Maple Blondies Extreme

Wendy Rusch

By
@snooksk9

YUMMY Mapley Caramely Rich Goodness in a bite!

People keep talking about the Maple Blondie at Applebees...I've never had it. But went on a mission to create something similar.

My mom tried it, as she's had one at Applebees...she says its similar, but mine is way better! lol Of course she'd say that...she's my mom!!!

So, I still don't know if it really compares...but I do know,
IT'S FREAKIN' FANTASTIC!!!

Enjoy!


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Comments:

Method:

Bake

Ingredients

2 1/4 c
flour
1/2 tsp
baking powder
1/2 tsp
baking soda
1/2 tsp
sea salt
3/4 c
butter, softened
3/4 c
sugar
3/4 c
brown sugar
4
eggs
2 tsp
vanilla
1 tsp
maple extract
1 c
white chocolate chips
1 c
pecans, chopped

SAUCE

1/2 c
butter
1 c
heavy cream
1 c
sugar
3
egg yolks, slightly beaten
1 tsp
vanilla
1/2 tsp
maple extract
1/4 tsp
sea salt

GARNISH

vanilla ice cream
pecans, chopped

Directions Step-By-Step

1
Blondies:
Preheat oven to 350. Spray a 9x13 pan and set aside.

Sift together flour, baking powder, baking soda, salt and set aside.
2
In a large bowl, mix together butter and sugars until smooth. Add eggs, vanilla and maple, mix well. Add in dry ingredients and mix well, but do not over mix.
Stir in chips and nuts.
Spread into prepared pan. Bake for 25-30 minutes.
These can be made ahead of time and warmed slightly in microwave before serving.
3
While blondies are baking, make your sauce.
Sauce:
In a medium saucepan, over medium heat soften/melt butter, whisk in cream, sugar and yolks. Stir constantly until thickened or just starts to boil. Remove from heat, stir in vanilla, maple and salt. ***Set aside to cool slightly. This can be made ahead of time and stored in the refrigerator in an air tight container. When ready to use, microwave at 15 second intervals until warm.
4
Assemble and Garnish:
Place a warm blondie on a small plate, top with 1 scoop of ice cream, then spoon warm sauce over top and sprinkle with pecans.
5
***You may wish to strain the sauce after the salt has been stirred in and before it cools, if you whisked it well and stirred constantly, you shouldn't need to. But sometimes little bits of egg can accumulate, causing the need to be strained.

If you have leftover sauce, just warm it up and use it over ice cream! :o)

About this Recipe

Main Ingredient: Sugar
Regional Style: American