White Chocolate Maple Blondies
Serve these Chewy White Chocolate Maple Blondies with vanilla ice cream and crunchy walnuts for the ultimate fall treat!
Love my Banana Blondies? Today’s fall dessert recipe is one you won’t want to miss. These White Chocolate Maple Blondies have all the chewy, buttery goodness of classic blondies with a delicious maple twist. This autumn treat is perfect year-round, but especially in the fall, when the sweet flavors of white chocolate, maple, and vanilla come together to create the perfect fall dessert bar. They’re easy to bake but deliver a show-stopping dessert that looks as good as it tastes. Perfect for parties, potlucks, romantic date nights, and wedding dessert tables, these blondies are always a hit.
Craving more? Find more top-loved blondies recipes here.
WHITE CHOCOLATE MAPLE BLONDIES
This white chocolate blondies recipe is a decadent dessert you can easily make at home. These chewy, buttery blondies are packed with sweet white chocolate and served warm with a scoop of vanilla ice cream, then drizzled with rich homemade maple cream sauce. It’s the best Applebee’s blondie copycat recipe. No need to head to the restaurant when you can make this white chocolate maple dessert right in your own kitchen. Give it a try!
Find all my expert tips on how to make white maple chocolate blondies from scratch below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram and Facebook. Let’s stay connected. ❤️
Why You’ll Love This White Chocolate Maple Blondies Recipe:
- Easy-To-Make: With simple ingredients and straightforward instructions, you can whip up this Applebee’s-inspired blondie copycat dessert in under an hour.
- Soft & Chewy: These blondies are soft, chewy, and packed with white chocolate chips for the ultimate melt-in-your-mouth dessert.
- Fall Maple Twist: The rich maple cream sauce takes this dessert to the next level, adding a warm, comforting sweetness that pairs perfectly with the blondies.
- Customizable Toppings: Finish with a scoop of vanilla ice cream, chopped walnuts, or extra white chocolate chips for a stunning, indulgent presentation.
Ingredients
White Chocolate Blondies
- 3/4 cup salted butter, softened to room temperature
- 3/4 cup granulated sugar
- 3 large eggs
- 1 Tablespoon vanilla extract
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 cup white chocolate chips
Maple Cream Sauce
- 1 cup heavy whipping cream
- 1/2 cup white chocolate chips
- 1/4 cup granulated sugar
- 1/2 teaspoon maple extract
- 1 cup sour cream
Toppings
- Vanilla ice cream
- Chopped walnuts
- White Chocolate Chips
Instructions
For The White Chocolate Blondies
Preheat oven to 350° F. Spray a 9×13-inch baking pan with non-stick spray.
In an electric stand mixer, cream butter and sugar together until creamy and fluffy. Beat in eggs, one at a time, and vanilla extract until just combined.
In a separate medium bowl, combine flour, baking powder, and baking soda. Whisk together. Slowly add the flour mixture to the wet mixture, just until combined. Stir in white chocolate chips.
Spread batter evenly (it will be thick!) into the bottom of the prepared pan. Bake for 25 to 28 minutes or until a toothpick inserted in the center comes out mostly clean. (Don’t overbake!)
Let blondies cool at least 10 minutes before cutting into squares.
For The Maple Cream Sauce
In a medium saucepan over medium heat, add heavy whipping cream, white chocolate chips, and granulated sugar. Stir constantly until the mixture starts to bubble and thicken. Remove from heat and immediately stir in maple extract and sour cream. Stir until combined. Serve the sauce warm.
Serve each blondie with a scoop of vanilla ice cream and warmed maple cream sauce. Enjoy! Top with chopped walnuts and white chocolate chips, if desired.
Servings
Serves 12.
Storage and Reheating
Store cooled blondies in an airtight container at room temperature for up to 3 days, in the fridge for up to a week, or freeze for up to 3 months. The maple cream sauce can be refrigerated for up to 5 days and gently reheated on the stove or in short microwave bursts. For the best flavor, serve the blondies slightly warm with a scoop of vanilla ice cream and a drizzle of sauce. If frozen, just warm each one 15–20 seconds before serving.
Holly’s Tips for The Best White Chocolate Maple Blondies:
- Room Temperature Is Best: Make sure your butter and eggs are at room temperature for a smooth, creamy batter and even baking.
- Don’t Overmix: When combining the flour mixture with the wet ingredients, mix just until incorporated to keep the blondies tender and chewy.
- Watch The Bake Time: Blondies should be slightly soft in the center when you remove them from the oven. They will continue to set as they cool. Overbaking can make them dry.
- Workable Thick Batter: The batter will be thick and sticky; just smooth it into the pan with a spatula, taking care not to compress it.
- Warm Sauce Carefully: When reheating the maple cream sauce, stir constantly and avoid boiling to prevent curdling.
Frequently Asked Questions:
Yes, you can bake the blondies a day in advance and store them in an airtight container at room temperature for up to 3 days or in the fridge for up to a week. The maple cream sauce can also be made ahead and gently reheated before serving.
While white chocolate chips give these blondies their signature flavor, you can substitute them with milk or semi-sweet chocolate if desired. Just keep in mind that it will slightly alter the sweetness and flavor profile.
Classic toppings include a scoop of vanilla ice cream, chopped walnuts, and extra white chocolate chips. For extra flair, a sprinkle of flaky sea salt or caramel drizzle also works beautifully.
Yes! A 9×13-inch pan is ideal for thick, chewy blondies, but you can use an 8×8-inch pan for thicker bars (bake slightly longer) or a 9×9-inch pan for slightly thinner bars (bake slightly less).
Make White Chocolate Maple Blondies dairy-free by replacing the butter with a vegan or plant-based butter and using dairy-free white chocolate chips. For the maple cream sauce, substitute heavy cream with coconut cream or another plant-based cream and use dairy-free sour cream. These swaps keep the blondies rich, chewy, and full of maple and white chocolate flavor without dairy. Note: Coconut cream can be slightly thicker than dairy cream, so warm gently and stir to reach a smooth consistency for the sauce.
Make White Chocolate Maple Blondies gluten-free by substituting the all-purpose flour with a 1:1 gluten-free baking flour blend. Make sure the blend contains xanthan gum or another binding agent to help maintain the chewy texture. The rest of the recipe stays the same, and your blondies will still be rich, buttery, and full of white chocolate and maple flavor. Note: Bake as directed, but check for doneness a few minutes early, as gluten-free flours sometimes bake faster or have a slightly different texture.
Similar Recipes
Craving something similar? Bake my Banana Blondies next.
Wanting something different? My Snickerdoodle Blondies are just as chewy and delicious.
Craving a celebratory treat? My Cake Batter Blondies are topped with pink frosting and colorful rainbow sprinkles, perfect for any special occasion.
Can’t get enough of white chocolate? These White Chocolate Cinnamon Pretzels and White Chocolate Chip Pudding Cookies are the perfect way to satisfy your sweet tooth.
Have you made this White Chocolate Blondies recipe? 💛
Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #BlondiesRecipes #LifeInTheLofthouse
Ingredients
White Chocolate Blondies
- 3/4 cup salted butter softened to room temperature
- 3/4 cup granulated sugar
- 3 large eggs
- 1 Tablespoon vanilla extract
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 cup white chocolate chips
Maple Cream Sauce
- 1 cup heavy whipping cream
- 1/2 cup white chocolate chips
- 1/4 cup granulated sugar
- 1/2 teaspoon maple extract
- 1 cup sour cream
Toppings
- Vanilla ice cream
- Chopped walnuts
- White Chocolate Chips
Instructions
For White Chocolate Blondies
- Preheat oven to 350° F. Spray a 9×13 inch baking pan with non-stick spray.
- In an eletric stand-mixer cream butter and sugar together until creamy and fluffy. Beat in eggs, one at a time, and vanilla extract until just combined.
- In a separate medium bowl, combine flour, baking powder and baking soda. Whisk together. Slowy add flour mixture to the wet mixture, just until combined. Stir in white chocolate chips.
- Spread batter evenly (it will be thick!) into the bottom of the prepared pan. Bake for 25 to 28 minutes or until toothpick inserted in center comes out mostly clean. (Don’t overbake!)
- Let blondies cool at least 10 minutes before cutting into squares.
For Maple Cream Sauce
- In a medium saucepan over medium heat, add heavy whipping cream, white chocolate chips and granulated sugar. Stir constantly until mixture starts to bubble and thicken. Remove from heat and immediately stir in maple extract and sour cream. Stir until combined. Serve sauce warm.
- Serve each blondie with a scoop of vanilla ice cream and warmed maple cream sauce. Enjoy! Top with chopped walnuts and white chocolate chips, if desired.
WANT TO SAVE THIS RECIPE FOR LATER?
PIN IT TO YOUR FAVORITE PINTEREST BOARD! 📌
I love anything white chocolate. Looking forward to making this one!