Delish White Chocolate Blondies with Maple Sauce

There are desserts you pull out for company, and then there are desserts you make on a Tuesday because life needs something gooey. These blondies are both. Buttery, chewy, a little caramelly from brown sugar, with soft pools of white chocolate and a warm maple sauce that makes the whole pan smell like a cozy cabin in late October. They’re simple to whip up, no mixer required, and the sauce is just maple syrup and cream doing a slow, glossy dance on the stove. You don’t need a reason—just a square and a fork.

My husband calls these “the blondie situation,” which is rude because I know exactly what he’s doing: pre-gaming the pan, sneaking warm corner pieces before I can even take a picture. The first time I made them, our little one stuck two tiny fingers straight into the maple sauce and declared it “pancake candy.” Accurate. Now it’s become a weekend ritual—blondies after the farmer’s market, maple sauce bubbling while the dog hopes for a crumb. It’s messy and loud and perfect.

How to Make It

Okay, friend, grab an 8×8 pan and line it with parchment so you can lift the whole slab out later like a pro. Melt a stick of butter—if you’ve got the patience, let it brown until it smells nutty and you see little toasted bits. Stir in brown sugar and a little white sugar so you get that fudgy thing happening. Add two eggs and vanilla; whisk until it looks glossy and you’re like, “Ooo.”
Now sprinkle in flour, a pinch of baking powder, and salt. Fold gently—no overmixing. Toss in white chocolate chips (or chopped bars if you’re feeling chef-y) and maybe a handful of pecans. Smooth it into the pan and bake at 350°F for about 22–26 minutes. You want the edges set and the center just barely not jiggly—slightly shiny on top is good.
While it bakes, do the maple sauce: maple syrup + heavy cream + a smidge of butter in a small pot. Simmer 3–4 minutes until it thickens enough to coat a spoon. Finish with a pinch of salt and a drop of vanilla. Try not to “taste test” it all. Let the blondies cool 20 minutes (I know, rude), then slice and drown in warm sauce. Bliss.

✔Ingredient Notes

– Unsalted butter: Melt it for fast flavor; brown it if you want that toasty, nutty kick. If it separates a bit, just whisk—she’ll come back together.
– Brown sugar: Brings chew and butterscotch goodness. Light or dark works; dark is deeper and moodier.
– Granulated sugar: Just a little helps with shiny tops and crackly edges. Don’t skip unless you like cakier bars.
– All-purpose flour: Measure light or weigh it (160 g). Too much flour = dry blondies and sadness.
– Baking powder: Just a half teaspoon for tiny lift. More turns them into cake—don’t do it.
– White chocolate: Chips are easy; chopped bars melt into puddles. Cheap white “candy” won’t melt right.
– Eggs: Room temp if you can. Cold is fine; batter might thicken more—just spread it evenly.
– Maple syrup: Real maple, not “pancake syrup.” The flavor matters here.
– Heavy cream: Makes the sauce lush. Half-and-half works in a pinch but simmer a touch longer.
– Pecans (optional): Toast first for extra oomph. I forget half the time and it’s still great.

✔Recipe Steps

1. Heat oven to 350°F and line an 8×8-inch pan with parchment, leaving overhang.
2. Melt 1/2 cup (113 g) unsalted butter; brown if desired, then cool 2–3 minutes.
3. Whisk in 1 cup packed light brown sugar and 1/4 cup granulated sugar until glossy; whisk in 2 eggs and 2 tsp vanilla.
4. Fold in 1 1/4 cups (160 g) flour, 1/2 tsp baking powder, and 1/2 tsp fine salt until just combined; stir in 1 cup white chocolate and 1/2 cup chopped pecans (optional).
5. Spread batter in pan; bake 22–26 minutes until edges are set and a toothpick has a few moist crumbs. Cool 20–30 minutes.
6. Make maple sauce: simmer 1/2 cup maple syrup, 1/2 cup heavy cream, 2 tbsp butter, and a pinch of salt 3–4 minutes, then stir in 1/2 tsp vanilla. Drizzle warm over blondies.

What to Serve It With

– Vanilla bean ice cream or a scoop of salted caramel gelato.
– Fresh raspberries or sliced strawberries for a little tart pop.
– Hot coffee, cold brew, or a maple old fashioned if you’re fancy.

✔Tips & Mistakes

– Line the pan. Parchment makes clean cuts and zero sticking.
– Don’t overbake. Pull them when the center looks just set; they finish cooking as they cool.
– Weigh your flour if you can. Too much = dry.
– Cool before slicing for neat squares; warm for gooey, messy perfection.
– Sauce thickens as it cools—thin with a splash of cream if needed.
– White chocolate scorches fast—fold it in off heat, don’t melt it in the butter.

✔Storage Tips

Countertop in an airtight container: 2–3 days, still soft. Fridge: up to 5 days—chewier and a little fudgy when cold (which I love). Freeze sliced blondies, well-wrapped, up to 2 months; thaw at room temp or zap 10–15 seconds. Maple sauce keeps in the fridge 1 week; warm gently to pourable. Also, yes, a cold blondie with coffee totally counts as breakfast. Zero shame.

✔Variations and Substitutions

– Brown-butter version: take the butter to deep amber for big nutty flavor.
– Swap-ins: macadamias, pistachios, or dried cranberries play great with white chocolate.
– Not a white chocolate person? Use milk or semi-sweet chips; still caramel-y and rich.
– Gluten-free: use a 1:1 GF flour blend with xanthan gum. Texture stays close.
– Dairy-free: vegan butter + full-fat coconut milk for the sauce. Add a pinch more salt.
– Sweet tweaks: reduce sugar by 2–3 tbsp or use 2 tbsp honey in place of part of the brown sugar (honey ↔ sugar).
– Spice it up: add 1/2 tsp cinnamon or cardamom to the batter, or a little orange zest.
– And no, this is not the place for tamari ↔ soy sauce—save that energy for stir-fry night.

Frequently Asked Questions

Delish White Chocolate Blondies with Maple Sauce

Chewy, caramel-rich white chocolate blondies topped with a silky warm maple sauce. An easy one-bowl bar dessert perfect for any occasion.

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Prep Time: 15 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 40 minutes minutes

Servings: 16

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 0.75 cup Unsalted butter, melted and slightly cooled blondies
• ▢ 1 cup Light brown sugar, packed blondies
• ▢ 0.25 cup Granulated sugar blondies
• ▢ 2 large Eggs blondies
• ▢ 2 tsp Vanilla extract blondies
• ▢ 1.75 cup All-purpose flour blondies
• ▢ 0.5 tsp Baking powder blondies
• ▢ 0.5 tsp Kosher salt blondies
• ▢ 1.25 cup White chocolate chips or chopped white chocolate blondies
• ▢ 0.5 cup Chopped pecans, toasted optional
• ▢ 0.5 cup Pure maple syrup maple sauce
• ▢ 0.5 cup Heavy cream maple sauce
• ▢ 2 tbsp Unsalted butter maple sauce
• ▢ 0.5 tsp Vanilla extract maple sauce
• ▢ 0.13 tsp Fine salt maple sauce

Instructions

Preparation Steps

• Preheat oven to 350°F. Line an 8-inch square pan with parchment, leaving overhang, and lightly grease.
• In a large bowl, whisk melted butter with brown sugar and granulated sugar until smooth.
• Whisk in eggs and vanilla until the mixture looks thick and glossy.
• Add flour, baking powder, and kosher salt. Fold with a spatula just until no dry streaks remain.
• Fold in white chocolate chips and pecans (if using). Spread batter evenly in the prepared pan.
• Bake 22 to 27 minutes, until the top is set and lightly golden and a toothpick comes out with moist crumbs. Cool in pan on a rack.
• Make the maple sauce: In a small saucepan, bring maple syrup and heavy cream to a gentle simmer over medium heat. Cook 3 to 4 minutes, stirring, until slightly thickened. Off heat, whisk in butter, vanilla, and salt.
• Cut blondies into squares. Drizzle warm maple sauce over each serving. Optional: sprinkle with flaky salt.

Notes

For the chewiest texture, do not overbake—pull the blondies when the center still looks slightly soft. Store bars airtight at room temperature for 3 days; refrigerate sauce up to 1 week and rewarm gently before serving.