These Salty Maple Brown Butter Blondies are the perfect dessert for anyone craving a sweet and salty treat. Combining the rich, nutty flavor of brown butter with the deep sweetness of maple syrup and a sprinkle of sea salt, these blondies offer a beautifully balanced flavor profile that’s sure to impress. With the addition of white chocolate chips, this recipe takes things to the next level of indulgence.
Why You’ll Love This Recipe
What makes these blondies stand out is their deep, complex flavor. The brown butter lends a nutty, caramelized richness, which is perfectly complemented by the maple syrup’s sweet depth. The sea salt sprinkled on top brings a slight savory contrast that makes each bite irresistible. Whether you’re a fan of salty-sweet combinations or simply love a delicious, melt-in-your-mouth dessert, these blondies are sure to hit the spot. Plus, they’re easy to make, and the smell of browned butter in your kitchen will be enough to make anyone eager for a bite.
Ingredients
1/2 cup unsalted butter
1 cup brown sugar, packed
1/4 cup maple syrup
2 large eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon sea salt (for topping)
1/2 cup white chocolate chips (optional)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Preheat the oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper or lightly grease it.
In a saucepan over medium heat, melt the butter, stirring occasionally. Let it cook for about 5-7 minutes until it turns golden brown and develops a nutty aroma. Remove from heat and allow it to cool for a few minutes.
Once the butter has cooled slightly, whisk in the brown sugar and maple syrup until smooth. Add the eggs and vanilla extract, whisking until the mixture is well combined.
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
If using, fold in the white chocolate chips.
Pour the batter into the prepared baking pan and smooth the top with a spatula. Sprinkle the sea salt evenly over the top.
Bake for 20-25 minutes, or until a toothpick inserted into the center comes out with only a few moist crumbs. The blondies should be golden brown on the edges.
Let the blondies cool completely in the pan before cutting them into squares.
Servings and Timing
Prep Time: 10 minutes
Cooking Time: 25 minutes
Total Time: 35 minutes
Servings: 12 servings
Variations
Add-ins: You can get creative by adding other mix-ins such as chopped nuts (like pecans or walnuts), dark chocolate chips, or even caramel bits to enhance the flavor further.
Maple syrup substitute: If you don’t have maple syrup on hand, you can substitute it with honey or agave syrup, though the flavor will differ slightly.
Gluten-Free Version: Substitute the all-purpose flour with a 1:1 gluten-free flour blend to make these blondies gluten-free.
Storage/Reheating
Storage: Store the blondies in an airtight container at room temperature for up to 4-5 days. For longer storage, keep them in the refrigerator for up to a week.
Reheating: To enjoy them warm, reheat in the microwave for 10-15 seconds or in the oven at 300°F (150°C) for 5-10 minutes.
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FAQs
Can I use salted butter instead of unsalted butter?
I recommend using unsalted butter for this recipe, as it allows me to control the salt level better. However, if I only have salted butter, I would reduce the amount of added sea salt.
Can I make these blondies without the white chocolate chips?
Yes, I can easily omit the white chocolate chips if I prefer or if I don’t have any on hand. The blondies will still be delicious without them.
Can I freeze these blondies?
Yes, I can freeze the blondies. I just need to wrap them in plastic wrap or foil and place them in an airtight container or freezer bag. They should last in the freezer for up to 3 months.
How do I know when the blondies are done baking?
I use a toothpick or cake tester to check. If it comes out with a few moist crumbs but not wet batter, the blondies are ready. They should also be golden brown on the edges.
Can I use a different sweetener like brown rice syrup?
Yes, I could use brown rice syrup as a substitute for maple syrup, but the flavor will differ slightly. Brown rice syrup is milder and less flavorful than maple syrup, so the blondies may lack that distinctive maple taste.
Conclusion
These Salty Maple Brown Butter Blondies are a perfect dessert for anyone looking for something rich, indulgent, and flavorful. The combination of brown butter, maple syrup, and sea salt creates a dessert that is both comforting and exciting. Whether I’m baking for a crowd or just treating myself, these blondies are sure to satisfy every time!
📖 Recipe:
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Salty Maple Brown Butter Blondies
- Total Time: 35 minutes
- Yield: 12 servings
- Diet: Vegetarian
Description
These Salty Maple Brown Butter Blondies combine the rich, nutty flavor of brown butter with the deep sweetness of maple syrup and a sprinkle of sea salt, creating a perfectly balanced sweet and salty treat. The addition of white chocolate chips adds an indulgent touch.
Ingredients
1/2 cup unsalted butter
1 cup brown sugar, packed
1/4 cup maple syrup
2 large eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon sea salt (for topping)
1/2 cup white chocolate chips (optional)
Instructions
- Preheat the oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper or lightly grease it.
- In a saucepan over medium heat, melt the butter, stirring occasionally. Let it cook for 5-7 minutes until golden brown and nutty. Remove from heat and let cool slightly.
- Whisk in the brown sugar and maple syrup until smooth. Add the eggs and vanilla extract, whisking until combined.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
- If using, fold in the white chocolate chips.
- Pour the batter into the prepared pan and smooth the top. Sprinkle the sea salt evenly over the top.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out with moist crumbs. The edges should be golden brown.
- Let cool completely in the pan before cutting into squares.
Notes
If you don’t have white chocolate chips, you can omit them. The blondies will still be delicious.
If you prefer a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.
You can store the blondies at room temperature for up to 4-5 days or refrigerate them for up to a week.
To freeze, wrap in plastic wrap or foil and store in an airtight container for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 blondie
- Calories: 250
- Sugar: 22g
- Sodium: 120mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 40mg
