Almost-Famous Maple-Butter Blondies

Total Time:
55 min
Prep:
39 min
Cook:
16 min

Yield:
9 servings
Level:
Easy

Ingredients
  • For the Blondies:
  • 10 tablespoons unsalted butter, at room temperature,
  • plus more for the pan
  • 1 cup walnut pieces
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1 1/2 cups packed light brown sugar
  • 3 large eggs
  • 2 tablespoons vanilla extract
  • 6 ounces white chocolate, cut into chunks
  • For the Topping:
  • 1/3 cup maple syrup
  • 6 tablespoons unsalted butter
  • 1/4 cup heavy cream
  • Vanilla ice cream, for serving
  • 1/2 cup walnut pieces
Directions
  • 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. Pulse 1/2 cup walnuts in a food processor until almost fine (do not overprocess). Whisk the ground nuts, flour, baking powder, baking soda and salt in a medium bowl.

  • Beat 10 tablespoons butter and the brown sugar with a mixer on medium speed until fluffy, about 2 minutes. Beat in the eggs, one at a time, scraping down the bowl with a rubber spatula. Beat in the vanilla. Gradually beat in the dry ingredients until just combined. Fold in the white chocolate and the remaining 1/2 cup walnuts.

  • 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. Cool slightly on a rack.

  • 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. Add the cream and continue to cook until the mixture is the consistency of caramel.

  • Use the foil to lift the blondies out of the pan, then cut into large bars. Serve warm topped with ice cream, the maple-butter sauce and the walnuts.

  • Photograph by Kana Okada


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