Almost Maple Butter Blondies

For blondies:
10 tbsp unsalted butter at room temperature
1 cup walnut pieces
2 cups all purpose flour
1 tsp baking powder
1/2 tsp baking soda
1 1/4 cups packed light brown sugar
3 large eggs
2 tbsp vanilla extract
6 oz white chocolate, cut into chunks

For topping:
1/2 cup maple syrup
6 tbsp unsalted butter
1/4 cup heavy whipping cream
vanilla icecream for serving
1/4 cup walnut pieces

Preheat oven to 350 degrees. Line a 9x13 baking pan with foil, leaving an overhang on two sides. Butter the foil. Pulse 1/2 cup walnuts in a food processor until almost fine (do not overprocess). Whisk the ground nuts, flour, baking powder, soda in a small bowl. Beat 10 tbsp butter and brown sugar with a mixer on medium speed until fluffy, about 2 minutes. Beat in the eggs, one at a time, scraping down the bowl with a spatula. Beat in the vanilla. Gradually beat in the dry ingredients until just combined. Fold in the white chocolate and remaining walnuts. Spread the batter in prepared pan and bake until blondies are light brown around the edges and spring back when pressed....about 30 minutes. Cool slightly on a cooling rack.
To make the topping, place the syrup and butter in a small saucepan over medium heat and cook until the mixture bubbles and thickens, swirling the pan about 6 minutes. Add cream and continue to cook until the mixture is the consistency of caramel. Use the foil to lift the blondies out of the pan, then cut into large bars. Serve warm and top with ice cream, maple butter sauce and walnuts.

- Marlen Heaton