Thick and chewy pecan blondies served warm and topped with ice cream and rich cream sauce. Inspired by the famous Applebee’s restaurant dessert.
Sooooo Applebee’s. Love it, hate it, never been? Personally, I really like Applebee’s restaurant, they make a portobello chicken to die for and I’ve been known to order their massive appetizer sampler all for myself. I mean, it’s my entire meal, not a precursor to a regular entree, I’m not that nuts. But my husband, meh, doesn’t really love Applebee’s. He thinks the service is sub-par.
As with any restaurant (or anything for that matter) you’re gonna have lovers and haters, but I’ve never met anyone who didn’t enjoy Applebee’s blondie dessert.
Unless you don’t like super-rich and totally delicious desserts. In that case we might need to re-think our friendship.
Just joshin’! You know I heart you.
I think Applebee’s has changed the name a couple of times but the dessert is pretty much the same idea here, a thick and chewy warm blondie (has to be warm) topped with cold ice cream (cause warm ice cream, ewe) and then drizzled (or drowning) with rich rich rich maple cream sauce. That sauce. It’s addicting. But did I mention it is rich?
It’s the cream cheese + maple syrup. Real maple syrup. Not the fake stuff you buy to pour on your pancakes – and don’t get me wrong, I’m a big-time lover of fake maple syrup on my pancakes – but the real honest to goodness maple syrup. Sometimes it even says “real maple syrup” on the bottle. Just to make it really clear you know. Wouldn’t want to have any fake-real mixups.
Whether or not you’ve tried Applebee’s blondie dessert is not really an issue here. What is really important is that you make my maple nut blondie. The one you see in this picture. That thick, chewy, topped with ice cream and maple cream sauce blondie. Oh and the white chocolate chips are optional. Except, they’re totally not. You want those chocolate chips in there. And if you’re allergic to nuts (awww mannnn, I’m sorry) then skip them! You can still enjoy this dessert without the nuts.
But if you’re not allergic, do not skip the nuts. Okay? Okay.
What people are saying about this Applebee’s Maple Nut Blondie with Cream Sauce
“This recipe was really good. I just made this last night with a couple minor adjustments… The topping came out so smooth and creamy. This blondie came out so good it just might be our new favorite dessert in this house!” – Kayla
Applebee's Maple Nut Blondie with Cream Sauce
- 10 tablespoons butter - melted
- 2 cups brown sugar
- 2 teaspoons vanilla
- 2 eggs
- 2 cups flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- ½ cup chopped walnuts or pecans
- 1 ½ cups white chocolate chips
- ice cream (butter pecan or vanilla)
Maple Cream Sauce
- ⅓ cup butter
- 1 cup sugar
- 8 ounces cream cheese
- ¼ cup real maple syrup
- 2 tablespoons brown sugar
- ½ cup chopped walnuts - or pecans
- Preheat oven to 350 and grease an 8x8 inch baking dish. In a large bowl cream together melted butter and brown sugar. Add vanilla and eggs and mix well.
- In a medium bowl whisk flour, baking powder, baking soda, and salt. Add dry ingredients to wet ingredients and mix until combined. Stir in nuts and chocolate chips. Spread into prepared dish and bake for 20-30 minutes until a toothpick inserted into the middle comes out mostly clean.
- While the blondies are baking, prepare the sauce. Combine butter, sugar, cream cheese, maple syrup, and brown sugar in a medium sauce pan and stir over medium heat until cream cheese and sugars are melted. Simmer for 10-15 minutes until ready to serve. (If needed, thin out with a bit of milk or heavy cream)
- Serve blondies warm and top with ice cream and cream sauce. Optional: sprinkle with chopped walnuts or pecans.
Sauce from Food.com.
Did not finish cooking in the center. Left it in for double the time and it’s still came out under cooked.
The amounts of sugar and flour seem overwhelming for an 8 x 8 pan. I have seen similar amounts in recipes which use a 9 x 13 pan. Is the pan size correct in your recipe? Thank you.
I was skeptical when tasting the sauce and blondie separately, but when it was all together the dessert was great. I baked the blondie in a 9×13 pan after reading comments and it still took a little longer than stated to cook all the way through. I also used an immersion blender for the sauce. I’d definitely make this again!
AMAZING!! I love this recipe so much! And the sauce is absolutely amazing 🤩
ONLY USE 1 CUP OF BROWN SUGAR, NOT 2 CUPS!