Remember the maple butter blondie from Applebee’s? I’ve just made it gluten free so now we can enjoy it whenever we want! Yippee!!!
There was always an Applebee’s close by when I used to work out of the house, and we would go for lunch quite often. I never really had any room for dessert at lunchtime, but if I did I would definitely order the maple butter blondie as it was my favorite!!
If you never had a chance to try the maple butter blondie while you could eat gluten, you sure missed out! But never fear because I’ve created a gluten free version that is so much like the original, it makes me do a double take, haha!!
WHAT ARE APPLEBEE’S MAPLE BUTTER BLONDIES?
Okay, here’s the thing. The Applebee’s maple butter blondie isn’t actually a blondie at all! A blondie is like a brownie without chocolate. It’s dense and rich. There’s often white chocolate and/or nuts in true blondies so that’s probably why they call it one. However, Applebee’s version is more cakelike than blondie like.
I honestly think the cakelike consistency works so well because it’s not as dense and rich as a true blondie would be, so it compliments the rich maple butter sauce perfectly.
Speaking of that sauce, that sauce is what makes this dessert to die for!!!! I could literally drink it. It’s creamy and smooth and all about the maple. I remember Applebee’s served the sauce on the side so you could drizzle it yourself and let it cascade down the ice cream into a pool of goodness on the skillet. Are you getting hungry yet???
HOW DO I MAKE GLUTEN FREE MAPLE BUTTER BLONDIES?
I’ve had this dessert too many times to admit, so when I found all the copycat recipes floating around on the internet I was pretty disappointed. All those recipes made an actual blondie and a sauce that wasn’t creamy at all. It was more like a butterscotch sauce (similar to the sauce for my version of ‘Ohana Bread Pudding).
I just recently stumbled upon a version that seemed so true to the original I had to give it a shot. And lo and behold, it was PERFECT!! Soft and cake-like, it’s exactly what I was looking for. I changed it up to make it gluten free and I also added white chocolate chunks, in addition to the walnuts.
To begin, whip egg whites into stiff peaks. Add sugars and butter to the egg whites and beat until smooth. Sift together the dry ingredients and slowly add them to the rest until incorporated. Lastly, fold in the white chocolate chunks and walnuts. Bake the blondies until a toothpick inserted into the center comes out clean.
HOW DO I MAKE THE MAPLE BUTTER SAUCE?
What’s so wonderful about this sauce recipe is that it’s JUST LIKE what I remember getting at Applebee’s! It’s not a clear, butterscotch-like sauce at all (sorry all the other copycats out there, but that’s just not right). It’s a smooth and creamy sauce that’s simply heaven.
Would you believe it if I tell you it’s basically a very simple version of a cream cheese frosting that’s been heated until melted? Yep, that’s the secret to this amazing sauce! Butter, cream cheese, powdered sugar, and maple syrup. It’s magic I tell ya!!!
I actually double the amount of sauce ingredients and save it to pour on pancakes, ice cream, and anything else that might need a little maple butter sauce 🍁
If you’re missing Applebee’s maple butter blondies, you’re gonna be so excited to try this gluten free version! If you haven’t ever had them, you’re STILL gonna be so excited to try them👏👏👏!!!!
Gluten Free Applebee’s Maple Butter Blondie
- 4 large egg whites
- ½ cup (1 stick or 113 g) butter, softened
- ½ cup (120 g) packed light brown sugar
- ¼ cup (50 g) granulated sugar
- 1 tsp vanilla extract
- 2¼ cups (315 g) Kim's gluten free flour blend
- 1 tsp baking soda
- ½ tsp baking powder
- ¼ tsp salt
- ¾ cup (180 ml) milk (any milk will do)
- 8 ounces (226 g) white chocolate, chopped into chunks
- ½ cup (63 g) chopped walnuts
- ½ cup (113 g) butter, softened
- ¼ cup (2 ounces or 30 g) cream cheese, softened
- 3-4 tbsp maple syrup
- ¼ tsp fine sea salt
- vanilla ice cream
- extra chopped walnuts
FOR THE BLONDIES:
- Preheat the oven to 325°. Grease a 9 by 13-inch baking pan.
- In the bowl of a stand mixer (or a large bowl with a handheld mixer), whip egg whites to stiff peaks (about 3-4 minutes). Add butter, brown sugar, granulated sugar, and vanilla extract and whip to combine. Batter should be smooth.
- Sift dry ingredients together and slowly pour into bowl with mixer running on low speed. Add milk and blend to incorporate.
- Fold white chocolate chunks and walnuts into batter. Pour into prepared baking pan.
- Bake for 40 minutes, or until toothpick inserted into center comes out clean.
- Cool on wire rack. Cut into squares.
FOR THE SAUCE:
- Beat all sauce ingredients together in mixing bowl until well combined. Use immediately or store in refrigerator until ready to use.
- Heat blondie and sauce for several seconds (20-30) in microwave (separately). Stir sauce. Add a scoop of vanilla ice cream to top of blondie and pour sauce over. Sprinkle with additional chopped walnuts as desired.
Adapted from The Country Cook.
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