White Chocolate Blondie Sundaes are soft, chewy blondies topped with vanilla ice cream and drizzled with a dreamy Maple Sauce. This dessert is simple enough for weeknights, impressive enough for serving to guests, and an excellent make-ahead/freezer option.
Skip to:
Many years ago our family went to Applebee’s for dinner and ate one of the best desserts we had ever had… Butter Pecan Blondie Sundaes. The components are very simple - a blondie with white chocolate chips, vanilla ice cream, and a maple caramel sauce. When you put the three together it’s like fireworks in your mouth - incredibly delicious!
Since then, we have been making our own version of the Applebee’s blondie based on a knockoff version from All Recipes (the recipe is no longer available online). We adjusted the recipe to make the perfect thickness of blondie, and then added heavy cream to the original maple sauce recipe to make it lighter.
🍨 Ingredients
Flour: All-purpose, white flour.
Baking powder: Helps the blondies rise.
Baking soda: Works with the baking powder to help the blondies rise.
Salt: Kosher salt is best.
Butter: Salted is preferred, but unsalted is fine, too.
Brown sugar: Light brown sugar is preferred, but dark can be used.
Eggs: Bring them to room temperature before baking for best results.
Vanilla: One of the main flavors in this recipe. Don’t skip the vanilla.
White chocolate chips: My favorite brand is Ghirardelli, but any brand will do.
Walnuts: You can opt to leave the nuts out, but they add great texture and flavor.
Maple syrup: Use real maple syrup, not artificial flavoring.
Heavy cream: This will lighten the maple caramel sauce and give it the perfect consistency.
🥣 Instructions
Start the blondie batter by whisking the dry ingredients in a small bowl and setting it aside. In a large bowl, beat the brown sugar with melted butter. Once combined, add the eggs and beat until the mixture is smooth, thick, and glossy. Add half of the dry ingredients and mix on low until just combined, then repeat with the remaining dry ingredients. Once the batter is formed, mix in the white chocolate chips and walnuts. Press into a prepared 9x13 baking pan and bake at 350°F for 35-40 minutes.
While the blondies are baking, make the maple sauce. Simply combine the maple syrup, brown sugar, butter, and vanilla in a microwave-safe dish and microwave on high for 1.5-2.5 minutes, stirring every 30 seconds. Continue cooking in the microwave until the sugar is fully dissolved. Then add the heavy cream and vanilla, and stir until combined.
👨👩👧👦 For a Crowd
White Chocolate Blondie Sundaes with Maple Sauce are an excellent crowd dessert! You can double the recipe and make two 9x13 pans, or you can make one recipe and cut the blondies smaller to match the size of your crowd. If you want to make them ahead for a party, both the blondies and sauce freeze beautifully. See my freezer notes in the Question and Answers section.
🙋 Questions and Answers
Blondies are done when the top is golden brown and a toothpick inserted in the middle comes out clean or with fudgy crumbs attached. For moist blondies, don’t overbake!
Wait to cut blondies until they are completely cool. For the straightest cutting, refrigerate them until cold and then cut with a very sharp knife.
Store blondies in an airtight container for 2-3 days on the counter or 4-5 days in the refrigerator. Store the maple sauce in the refrigerator for up to 2 weeks.
Yes! Cool completely, then wrap in a layer of plastic wrap and outer layer of tinfoil (alternatively, cut the brownies and store the slices in a zipper bag). Freeze for up to 3 months. Store the sauce in an airtight jar or container (leaving room in the top for expansion) and freeze for up to 3 months.
Yes! Blondies are essentially a thick cookie bar. They should be soft and chewy in the middle with golden, slightly crispy edges.
📖 Other great desserts
- The Perfect Chocolate Bundt Cake - Moist, soft, and full of chocolate…. It is literally the best chocolate bundt cake I have ever had!
- Raspberry Crumble Bars - These are made with a simple, buttery crust, sweet raspberry filling, and scrumptious streusel topping!
- Lemon Yogurt Cake - This cake is moist, lemony, and perfect for spring and summer. Top with strawberries for a yummy twist on strawberry shortcake.
👨🏼🍳 Tips & Tricks
- Line the pan with a parchment sling to remove the blondies easily.
- Cut the blondies with a sharp knife after refrigerating for the straightest lines.
- Vanilla, maple, and white chocolate are the main flavors in the blondies and maple sauce. Use quality, real ingredients for all of them.
- Be careful to not overbake. Blondies get very dry when overbaked, so remove them when there are still moist crumbs on the toothpick.
👋 Connect with us!
If you try this recipe, please leave a comment and star rating below to let us know how it is! We’d also love to connect with you on Facebook, Instagram, or Pinterest. Tag @borrowedbites or hashtag #borrowedbites to show us your food! To get our new recipes straight to your email, subscribe to our newsletter.
📋 Recipe
White Chocolate Blondie Sundaes with Maple Sauce
Ingredients
White Chocolate Blondies
- 2 cups flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp kosher salt
- 10 tbsp butter melted
- 2 cups brown sugar packed
- 2 eggs room temperature
- 2 tbsp vanilla
- 1 cup white chocolate chips
- 1 cup walnuts chopped
Maple Sauce
- ⅓ cup maple syrup
- ⅓ cup brown sugar packed
- 4 tbsp butter
- ½ cup heavy cream
- 1 tsp vanilla
Instructions
White Chocolate Blondies
- Preheat oven to 350°F. Line a 9x13 pan with a parchment sling or spray well with baking spray.
- In a small bowl, whisk the flour, baking powder, baking soda, and salt together. Set aside.
- In a large bowl, use a handmixer on low speed to combine the melted butter and brown sugar until fully combined, about 30 seconds.
- Add eggs and vanilla and mix on medium-low speed for 1 minute. Scrape bowl.
- Add half the flour mixture and mix on low until just combined. Scraped the bowl and repeat with the remaining flour mixture.
- Add white chocolate chips and walnuts and mix on low until just combined. Don't overmix.
- Spread batter evenly into prepared pan (the batter will be thick). Bake for 35-40 minutes, until the top is golden brown and a toothpick inserted in the center comes out clean or with moist, fudgy crumbs. Allow to cool fully in the pan.
Maple Sauce
- While the blondies are baking, make the maple sauce. In a microwave safe dish, combine the maple syrup, brown sugar and butter. Microwave on high for 1.5-2.5 minutes, stirring every 30 seconds until the sugar is fully dissolved.
- Remove from microwave and add heavy cream and vanilla. Stir to combine. Makes about 1¼ cups of maple sauce.
- Slice the cooled blondies and serve with vanilla ice cream and maple sauce.
Notes
- Line the pan with a parchment sling to remove the blondies easily.
- Cut the blondies with a sharp knife after refrigerating for the straightest lines.
- Vanilla, maple, and white chocolate are the main flavors in the blondies and maple sauce. Use quality, real ingredients for all of them.
- Be careful to not overbake. Blondies get very dry when overbaked, so remove them when there are still moist crumbs on the toothpick.
Janet L. says
Ohhhhh my goodness, these were so good! It probably only took me 15 minutes to make them, and literally every last one was gone. The maple sauce really put them over the top. Thanks for the recipe!
Misty says
Happy to hear everyone loved them! They are so fast, aren't they?