Rich brown butter blondies topped with a maple glaze
Prep Time20 minutesmins
Cook Time30 minutesmins
Course: Dessert
Cuisine: American
Keyword: Blondies, Brown butter, dessert, Maple Syrup
Servings: 24
Equipment
9x13 baking pan
Ingredients
For the blondies:
1½cupsbutterunsalted
1½cupsbrown sugarpacked
1½teaspoonsvanilla extract
3eggs
3cupsflour
1teaspoonbaking powder
¾teaspoonsalt
For the maple glaze:
1/4cupof buttermelted
1/2cupmaple syrup
1cupconfectioners' sugar
1/8teaspoonsalt
Instructions
Preheat oven to 350°F and line a 9x13 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.
Notes
I like these blondies to be slightly gooey on the inside, so I take them out of the oven when a toothpick still comes out with a few crumbs. Store in an airtight container at room temperature for up to 4 days or in the freezer for a few months.