Craving a dessert that’s both sweet and savory? These Salty Maple Brown Butter Blondies are a Sweet-Salty Dessert that combine nutty brown butter, rich maple syrup, and a sprinkle of sea salt for a perfectly balanced treat. With optional white chocolate chips, these blondies are indulgent yet easy to make, ideal for gatherings or a cozy night in. Bake Salty Maple Brown Butter Blondies to satisfy your dessert cravings with a delightful twist!
Ingredients for Salty Maple Brown Butter Blondies
Here’s what you’ll need for Salty Maple Brown Butter Blondies (makes 12, serves 12):
- ½ cup unsalted butter
- 1 cup brown sugar, packed
- ¼ cup maple syrup
- 2 large eggs
- 1 tsp vanilla extract
- 1½ cups all-purpose flour
- ½ tsp baking powder
- ¼ tsp salt
- ½ tsp sea salt (for topping)
- ½ cup white chocolate chips (optional)
Equipment
- 8×8-inch baking pan
- Medium saucepan
- Mixing bowls
- Whisk or spatula
- Parchment paper
- Measuring cups and spoons
- Airtight containers for storage
Ingredient Tips
- Butter: Unsalted butter is best for browning; watch closely to avoid burning.
- Maple Syrup: Use pure maple syrup for authentic flavor; avoid pancake syrup.
- Flour: Measure accurately to ensure a chewy texture; gluten-free 1:1 blend works for dietary needs.
- Sea Salt: Flaky sea salt enhances the sweet-salty balance; adjust to taste.
- White Chocolate Chips: Optional for extra sweetness; swap with dark chocolate or omit.
Directions for Salty Maple Brown Butter Blondies
Let’s bake these Salty Maple Brown Butter Blondies—a delicious Sweet-Salty Dessert!
Preheat the Oven
I preheat the oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper, leaving an overhang for easy removal, or lightly grease it.
Brown the Butter
In a medium saucepan over medium heat, I melt ½ cup unsalted butter, stirring occasionally. I cook it for 5–7 minutes until it turns golden brown with a nutty aroma. I remove it from heat and let it cool slightly to enhance this Sweet-Salty Dessert.
Mix the Wet Ingredients
In a large bowl, I whisk the cooled brown butter with 1 cup brown sugar and ¼ cup maple syrup until smooth. I add 2 eggs and 1 tsp vanilla extract, whisking until well combined.
Combine Dry Ingredients
In a separate bowl, I whisk 1½ cups flour, ½ tsp baking powder, and ¼ tsp salt. I gradually add the dry ingredients to the wet mixture, stirring until just combined to keep the blondies chewy.
Add Mix-Ins and Assemble
If using, I fold in ½ cup white chocolate chips. I pour the batter into the prepared pan, smoothing the top with a spatula. I sprinkle ½ tsp sea salt evenly over the batter for the signature Salty Maple Brown Butter Blondies flavor.
Bake
I bake for 20–25 minutes, until a toothpick inserted in the center comes out with a few moist crumbs and the edges are golden brown. I let the blondies cool completely in the pan.
Serve
I lift the blondies out using the parchment overhang (if used), cut into 12 squares, and serve.
Nutrition
- Prep Time: 10 minutes
- Cook Time: 20–25 minutes
- Total Time: 30–35 minutes
- Servings: 12
- Calories: ~250 kcal per serving (1 blondie)
- Macros per Serving: 35g carbs, 3g protein, 11g fat, 0.5g fiber
Variations for Salty Maple Brown Butter Blondies
Try these twists on Salty Maple Brown Butter Blondies:
- Nutty Crunch: Add ½ cup chopped pecans or walnuts for a crunchy Sweet-Salty Dessert.
- Chocolate Swap: Replace white chocolate chips with dark chocolate or butterscotch chips for a different flavor profile.
- Gluten-Free: Use a 1:1 gluten-free flour blend, inspired by Layla Cooks’ dietary-friendly recipes.
- Caramel Drizzle: Drizzle with caramel sauce after baking for extra indulgence.
- Spiced Up: Add ¼ tsp cinnamon or nutmeg to the batter for a warm twist.
Serving Ideas:
- Pair with Layla Cooks’ Pumpkin Coffee Cake for a fall dessert spread.
- Serve with Layla Cooks’ spiced chai latte for a cozy treat.
- Offer at parties with a scoop of vanilla ice cream for decadence.
Storage
I store Salty Maple Brown Butter Blondies in an airtight container at room temperature for up to 4–5 days in a cool, dry place. For longer storage, I refrigerate them for up to 1 week, bringing to room temperature before serving for best texture. To freeze, I wrap individual blondies tightly in plastic wrap and place in a freezer-safe container for up to 3 months. I thaw at room temperature or warm in a 300°F (150°C) oven for 5–10 minutes.
Serving Tips
- Presentation: Serve Salty Maple Brown Butter Blondies on a rustic board, cut into neat squares for an inviting look.
- Garnish: Sprinkle extra sea salt or drizzle with maple syrup for flair.
- Pairing: Enjoy with coffee, tea, or Layla Cooks’ hot cocoa to complement this Sweet-Salty Dessert.
- Portion Size: One blondie per person for a treat; two for a dessert portion.
- Occasions: Perfect for potlucks, holiday gatherings, or cozy evenings.
FAQs
Here are answers to some common questions about Salty Maple Brown Butter Blondies:
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.
Can I make these vegan?
Yes, use vegan butter, flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg), and vegan white chocolate chips for a vegan Salty Maple Brown Butter Blondies version.
More Summer Dessert Ideas You’ll Love
- Chocolate Mousse Cake
- Cinnamon Sugar Blondies
- Strawberry Shortcake Cake (with sponge cake)
- Moist Cinnamon Apple Cake: A Sweet, Simple Deligh
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!
Salty Maple Brown Butter Blondies
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.
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