I discovered this recipe at Tasty Kitchen. Apparently in the U.S. this is a particular favourite in a certain restaurant chain. In Australia I have no knowledge of this but various comments enticed me to try it. I am not actually a fan of white chocolate or blondies for that matter. Give me a dark luscious brownie any time!
 But these are sensational! 
Sightly adapted by reducing the flour the result is a dense, cakey and sweet blondie. Perfectly teamed with the Maple Cream Sauce and vanilla icecream.

Blondie Ingredients
2 1/2 cups flour
1/4 tsp salt
1 tsp baking powder
1/2 tsp baking soda
10 Tbsp’s/140g butter, melted
2 cups brown sugar
2 whole eggs, lightly beaten
1 tsp vanilla extract
1 cup white chocolate chips

Sauce Ingredients
2 Tbsp’s unsalted butter
1 1/2 cups heavy cream
6 Tbsp’s real maple syrup
2 Tbsp’s light corn syrup

Blondie Directions
Preheat oven 180C/350F. Spray a 9 x 13 inch baking pan or line with baking paper. Sift flour salt bkaing powder and baking soda.
In a large mixing bowl. combine butter and brown sugar, add in eggs and vanilla.
Slowly add in flour mixture. Stir slowly and don’t overmix. Fold in nuts and chocolate chips. Pour batter into prepared pan. Bake in preheated oven 25-30 minutes. Cut into squares.

Maple Cream Sauce Directions
Melt butter in a saucepan. Add the cream, maple syrup and corn syrup. Lower heat slightly and allow mixture to come to a gently simmer. Be sure to stay close to the stove to monitor the heat as it can boil over. Once the mixture comes to a gentle simmer cook for 20-30 minutes stirring occasionally until the sauce reduces by 1/3 and has slightly thickened.

Now take a square of White Chocolate Walnut Blondie, top with good vanilla icecream and pour over a generous amount of Maple Cream Sauce.
Oh wow – HEAVENLY!

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