Donut Bars with Brown Butter Maple Vanilla Bean Glaze Recipe
These Donut Bars with Brown Butter Maple Vanilla Bean Glaze are a delightful twist on classic donuts, baked in a pan for easy preparation and topped with a rich and flavorful glaze made from browned butter, pure maple syrup, and vanilla bean paste. Soft, moist, and perfectly spiced with nutmeg, these bars are a delicious treat for breakfast or dessert.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12-16 bars 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Dry Ingredients
- 2 ½ cups all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- ½ tsp ground nutmeg
- ½ tsp salt
Wet Ingredients
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ¾ cup buttermilk
Glaze
- ½ cup unsalted butter (for glaze)
- 1 ½ cups powdered sugar
- 2 tbsp pure maple syrup
- 1 tsp vanilla bean paste (or vanilla extract)
- 1–2 tbsp milk (for thinning, as needed)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan to ensure the bars do not stick.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, ground nutmeg, and salt until evenly combined.
- Cream Butter and Sugar: In a separate large bowl, cream the softened unsalted butter and granulated sugar together until the mixture is light and fluffy. Then, add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract to incorporate flavor.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredient mixture and buttermilk to the creamed butter and sugar mixture in alternating additions, starting and ending with the dry ingredients. Mix just until everything is combined to avoid overmixing which can make the bars dense.
- Bake the Batter: Spread the batter evenly into the prepared baking pan. Bake in the preheated oven for 22-25 minutes, or until a toothpick inserted into the center comes out clean. Allow the bars to cool completely in the pan before glazing.
- Make the Brown Butter Maple Vanilla Bean Glaze: In a small saucepan over medium heat, melt the ½ cup of unsalted butter and cook until it turns a golden brown color and smells nutty, being careful not to burn it. Remove from heat and whisk in the powdered sugar, pure maple syrup, and vanilla bean paste until smooth. If the glaze is too thick, thin it with 1 to 2 tablespoons of milk until it reaches a pourable consistency.
- Glaze the Bars: Pour the prepared glaze evenly over the cooled donut bars. Let the glaze set at room temperature before slicing into squares and serving.
Notes
- Ensure the brown butter does not burn; remove it from heat as soon as it turns golden and fragrant.
- Use pure maple syrup in the glaze for authentic flavor; pancake syrup can alter the taste.
- Make sure the bars are completely cool before glazing to prevent the glaze from melting and sliding off.
- Vanilla bean paste gives a richer flavor than vanilla extract but the extract can be used as a substitute without issue.
- Store leftover bars in an airtight container at room temperature for up to 3 days.
Keywords: donut bars, brown butter glaze, maple glaze, vanilla bean glaze, baked donut, easy dessert, breakfast bars
