Description
These White Chocolate Maple Blondies are a decadent dessert featuring a rich, buttery blondie base studded with white chocolate chips, topped with a luscious warm maple cream sauce. Perfectly balanced with hints of vanilla and maple, they are served best with vanilla ice cream and optional toppings like chopped walnuts and extra white chocolate chips for added texture and flavor.
Ingredients
Scale
Blondies
- 3/4 cup salted butter, softened to room temperature
- 3/4 cup granulated sugar
- 3 large eggs
- 1 Tablespoon vanilla extract
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 cup white chocolate chips
Maple Cream Sauce
- 1 cup heavy whipping cream
- 1/2 cup white chocolate chips
- 1/4 cup granulated sugar
- 1/2 teaspoon maple extract
- 1 cup sour cream
To Serve
- Vanilla ice cream
- Chopped walnuts (optional)
- Additional white chocolate chips (optional)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Spray a 9×13 inch baking pan with non-stick spray to ensure the blondies don’t stick.
- Cream Butter and Sugar: Using an electric stand mixer, cream the softened butter and granulated sugar together until the mixture is light, creamy, and fluffy. This will help create a tender blondie texture.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then add the vanilla extract and mix until just combined to maintain a smooth batter.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and baking soda. Gradually add this dry mixture to the wet ingredients, mixing slowly just until the flour is incorporated to avoid overmixing.
- Fold in White Chocolate Chips: Gently fold in 1 cup of white chocolate chips evenly into the batter for sweet bursts of white chocolate in every bite.
- Bake Blondies: Spread the thick batter evenly into the prepared baking pan. Bake in the preheated oven for 25 to 28 minutes. Check doneness by inserting a toothpick into the center; it should come out mostly clean. Avoid overbaking to keep the blondies moist.
- Cool Blondies: Let the blondies cool in the pan for at least 10 minutes before cutting into squares to allow them to set properly.
- Prepare Maple Cream Sauce: In a medium saucepan over medium heat, combine the heavy whipping cream, 1/2 cup white chocolate chips, and 1/4 cup granulated sugar. Stir continuously until the mixture begins to bubble and thicken slightly.
- Add Flavor and Sour Cream: Remove the sauce from heat and immediately stir in the maple extract and sour cream until the sauce is smooth and fully combined.
- Serve: Serve warm blondie squares topped with a scoop of vanilla ice cream and warmed maple cream sauce. Optionally, garnish with chopped walnuts and additional white chocolate chips for crunch and extra sweetness.
Notes
- Do not overbake the blondies; they should remain moist and fudgy inside.
- The maple cream sauce should be served warm to complement the cold ice cream.
- You can substitute maple extract with pure maple syrup, adjusting the amount for sweetness.
- Store leftover blondies in an airtight container at room temperature for up to 3 days.
- For a nut-free version, omit the walnuts or replace with seeds.
