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Brown Butter Maple Blondies

Stack of thick, moist brown butter maple blondies dusted with cinnamon sugar.

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Brown Butter Maple Blondies are rich, chewy dessert bars made with nutty browned butter and sweet maple syrup, perfect for fall baking. They’re easy to make, feature a crisp edge with a soft center, and offer cozy flavor in every bite.

Ingredients

Scale
  • 12 tablespoons (180g) unsalted butter, cut into slices
  • 3/4 cup (150g) packed brown sugar (light or dark)
  • 1/2 cup (120mL) pure maple syrup
  • 1 large egg, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 3/4 cups (210g) all-purpose flour, spooned and leveled
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • (Optional) 2 tablespoons granulated sugar
  • (Optional) 1/2 teaspoon ground cinnamon for topping

Instructions

  1. Brown the butter: Add sliced butter to a skillet and cook over medium heat, stirring constantly, until browned. Transfer to a mixing bowl and let cool for 15 minutes.
  2. Preheat the oven to 350°F (175°C). Grease and line an 8×8 inch baking pan with parchment paper.
  3. Add brown sugar and maple syrup to the cooled butter. Whisk until well combined.
  4. Whisk in the egg and vanilla extract.
  5. Add flour, cinnamon, baking soda, and salt. Fold until just combined without overmixing.
  6. Pour batter into the prepared pan and spread evenly.
  7. Bake for 25–30 minutes, or until the edges are golden and a skewer comes out with moist crumbs.
  8. (Optional) Mix granulated sugar and cinnamon, then sprinkle over the warm blondies.
  9. Cool completely before slicing. Serve and enjoy.

Notes

  • Do not overmix the batter to keep the blondies chewy.
  • Let the blondies cool completely before slicing for clean edges.
  • Store in an airtight container at room temperature for up to 4 days or refrigerate for up to 1 week.
  • Freeze individually wrapped bars for up to 2 months.
  • Add-ins like pecans or white chocolate chips can enhance the flavor.

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