Brown Butter Maple Blondies

If I’ve baked for you in the last year, there’s a 95% chance you’ve had my Brown Butter Maple Blondies. I made them for the first time last year, and now I find myself baking them a few times a month—they’re that good.

These blondies come out soft and chewy in the center with golden, slightly crispy edges that are just insane. Brown butter gives them a rich, nutty flavor, (the optional) cardamom adds just a hint of spice, and the maple glaze goes on while they’re still warm—melting into the top and creating a perfect bakery finish.

Brown Butter Maple Blondies

Ingredients

1 1/3 cup light brown sugar, packed

1/2 cup salted butter, browned and cooled

1/2 cup maple syrup

1 vanilla bean, scraped (or 1 tbsp vanilla extract)

2 eggs

2 cups AP flour

1/4 tsp baking soda

Optional: 1/4 tsp ground cardamom

Maple Glaze

1/4 cup butter

1/2 cup maple syrup

1 cup confectioner’s sugar, sifted

Optional: 1/8 tsp cardamom

Instructions

Preheat oven to 350°F. Line an 8×8 pan with parchment.

Beat brown sugar, browned butter, maple syrup, vanilla, and eggs until smooth.

Mix in flour, baking soda, cardamom (if using) until just combined.

Spread in pan and bake 25–32 minutes or until a toothpick inserted exits cleanly. Let cool slightly.

For glaze, melt butter and maple syrup, whisk in sugar, salt, and cardamom. Drizzle over warm blondies.