Ingredients:

  • 1 cup (226 grams) Unsalted Butter, diced
  • 1/2 cup (120 ml) Pure Maple Syrup (Grade A Dark Robust)
  • 1 teaspoon (5 ml) Pure Vanilla Extract
  • 1 cup (220 grams) Light Brown Sugar (packed)
  • 1/4 cup (50 grams) Granulated Sugar
  • 2 Large Eggs
  • 1 3/4 cups (210 grams) All-Purpose (Plain) Flour
  • 1 teaspoon (5 grams) Baking Powder
  • 1/2 teaspoon (3 grams) Fine Sea Salt
  • 1/2 teaspoon (approx. 2 grams) Flaky Sea Salt (e.g., Maldon), for garnish

Instructions:

  1. Preheat oven to 350°F (175°C). Line the 8x8 inch pan with parchment paper, leaving an overhang on two sides for easy removal later.
  2. Brown the Butter: Melt the diced unsalted butter in a medium saucepan over medium heat, stirring constantly. Continue cooking until the butter smells deeply nutty (like toasted hazelnuts) and the milk solids at the bottom are a deep amber-brown. This usually takes 5–8 minutes.
  3. Cool Slightly: Immediately pour the hot brown butter (including the browned bits) into a large mixing bowl. Allow it to cool for about 10 minutes until it is warm, but not scorching hot.
  4. Add Sugars and Maple: Whisk the brown sugar, granulated sugar, maple syrup, and vanilla extract into the slightly cooled brown butter until thoroughly combined and smooth.
  5. Incorporate Eggs: Add the eggs one at a time, whisking vigorously for about 30 seconds after each addition until the mixture becomes shiny, thick, and emulsified. This whisking step is key to creating a chewy texture.
  6. Combine Dry Ingredients: In a separate medium bowl, whisk together the flour, baking powder, and fine sea salt.
  7. Fold Wet into Dry: Add the dry ingredient mixture to the wet mixture. Use a rubber spatula to gently fold the ingredients together until just combined. Stop mixing the second you see no streaks of dry flour remaining; do not overmix.
  8. Transfer and Smooth: Scrape the blondie batter into the prepared 8x8 pan. Smooth the top gently with the back of the spatula.
  9. Season and Bake: Sprinkle the top evenly with the flaky sea salt. Bake for 30 to 35 minutes. The edges should be set and pulling away slightly, and a toothpick inserted into the center should come out with moist, sticky crumbs attached (not wet batter).
  10. Cool Completely: Remove the pan from the oven and place it on a wire rack. Allow the blondies to cool fully in the pan (at least 2 hours) before lifting them out using the parchment paper overhang and slicing into 16 equal squares.