Almost-Famous Maple-Butter Blondies Recipe

Name: Almost-Famous Maple-Butter Blondies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 10 tablespoons unsalted butter, at room temperature,; plus more for the pan; 1 cup walnut pieces; 2 cups all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1 teaspoon salt; 1 1/2 cups packed light brown sugar; 3 large eggs; 2 tablespoons vanilla extract; 6 ounces white chocolate, cut into chunks; 1/3 cup maple syrup; 6 tablespoons unsalted butter; 1/4 cup heavy cream; Vanilla ice cream, for serving; 1/2 cup walnut pieces

Servings: persons

10 tablespoons unsalted butter, at room temperature,
plus more for the pan
1 cup walnut pieces
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 1/2 cups packed light brown sugar
3 large eggs
2 tablespoons vanilla extract
6 ounces white chocolate, cut into chunks
1/3 cup maple syrup
6 tablespoons unsalted butter
1/4 cup heavy cream
Vanilla ice cream, for serving
1/2 cup walnut pieces

1
Make the blondies: Preheat the oven to 350 degrees F. Line a 9-by-13-inch baking pan with foil, leaving an overhang on two sides; butter the foil.
2
Pulse 1/2 cup walnuts in a food processor until almost fine (do not overprocess).
3
Whisk the ground nuts, flour, baking powder, baking soda and salt in a medium bowl.
4
Beat 10 tablespoons butter and the brown sugar with a mixer on medium speed until fluffy, about 2 minutes.
5
Beat in the eggs, one at a time, scraping down the bowl with a rubber spatula.
6
Beat in the vanilla.
7
Gradually beat in the dry ingredients until just combined.
8
Fold in the white chocolate and the remaining 1/2 cup walnuts.
9
Spread the batter in the prepared pan and bake until the blondies are light brown around the edges and spring back when pressed, about 30 minutes.
10
Cool slightly on a rack.
11
Meanwhile, make the topping: Place the maple syrup and butter in a small saucepan over medium heat and cook until the mixture bubbles and thickens, swirling the pan, about 6 minutes.
12
Add the cream and continue to cook until the mixture is the consistency of caramel.
13
Use the foil to lift the blondies out of the pan, then cut into large bars.
14
Serve warm topped with ice cream, the maple-butter sauce and the walnuts.
15
Photograph by Kana Okada

1988

kcal

Calories

130

Fat

181

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 10 tablespoons unsalted butter, at room temperature,, plus more for the pan, 1 cup walnut pieces, 2 cups all-purpose flour, and more.

Yes, Almost-Famous Maple-Butter Blondies falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Almost-Famous Maple-Butter Blondies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions