Recipe by Che' Pepe
I was sort of let down by the Applebees copycat recipes for their Maple Butter Blondie. Applebees' blondie is nothing like a traditional blondie and is more cake-like and even sometimes dry (all the better for the ice cream and maple sauce). The blondie recipes I found online were always butter-laden with fudgy textures, which I don't care for. So I made this recipe. Second: most of the maple sauces are brown sugar recipes, but Applebees' sauce is white. So I used cream, white chocolate chips and white sugar to keep that coloring. Unfortunately, the maple extract has caramel color, so it darkened the sauce a little bit, but it was still good in my opinion. I hope you like it.
- 12 tablespoons butter, melted
- 1⁄2 cup granulated sugar
- 1⁄2 cup brown sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 2 1⁄2 cups flour
- 1 teaspoon baking powder
- 1⁄2 teaspoon baking soda
- 1 cup chopped pecans
- 1 cup white chocolate chips
- 1 cup cream
- 1⁄2 cup white chocolate chips
- 1⁄4 cup granulated sugar
- 1⁄8-1⁄4 teaspoon maple extract
- vanilla ice cream
Directions See How It's Made
- In a mixer blender butter and sugars until creamy.
- Add vanilla, then add eggs one at a time and mix until incorporated.
- Mix in flour, baking powder and baking soda.
- Fold in white chocolate chips and nuts.
- Grease a 9 by 13-inch glass pan and smooth top of mixture.
- Bake 350° for 25-30 minutes.
- For Sauce.
- Combine cream, chips and sugar in a saucepan and cook, constantly stirring, on medium heat until bubbly and thickened. Be careful not to burn sugary sauce.
- Remove from heat and add maple flavoring. (extract will the darken the sauce slightly but it will still be fairly light colored.).
- To Assemble.
- Cut brownies and top with ice cream, then top with sauce and sprinkle with more nuts.
- Tightly cover left-over brownies.