White Chocolate Maple Blondies

These White Chocolate Maple Blondies are life changing – no lie! They’re a spruced up version of the Applebee’s Maple Butter Blondie Copycat recipe, topped with ice cream and the most amazing maple butter sauce!

White Chocolate Maple Blondies with Maple Butter Sauce poured on top

My White Chocolate Maple Blondies Recipe Are The Perfect Applebees Dupe!

These blondies look fairly unassuming. Probably similar to a million other things I’ve made…

But y’all guys. They are fall on the ground, hum when you chew, name your first born after me good. Like really. So please, I insist that you give these a try.

Yes they are sweet. Yes they have 3 sticks of butter. Yes, they have white chocolate. Yes, there is a splash of maple in them…and yes, they are topped with the most insane maple butter sauce that will will easily decide to pour on everything that you eat forevermore.

White Chocolate Maple Blondies | www.cookiesandcups.com

How to Make White Chocolate Maple Blondies

The very easy blondie recipe comes together with simple ingredients:

  • Butter. I used salted butter, but you can use either salted or unsalted.
  • Light Brown Sugar. The brown sugar adds a little more depth of flavor than granulated sugar in this recipe.
  • Vanilla Extract. For a little more flavor.
  • Salt/Baking Powder.
  • All Purpose Flour.
  • Eggs.
  • Maple Syrup. I always use pure maple syrup, but certainly you can use pancake syrup if that’s all you have, although it doesn’t pack as much flavor. OR you can use 1/2 – 1 teaspoon of maple extract if you have that on-hand as well.

White Chocolate Maple Blondies | www.cookiesandcups.com

How To Know When Blondies Are Done Baking

The trick I use for blondies as well as brownies is that you insert a tooth pick a few inches away from the edge (NOT the center), and if it comes out clean they’re done! The reason I do this is because if you wait until the center comes out clean you will have an overdone brownie/blondie. This trick will leave your blondies soft!

Is the Maple Butter Sauce Optional?

Sure, but no. Ha! The maple butter sauce is out of control delicious, so I highly recommend you make it, especially if you plan on eating these warm with ice cream.

If you are bringing these to an event and aren’t planning to serve with the ice cream you can skip it because it could get messy if you don’t have a fork or spoon. But make sure to try the sauce at some point! It’s life changing good!

White Chocolate Maple Blondies | www.cookiesandcups.com

If You Love Maple, Here Are Some Great Maple Recipes You Should Try:

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Maple White Chocolate Blondies

  • Author: Shelly
  • Prep Time Prep Time: 10 minutes
  • Cook Time Cook Time: 25 minutes
  • Total Time Total Time: 35 minutes
  • Yield Yield: 16 bars 1x
  • Category Category: Dessert
  • Method Method: Oven
  • Cuisine Cuisine: American

Description:

These White Chocolate Maple Blondies are life changing – no lie! They’re a spruced up version of the Applebee’s Maple Butter Blondie Copycat recipe, and they’re better than ever before!


Ingredients:

Blondies

  • 3/4 cups butter, room temperature
  • 1 1/2 cups light brown sugar
  • 2 eggs
  • 2 tsp vanilla
  • 1 Tbsp Maple syrup
  • 1 tsp baking powder
  • 1 tsp salt
  • 1 1/2 cups flour
  • 1 1/2 cups white chocolate

Maple Butter Sauce

  • 1 1/2 cups granulated sugar
  • 1/2 cup pure Maple Syrup
  • 3/4 cup butter
  • 1/2 cup sour cream
  • 1 tsp vanilla

Instructions

  1. Preheat oven to 350°
  2. Line a 9×9 pan with aluminum foil and spray with cooking spray. Set aside.
  3. Cream butter and sugar together with mixer until light and fluffy 2-3 minutes.
  4. Add eggs, vanilla, maple syrup, baking powder and salt until incorporated.
  5. Turn mixer to low and add in flour until combined.
  6. Stir in white chocolate chips.
  7. Spread batter into pan and bake 25-30 minutes.
  8. Let cool before cutting into squares.
  9. To make the sauce combine sugar, maple syrup and butter in a small saucepan over medium heat until melted. Simmer sauce for 4 minutes without stirring and remove from heat.
  10. Whisk in the sour cream and vanilla and allow to cool.

Notes:

serve with ice cream, if desired, or drizzle sauce over the blondies.

Recipe heavily adapted from America’s Most Wanted Recipes

Keywords:: blondies recipe, best blondies recipe, easy blondies recipe, blondies brownies, blondies brownie recipe, blondies cookies, white chocolate recipe

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Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?

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Kimberly Hagel
August 11, 2020 2:09 pm

Hi! I just made these and they look wonderful. I’m wondering, though, where to store the sauce; does it keep well in the fridge?

Roni
February 11, 2020 11:11 am

Hi, do these freeze well?
Thanks!

Mandi
October 8, 2017 10:20 pm

Tried these tonight…. the whole thing was still liquid with a crispy crust… what can I change??? Help the crust tasted delicious

Kourtney
July 2, 2015 12:52 pm

I made these lovelies for a family function a little while ago. They were so good they were fighting over the last piece,even trying to bribe. It was so funny! That’s saying a lot because our family has lots of great bakers. Great job and thanks for sharing!

Amanda
June 28, 2014 10:48 am

I haven’t made the blondies yet, but have made the sauce several times. It is so delicious!! I used it on waffles, pancakes, ice cream & other blondies. It is so yummy I could drink it out of the jar! Thanks for sharing!!

Courtney
March 9, 2014 4:35 pm

my friend and I are eating the batter as I type ! So tasty , large possibility the batter will be eaten unbaked.

Amanda Berg
February 2, 2014 7:07 pm

I used the 3/4 cup update. Mine are cooked on top but not inside. Up to 50 mins so far and still not cooked all the way through.

Kodye Porter
January 31, 2014 1:53 pm

What if I use maple extract instead of the syrup?

January 30, 2014 11:25 pm

So…do you mean 1 1/2 STICKS of butter instead of 1 1/2 CUPS? I made these as written and they were really, really runny and inedible. It just seemed like way too much butter…

December 14, 2013 3:12 pm

I WANT to fist face those who make snarky comments to me because I can’t eat dark chocolate! Here’s a KISS face for the white chocolate and maple in these beauties!! These look just like Applebee’s Restaurants Blondies. I halved again the amounts, to make a 9×13 pan. Bring on the French Vanilla Ice Cream and Maple Butter Sauce, I will be going into a sugar coma!! 🙂

Casey
December 8, 2013 10:20 pm

Wow! These were yummy but almost too sweet. One square required a full glass of milk for me.

October 27, 2013 11:54 pm

Hmm, can i skip the ice cream and just drizzle the sauce over the brownies or do you think that would just be sweetness overkill without the ice cream to cut it?

October 22, 2013 12:38 am

One of my favorite desserts – and that butter sauce….that is the stuff of dreams!
Pinned!!

October 20, 2013 10:10 pm

The same thing happened to me. I think that there’s not enough flour in the recipe. I bake for a living, and the ratio seems way off. Did this happen to anyone else? Is it possible there could be a typo? 🙂

Sarah
October 1, 2013 10:21 pm

I made this last night and while the flavor was amazing, the brownies never cooked completely through. I baked them for almost an hour and had to take them out because the top was getting too dark. Even then, they were still runny in the middle. Would anyone have any idea why this could have happened?

Shelly Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?

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