Maple Walnut Blondies (Applebee's Copycat) (Gluten Free)

Gluten-free Maple Walnut Blondies are exactly like those served at Applebee's years ago. Serve them with a scoop of ice cream and the yummiest creamy maple butter sauce.

Blondies:
4 large egg whites
½ cup (1 stick) butter, softened (113 g)
½ cup light brown sugar, firmly packed (120 g)
¼ cup Monk Fruit Sweetener with Erythritol (Granular) (50 g)
1 tsp. pure vanilla extract
2¼ cups gluten-free all-purpose flour blend (315 g)
1 tsp. baking soda
½ tsp. baking powder
¼ tsp. sea salt
¾ cup milk, at room temperature (180 mL)
8 oz white chocolate, chopped into chunks (226 g)
½ cup walnuts, chopped (63 g)

Sauce:
½ cup butter, softened (113 g)
¼ cup (2 oz) cream cheese, softened (30 g)
½ cup Monk Fruit Sweetener with Erythritol (Powdered) (63 g)
3-4 Tbsp. pure maple syrup
¼ tsp. fine sea salt

To Serve:
vanilla ice cream
½ cup walnuts, chopped (63 g)

For the Blondies:
Preheat the oven to 325°F (165°C/140°C fan, Gas Mark 3) Butter a 9x13" baking pan and set aside.

Whip egg whites to stiff peaks (~ 3-4 minutes). Add butter, brown sugar, Monk Fruit Sweetener with Erythritol (Granular) and vanilla extract and whip to combine. Batter will start out lumpy but should be smooth when fully combined.

Sift dry ingredients together and slowly pour into bowl with mixer running on low speed. Add milk and blend to incorporate.

Fold white chocolate chunks and walnuts into batter. Pour into prepared baking pan.

Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.

Cool on a wire rack. Cut into squares.

For the Sauce:
Beat all sauce ingredients together in a mixing bowl until well combined. Use immediately or store in the refrigerator until ready to use.

To Serve:
Heat blondie and sauce for several seconds (20-30) in microwave (separately). Stir sauce. Add a scoop of vanilla ice cream to top of one blondie square and pour sauce over. Sprinkle with additional chopped walnuts as desired.

Makes 15 servings.