Indulge in this insane fall combination of rich flavours with my Browned Butter Maple Chai Blondies.
Not a huge fan of apple or pumpkin in the fall? These blondies are a delectable treat of warm chai spices, nutty browned butter, and the sweet comfort of maple syrup. Whether you're looking for a cozy treat to enjoy with a cup of tea or a crowd-pleasing dessert for your next gathering, these blondies are begging to be enjoyed!
A few notes about the recipe:
when I say room temperature, I mean room temperature! So for the egg, take it out of the fridge a couple hours before baking. The coolness from the egg can change the texture when combined with the warm butter.
You don't have to use browned butter if that sounds like too much work for you but if you're wiling to put in the work, it's worth it! If you don't use browned butter, be sure to use room temperature unsalted butter.
Browned Butter Maple Chai Blondies
½ cup unsalted butter
⅔ cup maple syrup
1 egg, room temperature
1 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon ground cardamom
1 ½ teaspoon cinnamon
½ teaspoon ground ginger
¼ teaspoon nutmeg
1 teaspoon baking powder
½ teaspoon salt
pinch of black pepper
¾ cup powdered sugar
Pinch of salt
1 tablespoon maple syrup
2 tablespoons milk or cream
Preheat to 350°F and grease and line a 9x9 baking dish with parchment paper.
To brown the butter, bring a small saucepan to medium-high heat and add the butter. Bring the butter to a bubble, stirring often. The butter will then start to separate from a bubbly, liquid on top to small brown flakes on the bottom. It should also start to smell toasted. Remove from heat, pour into a small bowl and set aside to cool for 10 minutes.
In a medium bowl, whisk together the browned butter and maple syrup. Add the egg and vanilla and mix well.
In a separate bowl, add the flour, spices, baking powder, salt and a pinch of black pepper and whisk together. Pour into the liquids and mix until no flour remains, but don’t over-mix!
Pour the mixture into the baking pan and bake for 25-20 minutes or until the edges are golden but the middle is just undercooked. They’ll continue to cook as they cool so you don’t want to overcook and have dry blondies!
While the blondies cool, make the glaze by combining the powdered sugar, maple syrup, cinnamon, milk, and salt. Whisk until no clumps remain.
When cool, remove blondies from the pan (this is where using parchment comes in handy!), scoop the icing on top, and smooth it over the blondies. Allow the icing to harden before cutting the blondies. Enjoy!
Tried this recipe?
Let me know how it went in the comments or send me a picture. This has to be one of my favourite fall recipes yet!