Prep 20 mins
Cook 45 mins
This recipe is a combination of the two recipes that are already out there on the internet. I played around with making this dessert a little bit more cakey and the sauce a little creamier and this is what i created. (BTW, I work at Applebees so I am always around the dessert!)
- 1 cup sifted flour
- 1⁄8 teaspoon baking soda
- 1⁄2 teaspoon baking powder
- 1 dash salt
- 1⁄2 cup chopped walnuts
- 1⁄3 cup salted butter
- 1 cup brown sugar (packed)
- 1 tablespoon vanilla extract
- 1 egg (beaten)
- 1 egg white (beaten)
- 1⁄2 cup white chocolate chips or 1⁄2 cup white chocolate chunks
- 1⁄3 cup water
Maple Butter Sauce
- 1⁄3 cup butter
- 1 cup sugar
- 1 cup cream cheese
- 1⁄4 cup maple syrup
- 2 tablespoons brown sugar
- 1⁄2 cup chopped walnuts (dessert topper)
- Preheat oven to 350°F.
- Sift the flour, then add baking soda, baking powder, and salt. Sift all together into small bowl.
- Add chopped nuts, mix, then set aside.
- Add melted butter, brown sugar, beaten eggs, and vanilla in a bigger bowl and mix well.
- Add flour mixture, slowly while mixing.
- Stir in white chocolate chips or chunks.
- Add water and stir so batter is even.
- Pour into 9x9x2 inch pan.
- Bake for about 25 minutes till toothpick comes out clean.
- Let cool then serve with vanilla bean ice cream, maple butter sauce, and sprinkle with chopped walnuts.
- Maple Butter Sauce:.
- Melt butter in a saucepan on medium heat.
- Whisk in sugar, maple syrup, and brown sugar.
- Add cream cheese a little bit at a time, whisking fast until the sauce is smooth and creamy.
- Increase flame to medium-high while whisking continuously till sauce bubbles and thickens.
- Serve warm on top of blondie and ice cream.
Turned out very delicious; and the sauce was incredible. My only complaint is that the end product was very cakey and less like a brownie. Maybe cutting back on the baking soda or baking powder would help with this if the recipe is ever revised.
I've missed this since I don't even have one in the city I live, this came out great! A cakey brownie the sauce was right on point! Thank you for this recipe!
I made this recipe with egg replacer because of my allergies. Oh my. My husband said it was absolutely addictive. I then had my daughter make it with the egg replacer for a school project (one of her group members is also allergic to eggs). She was getting "mugged" in the hallway by the other sixth graders for the leftovers. It was that good. I used what little sauce I had from both batches and topped an egg-free bundt cake with it. My husband liked that even better. Either way...Great recipe.