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We love this delicious dessert when we go to Applebee’s. It’s full of rich buttery brown sugar and maple flavors. Loaded with white chocolate chips! It is served warm with a scoop of vanilla ice cream. We came home and created our own!! It’s pretty close to the real thing!
Recipe Ingredient Notes
To make Applebee’s Copycat Maple Butter Blondies, you will need the following ingredients:
Blondies
- Butter, melted
- Brown sugar, packed
- Egg, beaten
- Vanilla
- Baking powder
- Baking soda
- Salt
- Flour
- White chocolate chips
- Pecans, chopped (can also use walnuts)
Maple Butter Sauce:
- Maple syrup
- Butter
- Brown sugar
- Cream cheese, softened to room temp
- Pecans, chopped
Equipment Needed
For this recipe, you only need a few simple kitchen tools. We recommend using the following equipment:
How to make Applebee’s Copycat Maple Butter Blondies
- Heat oven to 350℉.
- 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 9×9 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.
Storage Suggestions
If you manage to have any leftover Bars + Brownies, these can store well if prepped appropriately. Once they have cooled completely, here is how you can store it:
- Counter: Store bars and brownies in an airtight container at room temperature for up to 4 days. If your kitchen is particularly warm, consider refrigerating instead to prevent them from getting too soft or melty.
- Refrigerator: Place in an airtight container and refrigerate for up to 1 week. Let them come to room temperature before serving for the best texture and flavor.
- Freezer: To freeze, make sure bars and brownies are completely cooled and unfrosted. Wrap tightly in plastic wrap (or Press & Seal) and then place in a freezer-safe bag or container. For easier portioning, wrap individual squares before freezing. Don’t forget to label with the date. They’ll stay fresh in the freezer for up to 3 months.
Enjoy More Delicious Blondies Recipes
There’s nothing better than an easy brownie or bar recipe. Check out our comprehensive list of brownies, bars, and blondies here.
- Butterscotch Chocolate Chip Blondies
- Cadbury Mini Egg Blondies
- Cake Batter Blondies
- Chocolate Chip Cheesecake Blondies
Applebee’s Copycat Maple Butter Blondies Recipe
You can't go wrong with this Applebee's Copycat Maple Butter Blondies recipe. It's a family favorite dessert and so easy to make at home!
Serving Servings
Ingredients
- ⅓ cup butter, melted
- 1 cup brown sugar, packed
- 1 large egg, beaten
- 1 Tablespoon vanilla
- ½ teaspoon baking powder
- ⅛ teaspoon baking soda
- ⅛ teaspoon salt
- 1 cup flour
- ⅔ cup white chocolate chips
- ⅓ cup pecans, chopped (can also use walnuts)
Maple Butter Sauce:
- ¾ cup maple syrup
- ½ cup butter
- ¾ cup brown sugar
- 8 ounces cream cheese, softened to room temp
- ¼ cup pecans, chopped
Instructions
- Heat oven to 350℉.
- 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 9×9 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.
Notes
You can use walnuts in place of pecans.
Nutrition
Calories: 615 kcal · Carbohydrates: 82 g · Protein: 6 g · Fat: 30 g · Saturated Fat: 16 g · Trans Fat: 1 g · Cholesterol: 82 mg · Sodium: 374 mg · Potassium: 274 mg · Fiber: 1 g · Sugar: 67 g · Vitamin A: 702 IU · Vitamin C: 1 mg · Calcium: 157 mg · Iron: 1 mg
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
I have waited forever for a recipe like this. These Maple Butter Blondies are one of the main if not only reason I go to AppleBee’s. Thanks for sharing…I can’t wait to try!
Love blondies and this one sounds good.
do you have nutritional info on the brownies?
I made this tonight and they were so yummy! Thanks!
Something is terribly wrong. I followed this recipe and it has been cooking for almost an hour. It’s still runny and liquidy.
I have no idea what went wrong but I am soooooo sad. What a waste of that awesome syrup topping! ;(
I’m guessing Wanda put the maple syrup on them before baking.
The syrup goes on top of the blondies at the very end, not in the blondie recipe. We have made this over and over again and have never had a problem with it being runny and liquidy. Not sure what went wrong.
I made it twice. We like it better without the ice cream, I just pour the caramel over the Blondie and let set, cut and eat. Everyone loved it!!
This sounds yummy! That is one of my favorite restaurant desserts. Is the maple syrup just regular syrup like you would use with pancakes? Or do I need something specific? Thanks!
We used regular pancake syrup. 🙂
What grade and color of maple syrup is recommended for this recipe?
Hi Ellie, I used Mrs. Butterworth’s Original syrup from the grocery store.
Have you ever tried putting the brownie batter into a pie shell? I am trying to copy a local restaurants version of their Maple blondie pie.
Hi,
I?m guessing Wanda put the maple syrup on them before baking.
What kind of flour
Pain or self rising
We used regular all purpose flour.
So glad I found this recipe! I was craving the restaurant version but they don’t have it anymore! This is even BETTER! Totally perfect and super tasty! 10/10!
Hi Bailey! Thanks for taking time to leave us a comment on the Maple Butter Blondies. We are so glad that you liked them. They are one of our favorites and totally addicting! Have a terrific week!!
Made this tonight and mine did not turn out either. Still runny in the inside, and I made my sauce separate. I don’t have an 8 x 8 pan and used a pie plate instead. Could it be that?
The blondies fill the entire 8 x 8 inch pan. The sides of the pan help the edges cook. As you can see from the picture, they are not a dry blondie. They are more on the gooey side. But they should definitely not be runny. I’m so sorry they didn’t work out for you. You can always try cooking longer. Oven temps can also vary.
We love this so much. I’ve made it so many times. Question: the sauce makes so much. How long does it last in the fridge or can I freeze it? This way I can make the brownies again and the sauce would already be made. Thoughts please.
Hi Angela. We are so glad you like these blondies. They are our favorite. About the sauce, looking over the ingredients it should freeze fine in an airtight freezer container. You could also cut the recipe in half so you don’t have so much. But it’s nice to know that the sauce is already made when you make the dessert next time. Keep us updated on the sauce!!
Hi Cyd,
Thanks for the response. How long would it last in the fridge? I made the blondies last week and I am going to make them again tomorrow. Can I use the same sauce I have saved in the mason jar from last week that I stored in the fridge?
Hi Angela, Sorry I was out of town. I’m sure that it’s too late. But the sauce in the fridge should have still been good!
These were amazing. The only problem I had was that the cream cheese never fully melted into the sauce, so we had little bits of cream cheese in it. Next time I might cream the sauce ingredients together and then gently heat it until it’s of a sauce consistency.
I also doubled the brownies AND the sauce and there’s no need to double the sauce. We had plenty left over. These are so good, I’m looking forward to making them again!
Should a specific butter be used? Salted vs unsalted? Thinking of using the imperial butter sticks.
Salted and Unsalted bother work great in this recipe. We usually use salted butter.
I had the same trouble with the cream cheese not melting well.
I just tried this amazing recipe! Can’t believe how its exactly like Applebee’s blondie! Thanks so so much. I love it and got it right from first attempt 🤩
I was having the same problem but I popped the sauce into my magic bullet and ran it a couple times and it blended right in and tasted perfect.
I used this in my family bake-off and won!! Everyone obsessed over them! SO GOOD.
Jenny, we are so glad that you won the family bake-off!! That is wonderful! Thanks so much for sharing this fun news with us. Have a Merry Christmas!!
My family really loved this recipe! I used an 11×7 baking dish and the doneness on these brownies were perfect. Just a tip when adding the softened cream cheese into the sauce…I used a steel immersion blender for 20 seconds or so and it blended quickly and easily with all the other sauce ingredients.
Would this sauce work as a cake frosting?
You can try it, though it may be a little too liquidy for a frosting. You can adjust the amounts of syrup and cream cheese to make it more spreadable texture. But I’m sure it would taste amazing drizzled over a cake!