Brown Butter Maple Blondies
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Brown Butter Maple Blondies
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Category
Dessert
Author
Test Kitchen
Ingredients
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1 ⅓ Cup Light Brown Sugar, packed
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½ Cup Unsalted Butter, melted, browned, and cooled (see notes)
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½ Cup Maple Syrup
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1 Tbsp Vanilla Extract
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2 Large Eggs
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2 Cups All Purpose Flour
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¾ tsp Salt
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¼ tsp Baking Soda
For Maple Glaze
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¼ Cup Unsalted Butter
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½ Cup Maple Syrup
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1 Cup Confectioner’s Sugar, sifted
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Pinch of Salt
Directions
For the Blondies:
Preheat oven to 350 degrees. Prepare a 9x13” baking pan with parchment paper making sure to allow some of the paper to come up the sides of the pan for easy removal.
In your mixer bowl, add brown sugar, browned butter, syrup, vanilla and eggs and mix on medium speed until well combined.
Slow mixer down to low speed and add flour, salt and baking soda and mix until combined.
Add blondie batter to parchment paper and spread out using a spatula.
Bake for 23 - 27 minutes or until toothpick in center comes out clean.
For the Glaze:
While blondies bake, add butter to a pan over low heat along with syrup and allow butter to melt together with syrup.
Once butter melts, quickly whisk in sifted confectioner’s sugar and salt ensuring there are no lumps and spread on warm blondies.
Allow glaze to set then cut blondies in bars and serve.
Recipe Note
Place butter in a small non-stick saucepan and turn the heat to medium-high. Once the butter has begun to melt, stir it with a wooden or silicone spoon. A whisk will also work just fine. Allow the butter to keep cooking. First, the butter will begin to bubble and then a foam will form at the top. Next, a nutty scent will start to waft up and there will be tiny brown bits floating to the bottom of the pan. Remove the pan from the heat. Transfer the butter to a heat-safe bowl and allow it to cool completely before using.
Wrap the blondies in plastic wrap to avoid exposing them to air. Stored at room temperature, these blondies will stay fresh for about 3-4 days. For longer storage, keep them in the refrigerator; they’ll last for up to two weeks.