- For the Blondies:
- 10 Tbsp butter, room temperature
- 1 cup walnut pieces, divided
- 2 cups flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 1 1/2 cups brown sugar
- 3 eggs
- 2 Tbsp vanilla
- 6 oz white chocolate, cut into chunks
- For the sauce:
- 1/3 cup maple syrup
- 6 Tbsp butter
- 1/4 cup heavy cream
- vanilla ice cream
- 1/2 walnut pieces
- Preheat the oven to 350 degrees.
- Line a 9 x13 inch baking pan with foil, leaving an overhang on two sides; butter the foil.
- Pulse 1/2 cup of the walnuts in a food processor until almost fine (do not overprocess). Whisk the ground walnuts together with the flour, baking powder, baking soda and salt in a bowl.
- In another bowl, beat butter and brown sugar together with a mixer on medium speed until fluffy, about 2 minutes. Beat in the eggs, one at a time, scraping down the bowl with a rubber spatula. Beat in the vanilla.
- Gradually beat in the dry ingredients just until combined. Fold in the white chocolate and the remaining 1/2 cup walnut pieces.
- Spread the batter in the prepared pan and bake for 30 minutes until light brown around the edges and it spring back when pressed. Cool slightly on a rack.
- In the meantime, make the topping by adding the maple syrup and butter in a saucepan. Cook over medium heat until the mixture bubbles and thickens, swirling the pan, about 6 minutes. Add the cream and continue to cook until the mixture is the consistency of caramel.
- Using the foil, lift the blondies out of the pan and cut into large bars. Serve each square warm topped with ice cream, the maple-butter sauce and some of the 1/2 cup walnuts for topping. Makes 9 servings.