Thursday, October 25, 2012

Maple Blondie


Have you ever had the skillet blondie from Applebees?  I think it used to be a White Chocolate Maple Walnut Blondie or something like that, but now I think they've changed it up a bit.  This is supposed to be a knock-off recipe of the original one.  I haven't had one in years.  It was always one of my brother-in-law's favorites and although I enjoyed it, I don't remember it being on my must have list.  But this, this is.  My friends, you must make this today.


I've had this recipe bookmarked to try for quite some time and finally a couple of weeks ago, decided it was time.  I was looking for something I had all the ingredients on hand for and something that could be whipped up quickly.  My sister and brother-in-law were on their way over for dessert and I needed well, a dessert.  The recipe called for walnuts, which I didn't have, but honestly, I think it's soo much better without.  {If you are a nut lover though, go for it.}  I ended up making this two times within a week - it's really that good.  Justin declared that it was his favorite dessert I've made thus far.  Which is a big deal - and means it's really that good.  The other good thing?  You'll have extra maple cream sauce, so you can use it on ice cream, or just it eat by the spoonful.  


Maple Blondie

Brownies:
1/3 cup butter
1 cup packed brown sugar
1 egg, beaten
1 tablespoon vanilla extract
1 cup flour
1/2 teaspoon baking powder
1/8 teaspoon baking soda
1/8 teaspoon salt
1/2 cup white chocolate chips
1/2 cup chopped walnut - optional

Sauce:
1/2 cup maple syrup
1/4 cup butter
1/2 cup brown sugar
8 ounces cream cheese
1-2 drops maple extract

Vanilla Ice Cream

Directions:

Preheat oven to 350º.  Grease a 9-inch square pan.  In a medium microwave-safe bowl, melt the butter.  Add the brown sugar to the melted butter and mix well. Add the beaten egg and vanilla and mix well. Stir in the flour, baking powder, baking soda and salt and mix well. Stir in white chocolate chips and walnuts if using. Pour into the prepared pan and bake for 20-25 minutes.

While brownies are baking, make the sauce. In a medium saucepan, combine the syrup and butter and cook over low heat until butter is melted. Stir in brown sugar until dissolved and remove from heat. In a medium microwave-safe bowl, soften the cream cheese until it can be stirred smooth by hand {in my microwave, that's about 45 seconds on high, but mine is old and not super powerful}.  Gradually pour the maple butter mixture into the softened, stirred cream cheese, mixing well as you add the maple mixture.  Add a drop or two of maple extract {or as much as you would like to taste} and stir until combined.  

To serve: Place a heaping scoop of vanilla ice cream on the warm brownie and drizzle with sauce and additional walnuts if desired.  If you want to be fancy, warm a small cast iron skillet on the stove or in the oven and serve your blondie sizzling-skillet style.

Leftover sauce should be stored, covered, in the refrigerator.  To use, heat in the microwave until it reaches desired consistency.



Thanks Cait! 



Source: adapted from Create-A-Torium

1 comment:

  1. glad you're such a perfectionist & remade the sauce. :)
    #soyum

    ReplyDelete

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