Maple Blondie with Maple Butter Cream Sauce {applebee’s copycat} Recipe

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Maple Blondies with Maple Butter Cream Sauce, just like Applebee's makes it!

I’m on the phone with my mom today, and I say, “I made something really, really good today.”

Mom: “Ooooh, what is it?”

Me: “Maple Blondies!


Me: “…and it has this sauce…”

*more crickets*

Me: “I mean… there’s no chocolate, but it’s still realllllly–“

Mom: “Yeah. I was waiting for something chocolate.”

Maple Blondies with Maple Butter Cream Sauce, just like Applebee's makes it!

Welllllp. I have no chocolate here for you today, my friends.

But I simply can’t apologize for that. Because this dessert is like the all-conquering crusader of non-chocolate dessert recipes. It’s bold and daring, and it’s not going to be pushed aside for something chocolate!

These maple blondies are full of intense, rich buttery flavors. Crispy on the top and edges, gooey in the center, and speckled with white chocolate and walnuts throughout. Add to that a gigantic scoop of vanilla ice cream and a smothering of maple butter cream sauce, and you have one buttery, ooey, gooey, deliciously rich dessert that will knock your socks off!

Maple Blondies with Maple Butter Cream Sauce, just like Applebee's makes it!

Does it look familiar? If you’ve ever been to an Applebee’s, it should! This Maple Blondie + Maple Butter Cream sauce has been the iconic star player of Applebee’s dessert menu for years. And it’s fame is well-deserved. This dessert ROCKS. And now you can make it at home!!

I found this recipe on The Girl Who Ate Everything.

Maple Blondies with Maple Butter Cream Sauce, just like Applebee's makes it!

Maple Blondie with Maple Butter Cream Sauce {applebeeโ€™s copycat}


  • 1/3 cup butter, melted
  • 1 cup packed brown sugar
  • 1 large egg
  • 1/2 tablespoon vanilla extract
  • 1/2 tablespoon maple extract
  • 1 cup flour
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • pinch of sea salt
  • 1/2 cup chopped walnuts
  • 1/2 cup white chocolate chips

For the Maple Butter Cream Sauce:

  • 1/2 cup butter, softened
  • 1/2 cup powdered sugar
  • 4 ounces cream cheese, softened
  • 2 tablespoon maple syrup


  1. Preheat the oven to 350ºF. Line an 8x8 or 9x9 baking dish with parchment paper (or line with foil and lightly grease).
  2. Beat together the butter and brown sugar. Add the egg and vanilla extract, mix well.
  3. Add the four, baking powder, baking soda, and salt. Mix well until batter forms.
  4. Stir in the walnuts and the white chocolate chips.
  5. Spread the batter in the baking dish. Bake for 25 minutes (the middle will still be slightly jiggly, and there may still be a little batter on a toothpick when inserted). Let cool for at least 10 minutes.

For the sauce:

  1. Use a mixer or food processor to mix together the butter, cream cheese, powdered sugar, and maple syrup (I use a small food processor to make sure I don't have any lumps!).
  2. Pour sauce over the blondie* before serving (optional: you can heat this sauce for about 15 seconds in the microwave before serving if desired).


*I know I have the sauce being poured over the ice cream in the pictures, but after extensive (ahem) taste testing, I've decided that I actually like it better poured directly over the blondie with the ice cream on top of it all.

And if you're serving the blondie fresh out of the oven, there's really no need to heat the sauce at all, even if you want it warmed. The high ratio of butter in the sauce will ensure that it gets all warm and melt-y once it hits the warm blondie.

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28 thoughts on “Maple Blondie with Maple Butter Cream Sauce {applebee’s copycat} Recipe”

  1. I wish you would have called me and not your mom. Because I would have screamed from excitement. Maple is the best flavor ever, and I can see how it would be the best in blondies. Deliciously wonderful!
    Don’t worry. Our moms never tell us what we want to hear. ๐Ÿ™‚

    • That’s how I was too– my husband ordered it, and I was like you are CRAZY for not getting the chocolate cake. And then I ate all of his. ALL of his. ๐Ÿ˜‰

  2. Normally, I would agree with your mom, but Maple Blondies don’t need chocolate!! They are heaven on earth, if you ask me, and this recipe is making my taste buds go cray cray!

    • Oh man! What a typo!! That was the only change I made from the original recipe (link is in the post)– to add maple extract– and I forgot to put that in the recipe! *palm to forehead* I’m fixing that now. Thanks ๐Ÿ™‚

  3. Thankfully, I don’t need chocolate to be a happy camper–and this was definitely one of my favorite recipes on les blogs this whole week! Love love love the maple flavors colliding here. Thanks for sharing, pinned!

    • The maple flavor wouldn’t be as strong with maple syrup– you would have to add a LOT more, and that would really change the consistency of the bar and how well it baked. But you could definitely use pecans for the walnuts!


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