I’m all about fall flavors. Have I mentioned that fall is my favorite season? Maybe because of the pervasiveness of the PSL, but fall always meant everything pumpkin to me. I looove pumpkin and have used it in some of my favorite recipes like this pumpkin bread and these mini pumpkin pies, but how naive I was! There are so many fall flavor options that aren’t pumpkin, like maple and brown butter! I loooove my maple cream sandwich cookies and these brown butter sugar cookies, so I decided to combine the two and these maple brown butter blondies were born!
This blondie recipe starts with some rich browned butter and is topped off with a maple glaze that I honestly scraped out of the pan. I can’t get enough!
How to brown your butter:
The whole process takes about 5-7 minutes, so just keep an eye on it and stir occasionally. It’ll bubble and foam up and sound kind of angry, but you’re on the right track! Once the foam starts to subside, check for little brown specks at the bottom of the pot. That’s it! Remove from heat and transfer into a heat safe bowl to stop the cooking process. Brown butter = good. Burnt butter = bad. Make sure you scrape out all of those little brown specks. Those are toasted milk solids which sounds kind of gross but that’s where all the flavor is! Now use it in these cookies or literally any recipe that calls for butter. It’s delicious for savory recipes too, like pasta!
Maple Brown Butter Blondies
- 9×13 baking pan
For the blondies:
- 1½ cups butter unsalted
- 1½ cups brown sugar packed
- 1½ teaspoons vanilla extract
- 3 eggs
- 3 cups flour
- 1 teaspoon baking powder
- ¾ teaspoon salt
For the maple glaze:
- 1/4 cup of butter melted
- 1/2 cup maple syrup
- 1 cup confectioners’ sugar
- 1/8 teaspoon salt
- Preheat oven to 350°F and line a 9×13 pan with parchment paper
- To make the blondies: Place butter in a small saucepan over medium heat. Cook, stirring occasionally, until it is fragrant and a nutty brown color. Take off the heat and let cool to room temperature.
- In a small bowl, whisk together flour, baking powder, and salt; set aside.
- In a larger bowl, beat together browned butter and brown sugar until smooth and creamy. Beat in eggs and vanilla.
- Stir in dry ingredients until just combined. Smooth batter into prepared pan and bake 30-35 minutes or until a toothpick inserted into the center comes out with a few moist crumbs.
- To make the glaze: Combine all ingredients and whisk until smooth. Pour over warm blondies and let cool completely before cutting.