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Maple Cinnamon Blondies

Maple cinnamon blondies with browned-butter richness and a chewy crumb, baked until a toothpick shows just a few moist crumbs. Finished with a glossy maple glaze and a final flaky sea salt crunch.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 16 bars
Course: Dessert
Cuisine: American
Calories: 370
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 2 cup all-purpose flour
  • 1 tsp baking powder
  • 2 tsp cinnamon
  • 0.25 tsp nutmeg
  • 0.5 tsp salt
Wet ingredients
  • 1 cup unsalted butter, melted and browned Use browned butter for deeper flavor.
  • 1.5 cup brown sugar, packed
  • 3 tbsp pure maple syrup
  • 2 eggs
  • 2 tsp vanilla
  • 1 tsp maple extract
Maple glaze
  • 1 cup powdered sugar
  • 3 tbsp maple syrup
  • 1 tbsp milk
  • 0.25 tsp cinnamon
Topping
  • 1 flaky sea salt For sprinkling on top.

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Brown the butter
  1. Brown the butter in a cast iron skillet until golden and nutty, then remove from heat and cool for 10 minutes.
  2. Let the browned butter cool enough to prevent cooking the eggs when mixed, about 10 minutes total (visual cue: light amber color and nutty aroma).
Prep and mix batter
  1. Preheat the oven to 350F and grease a 9x13 pan.
  2. Whisk all-purpose flour, baking powder, cinnamon, nutmeg, and salt in a bowl until evenly combined (visual cue: spices are uniformly speckled).
  3. Whisk browned butter, brown sugar, and pure maple syrup until glossy and smooth, then whisk in eggs, vanilla, and maple extract.
  4. Whisk browned butter mixture until fully homogeneous (visual cue: no sugar lumps).
  5. Fold the flour mixture into the wet ingredients just until no dry streaks remain.
  6. Spread the batter evenly in the prepared pan (visual cue: batter reaches the corners).
Bake
  1. Bake at 350F for 25–30 minutes until a toothpick has just a few moist crumbs clinging to it.
  2. Keep baking until the center looks set and slightly domed (visual cue: edges look lightly golden, not wet).
Glaze and finish
  1. Cool completely on the pan to prevent the glaze from melting or pooling.
  2. Whisk powdered sugar, maple syrup, milk, and cinnamon for the maple glaze until smooth and pourable.
  3. Drizzle the glaze over the cooled blondies (visual cue: glossy ribbons across the top).
  4. Sprinkle with flaky sea salt for contrast.

Notes

Pro tip: brown the butter fully, then cool before mixing to keep the batter smooth and avoid a greasy texture. Store airtight at room temperature up to 3 days or refrigerate up to 5 days. Freeze baked bars up to 2 months, thaw overnight in the fridge. For a dairy-light swap, use a 1:1 plant butter substitute for browning (texture may be slightly softer).