Brown Butter Blondies with Maple Glaze

January 18, 2021

Brown Butter Blondies with Maple Glaze

Full disclosure, this is Duff Goldman's "brown butter Blondie" recipe! I have added to it by adding the Maple Glaze. For original recipe by Duff Goldman please visit his website!

Ingredients:

For the Brown Butter Blondies:

* 1 + 1/2cups Unsalted Butter

* 3cups Light Brown Sugar

* 3 Eggs (large)

* 1+ 1/2tsp Vanilla Extract

* 3cups All Purpose Flour

* 1tbsp Baking Powder

* 1/2tsp salt

* 2-3tbsp of the prepared Maple Glaze

For the Maple Glaze:

* 1/4cup Unsalted Butter

* 1/2cup Maple Syrup

* 1cup Confectioners Sugar

* Salt (pinch)

Directions:

1. Pre heat oven to 350degrees. Line and grease a 9x13inch square baking pan.

2. Place the butter in a medium saucepan over low heat. Check it after about 10 minutes, you will find it medium brown in color. Once it has reached a medium brown, take it off the heat and let it cool fully. (not too yellow and not too burnt brown)

3. Using a stand mixer (with paddle attachment), beat the brown sugar and the now cool brown butter together, until smooth and creamy. Add the eggs one at a time and beat to combine. Add in the vanilla and beat to combine. Scrape the sides and the bottom of the bowl as you go.

4. In a separate bowl, combine the flour, salt and baking powder and mix. Then add the mixture to the wet ingredients in stand mixer and beat to combine.

5. Make the maple glaze, by melting the unsalted butter with the maple syrup in a pan over low- medium heat for 1-2 minutes, until combined. Take it off the heat, leave to cool a little (1 minute), add in the salt and confectioners sugar, and whisk well to combine, until it is creamy and smooth.

6. Pour/spoon the blondie batter into the prepared pan, pressing down (lightly), and spreading the batter. Pour 2-3 tablespoons of the maple glaze on the batter, and using a spoon, swirl it in to the batter.

7. Bake at 350degrees for 25-35 minutes. The 10 minute variation in time accounts for how dry/cooked or gooey you want your blondies. Personally, I go with the 25-30 minute range to keep it gooey.

8. Once baked, take the tray out of the oven and leave on a wire rack to cool for 15 minutes. Then take the blondies out of the pan, using the overhang, and leave on the wire rack to cool for another 20 minutes.

9. Once the blondies are 90% cooled, drizzle the remaining maple glaze over the blondies. Cut into squares and enjoy!