Brown butter maple blondies are dense and chewy, flavored with nutty browned butter and real maple syrup! A touch of cinnamon and other warm spices add cozy flavor to every bite, and they're drizzled with maple icing.
These maple blondies are inspired by my vanilla brownie recipe, but with extra Fall flavors! There's warm spices, rich brown butter, and of course, plenty of maple syrup.
My favorite part (besides their perfect chewy texture) might be the creamy maple glaze. It oozes into the cracks of the golden blondie tops, adding even more cozy Fall deliciousness.
Jump to:
Why You'll Love This Recipe
- These are super chewy blondies thanks to melted brown butter, brown sugar, and an egg yolk! They're crisp around the edges with soft centers.
- They have real maple flavor from 100% pure maple syrup.
- Like my cinnamon apple blondies, the batter and icing come together by hand, no mixer required!
Ingredients
- Unsalted butter- The butter is browned, which gives the blondies a rich, chewy texture and a deep, slightly nutty flavor.
- Granulated sugar and brown sugar- Of course both of these sweeten the brownies, but the white sugar ensures that they have crisp edges while the light brown sugar adds a little more chew.
- Maple syrup- Make sure to grab a bottle that is labelled as pure maple syrup. Avoid pancake syrup, which is usually made with corn syrup, artificial maple flavoring, and other fake stuff.
- Eggs- A large egg and an extra egg yolk add structure and help the blondies rise.
- Mustard- I know, shocking, but there's yellow mustard in this blondie recipe! It adds just a hint of tang that pairs well with the sweet maple flavor. You can leave it out, but I highly recommend trying it!
- Vanilla extract- You can also use vanilla bean paste.
- All purpose flour- Provides structure. Measure it in grams with a kitchen scale for the best results, since flour is easy to overmeasure when packed into a measuring cup.
- Spices- Ground cinnamon, nutmeg, and allspice add a lovely warm flavor. You can adjust the spices to taste and experiment with different ones, like ginger and cardamom.
- Confectioner's sugar and heavy cream- Needed for the maple glaze.
For the full ingredient list and quantities, see the recipe card below.
Variation Ideas
- Chocolate chip blondies- I recommend adding white chocolate chips or butterscotch chips. Fold them in with the dry ingredients.
- Maple nut blondies- Add 1 cup of pecan pieces or chopped walnuts.
- Add frosting-ย Instead of a drizzle of icing, frost the blondies with brown butter cream cheese frosting, chai buttercream, or maple buttercream frosting to make them perfect for Fall!
Step by Step Instructions
First, add butter to a skillet over medium-low heat. Cook, stirring occasionally, until it starts to sputter and foam. Whisk constantly for about 4 minutes, until light brown bits form on the bottom of the pan and the butter turns amber. Immediately pour into a heat-safe bowl to cool.
Don't walk away while the butter cooks because it can go from brown to burnt quickly!
While the butter cools, preheat the oven to 350ยฐF and line a 9x9 baking pan with parchment paper, leaving a little overhang so the blondies are easy to remove. Use oven-safe binder clips to secure the sides or lightly butter or grease the parchment paper so it doesn't move.
In a large bowl, whisk the cooled brown butter, sugars, and syrup together. Then add the eggs, mustard, and vanilla extract, stirring until well combined.
Add the flour, baking powder and baking soda, spices, and salt to wet ingredients. Stir until everything is just combined.
Pour the batter into the prepared pan (smooth out the edges if needed). Then bake until the edges are golden brown and the center is fully cooked.
Remove the pan from the oven and set on a wire cooling rack. You can remove the maple blondies from the pan and let them cool on the wire rack for about 1 hour or until they reach room temperature.
While they cool, make a simple glaze by whisking powdered sugar, maple syrup, and heavy cream together in a small bowl.
Drizzle the icing over the blondies, slice, and enjoy!
Expert Baking Tips
- Avoid overmixing. Once you add the flour, gently stir until just combined. Overmixing can develop too much gluten, making the blondies dense or tough.
- Use an oven thermometer. Oven temperatures can be surprisingly inconsistent, even if your dial says 350ยฐF. Mine runs 50 degrees warm!! Using an oven thermometer helps make sure your blondies bake at the correct temperature, preventing under or overbaking.
- Use a food scale. For the best results, measure your ingredients (especially flour) by weight with a kitchen scale. Too much flour is one of the most common reasons why blondies turn out dry. Baking in grams is more accurate and consistent!
Frequently Asked Questions
Yes! It'll give the blondies a deeper molasses flavor and slightly more chew. Feel free to use whatever you have on hand.
Yes, you can double the recipe and bake it in a 9x13-inch pan. You might need to increase the bake time by 5-10 minutes, so keep an eye on them near the end.
They're done when the top is no longer shiny, the edges are golden brown, and a toothpick inserted into the center comes out with a few moist crumbs. Don't wait for a completely clean toothpick or they'll be overbaked.ย
Storage Instructions
Store the blondies in an airtight container for 4-5 days at room temperature.
Blondies also freeze well in a freezer bag or wrapped in plastic wrap for up to 3 months.
More Brownies and Bars to Try
๐ Recipe
Spiced Brown Butter Maple Blondies
Equipment
Need Metric or US Customary Measurements?
Use the buttons below to toggle between grams and cups!
Ingredients
Blondies
- 113 grams unsalted butter
- 100 grams granulated sugar
- 50 grams light brown sugar
- 120 grams maple syrup
- 1 large egg room temperature
- 1 egg yolk room temperature
- ยฝ teaspoon yellow mustard
- 2 teaspoons vanilla extract
- 150 grams all purpose flour
- ยผ teaspoon baking powder
- โ teaspoon baking soda
- ยผ teaspoon salt
- 1 teaspoon cinnamon
- ยฝ teaspoon nutmeg
- ยผ teaspoon allspice
Maple Icing
- 120 grams powdered sugar
- 40 grams maple syrup
- 3 tablespoons heavy cream
Instructions
Blondies
- To brown the butter, add unsalted butter to a skillet or saucepan and set it over medium-low heat. Stir occasionally as it melts, then begin whisking continuously once it starts to sputter and foam.113 grams unsalted butter
- After about 4-5 minutes, you'll see golden brown specks forming on the bottom of the pan and the butter will turn a rich amber color. As soon as this happens, remove it from the heat and pour it into a heat-safe bowl to stop the cooking. Let it cool for at least 10-15 minutes before using.
- While the butter cools, preheat your oven to 350ยฐF (180ยฐC). Line a 9x9-inch baking pan with parchment paper, leaving an overhang on two sides.
- In a large mixing bowl, whisk together the cooled brown butter, granulated sugar, light brown sugar, and pure maple syrup until well combined.100 grams granulated sugar, 50 grams light brown sugar, 120 grams maple syrup
- Add the large egg, egg yolk, mustard, and vanilla extract. Whisk until the mixture is smooth and glossy.1 large egg, 1 egg yolk, ยฝ teaspoon yellow mustard, 2 teaspoons vanilla extract
- Add flour, baking powder, baking soda, ground cinnamon, nutmeg, allspice, and salt to the wet mixture. Stir gently with a rubber spatula or wooden spoon until just combined. The batter will be thick and glossy.150 grams all purpose flour, ยผ teaspoon baking powder, โ teaspoon baking soda, ยผ teaspoon salt, 1 teaspoon cinnamon, ยฝ teaspoon nutmeg, ยผ teaspoon allspice
- Pour the batter into the prepared pan and use a spatula to spread it evenly to the edges. Bake for 20-25 minutes, or until the top is golden brown and a toothpick inserted in the center comes out with a few moist crumbs.
- Remove the pan from the oven and place it on a wire rack. Let the blondies cool in the pan for about 10 minutes, then use the parchment overhang to lift them out and let them cool completely on the rack before glazing, about 1 hour total.
Maple Icing
- In a small bowl, whisk together powdered sugar, pure maple syrup, and a splash of heavy cream until smooth and pourable. Adjust the consistency by adding more cream for a thinner glaze or more powdered sugar for a thicker one.120 grams powdered sugar, 40 grams maple syrup, 3 tablespoons heavy cream
- Drizzle the icing over the cooled blondies. Once the glaze is set, slice into squares and enjoy!
Megan Weimer
Every once in a while, I create a recipe that I'm blown away by. These blondies are one of them! They are SO chewy and delicious. I couldn't stop eating them!