Get ready to fall in love with these Maple White Chocolate Blondies, an irresistible treat combining rich, nutty flavors with a sweet maple glaze.
They’ve got a soft, chewy texture with slightly crisp edges (the corner pieces are my favorite!), and don’t even get my started on the sweet and salty combo they’ve got going on. Plus, they take just 15 minutes to prep, which means they’re easy enough for weeknights and special gatherings alike!
I, myself, am a blondie lover through and through. Try my dark chocolate browned butter blondies next! For the serious chocolate lovers, however, you’ll definitely want to try my fudgy chocolate espresso brownies. Craving something else entirely? Check out all of my easy dessert recipes — there’s something for everyone!
What You’ll Need
The base of the white chocolate blondies is made from unsalted butter, light or dark brown sugar (either is fine!), maple syrup, eggs, all-purpose flour, kosher salt, and baking powder.
I add lots of white chocolate chips and chopped walnuts, but you can use other chocolate chips or nuts depending on your preference. And then once they’re baked, top with flaky sea salt and my simple maple glaze.
Ingredient Substitutions
- Butter: Swap out unsalted butter for salted butter; just reduce the kosher salt in the recipe to balance.
- Maple Syrup: As mentioned, honey or agave syrup can be used in place of maple syrup. The taste will be different, though.
- White Chocolate Chips: If you’re not a fan of white chocolate, feel free to use milk, semi-sweet, or dark chocolate chips instead.
- Walnuts: Replace walnuts with any other nuts you like, such as pecans or hazelnuts, or omit them altogether for a nut-free version.
Easy Baking Instructions
- Prepare the pan. Line an 8×8 pan with parchment paper, then grease with baking spray or butter.
- Make browned butter. Place butter in a saucepan, then cook over medium heat until browned. Set aside.
- Mix the wet ingredients. Whisk together brown sugar, eggs, and maple syrup, then add the browned butter. Stir again until well mixed.
- Fold in the dry ingredients gently, just until incorporated.
- Add mix-ins, like white chocolate chips and chopped walnuts. Feel free to toast the walnuts first if you like!
- Bake the blondies. Transfer the blondie batter to the prepared pan, then top with a few more white chocolate chips and walnuts. Bake until the edges are fully set and the center jiggles just slightly. Sprinkle with flaky sea salt, then cool before glazing.
- To make the glaze, melt butter in a sauce pan, then stir in maple syrup, vanilla extract, sugar, and salt. Drizzle as much as you like on the cooled blondies, then cut into 9 large blondies or 16 smaller blondies. Enjoy!
FAQs
If you don’t have pure maple syrup, you can substitute it with honey or agave syrup, but the flavor will differ slightly.
Absolutely! Pecans or almonds would work well in this recipe.
Ari’s Best Tips!
- Don’t over mix the batter! When combining the wet and dry ingredients, mix until just combined to avoid a dense blondie.
- Use room temperature ingredients! Make sure the eggs are at room temperature to help them incorporate smoothly into the batter.
- Cool before gazing. Let the blondies cool at least a little before adding the glaze to prevent it from melting into the blondies. Cool completely if you have the patience!
Make-Ahead, Leftovers, & Storage
- 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.
Can blondies be frozen? Yes, these blondies freeze well! 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.
Serving Suggestions
These blondies are delicious on their own, but you can elevate them by serving them with a scoop of vanilla ice cream, a dollop of whipped cream, or even a drizzle of salted caramel sauce. For a cozy treat, enjoy them with a cup of coffee or tea.
Sweet and nutty, with just a hint of salt, these blondies make a perfect addition to any fall or holiday menu!
If you make my easy Maple White Chocolate Blondies recipe, please let me know by leaving a review and rating below!
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Maple White Chocolate Blondies with Maple Glaze
Equipment
- 8×8 Square baking pan
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 350F. Line an 8×8 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 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
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