Ingredients:

  • 8 Tbsp (1 stick) Unsalted Butter, melted and slightly cooled
  • 1 cup Dark Brown Sugar (packed)
  • 1/4 cup Granulated Sugar
  • 2 Large Eggs, room temperature
  • 1 tsp Vanilla Extract
  • 1 cup + 2 Tbsp All-Purpose Flour
  • 1/2 tsp Baking Powder
  • 1/2 tsp Kosher Salt (for blondies)
  • 5 oz High-Quality White Chocolate, chopped into chunks
  • 4 Tbsp Unsalted Butter (for sauce)
  • 1/2 cup Pure Maple Syrup (Grade A Dark/Amber)
  • 2 Tbsp Heavy Cream (Double Cream)
  • Pinch Kosher Salt (for sauce)
  • 1/4 tsp Vanilla Extract (optional, for sauce)

Instructions:

  1. Preheat the oven to 350°F (175°C). Line an 8x8 inch pan with parchment paper, leaving an overhang to create handles.
  2. Melt the butter thoroughly. In a large bowl, combine the melted butter with the dark brown and granulated sugars. Whisk vigorously for about 30–60 seconds until the mixture is glossy and smooth.
  3. Whisk in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.
  4. In a separate bowl, whisk together the flour, baking powder, and salt.
  5. Add the dry ingredients to the wet ingredients. Fold them gently using a rubber spatula until just combined. Do not overmix.
  6. Gently fold in the white chocolate chunks.
  7. Scrape the batter into the prepared pan and smooth the top lightly. Bake for 25 to 30 minutes, or until the edges are set and lightly golden brown, but the center still looks slightly soft.
  8. Remove the pan and place it on a wire rack. Let the blondies cool in the pan for at least one hour before lifting out and slicing. Slicing warm blondies will result in a crumbly mess.
  9. For the Maple Butter Sauce: In a small saucepan over medium heat, combine the 4 Tbsp butter and the maple syrup. Bring the mixture to a gentle simmer, whisking occasionally.
  10. Reduce the heat to low and let it simmer for 1 minute. Remove from the heat.
  11. Whisk in the heavy cream, pinch of salt, and optional vanilla extract until the sauce is smooth and glossy. Serve the warm Maple Butter Sauce drizzled generously over the cooled and sliced White Chocolate Blondies.