Spiced Brown Butter Maple Blondies Recipe
These Spiced Brown Butter Maple Blondies combine the rich, nutty flavor of brown butter with warm spices and pure maple syrup for a decadent and comforting treat. Moist and tender with a glossy maple glaze, they make the perfect dessert for any occasion.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour 50 minutes
- Yield: 16 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
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)
- 1/2 teaspoon yellow mustard
- 2 teaspoons vanilla extract
- 150 grams all purpose flour
- 1/4 teaspoon baking powder
- 1/8 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon allspice
Maple Icing
- 120 grams powdered sugar
- 40 grams maple syrup
- 3 tablespoons heavy cream
Instructions
- Brown the Butter: Add the unsalted butter to a skillet or saucepan and heat over medium-low heat. Stir occasionally as the butter melts, then whisk continuously when it begins to sputter and foam. After 4-5 minutes, when golden brown specks appear and the butter turns amber, remove from heat and pour into a heat-safe bowl. Let cool for 10-15 minutes.
- Preheat Oven and Prepare Pan: While the butter cools, preheat your oven to 350°F (180°C). Line a 9×9-inch baking pan with parchment paper, leaving an overhang on two sides for easy removal.
- Mix Wet Ingredients: In a large mixing bowl, whisk together the cooled brown butter, granulated sugar, light brown sugar, and maple syrup until well combined.
- Add Eggs and Flavorings: Whisk in the large egg, egg yolk, yellow mustard, and vanilla extract until the mixture is smooth and glossy.
- Combine Dry Ingredients: Add the all-purpose flour, baking powder, baking soda, ground cinnamon, nutmeg, allspice, and salt to the wet ingredients. Fold gently with a spatula or wooden spoon until just combined, forming a thick and glossy batter.
- Bake the Blondies: Pour the batter into the prepared baking pan and spread 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.
- Cool Blondies: Remove the pan from the oven and place on a wire rack. Let cool in the pan for about 10 minutes, then use the parchment paper overhang to lift the blondies out and cool completely on the rack, approximately 1 hour total cooling time.
- Prepare Maple Icing: In a small bowl, whisk together powdered sugar, maple syrup, and heavy cream until smooth and pourable. Adjust consistency by adding more cream to thin or more powdered sugar to thicken the glaze.
- Glaze and Serve: Drizzle the maple icing over the cooled blondies. Allow the glaze to set before slicing into squares and serving.
Notes
- Butter must be cooled before mixing with eggs to avoid cooking them.
- Yellow mustard adds depth to the flavor without imparting mustard taste.
- Use parchment paper with an overhang for easy removal of blondies from the pan.
- Blondies are best stored in an airtight container at room temperature for up to 3 days.
- Adjust spices to taste or substitute with pumpkin pie spice for convenience.
