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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.
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2
Pulse 1/2 cup walnuts in a food processor until almost fine (do not overprocess).
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3
Whisk the ground nuts, flour, baking powder, baking soda and salt in a medium bowl.
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4
Beat 10 tablespoons butter and the brown sugar with a mixer on medium speed until fluffy, about 2 minutes.
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5
Beat in the eggs, one at a time, scraping down the bowl with a rubber spatula.
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6
Beat in the vanilla.
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7
Gradually beat in the dry ingredients until just combined.
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8
Fold in the white chocolate and the remaining 1/2 cup walnuts.
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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.
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10
Cool slightly on a rack.
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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.
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12
Add the cream and continue to cook until the mixture is the consistency of caramel.
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13
Use the foil to lift the blondies out of the pan, then cut into large bars.
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14
Serve warm topped with ice cream, the maple-butter sauce and the walnuts.
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15
Photograph by Kana Okada
