Brown Butter Maple Walnut Blondies

Brown Butter Maple Walnut Blondies

Course: Dessert / Baking

Equipment: 8 × 8-inch pan, parchment, light-coloured saucepan, fine scales, whisk, spatula, and cooling rack.

Ingredients

For browning

• 170 g salted butter (brown, then weigh 113 g for the batter and 14 g for the glaze; save any extra)

For the blondie batter

• 113 g browned butter (from the batch above, warm rather than hot)
• 140 g dark brown sugar
• 60 g pure maple syrup
• 1 large egg (room temperature)
• 145 g all-purpose flour (sifted)
• 60 g walnuts (toasted, chopped)

For the maple cream glaze

• 80 g icing sugar (sifted)
• 30 g pure maple syrup
• 14 g browned butter (reserved from above, melted)
• 30–45 ml heavy cream (add gradually)
• Flaky sea salt (optional, to finish)
• Extra chopped walnuts (optional, to finish)

Instructions

Brown and mix

1. Prepare: Heat the oven to 350°F (175°C). Line an 8 × 8-inch pan with parchment, leaving an overhang.
2. Brown: Melt 170 g salted butter in a light-coloured saucepan over medium heat. Stir and scrape the bottom as it foams, until the milk solids turn golden brown and smell nutty. Immediately transfer to a heatproof bowl.
3. Weigh: Stir the brown bits through the melted butter, then weigh 113 g into the mixing bowl and reserve 14 g separately for the glaze. Save any extra butter for another use. Let the batter portion cool until warm, not hot.
4. Whisk: Whisk the 113 g browned butter, dark brown sugar, and 60 g maple syrup until combined. Add the egg and whisk for 60–90 seconds until glossy.
5. Fold: Fold in the sifted flour just until no dry streaks remain, then fold in the toasted walnuts.

Bake and finish

1. Bake: Spread the batter evenly in the pan. Bake for 24–28 minutes, until the edges are set and golden and the centre is just set. A skewer should show moist crumbs rather than liquid batter.
2. Cool: Rest in the pan for 15 minutes. Lift onto a rack using the parchment and cool completely, allowing about 45 minutes more.
3. Glaze: Whisk icing sugar, 30 g maple syrup, and the reserved 14 g melted browned butter. Add cream gradually until the glaze falls in a thick ribbon; stop before it becomes runny.
4. Finish: Drizzle over the cold blondies. Add flaky salt and extra walnuts if using. Let stand for about 15 minutes, until the glaze firms enough for slicing, then cut into 16 squares with a clean knife.