Preheat oven to 350 degrees F.

In a medium bowl, sift together flour, salt & baking powder. Set aside.

In another large mixing bowl, mix melted butter with brown sugar until well-blended. Add in beaten eggs and vanilla. Stir well.

Slowly add flour mixture to butter/sugar/egg mixture. Stir thoroughly but take care not to overmix your batter. Fold in nuts and chocolate. Batter will be thick.

Spray pan with nonstick cooking spray, then pour batter into 9 x 13 baking pan. Bake for about 25-30 minutes (until a toothpick inserted comes out clean).

For the sauce:
Melt butter in a medium sauce pan over medium heat (do not allow butter to burn). Then add heavy cream, maple syrup and corn syrup. Allow this mixture to simmer over medium heat for about 20-30 minutes. This is the hard part: waiting for the mixture to reduce and thicken. You don’t want to bring this to a boil, just a nice, slightly bubbly simmer. Stir it occasionally. Once it has reduced by about a 1/3, it’s ready.

To serve: you can heat up blondie on a cast iron skillet and serve with a scoop of vanilla ice cream or you can just heat a slice of blondie on a plate in your microwave for about 25 seconds. Add a scoop of ice cream on top then pour the warm maple butter sauce on top and sprinkle with chopped walnuts.

Cook’s note: if using a glass pan, adjust heat to 325 degrees F. You may have to bake slightly longer than given time. Also, you may want to double up the maple butter sauce recipe. It really is the best part. We love a lot of sauce on ours (as you can tell from the picture!).