Maple Walnut Blondies with Butterscotch Glaze

September 10, 2012

So here we are. Or at least, here I am. Already with a blanket on my lap and a cat atop the blanket. (Niles weighs 19 lbs. My legs cannot fathom having a child.)

Has the switch been thrown so soon? Everything; the wind, the sky's cool hue, my icy fingertips, the wistful way the sun casts it's light as it sets too soon...the world's ambiance has changed. It's a subtle shift, the trees still cling to their green leaves and there will still be warm nights peppered onto the following weeks, but I can sense that a page has been turned. Every year I wonder when and how that occurs. I listen for it, I peek into hidden corridors, but it just happens. Fall slides softy and quietly into our lives the way cream swirls gently into an unstirred cup of coffee.

Inevitably, and sometimes against my will, I start to crave apples, and pumpkin lattes, and cinnamon, and maple.

I've never had the maple blondie at Applebee's. Apparently it's good and I am the only person on the planet who didn't know about this (at least according to a "maple blondie recipe." search). But instead of going with something that everyone has already had, I wanted to try something that everyone wished they could say that they've had. That makes sense, right? ;)

So I found another maple blondie recipe and made a few tweaks. I think you'll love the results. I did!

These blondies are chewy, maple-y, sweet, and rich. They're made with brown butter so...well, you know what that does to food. If you prefer something more sophisticated, you can omit the butterscotch glaze and simply sprinkle them with powdered sugar. Or, you can just dig into the pan with a fork whilst watching the Hell's Kitchen finale (I'm pulling for Christina).

However you decide to enjoy these blondies, I think they're a wonderful way to glide into an autumn state of mind.

Maple Walnut Blondies with Butterscotch Glaze
makes about 28-30 bars

for the blondies
3/4 cup (that's 1 1/2 sticks) unsalted butter
2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking Soda
1/2 teaspoon salt
1 cup tightly packed brown sugar (light or dark)
1/2 cup Pure maple syrup
2 eggs
1/2 teaspoon vanilla extract
3/4 cup chopped walnuts (or pecans)

for the butterscotch glaze
1/4 cup butterscotch chips
1 Tablespoon brown sugar (dark or light)
1 Tablespoon Pure maple syrup
1 Tablespoon half & half cream
1/4 teaspoon salt

First, brown the butter: Have a heat-proof mixing bowl on hand to hold the butter once it has browned. Melt the butter in a medium-size saucepan, over medium heat. Once the butter has melted, continue cooking until it develops a rich nutty aroma and the bubbles are golden brown. As the butter cooks, give the pan a gentle swirl every now and then, just to make sure everything is browning evenly. [Note: The entire process can take about 6-10 minutes, depending on the amount of heat you're using.] Pour the brown butter into the heat-proof bowl, and set is aside to cool to room temperature (if it's too warm, the eggs will curdle).
Preheat the oven to 350 F. Line a 9x13-inch pan with foil and spay or butter the foil. (Leave a slight overhang around the edges for easier removal later on.)
In a separate, large mixing bowl, whisk together the flour, baking powder, baking soda, and salt; Set aside.
To the bowl of the now-cool brown butter, add the brown sugar and maple syrup. Whisk until combined. Add the eggs and vanilla extract and whisk again until smooth.
Add the brown butter/syrup mixture to the flour mixture. Use a large rubber spatula to mix everything together until the dry ingredients have been incorporated. Add the chopped nuts and use the spatula to fold them into the batter.
Scrape the batter into prepared pan and spread into an even layer.
Bake for 15-20 minutes, or until a thin knife inserted into the center of the bars comes out clean.
Remove the pan from the oven and onto a cooling rack.

Prepare the glaze: In a large, microwave-safe bowl, combine the butterscotch chips, brown sugar, maple syrup, cream and salt. Microwave for about 1 minute (on 50% power). Remove and whisk to combine. If the mixture is still lumpy, microwave it for a few more seconds. Whisk until smooth.
Drizzle the hot glaze over the bars. [Note: This glaze hardens fast, so be sure to use it immediately.] Allow the bars and glaze to come to room temperature before removing from the pan and slicing into squares.

Inspired by Baked Bree


  1. I don't even know what to do with maple and butterscotch and browned butter all in one place. Bring on Fall!

  2. These look so yummy. Sadly for us, fall is nowhere in sight here and it is still too hot to turn on the oven.

  3. Terrific and addictive! Those look amazing.



  4. Beautiful post, Valerie! I've never had the Applebee's blondie either, but I don't think we're missing much when we can have one of these maple walnut blondies! Love! :)

  5. That is a serious-sized cat! Your first child will have some good healthy competition :) These bars look amazing...I love fall and all the associated treats!

  6. It felt like fall here today too. But a nice kind of early fall that is more than welcome. Your blondies look terrific!

  7. Today was cool and crisp here. I actually had to wear my jacket for the first time. That's a sure sign things are changing. I also treated myself to a pumpkin donut. The first of many, I'm sure! : )

    I've had the Applebee's blondie (more than once) and it's delicious. Your recipe looks amazing as well! I love all these flavors. It's perfect for this time of year!

    Danielle xo

  8. Those blondies look like the perfect texture! I hadn't ever heard anything about an Applebee's blondie...

  9. Fall has finally arrived! I hope we get these crisp temperatures for awhile. I love the sound of these blondies.

  10. Valerie!! I'm back. And I've so missed you! Thankfully the first thing I see are these delish treats. So perfect for fall!

  11. While you are sliding downhill into winter, spring has arrived in my neck of the world. Yippee - still freezing though.
    Great looking recipe - looks so moist.

  12. You had me at "maple" and "butterscotch," which, as far as I am concerned, are two of the four main food groups. :) These look so delicious. Extremely well done!

  13. Thanks so much for your sweet comment on my Salted Caramel Apple Hand Pies! I'm so thrilled to have found your blog and am loving your stunning photographs!

  14. there are so many wonderful things in this treat! it is just oozing fall! i'm wondering if this will hold up well for travelling - we are flying cross-country in a few weeks and i'm on the lookout for airplane snacks...

  15. @Jen, These should travel well. The butterscotch glaz hardens right up as soon as it's cool. :)

  16. I am totally in love with these!! I love blondies and LOVE maple things, so I need to bookmark these to make. Just found your blog and I love it! I have a guilty pleasure of perusing baking blogs at night... if I could live off sugar and butter, I totally would. OK, maybe steak, too :) Can't wait to try them, and I'll link back to you if I get some great photos (my limiting factor :) and write them up on the Food Hound!

  17. These look amazing. I'll wager they are as tasty as they are delicious. I have to give your blondies a try. Have a great day. Blessings...Mary

  18. Love this recipe! Will be linking back to this in my upcoming post :)

  19. They looks delicious and sweet!! Would love one right now.

  20. I've never had the Applebee's blondie either, though I do have a copycat recipe bookmarked to make one day. These definitely look awesome :)

  21. I really like these kind of treats! Your blondies look so yummy !Great job!


Thanks for visiting, and for taking the time to read through my ramblings!
If you have a recipe comment or question, I'd love to hear from you.

Happy Baking!
♥ Valerie


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