These Maple Glazed Blondies are the perfect treat for the upcoming fall season. A chewy and carmelized blondie topped with a sweet maple glaze. The blondies are made with brown sugar and browned butter for a warm combination of caramel and maple syrup.

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Too soon for fall treats? I almost September and I’m ready. So, today I’m bringing you these Maple Glazed Blondies. If you love chewy caramel flavoured desserts, you need to try these out. These are perfect for fall entertaining and Thanksgiving and you can bring them to a holiday event or a potluck. If you’re a maple dessert fan, these are a must make. Much like my Maple Walnut Bars.

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What Are These Blondies Like

• Difficulty – These blondies are broken down into two parts, the blondie and the glaze. Both are pretty straightforward and easy to make.
• Taste – You will love the chewy texture and caramelized flavour of these Blondies. And the maple flavour of the glaze makes them the perfect fall treat.
• Serving – This recipe makes 16 brownie sized servings.

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Ingredients

For the blondies

• Butter – These blondies use unsalted butter that you melt and turn into browned butter.
• Brown sugar – Packed brown sugar added to a great caramelized flavour in the blondies.
• Vanilla extract – Vanilla extract adds to the flavour in the blondies.
• Egg + egg yolk – I used one egg plus one egg yolk in this recipe.
• Flour – All purpose flour.
• Salt – A little salt adds to the flavour in these blondies.

For the maple glaze

• Butter – Melted butter is used in the glaze.
• Maple syrup – I used real maple syrup in the glaze for the flavour as well as the consistency.
• Vanilla extract – This add to the flavour of the glaze.
• Powdered sugar – Powdered sugar or icing sugar is very fine sugar that is used in making frostings, icings and glazes for desserts.

NOTE, The full recipe and ingredient list can be found at the end of the post in the recipe card.

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Instructions

1. Preheat oven – Preheat oven to 350ºF/180ºC and grease and line with parchment paper an 8 x 8 inch deep sided baking dish. Set aside.
2. Make browned butter – In a small saucepan set over medium heat, add the butter. Bring the butter to a simmer and cook between 3 – 5 minutes until it becomes very foamy on top and a light amber colour. Careful not to burn the butter. Remove from heat.
3. Make batter – Pour the browned butter into a glass bowl and add the brown sugar. Whisk to combine for about 2 minutes. Add the egg, the egg yolk and the vanilla extract. Whisk well to combine. Add the flour and salt. Mix in until combined, about 2 minutes.
4. Bake the blondies – Pour the batter into the prepared dish and bake between 18 – 20 minutes. Remove from oven and place on a cooling rack to cool.
5. Make glaze – In a small saucepan melt the butter with the maple syrup for about 1 – 2 minutes until the butter is melted and it comes to a gentle simmer. Remove from heat. Pour the butter mixture into a medium sized bowl and add the vanilla extract and powered sugar. Stir well until you have a smooth pourable glaze.
6. Glaze and serve – Spread the glaze over the top of the blondies. Smooth out completely and allow the glaze to set for about 30 minutes. Cut into 16 equal squares and serve or store in a Tupperware container up to three days.

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Recipe Tips

• Making browned butter – This will take between 3 – 5 minutes. Make sure to cook it over medium to low heat and stir it occasionally so it does not burn. It will create a lot of white foam on the top and this is normal. You are looking for a low to mid amber colour. Remove it from the heat and let it cool a few minutes before using.

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Substitutions and Additions

• Blondies – You can add walnuts or pecans. You can even add white chocolate chips, semi sweet, milk or dark chocolate chips.
• Glaze – You can make a regular Sugar Glaze if you don’t prefer the walnut flavour.

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Serving and Storage

• Store in the fridge – You can store these in and airtight container in the fridge for up to a week. It’s best to layer parchment paper between layers. They are good cold, but better at room temperature.
• Store at room temperature – They can also be stored on the counter in a container for about three days.
• In the freezer – They can also be frozen up to two months in a freezer proof container. It’s best to layer parchment paper between the layers.

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Thanks For Stopping By & Hope To See You Soon!