Ingredients
Blondies
- 12 Tbsp (170g) unsalted butter
- 1 cup (200g) light brown sugar
- 3 Tbsp (60g) maple syrup
- 2 large (100g) eggs, room temperature
- 1 ⅔ cup (200g) all-purpose flour
- ½ tsp Kosher salt
- ½ tsp baking powder
- ⅔ cup (113g) white chocolate chips
- 2 Tbsp white chocolate chips (for topping)
- ½ cup (63g) chopped walnuts
- 2 Tbsp chopped walnuts (for topping)
- Flaky sea salt, for sprinkling
Maple Glaze
- 2 Tbsp (28g) unsalted butter
- ¼ cup (80g) pure maple syrup
- 1 tsp vanilla bean paste
- 1 cup (125g) confectioners’ sugar
- Pinch of Kosher salt
Instructions
- Prepare the pan: Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang on two sides for easy removal later. Grease the parchment with butter or a nonstick spray to prevent sticking.
- Make browned butter: In a medium saucepan over medium heat, melt 12 Tbsp (170g) unsalted butter. Stir occasionally as it cooks and foam forms. Continue until it turns a deep golden brown color and emits a nutty aroma, about 3-5 minutes. Remove from heat and let it cool for 5 minutes.
- Mix the wet ingredients: In a large bowl, whisk together 1 cup brown sugar, 3 Tbsp maple syrup, and 2 eggs until well combined and slightly fluffy, about 1-2 minutes. Slowly pour in the browned butter and whisk again until fully incorporated.
- Add the dry ingredients: Add 1⅔ cups all-purpose flour, ½ tsp kosher salt, and ½ tsp baking powder to the wet mixture. Gently fold with a spatula until just combined, leaving a few streaks of flour to avoid overmixing.
- Add mix-ins: Fold in ⅔ cup white chocolate chips and ½ cup chopped walnuts, stirring just until there are no visible flour streaks.
- Bake the blondies: Pour the batter into the prepared pan and smooth into an even layer. Sprinkle the remaining 2 Tbsp white chocolate chips and 2 Tbsp chopped walnuts evenly on top. Bake for 25 minutes or until the edges are golden brown and set, but the center slightly jiggles. For a firmer center, bake 30-35 minutes. Remove from oven and sprinkle lightly with flaky sea salt. Cool on a wire rack completely for easier slicing.
- Make the maple glaze: In a small saucepan over medium heat, melt 2 Tbsp unsalted butter. Stir in ¼ cup pure maple syrup and cook briefly. Remove from heat and whisk in 1 tsp vanilla bean paste, 1 cup confectioners’ sugar, and a pinch of kosher salt until smooth. Adjust sweetness by adding more sugar if desired.
- Glaze and slice: Drizzle the maple glaze generously over the cooled blondies. Using the parchment overhang, lift the blondies out of the pan and slice into 9 large squares or 16 smaller pieces. Serve and enjoy!
Notes
- Ensure the butter is browned correctly by watching closely to prevent burning; remove from heat as soon as it turns golden brown.
- Room temperature eggs help the batter combine more smoothly.
- Do not overmix the batter; a few flour streaks are okay to keep the blondies tender.
- Cool blondies completely before glazing for best results.
- Blondies can be stored in an airtight container at room temperature up to 3 days or refrigerated up to a week.
- For a nut-free version, omit walnuts or substitute with seeds if preferred.
- Prep Time: 10 minutes
- Cook Time: 25-35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
