Caramel Blondie Brownies And Maple Butter Sauce Recipes

CARAMEL BLONDIE BROWNIES AND MAPLE BUTTER SAUCE

Steps:

• Preheat oven to 350° Fahrenheit and grease a 9x13 inch baking pan.
• In a saucepan, cook and stir the caramels, butter, and milk over low heat until the caramels are melted and mixture is smooth. Remove from the heat; stir in sugar. Combine eggs and vanilla; stir into caramel mixture.
• Combine flour, baking powder and salt and stir into caramel mixture until blended. Fold in mix-ins. Transfer to a greased 9×13 inch baking pan.
• Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Don't overbake, keep a close eye on it! You want them to be just barely done Cool on a wire rack, cut and serve with vanilla ice cream and maple butter sauce.
• Combine all ingredients in a medium-sized bowl with an electric mixer until smooth. When ready to serve warm up in microwave, stirring often until hot.

ALMOST-FAMOUS MAPLE-BUTTER BLONDIES

Steps:

• Make the blondies: Preheat the oven to 350 degrees F. Line a 9-by-13-inch baking pan with foil, leaving an overhang on two sides; butter the foil. Pulse 1/2 cup walnuts in a food processor until almost fine (do not overprocess). Whisk the ground nuts, flour, baking powder, baking soda and salt in a medium bowl.
• Beat 10 tablespoons butter and the brown sugar with a mixer on medium speed until fluffy, about 2 minutes. Beat in the eggs, one at a time, scraping down the bowl with a rubber spatula. Beat in the vanilla. Gradually beat in the dry ingredients until just combined. Fold in the white chocolate and the remaining 1/2 cup walnuts.
• Spread the batter in the prepared pan and bake until the blondies are light brown around the edges and spring back when pressed, about 30 minutes. Cool slightly on a rack.
• Meanwhile, make the topping: Place the maple syrup and butter in a small saucepan over medium heat and cook until the mixture bubbles and thickens, swirling the pan, about 6 minutes. Add the cream and continue to cook until the mixture is the consistency of caramel.
• Use the foil to lift the blondies out of the pan, then cut into large bars. Serve warm topped with ice cream, the maple-butter sauce and the walnuts.

BROWN BUTTER MAPLE BLONDIES RECIPE BY TASTY

Steps:

• Make the blondies: Preheat the oven to 250°F (120°C).
• Spread the white chocolate in a single layer in a large glass baking dish. Bake, stirring with a rubber spatula every 10 minutes, until the chocolate is caramelized, 30-40 minutes total. Remove the chocolate from the oven and let sit while you make the brown butter.
• Increase the oven temperature to 350°F (180°C). Line a 9 x 13 x 2-inch baking pan with 2 sheets of aluminum foil, leaving a bit of overhang around all of the edges. Grease the foil lightly with nonstick spray.
• Melt the butter in a medium saucepan over medium heat. Bring to a boil, stirring frequently with a heat-safe rubber spatula. As the water begins to boil out of the butter, the milk solids in the butter will separate, sink to the bottom of the pot, and begin to toast. Stir constantly until the butter turns nutty brown, about 10 minutes total. Turn off the heat, add the caramelized chocolate, and stir to melt and combine with the browned butter. Let cool slightly, about 5 minutes.
• In a large glass bowl, whisk together the brown sugar, granulated sugar, maple syrup, malted milk powder, kosher salt, eggs, vanilla, and maple extract until smooth and homogenous. Slowly stream in the white chocolate mixture and continue whisking until combined. Sift in the flour and stir with a rubber spatula to bring the batter together.
• Pour the batter into the prepared pan and smooth the top.
• Bake the blondies until golden brown and set, 35-40 minutes. Remove from the oven and let cool for 1 hour.
• Make the maple caramel: In a small, heavy-bottomed pot fitted with a candy thermometer, heat the maple syrup over medium heat until the temperature reaches 225°F (107°C). Remove the pot from the heat and add the butter. Swirl the pan until the butter melts completely, then slowly pour in the heavy cream and sprinkle in the flaky sea salt. Use a heat-safe spatula to stir until just combined. Let the caramel cool until thickened slightly, about 15 minutes.
• Make the ganache: Fill a small pot with 1 inch of water and bring to a boil over medium-high heat. Add the white chocolate to a medium glass bowl and set over the boiling water, making sure the water is not touching the bottom of the bowl. Pour in the heavy cream and stir with a small rubber spatula until completely melted and smooth, about 5 minutes.
• Lift the blondies from the pan, remove and discard the foil, and place the blondies on a wire rack set over a baking sheet. Pour the ganache over the blondies and use an offset spatula to cover completely. Sprinkle the flaky sea salt on top, then use a spoon to drizzle the caramel over the ganache to create a marbled effect.
• Slice into 12 pieces.
• Enjoy!

MAPLE BUTTER BLONDIE DESSERT (LIKE APPLEBEE'S)

Steps:

• For Brownies:.
• In mixer blend butter, and brown sugar.
• Then add baking powder, salt, vanilla, and then eggs.
• Mix in flour.
• fold in chips and nuts.
• Grease a 9 by 13-inch pan and smooth brownie mixture in with a spatula.
• Bake 350°F for 22-25 minutes.
• Top should be shiny and firm when you touch the center with a finger -- do not over bake or it will be dry (oven temps may vary so watch brownies closely).
• Sauce:.
• Combine first 3 ingredients in a sauce pan and bring to a boil.
• Cook for 2-3 minutes, remove from heat and add flavoring.
• To assemble:.
• While they are still warm, cut brownies into 12 pieces, they may be a little crumbly--they are more cake like in texture.
• Place a brownie on a plate and top with 2 scoops of ice cream.
• Then drizzle with sauce and sprinkle with more nuts.

APPLEBEE'S COPYCAT MAPLE BUTTER BLONDIES

Steps:

• Heat oven to 350 degrees.
• In a large bowl mix together butter, brown sugar, egg, and vanilla. Then stir in baking powder, baking soda, salt and flour until well blended. Fold in the white chocolate chips and chopped nuts.
• Pour the thick batter into a greased 9x9 inch pan. Cook for 20 to 25 minutes.
• While the blondies are cooking you can prepared the maple butter sauce.
• In a medium saucepan combine the maple syrup and butter. Cook over LOW heat until butter is melted. Add brown sugar and softened cream cheese, stirring constantly until cream cheese has melted.
• After the blondies are done cooking, cut into squares. Top with a scoop of vanilla ice cream and drizzle maple butter sauce over all. Top with additional chopped pecans.