White Chocolate Maple Blondies

White Chocolate Maple Blondies | www.cookiesandcups.com

These White Chocolate Maple Blondies are life changing… no lie. They are a version of the Applebee’s Maple Butter Blondie Copycat recipe… but better!

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.

Some might say too sweet.



Yes they have 3 sticks of butter.

Some might say too buttery.

More lies.


Yes, they have white chocolate.

Now if you say you don’t like white chocolate I might have to fist face you.


And yes, there is a splash of maple in them…just enough to make them interesting.


So really.

You have no choice but to make these.

And then die at how good they are.

But then come alive to tell the tale.



White Chocolate Maple Blondies.

White Chocolate Maple Blondies | www.cookiesandcups.com

First whip up your easy peasy batter.


Now here’s where that splash of syrup comes in…

White Chocolate Maple Blondies | www.cookiesandcups.com

And please use real maple syrup…

I love me some Aunt Jemima…but not here.  Not now.


Stir in the white chocolate chips.

If you are a nut person, you could even add some nuts…


White Chocolate Maple Blondies | www.cookiesandcups.com

Then spread that in your pan.

White Chocolate Maple Blondies | www.cookiesandcups.com

White it’s baking make your Maple butter sauce.

Also, you don’t have to make this..it’s just totally phemon if you plan to serve these with ice cream…

Otherwise skip it.


But I will say it’s good enough to drink with a straw, drizzle over cardboard or roll around nekkid in.


White Chocolate Maple Blondies | www.cookiesandcups.com

When your blondies are good and baked they will have to cool before you cut them…

White Chocolate Maple Blondies | www.cookiesandcups.com

It’s worth the wait…

White Chocolate Maple Blondies | www.cookiesandcups.com

Then this…

White Chocolate Maple Blondies | www.cookiesandcups.com

I am not kidding about these.

Run, don’t walk.



Maple White Chocolate Blondies


makes 16 bars



  • 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


  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.


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

Recipe heavily adapted from America’s Most Wanted Recipes


59 Responses

  1. To much butter? Too much sugar? Crazy talk! These remind me of blondies from a popular restaurant, I haven’t had one in ages — it was either TGI Friday’s or Applebees. It came out to the table hot in a skillet. Oh my goodness, so good! Definitely giving these a try.

  2. Elizabeth

    They look incredible. Is there a way to “punch up” the maple flavor in the brownie? I fear adding too much syrup to the batter. I want to make these, but without the butter sauce.

  3. Diane

    These look heavenly! I can’t eat regular chocolate as it gives me migraines so I’m always looking for white chocolate desserts. I’ll be baking these very soon. Thanks!

  4. I really, really enjoyed your description of the maple butter. Seems like a pretty accurate reaction. 🙂 I don’t know how I’ve been to Applebee’s a thousand times and never had one. Yours look and sound incredible, though!

  5. That’s some sweet storytelling–I’d probably fist anyone who didn’t like white chocolate, too. So in the wise words of Mulan, “I’ll hold him, and you punch! Heh.” I love me some white chocolate blondies any day!

  6. Amanda

    OMG! I love Applebee’s Maple Butter Blondies!! I was dropping hints on the hubs the other day to go there for dessert. Totally making these. Thanks for posting…you’re my new best friend! Or new worst enemy when I consider the weight gain. Eh, worth it. 🙂

  7. Sarah

    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?

    1. Shelly

      Hi Sarah, I just reread the recipe and the reason that you had odd results was because of the butter amount. The recipe originally listed 1 1/2 CUPS of butter… it should have been 1 1/2 STICKS…or 3/4 cup.
      I SO apologize about the typo… Recipe is updated now!

  8. 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? 🙂

    1. Shelly

      The ratio of flour to butter is very different than other recipes that I use, but I have made these several times and haven’t had an issue with them cooking all the way through. they are a very dense bar. I typically bake using my convection setting, so that might speed up my bake times slightly.

    2. Shelly

      I just reread the recipe and you’re absolutely correct.. I didn’t catch it the first time around. The butter amount was written wrong. It was written 1 1/2 CUPS… it should have been 3/4 cup.. 1 1/2 STICKS. Such a simple typo will DEFINITELY lead to poor results! I updated the recipe!

  9. 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?

  10. 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!! 🙂

  11. 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…

    1. Shelly

      Oh my yes. I just re-read the recipe and I did, indeed mean 3/4 CUP..1 1/2 sticks. Such a simple typo could lead to horrible results! I completely apologize! I can’t believe I didn’t catch this sooner!!!

    1. Shelly

      That would work, but I’d only add 1/2 tsp to start and then more if needed, as 1 Tbsp of the extract would be too much! Let me know how they come out!!

  12. Amanda Berg

    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.

  13. Amanda

    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!!

  14. Kourtney

    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!

  15. Mandi

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

  16. Pingback : Butterscotch Brownies | Never Enough Thyme

Leave a Reply