Brown Butter Maple Blondies with Sea Salt Drizzle

These brown-butter maple blondies strike a lovely balance between nutty richness and sweet maple. Dense and chewy, they’re studded with chopped pecans or walnuts and a maple glaze on top brightens the flavor. Ideal for fall or holiday baking, they smell incredible as they bake.

These maple nut blondies are a cozy dessert that works year-round. Brown butter adds a toasty, caramel-like note that complements the maple syrup, while chopped nuts provide texture and a savory contrast to the sweetness. The bars are chewy—similar to a classic blondie—and a maple glaze can be added for extra sweetness and shine. If you prefer a less sweet finish, the glaze is optional, though skipping it will yield a milder maple intensity.

Method – with Tips & Photos

Browning the butter takes a little attention, but the recipe is straightforward otherwise.

1. Prep. Preheat the oven to 350°F (180°C). Line a 9×13 inch (23 x 33 cm) pan with parchment paper, leaving an overhang for easy removal, or lightly grease the pan.
2. Brown the Butter. Cut the butter into cubes so it melts evenly. Melt over low heat and stir as it simmers. It will turn amber and you’ll see brown flecks of milk solids; when the butter gives off a nutty aroma, remove it from the heat and cool for at least 10 minutes.
   • Use a heavy-bottomed, light-colored pan so the color change is easy to see.
3. Whisk Butter, Sugar and Maple Syrup. Combine the cooled brown butter with the brown sugar and maple syrup, whisking until the butter is fully incorporated.

4. Whisk in Eggs and Flavorings. Add the room-temperature eggs, vanilla, and optional maple extract; whisk until the mixture is smooth and uniform.
5. Stir in Flour and Salt. Fold in the flour and salt until the batter is smooth. If you see small lumps, a few gentle whisks with a wire whisk will help.

6. Fold in the Nuts. Stir in 1½ cups chopped walnuts or pecans (optional but recommended).
7. Bake. Spread the batter into the prepared pan and smooth the top. Bake about 30 minutes, or until the top looks set and a toothpick inserted into the center comes out clean or with a few moist crumbs. Cool the bars in the pan.

The maple glaze is quick and elevates the bars with glossy sweetness.

1. Melt Butter and Maple Syrup. Warm together over low heat until smooth, stirring occasionally; then remove from heat.
2. Whisk in Powdered Sugar, Vanilla and Salt.
   • Let the glaze cool for at least 10 minutes before using.
3. Drizzle or Pour over the Cooled Bars.
   • If you used parchment, lift the bars from the pan using the overhang and place them on a cutting board before glazing.

Baking with Maple – An Important Note

Use real maple syrup for this recipe; pancake syrups labeled “maple flavored” are thicker and have a different taste and texture that won’t produce the same result. Maple extract can be added to amplify the maple profile, but it’s optional. If you don’t have it, the blondies will still be delicious.

Making a Smaller Batch

To make a half batch, use an 8×8 inch pan. The bars will be thinner and bake in about 20–25 minutes. There isn’t enough batter to halve the recipe and still fill a 9×9 inch pan properly.

These chewy maple blondies combine sweet maple and toasty nuts for a comforting, slightly special treat—perfect for fall or the holidays. Store cooled bars in an airtight container at room temperature for up to 4 days, or freeze tightly wrapped for up to 3 months; thaw overnight in the refrigerator.

Maple Nut Blondies

By: Fiona Dowling

Brown-butter maple blondies with a chewy texture, chopped nuts, and an optional maple glaze—cozy and perfect for seasonal baking.

Prep: 30 minutes mins

Cook: 30 minutes mins

Total: 1 hour hr

Servings: 18 blondies

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Equipment

• 9×13 inch (23 x 33 cm) baking pan*

Ingredients

Maple Nut Blondies

• 1 cup unsalted butter (226 grams), cut into cubes
• 1½ cup brown sugar (300 grams), light or dark
• 6 tablespoons maple syrup (90 ml), do not use maple flavored syrup
• 2 large eggs
• 2 teaspoons vanilla extract
• ½ teaspoon maple extract, optional
• 2½ cups all-purpose flour (312 grams)
• 1/4 teaspoon salt
• 1½ cups chopped walnuts, or pecans

Maple Glaze

• 2 tablespoon unsalted butter (28 grams)
• ¼ cup maple syrup (60 ml)
• 1 – 1½ cups powdered sugar (110-165 grams)
• 1 teaspoon vanilla extract
• ¼ teaspoon salt

Instructions 

Maple Nut Blondies

• Preheat the oven to 350°F (180°C). Line a 9×13 inch pan with parchment so there’s an overhang, or lightly grease the pan.
• Brown the butter in a light-colored saucepan over low heat, stirring until amber flecks form and it smells nutty. Pour into a heatproof bowl to cool; if any solids look burnt, strain them out.
• Whisk the brown sugar and maple syrup into the cooled brown butter until combined.
• Whisk in the eggs, vanilla, and optional maple extract until smooth.
• Fold in the flour and salt until the batter is smooth, finishing with a spatula or a few whisk strokes to remove lumps.
• Stir in the chopped walnuts or pecans.
• Bake the batter in the prepared pan for about 30 minutes, until set and a toothpick comes out clean or with a few moist crumbs. Cool in the pan.

Maple Glaze

• Melt the butter and maple syrup together over low heat.
• Remove from heat, whisk in powdered sugar, vanilla, and salt until smooth, and let cool.
• Lift the cooled bars from the pan using the parchment overhang and drizzle or spread the glaze on top.

Notes

1. Maple Syrup: Use pure maple syrup—not maple-flavored pancake syrup—for best flavor and texture.
2. Maple Extract: Optional. It strengthens the maple flavor without adding sugar and can be found in baking aisles or specialty shops.
3. Glaze Yield: If you only drizzle the glaze, you may have extra. Reduce the glaze recipe by half if you prefer less.
4. Nutrition: Nutrition info is an estimate for one bar with glaze, assuming all glaze is used.
5. Storage: Store cooled bars in an airtight container at room temperature up to 4 days. Freeze tightly wrapped up to 3 months; thaw in the fridge overnight.

Nutrition

Calories: 377kcal, Carbohydrates: 50g, Protein: 4g, Fat: 19g

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