Thursday, June 2, 2011

Maple Frosted Walnut White Chocolate Blondies

Maple Frosted Walnut White Chocolate Blondies
((Printed Version))

10 tablespoons unsalted butter, room temperature
1 cup walnuts, divided
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 1/2 cups packed light brown sugar
3 large eggs
2 teaspoons vanilla extract
6 ounces chopped white chocolate (or white chocolate chips)

(Frosting: see below)

Preheat the oven to 350 degrees F. Line a 9x13 inch baking pan with foil and then grease the foil.  Pulse half of the walnuts in a food processor until they are finely chopped (but not over chopped).  Whisk the finely chopped nuts, flour, baking powder, baking soda and salt in a bowl.  Set aside.

Beat the 10 tablespoons of butter until soft.  Add the brown sugar and mix for about 2 minutes.  Add the eggs, one at a time, beating well after each addition.  Scrape down the bowl and then beat in the vanilla.  Gradually beat in the dry ingredients just until incorporated.

Roughly chop the remaining 1/2 cup of walnuts and fold those, along with the white chocolate chips, into the batter.

Spread the batter into the prepared pan and bake for about 25-30 minutes.

Cool completely on a wire rack.

For the Frosting:
Beat 3 tablespoons unsalted, room temperature butter
Add 2 cups powdered sugar
Add 1 1/2 teaspoons maple extract
Small pinch of salt
Add enough milk (or heavy cream) until you've reached your desired consistency.

Spread on the blondies and top with an additional 1/4 cup finely chopped walnuts.

Linked to: Sweet as Sugar Cookies, A Well-Seasoned Life, Gooseberry Patch


  1. Oh mercy. These sound so good. I make a blondie with a maple butter sauce. But I love the idea of a frosting - genius!!

  2. I love the flavor of maple. I may actually have a bottle of this in my cabinet now that I'm thinking about it. I will definitely keep these in mind when the maple mood hits me. Thanks for sharing on A Well-Seasoned Life's Sweet Indulgences Sunday.

  3. these are begging to be made by me, lovely blog.

  4. Those sound downright decadent. I don't have extract but am wondering if maple syrup might work in a pinch as long as I don't use too much!

  5. Hi Greg,
    I think maple syrup would work, it would have a more subtle maple flavor. I might cut back on the powdered sugar a little so it doesn't get too sweet.