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Maple Brown Butter Blondies Recipe

Bake chewy Maple Brown Butter Blondies at home with simple ingredients. Follow our easy guide to rich, nutty bar cookies ready in under an hour.

Maple Brown Butter Blondies are rich, chewy dessert bars that combine the nutty depth of browned butter with the warm sweetness of real maple syrup. Built on a classic blondie base of all-purpose flour, brown sugar, eggs, and vanilla, the recipe intensifies flavor by browning the butter first, then folding in maple syrup for a distinct caramel-toffee note. Optional mix-ins such as toasted pecans or white chocolate chips can add texture, but the bars stand out on their own thanks to their moist crumb and glossy, crackly top. Ideal for fall gatherings, holiday cookie trays, or any occasion that calls for an easy make-ahead treat, these blondies slice neatly, travel well, and stay tender for days when stored airtight.

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Maple Brown Butter Blondies Recipe

Mixed entirely in one saucepan, these blondies skip the stand mixer and keep cleanup minimal, making them an effortless weeknight bake. Customize the base with a swirl of tahini, a dash of espresso powder, or a sprinkle of flaky sea salt to create a fresh flavor spin each time.

Prep Time
35 minutes
Cook Time
30 minutes
Total Time
65 minutes
Servings: 16 Course: desserts

Ingredients

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Method

  1. Preheat the oven to 350°F

  2. Grease a 9×13-inch baking pan
  3. Line the greased pan with parchment paper, leaving an overhang
  4. Place the first portion of butter in a medium saucepan
  5. Set the saucepan over medium heat
  6. Melt the butter completely
  7. Continue cooking the butter, swirling often, until golden brown bits form and it smells nutty
  8. Pour the browned butter into a large heat-safe mixing bowl
  9. Let the browned butter cool for 5 minutes
  10. Whisk brown sugar into the cooled butter until glossy
  11. Whisk maple syrup into the mixture until blended
  12. Crack the first egg into the bowl
  13. Whisk the egg into the batter until fully incorporated
  14. Crack the second egg into the bowl
  15. Whisk the second egg into the batter until fully incorporated
  16. Add vanilla extract to the wet mixture
  17. Stir the vanilla until combined
  18. Add all-purpose flour to a separate bowl
  19. Add baking powder to the flour
  20. Add ground cinnamon to the flour mixture
  21. Add fine salt to the flour mixture
  22. Whisk the dry ingredients together until uniform
  23. Scoop the dry mixture into the wet mixture
  24. Fold the dry ingredients into the batter just until no flour streaks remain
  25. Add chocolate chips or chopped chocolate if using
  26. Fold the chocolate into the batter
  27. Scrape the batter into the prepared pan
  28. Smooth the top of the batter with an offset spatula
  29. Place the pan in the preheated oven
  30. Bake until the edges are set and the center looks slightly underdone, about 18–22 minutes
  31. Remove the pan from the oven
  32. Set the pan on a wire rack
  33. Let the blondies cool for 5 minutes
  34. Place the second portion of butter in a small saucepan
  35. Set the saucepan over medium heat
  36. Melt the butter completely
  37. Continue cooking the butter until the solids turn brown and it smells nutty
  38. Remove the saucepan from the heat
  39. Whisk maple syrup into the browned butter for the glaze
  40. Add confectioners’ sugar to the glaze mixture
  41. Whisk the glaze until smooth and pourable, adding a few drops of water if needed
  42. Drizzle the warm glaze evenly over the blondies
  43. Let the glaze set completely
  44. Lift the blondie slab out of the pan using the parchment overhang
  45. Place the slab on a cutting board
  46. Cut the blondies into squares with a sharp knife
  47. Serve the maple brown butter blondies

Nutrition (whole recipe)

Calories
0 kcal Protein
0 g Fat
0 g Carbs
0 g Fiber
0 g Sugar
0 g

Notes

Chef’s Note: Brown the butter until the milk solids turn a deep hazelnut color, then cool it for 5 minutes so the eggs stay silky, not scrambled. Swap 2 tablespoons of the flour for rye or whole-wheat to amplify the blondies’ nutty depth. Pull the pan when the center is still slightly glossy; carryover heat will set the crumb while keeping every square fudgy.

why this recipe

If you’re looking for a dessert that feels both comfortingly familiar and impressively gourmet, Maple Brown Butter Blondies deliver layers of flavor that far exceed the modest effort they require. The nutty depth of browned butter mingles with the rich, earthy sweetness of real maple syrup, infusing every chewy bite with a complexity that traditional blondies can’t match. Hints of caramelized edges contrast with a soft, tender interior, creating a balance of textures that keeps you reaching for one more square. Whether served warm with a scoop of ice cream or tucked into lunchboxes for an indulgent treat, these Maple Brown Butter Blondies turn an everyday craving into a memorable, irresistibly aromatic experience.

FAQs

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Frequently Asked Questions

How should I store Maple Brown Butter Blondies, and how long will they stay fresh?
Once the blondies are completely cool, transfer them to an airtight container and keep them at room temperature; they’ll stay chewy and flavorful for about 4 – 5 days. For longer storage, wrap each square tightly in plastic and freeze in a zip-top bag for up to 2 months—thaw at room temperature before serving.
Can I make these blondies gluten-free, and what adjustments are needed?
Yes—simply replace the all-purpose flour with an equal weight of a cup-for-cup gluten-free baking blend that already contains xanthan gum (or add ¼ teaspoon xanthan gum per cup if the blend is gum-free). Let the mixed batter rest 15–20 minutes before baking so the starches hydrate; no other changes are needed, and the blondies will bake to the same fudgy texture and timing.
Can I make these blondies dairy-free, and what substitutes work best?
Yes—swap the butter with an equal amount of high-fat, plant-based “buttery sticks” (brands like Miyoko’s or Earth Balance) and brown them the same way; their coconut-oil base will still toast slightly and give you a similar nutty note. If you don’t need the browned-butter flavor, refined coconut oil or avocado oil also work cup-for-cup, but add ½ teaspoon extra salt and a dash of almond extract to boost depth. No other changes are needed, and the blondies will bake to the same time and texture.

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