Maple White Chocolate Blondies with Maple Glaze
These homemade maple white chocolate blondies are a delicious combination of sweet and salty. The chewy texture is complemented by the crunchy walnuts and the rich flavor of maple syrup and white chocolate. The glaze adds a luscious touch of sweetness and a hint of maple that I just love!
Servings: 16 blondies
Calories: 309kcal
Ingredients
For the blondies
- 12 Tbsp (170g) unsalted butter
- 1 cup (200g) light brown sugar
- 3 Tbsp (60g) maple syrup
- 2 large (100g) eggs, room temperature
- 1 ⅔ cup (200g) all-purpose flour
- ½ tsp Kosher salt
- ½ tsp baking powder
- ⅔ cup (113g) + 2 Tbsp white chocolate chips, divided
- ½ cup (63g) + 2 Tbsp chopped walnuts, divided
- Flaky sea salt
For the maple glaze
- 2 Tbsp (28g) unsalted butter
- ¼ cup (80g) pure maple syrup
- 1 tsp pure vanilla extract
- 1 cup (125g) confectioners' sugar
- Pinch of Kosher salt
Instructions
- Prepare the pan. Preheat an oven to 350°F (175°C). Line an 8x8 baking pan with parchment paper, leaving a few inches overhang on two sides, then grease with butter or nonstick baking spray.
- Make browned butter. Place 12 Tbsp (170g) unsalted butter in a medium saucepan, then cook over medium heat, stirring occasionally, until the butter turns foamy and is a deep golden brown color, about 3-5 minutes. Cool for 5 minutes.
- Mix the wet ingredients. In a large bowl, whisk together 1 cup (200g) brown sugar, 3 Tbsp (60g) maple syrup, and 2 large (100g) eggs until very well mixed, about 1-2 minutes. Pour in the melted browned butter, then mix again.
- Add the dry ingredients. Add 1⅔ cup (200g) all-purpose flour, ½ tsp Kosher salt, ½ tsp baking powder, then use a spatula to fold until just a few streaks of flour remain.
- Add mix-ins. Add ⅔ cup (113g) white chocolate chips and ½ cup (63g) chopped walnuts, then stir once more until no flour streaks remain.
- Bake the blondies. Transfer to the prepared pan, then smooth into a flat even layer. Sprinkle with the remaining 2 Tbsp white chocolate chips and 2 Tbsp chopped walnuts, then bake for 25 minutes, or until the edges are fully set and golden brown, but the center still jiggles slightly. If you prefer them slightly more cooked, they can bake for up to 30-35 minutes. Remove from the oven, sprinkle lightly with flaky sea salt, then cool on a wire rack. While these can be enjoyed immediately, they’re easiest to cut once cooled to room temperature.
- Make the maple glaze. Place 2 Tbsp (28g) unsalted butter in a saucepan over medium heat. Once melted, add ¼ cup (80g) maple syrup. Stir well. Remove from the heat, then add 1 tsp vanilla extract, 1 cup (125g) confectioners’ sugar, and a generous pinch of Kosher salt. Stir until very smooth. Taste, then add additional sugar if you want it sweeter (I prefer it less sweet). Drizzle as much as you like on top of the cooled blondies.
- Slice into squares! Slice into 9 large or 16 smaller blondies. Enjoy!
Notes
- To make-ahead: You can prepare the blondies a day in advance and store them in an airtight container. The glaze can also be made ahead and refrigerated for up to 3 days; just reheat slightly before drizzling.
- Leftovers and storage: Store the blondies in an airtight container at room temperature for up to 4 days. If you live in a warmer climate, you may want to refrigerate them to keep the glaze from melting.
- To freeze: Once cooled and cut, place them in a freezer-safe container, separated by parchment paper. You can also individually wrap each in plastic wrap, then place in a freezer bag. Freeze for up to 3 months. Thaw at room temperature before serving.
Nutrition
Serving: 1blondie (when cut into 16 squares) | Calories: 309kcal | Carbohydrates: 40g | Protein: 3g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 51mg | Sodium: 107mg | Potassium: 99mg | Fiber: 1g | Sugar: 29g | Vitamin A: 346IU | Vitamin C: 0.1mg | Calcium: 54mg | Iron: 1mg
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