Maple Walnut Blondie
teaspoon baking powder
tablespoon vanilla extract
cup white chocolate chips
ounce cream cheese (2 tablespoons), softened
Preheat oven to 350°F. Line an 8x8 pan with aluminum foil and spray with cooking spray.
In a bowl add flour, baking powder, baking soda, salt, and walnuts. Whisk to combine. Set aside.
In a large bowl, mix the melted butter and brown sugar with a mixer. Add the egg and vanilla and mix well. Add the flour mixture a little at a time until combined. Stir in white chocolate chips. Spread into the 8x8 pan and bake for 20-25 minutes or until center passes the toothpick test. I like mine a little on the gooey side. Remember right out of the oven they may seem gooey but once they cool they set up more.
Serve warm with ice cream and Maple Butter Sauce.
For the Maple Butter Sauce: In a small bowl add the butter, powdered sugar, cream cheese, and maple syrup. Blend with a mixer until smooth.
When ready to serve, heat the maple butter sauce for about 30 seconds in the microwave and pour over warmed blondie and ice cream.
Recipe adapted from Copycat Applebees Walnut Blondie with Mapple Butter Sauce
More About This Recipe
- The season of chocolate is upon us, but not everyone is a chocolate lover. (*gasp!*) Here's the perfect dessert for "the other half."
Chocolate is such an integral part of my life that I wasn’t sure if I could make room for any other desserts. But there is one non-chocolate dessert that I’ve had probably over 100 times in my life at a well known restaurant.
This Maple Walnut Blondie is my version of my favorite dessert there. I think I’ve blondied my family out with all of the copycat recipes I’ve tried, but they never quite cut it compared to the original.
This is a warm, chewy blondie studded with white chocolate chips and walnuts, topped with a scoop of ice cream, and drizzled with warm maple butter sauce. I usually let the food do the talking, but I can’t help but say that these are incredible!
The batter is super thick, but that results in a chewy buttery blondie.
My husband was in charge of scooping the ice cream so the ice cream to blondie ratio is a little heavy on the ice cream side but you’ll make do, won’t ya.
What really makes these blondies is the maple butter sauce. This is the part that I’ve never been able to perfect quite like my restaurant favorite. But I found with the addition of a little cream cheese, the sauce is creamy, smooth, and spot on! Your non-chocolate and chocolate lovers are going to have a new love…these Maple Walnut Blondies.
More Maple Madness
Love maple flavor? Try more recipes that feature it!
Vegan Vanilla Maple Banana Bread Recipe
Overnight French Toast Casserole Recipe
Maple Nut Cookies with Maple Icing Recipe
Maple Cream Brownie Dessert Recipe
Maple Nut Brittle Recipe
Christy joined the Tablespoon team to share her recipes and inspire family food fun. Watch her Tablespoon member profile for great new recipes!
Are you a maple fan?
- Cooking spray
- 1 ½ cups walnut halves and pieces (about 6½ oz.), divided
- ¾ cup, plus 1 Tbsp. pure maple syrup, divided
- ¾ teaspoon finely ground sea salt, divided
- ½ cup (about 1⅝ oz.) all-purpose flour
- ½ cup (about 1⅝ oz.) whole-wheat flour
- ¾ teaspoon baking powder
- ½ cup unrefined virgin coconut oil, melted
- 1 (12-oz.) pkg. frozen cooked winter squash such as Bird&rsquos Eye, thawed, well drained, and mashed (about 1 cup)
- 2 large eggs
- 1 tablespoon pure vanilla extract
Preheat oven to 350°F. Lightly coat an 8-inch square baking pan with cooking spray, and line with parchment paper, leaving a 2-inch overhang on all sides. Stir together 1 cup of the walnuts, 1 tablespoon of the maple syrup, and ¼ teaspoon of the salt in a medium bowl. Set aside.
Stir together flours, baking powder, and remaining ½ teaspoon salt in a large bowl. Place coconut oil in a separate large bowl, and whisk in squash, eggs, vanilla, and remaining ¾ cup maple syrup until thoroughly combined. Add dry ingredients to squash mixture, and stir just until incorporated fold in remaining ½ cup walnuts. Pour batter into prepared baking pan, and sprinkle reserved maple walnuts over top. Bake in preheated oven until set and blondies spring back when pressed lightly in the center, 30 to 35 minutes. Let cool about 15 minutes in the pan on a wire rack. Lift parchment to remove blondies from pan cut into 16 squares.
If you can&rsquot find cooked and frozen butternut squash, shop for a package of diced and frozen. Cook it in the microwave, mash, and drain using a fine mesh strainer (you want 1 cup mash). Steamed or roasted fresh butternut squash works, as well.
Maple Walnut Blondies
Boyfriend does not particularly like sweets. In fact, my baking escapades usually result in him crinkling his nose at me suspiciously. Rarely do they result in him eating whatever I have made.
He may as well be parading around saying, &ldquoBah humbug.&rdquo
As a baker, this can be more than a little annoying, particularly when I need a taste-tester. As an eater&helliphey, more for me.
In light of this situation, my friend Cindy has become my primary dessert taste-tester. Nevermind the fact that she is a personal trainer, girl can taste-test sweets like none other.
Recently, she asked me to come up with a recipe for Maple Walnut Blondies, inspired by the seasonal ones at Trader Joe&rsquos. Since she so willingly tries everything I bring her, I figured that the least I could do was provide her with a recipe for Maple Walnut Blondies so that she could make them even after they are &ldquoout of season&rdquo at TJ&rsquos.
It took me about three tries to get this one right, but in this case, I&rsquod say that third time&rsquos a charm.
These blondies are perfectly chewy, mapley, and studded with walnuts. They&rsquore my favorite fall flavors, jam-packed into one perfect bar cookie.
Even though I shared half the batch with Cindy, I had no problem putting away the other half of these by myself, no help required.
Maple Sugar Walnut Blondies
1 1/2 cup pure maple sugar
1/2 cup of grade A dark robust pure maple syrup
1 teaspoon real vanilla extract
1 cup white chocolate chips
Preheat oven to 350 degrees
Melt butter. Add eggs, maple sugar, maple syrup, vanilla, baking soda, salt and nuts.
Stir by hand, Then mix in flour. Pour into 9x13 inch greased cake pan. sprinkle white
chocolate chips on top. Bake for about 20-25 minutes until golden brown and pulling
away from the pan on the sides. Cut and serve. I like to sprinkle a little bit of maple sugar over top and drizzle with a little bit of pure Vermont maple syrup right before serving.
Sweet Tip: Only mix by hand and be sure stir only to incorporate the ingredients and no more for best
For the Blondie:
- 2 cups all purpose flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp kosher salt
- 1/2 cup walnut, toasted, chopped
- 2 packed cups brown sugar
- 3/4 cup unsalted butter, melted
- 2 eggs
- 2 tbsp vanilla extract
- 1 cup white chocolate chips
For the Maple Butter Sauce:
Preheat your Yoder Smoker YS640 to 350°F. Sift into a bowl the baking powder, baking soda and flour. Add the salt and chopped nuts and whisk briefly.
Combine the brown sugar and melted butter in the bowl of a stand mixer. Mix on medium/low with the paddle attachment until well combined. In a separate small bowl, whisk together the egg and vanilla extract. Add the egg mixture to the brown sugar mixture. Mix to combine.
Add the flour mixture, a little at a time, until mixed well mixed then add the white chocolate chips. Spread out dough in a Lodge Logic 12” Cast Iron Skillet. Bake on the second shelf until a toothpick inserted in the center comes out clean, about 30 minutes. The internal temperature will be about 200°F. You can check the temperature with an instant read thermometer like the Maverick PT-75.
While the blondie is baking, make the Maple Butter Sauce. Heat the maple syrup and butter in a sauce pan. When the butter is melted add the brown sugar. Whisk over the heat until the sugar is dissolved. Hold warm. Serve the blondie warm with ice cream and the Maple Butter Sauce.
One Bowl Baking: Maple Walnut Blondies
As much as I love summer, it's tough to be an inspired baker. But every year, autumn saves me from falling into a total block. My ideas are endless and the desire to fire up the oven is once again renewed.
Example? I couldn't wait to experiment with these maple walnut blondies. As I'd never baked these before, I did a quick internet search to scope out the situation. Surprisingly, most of the recipes out there don't actually include maple syrup in the batter. Instead there's a sauce, a maple ice cream, or a frosting. I actually wasn't that surprised—the liquidy syrup probably alters the texture in some way that I'd yet to find out.
I jumped in with my favorite mix-in-one-bowl blondie recipe, using a combination of brown sugar and maple syrup. Getting good maple flavor wasn't that easy. If I used too much syrup the texture wouldn't set. If I increased the eggs to hold it together, the crumb became too cakey.
Surprisingly, real maple syrup didn't hold its flavor through baking as well as the fake stuff. The real deal is expensive to experiment with, so in an effort to conserve, I started baking with "maple flavored" syrups. The flavored syrup resulted in a stronger flavored blondie, but in the end I stuck with the pure and natural syrup.
Before the last batch went in the oven, I went for broke and swirled a few more tablespoons of syrup into the pan. Finally! These blondies have the maple flavor and moist fudgy texture that you're looking for. And though good in their own own right, I wouldn't say no to creating a full-on maple showdown by piling on some maple ice cream or heck, even more syrup.
Maple Walnut Blondies
Many people think that paying attention to your health means dooming yourself to a life filled with bland, tasteless food, and we couldn’t disagree more! That’s why our mission, when we started our blog, was to equip you with everything you need to enjoy gourmet dishes while keeping it truly healthy.
These maple walnut blondies are a win in virtually any social setting: they’re easy to make, low-carb, paleo, and gluten-, grain-, and dairy-free!
This post may include affiliate links. For more info, see our full disclosure statement here.
One of the best ways to be a health ambassador is to show off how delicious low-carb eating can be, and there’s no better place to start than with dessert! With a base made from coconut oil, almond flour, and walnuts, these blondies are packed with as much nutrition as flavor!
Additionally, we’re all about convenience and this recipe is quick and easy to make.
Notes about this recipe+ View Larger
Where’s the full recipe - why can I only see the ingredients?
At Eat Your Books we love great recipes – and the best come from chefs, authors and bloggers who have spent time developing and testing them.
We’ve helped you locate this recipe but for the full instructions you need to go to its original source.
If the recipe is available online - click the link “View complete recipe”– if not, you do need to own the cookbook or magazine.
Maple Walnut Blondie Ice Cream Sandwiches
Can I use peanuts instead of the walnut in this recipe? Our family has an allergy to nuts. We can use peanuts. I like to use the honey roasted ones the most. I think they have the best flavor, and a nice sweet and salty quality when you pair them with something like maple that is really sweet.
This is truly a homemade recipe! Everything from the blondies to the ice cream is easy to make and uses only a handful of household ingredients. For the home cook, feel free to use storebought maple walnut ice cream (one of my favs!) as a timesaver. If you have the time, the ice cream seems pretty simple and doesn't even require an ice cream maker like most recipes but actually uses heat. Very interesting concept that I have not really seen before!
This looks like a great Ice cream sandwich recipe. I will try to make this next week!
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Photo of Applebee’s Maple Butter Blondie is by chapstickaddict and is used by permission under the Creative Commons Attribution-NonCommercial-NoDerivs 2.0 Generic (CC BY-NC-ND 2.0) License. Thank you, Chapstick. Great Picture. Photos may be “representative” of the recipe and not the actual finished dish. All photo licenses listed were correct at the time of the posting of the page. Additional Information Courtesy of Wikipedia and is used by permission.