Applebee's Copycat Maple Butter Blondies (2024)

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1. Crystal says:

   I have waited forever for a recipe like this. These Maple Butter Blondies are one of the main if not only reason I go to AppleBee's. Thanks for sharing...I can't wait to try!

2. Liz says:

   Love blondies and this one sounds good.

3. judy ponto says:

   do you have nutritional info on the brownies?

4. Alicia says:

   I made this tonight and they were so yummy! Thanks!

5. Cyd says:

   Hi Judy, just click on the MAGIC button under the photo on the blog post, then click on NUTRITION. It will give you all of the nutritional info on this recipe.

6. Wanda says:

   Something is terribly wrong. I followed this recipe and it has been cooking for almost an hour. It's still runny and liquidy.I have no idea what went wrong but I am soooooo sad. What a waste of that awesome syrup topping! ;(

7. kate says:

   I'm guessing Wanda put the maple syrup on them before baking.

8. Cyd says:

   The syrup goes on top of the blondies at the very end, not in the blondie recipe. We have made this over and over again and have never had a problem with it being runny and liquidy. Not sure what went wrong.

9. Reff says:

   I made it twice. We like it better without the ice cream, I just pour the caramel over the Blondie and let set, cut and eat. Everyone loved it!!

10. Ashley says:

    This sounds yummy! That is one of my favorite restaurant desserts. Is the maple syrup just regular syrup like you would use with pancakes? Or do I need something specific? Thanks!

11. Cyd says:

    We used regular pancake syrup. :)

12. Ellie says:

    What grade and color of maple syrup is recommended for this recipe?

13. Cyd says:

    Hi Ellie, I used Mrs. Butterworth's Original syrup from the grocery store.

14. Ashley says:

    Have you ever tried putting the brownie batter into a pie shell? I am trying to copy a local restaurants version of their Maple blondie pie.

15. Shirley J. James says:

    Hi,I?m guessing Wanda put the maple syrup on them before baking.

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16. Elaine mounce says:

    What kind of flourPain or self rising

17. Cyd says:

    We used regular all purpose flour.

18. Bailey says:

    So glad I found this recipe! I was craving the restaurant version but they don't have it anymore! This is even BETTER! Totally perfect and super tasty! 10/10!

19. Cyd says:

    Hi Bailey! Thanks for taking time to leave us a comment on the Maple Butter Blondies. We are so glad that you liked them. They are one of our favorites and totally addicting! Have a terrific week!!

20. Devin Bates says:

    Made this tonight and mine did not turn out either. Still runny in the inside, and I made my sauce separate. I don’t have an 8 x 8 pan and used a pie plate instead. Could it be that?

21. Cyd says:

    The blondies fill the entire 8 x 8 inch pan. The sides of the pan help the edges cook. As you can see from the picture, they are not a dry blondie. They are more on the gooey side. But they should definitely not be runny. I'm so sorry they didn't work out for you. You can always try cooking longer. Oven temps can also vary.

22. Angela says:

    We love this so much. I’ve made it so many times. Question: the sauce makes so much. How long does it last in the fridge or can I freeze it? This way I can make the brownies again and the sauce would already be made. Thoughts please.

23. Cyd says:

    Hi Angela. We are so glad you like these blondies. They are our favorite. About the sauce, looking over the ingredients it should freeze fine in an airtight freezer container. You could also cut the recipe in half so you don't have so much. But it's nice to know that the sauce is already made when you make the dessert next time. Keep us updated on the sauce!!

24. Angela Burr says:

    Hi Cyd,Thanks for the response. How long would it last in the fridge? I made the blondies last week and I am going to make them again tomorrow. Can I use the same sauce I have saved in the mason jar from last week that I stored in the fridge?

25. Cyd says:

    Hi Angela, Sorry I was out of town. I'm sure that it's too late. But the sauce in the fridge should have still been good!

26. Becky says:

    These were amazing. The only problem I had was that the cream cheese never fully melted into the sauce, so we had little bits of cream cheese in it. Next time I might cream the sauce ingredients together and then gently heat it until it's of a sauce consistency. I also doubled the brownies AND the sauce and there's no need to double the sauce. We had plenty left over. These are so good, I'm looking forward to making them again!

27. Kelcie says:

    Should a specific butter be used? Salted vs unsalted? Thinking of using the imperial butter sticks.

28. Cyd says:

    Salted and Unsalted bother work great in this recipe. We usually use salted butter.

29. Dleah says:

    I had the same trouble with the cream cheese not melting well.

30. Butterfly says:

    I just tried this amazing recipe! Can't believe how its exactly like Applebee’s blondie! Thanks so so much. I love it and got it right from first attempt 🤩

31. Lindsay says:

    I was having the same problem but I popped the sauce into my magic bullet and ran it a couple times and it blended right in and tasted perfect.

32. Jenny S. says:

    I used this in my family bake-off and won!! Everyone obsessed over them! SO GOOD.

33. Momma Cyd says:

    Jenny, we are so glad that you won the family bake-off!! That is wonderful! Thanks so much for sharing this fun news with us. Have a Merry Christmas!!

34. Michelle says:

    My family really loved this recipe! I used an 11x7 baking dish and the doneness on these brownies were perfect. Just a tip when adding the softened cream cheese into the sauce...I used a steel immersion blender for 20 seconds or so and it blended quickly and easily with all the other sauce ingredients.