Brown butter maple blondies are a flavor match made in heaven. You have a dense and chewy blondie base with a perfect balance of toasty, buttery, earthy, and sweet flavor. It's truly the perfect treat for the cool weather ahead!
These beauties are inspired by my original blondie recipe (shout out to the SUPER old photos in that post lol) but this recipe adds a seasonal twist with some delicious maple syrup flavor!
And since I'm going through a bit of a maple syrup + brown butter phase, I figured brown butter would really add a pop of deliciously toasty flavor - and I was totally right!
what makes these blondies so good?
- brown butter and maple flavor in every bite
- perfectly crisp exterior with a soft, dense, and chewy center
- come together so quickly and so easily
how to make brown butter maple blondies
1. Brown butter & cool slightly before using.
2. Whisk brown butter and maple syrup into butter.
3. Whisk in egg and vanilla.
4. Mix in dry ingredients until just combined. Take care not to overmix! Just mix until you no longer see dry streaks of flour.
5. Bake, cool, and slice! You can serve as is or sprinkle over some cinnamon sugar for added sparkle and crunch.
how to tell when blondies are baked through
The blondies are ready when the edges are golden brown and the top is no longer shiny. A skewer inserted into the center should come out clean of any batter but with a few moist crumbs for that perfect fudgy texture!
Keep the blondies in an airtight container or plastic bag to hold in freshness. These will keep for about 4 days at room temperature or 1 week in the fridge. But they do taste best the fresher they are!
check out these other brown butter recipes!
Brown Butter Maple Blondies Recipe
for the brown butter maple blondies:
- 12 tablespoons (180g) unsalted butter cut into slices
- ¾ cup (150g) packed brown sugar, light or dark
- ½ cup (120mL) pure maple syrup
- 1 large egg, at room temperature
- 1 teaspoon pure vanilla extract
- 1 & ¾ cups (210g) all-purpose flour, spoon and leveled
- ½ teaspoon ground cinnamon
- ½ teaspoon baking soda
- ¼ teaspoon salt
for the cinnamon sugar topping (optional):
- 2 tablespoons granulated sugar
- ½ teaspoon ground cinnamon
- Brown butter: Add slices of butter to a medium skillet. Place over medium heat and cook, stirring constantly, until browned. The butter will melt, then start to boil, foam, and sizzle, and eventually calm down when it starts to brown.12 tablespoons (180g) unsalted butter
- Transfer browned butter to a large mixing bowl, and set aside for 15 minutes to cool slightly.
- Preheat your oven to 350°F. Grease an 8x8 inch pan and line the bottom and sides with parchment paper. Set aside.
- Add brown sugar and maple syrup to the slightly cooled butter. Whisk to combine.¾ cup (150g) packed brown sugar,, ½ cup (120mL) pure maple syrup
- Whisk in egg and vanilla to combine.1 large egg,, 1 teaspoon pure vanilla extract
- Add flour, cinnamon, baking soda, and salt, and fold together until just combined. Take care not to overmix!1 & ¾ cups (210g) all-purpose flour,, ½ teaspoon ground cinnamon, ½ teaspoon baking soda, ¼ teaspoon salt
- Pour the blondie batter into your prepared baking pan. Bake in the center of your preheated oven for 25 to 30 minutes, or until golden brown along the edges and a skewer inserted into the center comes out with a few moist crumbs (but clean of any wet batter).
- (Optional) In a small bowl, toss together sugar and cinnamon, and sprinkle over the warm blondies.2 tablespoons granulated sugar, ½ teaspoon ground cinnamon
- Cool the blondies completely in the pan, or just until cool enough to handle before slicing. Enjoy warm or room temperature!