There’s something undeniably comforting about brown butter and maple together—their deep, nutty sweetness feels like autumn in every bite.
These Maple Brown Butter Blondies are rich, chewy, and topped with a glossy maple icing that’s just the right amount of sweet and salty. They’re easy to make, but feel incredibly special.
Why You’ll Love This Recipe
The brown butter adds an irresistible nutty depth—no extra flavoring needed!
It’s the perfect blend of chewy center and crisp, golden edges.
You only need one bowl—no mixer, no fuss, just simple ingredients.
That salted maple icing melts into every bite like magic.
What You’ll Need (Ingredient Highlights)
Unsalted butter – Browned for an extra rich and nutty flavor.
Maple syrup – Use Grade A Dark Color for the boldest taste.
Brown sugar & granulated sugar – The duo gives depth and softness.
Egg & vanilla – Bring moisture and warm aroma.
All-purpose flour – Forms the chewy, tender base.
Nutmeg & salt – Tiny touches that elevate every bite.
Powdered sugar – The foundation for a smooth, silky glaze.
Pro Tips Before You Start
Use a light-colored pan to better monitor the browning of butter.
Don’t walk away while browning butter—it can go from golden to burnt quickly.
Let the blondies cool slightly before icing so the glaze spreads without melting.
For perfect slices, chill the blondies briefly before cutting.
How to Make Maple Brown Butter Blondies
Step 1: Prep the Pan
Preheat oven to 350°F (175°C).
Grease and line an 8- or 9-inch square pan with parchment paper, leaving some overhang for easy lifting later.
Step 2: Brown the Butter
In a light-colored saucepan, melt butter over medium heat.
Stir and swirl often for 5–7 minutes until golden and fragrant.
Once browned, pour it into a mixing bowl to cool slightly.
Step 3: Mix the Blondie Batter
Whisk granulated sugar, brown sugar, and maple syrup into the warm brown butter.
Add the egg and vanilla, whisk again.
Stir in flour, a pinch of nutmeg, and salt until just combined.
Step 4: Bake
Spread batter evenly in your prepared pan.
Bake for 25–30 minutes, or until golden and just set.
A toothpick should come out mostly clean.
Cool for 15 minutes in the pan.
Step 5: Make the Icing
In the same saucepan, brown 2 tablespoons of butter.
Once browned, remove from heat and whisk in maple syrup, powdered sugar, and a pinch of salt until smooth.
Step 6: Ice the Blondies
Pour the icing over the warm blondies in the pan.
Gently tilt and use a spoon to spread evenly.
Sprinkle with flaky or coarse sea salt.
Step 7: Slice and Serve
Once fully cooled, lift the blondies out using the parchment.
Slice with a sharp knife, cleaning the blade between cuts. Enjoy!
What to Serve It With
These blondies are perfect with a cup of coffee, spiced tea, or even a scoop of vanilla ice cream.
They also pair beautifully with fresh berries or a dollop of whipped cream for a simple dessert.
Variations / Substitutions
Add-ins: Stir in chopped pecans or white chocolate chips to the batter.
Flavor twist: Add a touch of cinnamon or cardamom for a spicy edge.
Gluten-free: Substitute with a 1:1 gluten-free flour blend.
No nutmeg? Use a pinch of cinnamon or skip it entirely.
Storage & Leftovers
Room temperature: Store in an airtight container for up to 4 days.
Fridge: Lasts up to a week, but let come to room temp before serving.
Freezer: Freeze slices in a sealed container for up to 2 months.
FAQs
Can I use salted butter instead of unsalted?
Yes, just reduce the added salt slightly in both the batter and icing.
Why does the butter need to be browned?
Brown butter adds rich, nutty depth that gives the blondies incredible flavor.
Can I double this recipe?
Absolutely! Use a 9×13 pan and bake for 30–35 minutes.
Do I need to use maple syrup?
Yes, it’s essential to the flavor—honey or agave won’t offer the same depth.
How do I know when the blondies are done?
Look for a golden top and a toothpick that comes out mostly clean with a few moist crumbs.
Can I make these ahead?
Yes! They actually taste even better the next day as the flavors settle.
Is the icing optional?
Technically yes, but I highly recommend it—it’s the finishing touch that makes these blondies extra special.
Final Thoughts
These Maple Brown Butter Blondies are pure bliss in every square.
They’re simple to make but pack so much flavor, from the deep nuttiness of the butter to the sticky-sweet maple icing.
Whether you’re making them for a holiday table or a regular Tuesday, they’ll disappear fast—trust me.
Maple Brown Butter Blondies
Ingredients
Method
- Preheat oven to 350°F (175°C).
- Grease and line an 8- or 9-inch square pan with parchment paper.
- Brown the butter in a light-colored pan over medium heat, swirling for 5–7 minutes until golden.
- Transfer to a bowl.
- Whisk in granulated sugar, brown sugar, and maple syrup.
- Mix in egg and vanilla, then flour, nutmeg, and salt.
- Spread batter in the prepared pan. Bake for 25–30 minutes until golden and set.
- See full steps with tips & photos → https://theboatshedcafe.com/maple-brown-butter-blondies/
Notes
- Use high-quality maple syrup for the richest flavor.
- Don’t skip browning the butter—it adds deep, nutty complexity.
- These blondies store beautifully for up to 3 days at room temp.
My name is Isabella, and this space was born from years of stirring sauces at sunset, baking cookies while the kids played on the porch, and finding comfort in a homemade meal after long, busy days. Here you’ll find delicious, reliable recipes made with simple ingredients, plus easy step-by-step photos and videos to help you cook confidently at home.