White Chocolate Blondie Sundaes with Maple Sauce
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.
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
- ⅓ cup maple syrup
- ⅓ cup brown sugar packed
- 4 tbsp butter
- ½ cup heavy cream
- 1 tsp vanilla
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.
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.
Tips & Tricks
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.
- 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.
Calories: 461kcal | Carbohydrates: 60g | Protein: 5g | Fat: 23g | Saturated Fat: 12g | Cholesterol: 63mg | Sodium: 230mg | Potassium: 165mg | Fiber: 1g | Sugar: 45g | Vitamin A: 478IU | Vitamin C: 1mg | Calcium: 97mg | Iron: 1mg