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Almost-Famous Maple-Butter Blondies Recipe

Almost-Famous Maple-Butter Blondies

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (22)

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Average Rating:

Total Reviews: 22

Showing 11-20 of 22

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  • on February 12, 2011

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    These are VERY yummy! EXCEPT, I melted the butter before I mixed it with the brown sugar; I halved the recipe (since I was only making it for two people, and since it calls for 3 eggs, I put one egg and one egg yolk; also, I skipped the baking soda and baking powder to render a more dense, chewy blondie. I might've overcooked it by a few minutes cause the edges were tough, I should've cooked it for about 23-25 minutes.. otherwise, these were great!

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  • on November 06, 2010

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    Blondies do have more fun. This easily prepared dessert absolutely delivers satisfication. I used white chocolate morsels. I also experimented with the ice cream flavor vs sticking with vanilla (peanut butter, for the curious. I happened to be entertaining several Appleby's fans and one corporate guy...thumbs up. Easy on the cook; delightful on the palate. This recipe is a keeper.

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  • on September 12, 2010

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    Of course mine isn't as good as the real thing but it is definitly good enough to satisfy a craving for the real thing. I don't have a fod proscessor but I used the pulse on the blender and subbed pecans for walnuts. Delicious!

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  • on July 09, 2010

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    I love the original and this was so very close. i loved it!! I would definitely have this again.

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  • on June 13, 2010

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    I love maple syrup, so the thought of a blondie topped with ice cream and a sauce made of maple syrup and butter sounded like heaven to me! I've made blondies before and the base of this recipe is just like other blondies I've made. Mine were not dry at all. Make sure you read the directions and only add 1/2 of the walnuts to the processor. I actually had to bake mine longer than 30 minutes. Also, if you use real maple syrup the sauce should taste like it! Mine was delicious! A real winner. I made it for a family lunch today and everyone liked it. Its on the sweet side, but shouldn't all desserts be sweet? :

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  • on May 22, 2010

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    so i read a review that said that these blondies were dry, this is NOT TRUE! maybe they just baked them a little too long, but mine came out perfect! they were super moist yet cakey and very flavorful. They baked for thirty minutes exactly. One thing i did change was the recipe asked for 6 oz of white chocolate. I didn't have enough so i used 4 oz of white chocolate and about 2 oz of semi sweet and i am very glad i did! the combination was perfect and i would highly recommend.

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  • on April 25, 2010

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    These were delicious! A close approximation to the real thing.

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  • on March 22, 2010

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    I am going to attempt to make these again...I am an accomplished baker, so I am at a loss. Maybe adding some oil?
    I am going to leave out the nuts entirely (maybe the grinding them coarse/fine added to the dryness.

    Sadly, not one person ate an entire piece in my family. The kids said they didn't taste at all like a brownie and were very vocal about how dry they were.

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  • on February 17, 2010

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    I had a hankering for blonde brownies, so I decided to try this recipe. I don't usually have room to eat desserts at restaurants, and therefore don't know how this compares to the famous brownies, although it was very good. It is more cake like than chewy. I substituted the walnuts for macadamias, and were very tasty. Hit the spot!

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  • on February 16, 2010

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    The 3-star rating was for authenticity, not taste. It was very good, but the sauce was not the same as the restaurant version. This recipe makes a sauce that is more caramel than maple butter. In fact, I couldn't even taste the maple! That being said, I thought it was very good.

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