Maple Blondie Brownies

It's fall which means everyone is posting about pumpkin. And, if you've been around here anytime... you know, I do not like pumpkin. I do not understand the hype. To fit into the fall crowd, this came to me one night while I was lying awake in bed. The execution was perfect, and this is how I know - McKinley isn't a huge sweets person, but she cannot keep her hands off of these. One morning she was going to take one to school, but the container was empty. They pretty much disappeared before our eyes. It was then we learned that Josh was taking them by the handfuls for his ride to work in the morning.



Ingredients

2 Sticks of Butter

2 Cups of Light Brown Sugar

1/4 Cup Maple Syrup

2 Large Eggs

2 Cups All Purpose Flour

1 Teaspoon of Baking Powder

1/2 Teaspoon of a salt - a salt like this does wondering in your baking!

1/4 Teaspoon of Baking Soda

1/4 Teaspoon of Cinnamon


Glaze

1 Cup Powdered Sugar

1/4 Cup Maple Syrup

3 Tablespoons Heavy Whipping Cream


Flakey Sea Salt for Finishing - this is my favorite!


Instructions:

  1. Preheat oven to 350 and line a 9x9 pan with parchment paper

  2. Now, the secret to the brownies... browning the butter. Heat both sticks of butter in a frying pan on medium heat until the butter has fully browned. The top with get foamy and you see some brown bits (of goodness) in the bottom of the pan.

  3. Let the butter slightly cool

  4. Measuring brown sugar into a mixing bowl and incorporate brown butter.

  5. Add in the Maple Syrup & eggs. Mix it all together

  6. Measuring in the remaining ingredients into your bowl. There is no need to dirty an extra dish (can you tell I hate dishes)

  7. Once fully mixed, you will be left with a very stiff batter, and this is perfect!

  8. Pour the batter into the lined baking dish & bake for 35 - 40 minutes. Do not over bake!

  9. Once they are done, take them out and let them cool.

  10. While they are cooling, you can make the glaze by mixing the powdered sugar, maple syrup and heavy whipping cream together in a bowel. I did a little bit of a thicker glaze, but if you want something a little runnier you can thin it with more heavy whipping cream.

  11. Once cooled, you can cut the brownies into desired size and spread them on a board.

  12. Drizzle glaze over the top & sprinkle with flakey sea salt.

  13. Serve away or, let the glaze set before storing.

  14. Store in an airtight container. You can keep them on the counter, but we love them straight out of the fridge!


Notes:

If you're in the market for a new 9x9 pan (or any pans for that matter), these pans from William Sonoma are my all-time favorite!