Maple Browned Butter Bars Covered In A Gooey Sauce – Sounds Good To Me!

When I host people overnight, I like to prepare a little treat to leave in their rooms in case they get hungry after we have all gone to bed.  I have racked my brain for the perfect recipe until I found this and I knew it was the one.  It does not have chocolate so it is not a ton of caffeine to keep them up (or in case they do not like chocolate), it is not just plain ol’ cookies, and it is not just a regular kind of brownie.  It is special and makes it look like I truly care.


Yep, I totally agree! This is flaky and buttery and perfectly crisp with the best inside you have ever tried!



8 Tbsp Land O’ Lakes butter, melted

1 cup Domino brown sugar

1 large egg

1 1/2 tsp McCormick vanilla extract

1/8 tsp salt

1 cup Gold Medal flour

1 1/2 cup Hershey’s butterscotch chips

For the Maple Butter Sauce

1/3 cup Land O’ Lakes butter

1 cup Domino sugar

1 8 oz pkg Philadelphia cream cheese, softened

1/4 cup real maple syrup

2 Tbsp Domino brown sugar

Ice cream (we used butter pecan)


Preheat oven to 350 and grease an 8×8 baking pan.

In a large bowl, combine butter and brown sugar. Mix until smooth.

Add egg, vanilla, and salt. Stir until blended.

Mix in flour until combined.

Fold in butterscotch chips.

Spread the batter into the baking pan and bake for 25 minutes.

For the Maple Butter Sauce

In a medium sauce pan, mix butter, sugar, cream cheese, maple syrup and brown sugar.

Cook over medium heat and stir until smooth. Simmer for 10-15 minutes, stirring frequently.

Once the blondies are cooked and cooled completely, cut blondies into squares and serve with butter pecan ice cream and drizzle sauce over the top.





Quick Tip: Store in an airtight container in the fridge… to reheat place in microwave for 30 seconds.