Applebees Butter Pecan Blondie with Maple Cream Sauce

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This isn’t your average dessert. Warm blondie with toasted pecans and a maple cream sauce that oozes over the edges. Applebee’s butter pecan blondies don’t mess around. It’s rich, buttery, and dangerously easy to finish alone.

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• Prep time: 10 minutes
• Bake time: 25 minutes
• Cooling time: 10 minutes
• Servings: 12 small pieces or 9 large squares
• Prep level: Beginner +

Ingredient Notes

Applebee’s Blondie

• Unsalted butter: using unsalted butter lets you control the salt level so the caramelized brown sugar flavor stays in front and center, not muddied by a too-salty base.
• Light brown sugar: the molasses content gives the blondie its signature chewy texture and deep caramel notes, setting it apart from a lighter crisper cookie bar.
• White chocolate chips: the classic choice; melts slightly into gooey pockets throughout the blondie. For a smoother less waxy taste use a white chocolate bar (like Ghirardelli or Baker’s) chopped.
• Chopped pecans: use store-bought chopped or whole/half and chop them yourself. They are mixed right into the batter to add a subtle crunch and nutty flavor in every bite.

Maple Cream Sauce

• Powdered sugar: dissolves smoothly without graininess, giving the sauce its silky, pourable consistency.
• Cream cheese: add tang and body, keeping the sauce rich without being overly sweet.
• Unsalted butter: creates that glossy, melt-in-your-mouth finish.
• Maple syrup: the MVP of the sauce; use pure maple syrup (not pancake syrup) for authentic depth of flavor.
• Toasted pecans (optional): toasting deepens their flavor and adds an extra layer of crunch, making them the finishing touch that ties the whole dessert together.

Step-by-Step Instructions

Preheat oven; spray an 8×8 baking dish with cooking spray. Whisk together the dry ingredients (flour, soda, powder, and salt). Set aside. 

Melt the butter and combine with brown sugar in a large bowl and beat until smooth. Mix in the vanilla and slightly beaten room temp eggs.

Gradually whisk in the flour mixture until smooth.

Fold in chopped pecans and white chocolate chips with a rubber spatula.

Pour into pan and spread evenly. Bake until edges are golden and center is just set. Cool for a few minutes before slicing. 

Maple Cream Sauce – Mix room temp cream cheese and butter together until smooth. Gradually mix in powdered sugar until fully combined. Add maple syrup and mix until smooth and pourable. Optional – warm in the microwave, stirring between bursts, until the desired consistency.

Toasted pecans (optional) – Toast pecan pieces in a dry skillet over medium heat, stirring often, until fragrant. Cool slightly before using.

See the recipe card below for complete measurements and bake time.

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Yield: 9

Applebees Butter Pecan Blondie with Maple Cream Sauce

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A warm, chewy blondie packed with pecans and white chocolate, topped with silky maple cream sauce and toasted pecans. Rich, buttery, and downright irresistible.

Prep Time 10 minutes

Cook Time 25 minutes

Additional Time 10 minutes

Total Time 45 minutes

Ingredients

• 3/4 cup unsalted melted butter
• 1.5 cups light brown sugar
• 2 large eggs – room temperature
• 2 teaspoons vanilla extract
• 1 +3/4 cups all purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 3/4 cup white chocolate chips
• 1/2 cup chopped pecans
• Non-stick cooking spray
• Sauce ingredients:
• 1/4 cup unsalted butter – softened
• 2 tablespoons cream cheese – softened
• 1/3 cup powdered sugar
• 3 to 4 tablespoons real maple syrup
• Optional garnish: 1/2 roughly chopped pecans – toasted

Instructions

1. For the Blondie: Preheat the oven to 350°F. Lightly spray an 8×8-inch baking pan with cooking spray or line with parchment paper if desired.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. Place the brown sugar in a large mixing bowl. Melt the unsalted butter in the microwave or in a small saucepan over low heat. Pour it in with the brown sugar and beat on medium speed until smooth. 
4. Add the slightly beaten room temperature eggs one at a time and the vanilla extract, mixing until fully incorporated.
5. Gradually whisk in the flour mixture with the wet ingredients until smooth. Do not overmix.
6. ​Using a rubber spatula, fold in the chopped pecans and white chocolate chips.
7. Pour batter into the prepared pan and spread evenly.
8. Bake for 20-30 minutes, or until the edges are golden and the center looks just set (a toothpick should come out with a few moist crumbs, not wet batter.
9. ​Let cool for 10-15 minutes before slicing.
10. While the blondie is cooling, make the Maple Cream Sauce: In a small mixing bowl, combine butter (softened) and room temperature cream cheese together with a fork or hand mixer until smooth and creamy, with no lumps remaining.
11. Gradually add the powdered sugar, one half at a time, stirring well after each addition until fully combined.
12. Pour in the maple syrup and mix until the sauce reaches a smooth, pourable consistency. Optional: warm in the microwave in short bursts until the sauce easily drizzles from the spoon.
13. ​Optional: Toasted pecans: Heat a dry skillet over medium heat. Add the chopped/halved pecans in a single layer.
14. Toast, stirring or shaking the pan frequently, until fragrant and slightly darkened, about 3 to 7 minutes. Watch closely, as they can burn quickly.
15. Remove from heat and let cool slightly on a plate before serving.

Notes

Helpful Tools & Equipment:

• medium bowl
• large mixing bowl
• small bowl
• electric mixer (helpful but not required)
• whisk
• rubber spatula
• 8×8 or 9×9-inch pan

To Assemble:

• Slice the warm (not hot) blondie into squares.
• ​Add a scoop of vanilla ice cream, if desired.
• Drizzle generously with the warm maple cream sauce.
• Sprinkle toasted pecans over the top and serve immediately.

Nutrition Information:

Yield:

9

Serving Size:

1
Amount Per Serving: Calories: 697Total Fat: 41gSaturated Fat: 20gUnsaturated Fat: 21gCholesterol: 109mgSodium: 431mgCarbohydrates: 80gFiber: 2gSugar: 67gProtein: 6g

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