There’s a certain magic that happens when you combine nutty brown butter with the deep, woodsy sweetness of pure maple syrup. It’s a flavor combination that feels like a cozy sweater on a crisp autumn day.
I stumbled upon this pairing by accident, trying to salvage a batch of cookies where I’d let the butter cook a little too long. Instead of tossing it, I leaned in, and wow. The result was this incredibly rich, chewy, and perfectly salty-sweet blondie.
These aren’t just another dessert bar. They are an experience. The brown butter gives them a depth you just don’t get from regular melted butter, and a final sprinkle of flaky sea salt makes every single flavor pop. Get ready for your kitchen to smell absolutely divine.
What You’ll Need
Here are the simple ingredients that come together to create something truly special. The quality of your butter and maple syrup will really shine through here.
- Unsalted Butter
- All-Purpose Flour
- Baking Powder
- Salt
- Light Brown Sugar
- Pure Maple Syrup
- Large Egg
- Vanilla Extract
- Flaky Sea Salt (for topping)
Pro Tips
I’ve made these blondies more times than I can count. Here are a few hard-won tips to guarantee your first batch is a smashing success.
- Don’t Rush the Brown Butter: This is the heart of the recipe. Melt the butter over medium heat and keep swirling the pan. It will foam, then the foam will subside, and you’ll see golden-brown specks at the bottom. The most important clue is the smell—it will be wonderfully nutty and fragrant. Pull it off the heat immediately to prevent it from burning.
- Avoid Over-mixing: Once you add the dry ingredients, mix only until you no longer see streaks of flour. Over-mixing develops the gluten in the flour, which leads to a tough, cakey blondie instead of the dense, fudgy, chewy texture we’re aiming for.
- Chill If You Can: If you have an extra 30 minutes, cover the bowl of batter and pop it in the fridge. This little rest lets the flour hydrate and the flavors meld together. It results in an even chewier blondie with a more complex flavor. It’s not required, but it’s a great little trick.
- Underbake Slightly: The best blondies are a little gooey in the center. Pull them from the oven when the edges are set and a toothpick inserted in the middle comes out with moist crumbs attached, not wet batter. They will continue to cook and set in the hot pan as they cool.
Tools Required
No fancy equipment needed for this one. Just your standard baking essentials will do the trick.
- 8×8-inch baking pan
- Parchment paper
- Light-colored saucepan
- Mixing bowls
- Whisk
- Rubber spatula
Substitutions and Variations
Want to switch things up? This recipe is wonderfully flexible. Here are some ideas to get you started.
| Ingredient | Substitution | Notes |
|---|---|---|
| All-Purpose Flour | 1-to-1 Gluten-Free Flour Blend | Choose a blend with xanthan gum. |
| Light Brown Sugar | Dark Brown or Coconut Sugar | Will result in a deeper, more molasses-like flavor. |
| Large Egg | Flax Egg | Mix 1 tbsp ground flax with 3 tbsp water. |
| Add-ins | Toasted Pecans or Walnuts | Add 1 cup of chopped nuts for a great crunch. |
| Add-ins | White Chocolate Chips | Add 1 cup to make them even more decadent. |
Make-Ahead Tips
You can easily prepare the batter a day ahead. Just cover the bowl with plastic wrap and store it in the refrigerator. When you’re ready to bake, let the batter sit at room temperature for about 20-30 minutes to make it easier to spread in the pan. You may need to add a minute or two to the baking time.
How to Make Salty Maple Brown Butter Blondies
Prep Time: 15 minutes
Cook Time: 25-30 minutes
Total Time: 45 minutes
Ingredients:
- 1/2 cup (113g) unsalted butter
- 1 cup (125g) all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup (200g) packed light brown sugar
- 1/4 cup (60ml) pure maple syrup
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- Flaky sea salt, for sprinkling
Instructions:
Step 1: Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang on the sides to use as handles later. This makes removal a breeze.
Step 2: In a light-colored saucepan, melt the butter over medium heat. Continue cooking, swirling the pan occasionally, until the butter foams, turns golden, and you see browned bits at the bottom. It should smell nutty. Immediately pour it into a large mixing bowl to stop the cooking process.
Step 3: To the bowl with the hot brown butter, add the packed brown sugar and maple syrup. Whisk everything together until it’s smooth and combined. The mixture will look glossy.
Step 4: Whisk in the room temperature egg and vanilla extract until fully incorporated. It’s important the egg isn’t cold, so it doesn’t cause the butter to seize.
Step 5: In a separate, smaller bowl, whisk together the flour, baking powder, and salt. Add these dry ingredients to the wet ingredients and fold them in with a rubber spatula until just combined. Remember not to over-mix!
Step 6: Pour the batter into your prepared pan and use the spatula to spread it into an even layer. Sprinkle the top generously with flaky sea salt.
Step 7: Bake for 25-30 minutes, or until the edges are set and a toothpick inserted into the center comes out with moist, fudgy crumbs. Let the blondies cool completely in the pan on a wire rack. This is the hardest part, but it’s crucial for getting clean cuts and the perfect texture!
Step 8: Once cooled, use the parchment paper handles to lift the blondies out of the pan. Cut into squares and serve.
Dietary Info, Pairings, and Efficiency
Here’s a little more information to help you fit these treats into your life perfectly.
Nutritional Breakdown (Estimated)
This is an approximation per blondie, assuming you cut the batch into 16 squares.
| Nutrient | Amount per Serving |
|---|---|
| Calories | ~150 kcal |
| Carbohydrates | ~22g |
| Fat | ~7g |
| Protein | ~1.5g |
Ingredient Swaps for Diets
- Gluten-Free: As mentioned, a good 1-to-1 gluten-free flour blend works great.
- Dairy-Free: Use a high-quality vegan butter that can be browned. Look for one with a high fat content for the best results.
Meal Pairing Suggestions
These blondies are a star on their own, but they play well with others. Try one slightly warm with a scoop of vanilla bean ice cream. They are also the perfect companion to a hot cup of black coffee or a cold glass of milk.
Cooking Time Efficiency Tips
To save time, measure out all your other ingredients while the butter is browning. You can have your dry ingredients whisked and your sugar and maple syrup ready to go. This “mise en place” approach makes the whole process feel faster and more organized.
Leftovers and Storage
Store any leftover blondies in an airtight container at room temperature. They will stay fresh and chewy for up to 4 days.
For longer storage, you can freeze them. Cut them into squares, wrap them individually in plastic wrap, and then place them in a freezer-safe bag. They’ll last for up to 3 months. To thaw, just leave them on the counter for an hour or so.
Frequently Asked Questions
Q1. Can I use pancake syrup instead of pure maple syrup?
Ans: I strongly recommend against it. Pancake syrup is mostly corn syrup with artificial flavoring. Pure maple syrup provides a complex, rich flavor that is essential to this recipe. Using the real stuff makes all the difference.
Q2. My blondies came out cakey instead of chewy. What did I do wrong?
Ans: This is almost always due to over-mixing the batter after adding the flour. The more you mix, the more gluten develops, leading to a cake-like texture. Fold in the flour gently and stop as soon as it’s incorporated.
Q3. Can I double this recipe?
Ans: Absolutely! Just double all the ingredients and bake it in a 9×13-inch pan. You may need to add about 5-10 minutes to the baking time. Keep an eye on it and use the toothpick test to check for doneness.
Q4. What is the best kind of salt for the topping?
Ans: Flaky sea salt, like Maldon or another fleur de sel, is the best choice. The large, crunchy flakes provide a wonderful texture and a burst of saltiness that contrasts beautifully with the sweet blondie. Regular table salt is too fine and will just dissolve.
Wrapping Up
There you have it—a simple recipe for what might just become your new favorite dessert. The combination of nutty, salty, and sweet is just irresistible.
Give these Salty Maple Brown Butter Blondies a try. I promise the little bit of effort it takes to brown the butter is worth it a thousand times over.
When you make them, I’d love to hear about it! Drop a comment below to let me know how they turned out or if you have any questions.
