Maple Butter Blondies

It’s hard to believe Thanksgiving is only a week away. If pie isn’t your thing, these Maple Butter Blondies are a great dessert option for the holiday table. They are also perfect anytime during the fall and winter when you are craving something warm, rich, and comforting.

This recipe is a copycat version of the Maple Butter Blondie served at Applebee’s. I have never actually tried the restaurant version myself, but it sounded too good not to make. I have even seen former Applebee’s employees say this version is very close to the original.

The dessert’s base is a soft, chewy blondie filled with white chocolate chunks and walnuts. Some walnuts are also finely processed and added to the blondie batter, giving the blondies even more nutty flavor and a tender texture.

Once the blondies are baked and cut into squares, top each one with a scoop of vanilla ice cream, warm maple butter sauce, and extra walnuts. That combination of warm blondie, cold creamy ice cream, and sweet maple sauce is what really makes this dessert special.

The maple butter sauce is simple to make on the stovetop. Heat maple syrup and butter together until bubbling and slightly thickened, then stir in the cream and cook a little longer until it reaches a smooth, caramel-like consistency.

Serve warm blondies so the ice cream starts to melt into the maple butter sauce. The chewy blondie, crunchy walnuts, creamy ice cream, and rich maple flavor make this an especially delicious dessert for fall, Thanksgiving, or any cozy night at home.

Ingredients for Maple Butter Blondies

• BUTTER – Butter adds richness, flavor, and moisture to the blondies. Using it at room temperature also helps it blend smoothly with the brown sugar.
• WALNUT PIECES – Walnuts add crunch and a warm, nutty flavor that pairs perfectly with the maple sauce. Part of the walnuts are finely processed and added to the batter, while the rest are left in pieces for texture.
• ALL-PURPOSE FLOUR – Flour gives the blondies their structure and helps create that soft, chewy cookie-bar texture.
• BAKING POWDER – Baking powder gives the blondies a little lift so they are tender rather than overly dense.
• BAKING SODA – Baking soda works with the other ingredients to help the blondies rise slightly and brown nicely as they bake.
• SALT – Salt balances the sweetness and helps bring out the flavors of the brown sugar, vanilla, white chocolate, and walnuts.
• BROWN SUGAR – Brown sugar gives the blondies their deep caramel-like flavor and chewy texture. It also helps keep them moist.
• LARGE EGGS -Eggs bind the batter together and add richness and structure to the blondies.
• PURE VANILLA EXTRACT – Vanilla adds warm, sweet flavor and complements the maple, white chocolate, and walnut flavors.
• WHITE CHOCOLATE – White chocolate adds creamy sweetness throughout the blondies. Cutting it into chunks gives you little pockets of melted chocolate in every bite.

For the Maple Butter Sauce

• PURE MAPLE SYRUP – Maple syrup provides the main flavor and sweetness for the sauce. Use real maple syrup for the best flavor.
• BUTTER – Butter makes the maple sauce rich, smooth, and silky while helping it develop a caramel-like consistency.
• HEAVY WHIPPING CREAM – Cream gives the sauce a smooth, creamy texture and balances the sweetness of the maple syrup.

For the Toppings

• VANILLA ICE CREAM -Vanilla ice cream adds a cool, creamy contrast to the warm blondie and maple butter sauce.
• WALNUT PIECES – Extra walnuts sprinkled over the top add crunch and reinforce the nutty flavor in the blondies.

Instructions for Maple Butter Blondies

Preheat the oven to 350 degrees. Line a 9 x 13-inch baking pan with foil, leaving enough overhang on two sides to make easy removal later. Lightly butter the foil.

Place 1/2 cup walnuts in a food processor and pulse until finely ground, being careful not to overprocess into a paste. In a medium bowl, whisk together the ground walnuts, flour, baking powder, baking soda, and salt.

In a separate large bowl, beat the softened butter and brown sugar together with an electric mixer on medium speed for about 2 minutes, or until light and fluffy. Add the eggs one at a time, mixing well after each addition and scraping down the sides of the bowl as needed. Beat in the vanilla.

Gradually add the dry ingredients to the butter mixture and mix just until combined. Fold in the white chocolate chunks and the remaining 1/2 cup of walnut pieces.

Spread the batter evenly into the prepared pan. Bake for about 30 minutes, or until the edges are lightly browned and the center springs back when gently pressed. Transfer the pan to a wire rack and let the blondies cool slightly.

While the blondies are baking, prepare the maple-butter sauce. Add the maple syrup and butter to a small saucepan and cook over medium heat, swirling the pan occasionally, until the butter melts and the mixture begins to bubble and thicken, about 6 minutes. Stir in the heavy cream and continue cooking until the sauce reaches a smooth, caramel-like consistency.

Use the foil overhang to carefully lift the blondies out of the pan. Cut them into 9 large bars and serve warm with a scoop of vanilla ice cream, a generous drizzle of maple-butter sauce, and additional nuts sprinkled over the top.

Frequently Asked Questions

Do I have to grind some of the walnuts?
Grinding part of the walnuts helps distribute their flavor throughout the blondies and adds a little extra texture to the batter. Just be careful not to process them too long or they can turn into walnut butter.

Can I use white chocolate chips instead of chopped white chocolate?
Yes. White chocolate chips are an easy substitute and work well in this recipe. Chopped white chocolate may melt a little more smoothly and give you larger pockets of chocolate.

How do I know when the blondies are done?
The edges should be lightly browned, and the center should spring back when gently pressed. Avoid overbaking, since that can make the blondies dry instead of soft and chewy.

Can I make the blondies ahead of time?
Yes. You can bake the blondies a day or two in advance and store them in an airtight container. Warm individual pieces before serving if you want that fresh-from-the-oven texture.

Can I make the maple-butter sauce ahead of time?
Yes. Prepare the sauce ahead and store it in the refrigerator. Reheat it gently on the stovetop or in the microwave, stirring until smooth before serving.

Why is my maple sauce too thick?
The sauce thickens as it cools. Stir in a small splash of cream while reheating until it reaches your preferred consistency.

Why is my maple sauce too thin?
Let it cook a little longer over medium-low heat, stirring or swirling occasionally, until it thickens to a caramel-like consistency.

Can I serve these without ice cream?
Absolutely. The blondies are delicious on their own or simply drizzled with the warm maple-butter sauce. Ice cream just makes them extra decadent.

How should I store leftovers?
Store the blondies in an airtight container at room temperature for a couple of days or in the fridge for longer storage. Keep the maple sauce refrigerated separately.

Can I freeze the blondies?
Yes. Freeze the cooled blondies without the sauce or ice cream. Wrap them well and thaw at room temperature before serving.

Tips and Tricks

• Do not overprocess the walnuts. Pulse them only until finely ground. Processing too long can release too much oil and turn them into a paste.
• Measure the flour carefully. Too much flour can make the blondies dry and dense. Spoon the flour into the measuring cup and level it off rather than packing it in.
• Do not overmix the batter. Once you add the dry ingredients, mix only until combined. Overmixing can make the blondies tougher.
• Watch the sauce closely. Maple syrup and butter can thicken quickly as they cook. Keep the heat moderate and remove the sauce once it reaches a smooth, caramel-like consistency.
• Serve them warm. These blondies are especially good slightly warm with vanilla ice cream and maple-butter sauce. A quick warm-up before serving softens the white chocolate and makes the whole dessert more indulgent.

This recipe is adapted from Food Network.