UCLA Copycat Recipe: Maple Blondies with Butterscotch Chips

I’m making French macarons on Wednesday for dinner with my cousin’s family, and those use egg whites, so I had three egg yolks to use up. I made some chocolate truffles (post to come!), which used two yolks, and I decided I wanted to make blondies, so I found a recipe which used an egg yolk. This turned out to be a truly excellent decision, as the use of this last egg yolk resulted in the completion to one of my previous baking goals. I have tried to re-create a couple of UCLA’s dorm dining hall desserts before, with varied success. UCLA makes a deep dish dessert which is a warm maple blondie with maple glaze, and is extremely sweet, sticky, buttery, and delicious. I have tried to replicate it before, using this recipe from the Kitchn, and while delicious, they weren’t quite what I was looking for. However, after tweaking a recipe for Cadbury Egg Blondies from Six Sisters’ Stuff, I have found a winning replica. It’s chewy, gooey, and sweet, but not as overpoweringly sweet as I often found UCLA’s blondies. This time I made it in an 8×8 pan and baked it for 35 minutes, but next time I would probably make it in a 9×9 pan to get a thinner, chewier blondie which takes less baking time. Since I added maple syrup to the original recipe, I reduced the sugar. It also seemed like a lot of butter, so I reduced it from 3/4 cup to a 1/2 cup.

Maple Blondies with Butterscotch Chips

adapted from Six Sisters’ Stuff

Ingredients

2 cups all-purpose flour

1/2 tsp baking soda

1/2 tsp salt

1/2 cup (1 stick) butter, melted

1/2 cup loosely packed brown sugar

1/4 cup white sugar

1 tbsp vanilla extract

1 egg

1 egg yolk

1/2 cup maple syrup

3/4 cup butterscotch chips

Preheat oven to 350˚. Grease a 9×9 pan.

In a small bowl sift together the flour, baking soda, and salt. In a medium bowl cream together the melted butter and sugars. Stir in the egg, egg yolk, vanilla extract, and maple syrup until thoroughly combined. Add the dry ingredients to the wet ingredients and stir until some flour pockets are still visible, then add the butterscotch chips and stir until evenly distributed and no flour is visible.

Pour batter into the pan and bake for 25-30 minutes, turning the pan after 15. A toothpick inserted in the center should come out clean.

Enjoy!

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Shared on Chocolate, Chocolate, and More’s Thursday’s Treasures

Fresh out of the oven, all nice and puffy.

Look at that delicious gooiness… Yum.

Maple Almond Coffee Cake with Pecan Streusel

Welcome to my blog! I decided for my first blog post, I would post the first recipe that I developed myself. I used ratios from here as well as very roughly based it on this recipe.

I didn’t realize my mom liked coffee cake, since we never had it in the house when I was a kid. Now I know why. I bake a lot, and usually my mom will try part of a piece or one piece of whatever I make. With this coffee cake, she had a full piece, then went back for seconds. And thirds. With some help from my dad and sister, my mom and I finished off this coffee cake within two days. I consider that a successful recipe.

Maple Almond Coffee Cake with Pecan Streusel

Ingredients

Cake

¼ cup butter

½ cup sugar

1 egg

1 tsp vanilla

2 tsp almond extract

1 cup flour

½ tsp baking soda

½ tsp baking powder

¼ tsp salt

3/4 cup greek yogurt

Streusel

¼ cup maple syrup

2 tbsp butter

2 tbsp brown sugar

½ cup chopped pecans

1 tsp cinnamon

Preheat oven to 350˚.

Cream butter and sugar. Add egg. Add vanilla, almond extract

In a separate bowl, stir together flour, baking soda, baking powder, and salt.

Add dry ingredients to wet ingredients along with Greek yogurt. Spread in a greased and floured 9×5 bread pan. Spread crumb topping over the top. Bake for 30-35 minutes.

I also happened to have some leftover maple glaze from these blondies that I had made earlier in the week, so I drizzled that on top as well

Enjoy!

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