flour just until incorporated.
  2. Scrape batter into prepared baking dish; smooth top with an offset spatula. Bake for 22 to 23 minutes, until set in the middle. Cool completely in baking dish on a wire rack.
  3. For the glaze, melt butter in a small saucepan; stir in maple syrup, brown sugar, and salt. Bring mixture to a boil over medium-high heat, stirring constantly; let boil for 2 minutes. Remove from heat and let glaze cool to room temperature.
  4. When ready to serve, carefully lift parchment to remove bars from pan and place on a cutting board; cut into squares with a sharp knife. Drizzle with glaze and top with flaky salt. Store extra glaze in the refrigerator up to a week; warm briefly before serving.


Maple Butter Glaze adapted from The Kitchn


  • Calories: 220

Keywords: Blondies, Brown Butter, Maple Syrup