My version of the Applebees™ blondie is even more rich and chewy than the original. Perfectly buttery with a crinkly top and gooey middle, it is dessert perfection when topped with vanilla ice cream and maple cream sauce. You are going to love it!
BETTER THAN APPLEBEES BLONDIE RECIPE
I first shared this applebees blondie recipe backe in 2012, but I thought it was time to update the instructions and photos. I first tried the maple butter blondie at Applebees over a decade ago and fell in love after one bite.
They have since changed the recipe, and I was disappointed with the new version. It’s more and cake- like, and that is definitely not what I’m looking for in a blondie. I want dense, buttery, chewy, and rich!
If you aren’t a fan of moist and decadent blondies, then this recipe isn’t for you. You can find fluffier and more dry maple butter blondies on other sites. This one is pure decadence!
APPLEBEES BLONDIE BROWNIES VIDEO
EPIC MAPLE CREAM SAUCE
You can of course just serve these blondies all on their own; they are totally tasty. But for an extra decadent dessert that will leave everyone groaning, you definitely want to add vanilla ice cream and the homemade maple sauce.
It’s really simple to whip up, but it tastes AMAZING! Not only is it great over these blondies, you can also just serve it over ice cream. And of course it’s tasty over pancakes and waffles as well.
How to make brown butter maple blondies:
- PREP – Toast and chop your pecans. Brown your butter and let it cool slightly. If you aren’t sure how, watch this browning butter video. Spray an 11×7 inch pan with cooking spray. Preheat oven to 375 degrees.
- WET INGREDIENTS – In a large mixing bowl, whisk together the browned butter and the brown sugar. Add eggs, vanilla, and maple extract. Whisk till smooth.
- DRY INGREDIENTS – Add the flour to the bowl and make a tiny well with a spoon. Add the baking powder and salt to the well and stir gently into the flour. Stir all of the batter together till thoroughly combined. Fold in the chopped pecans and white chocolate chips.
- BAKE – Pour the batter into the prepared pan and spread evenly. Bake at 375° for about 30 minutes or until top is crackled and sides are brown. The middle may be a bit jiggly, but it will set up as it cools. Don’t overbake!
- MAPLE BUTTER SAUCE – Combine butter, brown sugar, water, cream, and maple flavoring in a medium saucepan. Heat over medium heat, stirring frequently. Boil for 2-4 minutes. The longer it cooks, the thicker it gets. Keep in mind that it will also thicken as it cools.
- SERVE – These bars are best served warm with a scoop of vanilla ice cream and drizzled (or drowning!) with maple cream sauce. Pure heaven I tell you!
Pecan Blondies Pro Tips:
- Browning the butter adds a rich and nutty flavor that is unbeatable. Yes, the blondies are still delicious with just melting the butter, but browning it makes them irresistible.
- For best flavor, you want to toast the pecans. Just spread them on a cookie sheet and bake them at 375°, stirring occasionally. If they are cold, it will take 10-12 minutes, if they are room temperature, try 7-8 minutes.
- Don’t skip the maple flavoring. Yes, you can just use vanilla extract, but they won’t be the same.
- For easier cutting and cleanup, line your pan with parchment paper.
Oh baby, just look at that sauce dripping down the sides. I tell you, these brown butter blondies are going to become a family favorite dessert. So easy, but so addicting!
HOW TO STORE LEFTOVERS:
If you happen to have any maple blondies leftover, they actually store really well. Just place them in an airtight container (or ziplock bags), and they will last 4-5 days at room temperature.
You can also freeze them for up to 4-5 months. I like to place them in heavy duty freezer ziplock bags. The crackled top with break apart if you stack them, but they will still taste the same.
We like to reheat them in the microwave for a few seconds, but you can let them thaw at room temperature.
And of course the maple sauce needs to be refrigerated. It will last for a couple weeks in the fridge.
APPLEBEES BLONDIE VARIATIONS:
- You can substitute walnuts for the pecans, but we’ve tried both and we definitely think the pecan blondies have better flavor.
- In place of the white baking chips, you can try butterscotch chips. Or you can leave them out all together, the bars are still mighty tasty.
- For a tangier sauce, add 2 ounces of cream cheese to the sauce after it has boiled. Just cook and stir till the cream cheese melts.
MORE BARS AND BROWNIES:
- Andes Mint Brownies
- Pumpkin Bars with Cream Cheese Frosting
- Dulce de Leche Brownies
- Chocolate Chip Bars
- Congo Bars Recipe
- Butterscotch Bars
- Oreo Rice Krispie Treats
BROWN BUTTER BLONDIES WITH MAPLE CREAM SAUCE
- 3/4 cup salted butter
- 1 1/2 cups brown sugar
- 2 eggs
- 2 tsp vanilla
- 2 tsp maple flavoring
- 1 1/2 cups all purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup pecans, toasted
- 1/2 cup white baking chips
Maple Cream Sauce
- 2 Tbsp butter
- 3/4 cup brown sugar
- 3 Tbsp water
- 1/2 cup heavy cream
- 1 tsp maple flavoring
- Whisk together melted butter and brown sugar in a large bowl. Add eggs, vanilla, and maple flavoring and mix well.
- Combine flour, baking powder, and salt. Stir into creamed mixture. Add nuts and white chocolate chips.
- Spread into a well greased and parchment lined 9×13" pan.
- Bake at 350° for about 22-25 minutes. Top will be shiny and golden brown. Don't over-bake!
- For sauce: Combine all ingredients in a medium saucepan. Heat over medium heat, stirring frequently. Boil for 2-4 minutes. The longer it cooks, the thicker it gets. Keep in mind that it will also thicken as it cools.
Nutritional information does not include vanilla ice cream.
Amount Per Serving: Calories: 426Total Fat: 25gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 12gCholesterol: 78mgSodium: 281mgCarbohydrates: 48gFiber: 1gSugar: 34gProtein: 4g