Introduction

These Donut Bars with Brown Butter Maple Vanilla Bean Glaze combine the tender crumb of a classic donut with the convenience of a bar. The rich, nutty brown butter glaze with maple and vanilla flavors makes this treat irresistible for breakfast or dessert.

Donut Bars with Brown Butter Maple Vanilla Bean Glaze Recipe - Recipe Image

Ingredients

2 ½ cups all-purpose flour
2 tsp baking powder
1 tsp baking soda
½ tsp ground nutmeg
½ tsp salt
½ cup unsalted butter, softened
¾ cup granulated sugar
2 large eggs
1 tsp vanilla extract
¾ cup buttermilk
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

Step 1: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan to prevent sticking.
Step 2: In a medium bowl, whisk together the flour, baking powder, baking soda, nutmeg, and salt until well combined.
Step 3: In a separate large bowl, cream the softened butter and granulated sugar using a hand or stand mixer until the mixture is light and fluffy.
Step 4: Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
Step 5: Alternate adding the dry flour mixture and buttermilk to the creamed butter mixture, beginning and ending with the dry ingredients. Mix gently until just combined; avoid overmixing.
Step 6: Spread the batter evenly into the prepared pan. Bake for 22-25 minutes, or until a toothpick inserted into the center comes out clean. Allow the bars to cool completely in the pan.
Step 7: For the glaze, melt the ½ cup unsalted butter in a small saucepan over medium heat. Continue cooking until the butter turns golden brown and develops a nutty aroma, then remove from heat.
Step 8: Whisk the browned butter together with powdered sugar, maple syrup, and vanilla bean paste (or vanilla extract) until smooth. If the glaze is too thick, add 1 to 2 tablespoons of milk to reach your desired consistency.
Step 9: Pour the glaze evenly over the cooled bars. Let the glaze set completely before slicing and serving.

Tips & Variations

Use fresh vanilla bean paste for a stronger vanilla flavor, or substitute with high-quality vanilla extract if needed.
For a spiced twist, add a pinch of cinnamon or cardamom to the dry ingredients.
To make individual servings, bake the batter in a muffin tin and glaze each donut muffin.
Ensure the bars are completely cool before glazing to prevent the glaze from melting and soaking in.

Storage

Store leftover donut bars in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to a week, allowing them to come to room temperature before serving. Reheat gently in the microwave for about 10-15 seconds to refresh their softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of buttermilk?

Yes, you can substitute buttermilk with regular milk mixed with 1 tablespoon of lemon juice or vinegar per cup. Let it sit for 5 minutes before using to mimic the acidity of buttermilk.

What if I don’t have brown butter for the glaze?

You can make the glaze with melted unsalted butter without browning it. The flavor will be slightly less rich, but still delicious with the maple and vanilla.

Donut Bars with Brown Butter Maple Vanilla Bean Glaze Recipe

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★★★★★

4.8 from 148 reviews

These Donut Bars with Brown Butter Maple Vanilla Bean Glaze are a delightful treat combining the softness of a classic donut in an easy-to-make bar form. The rich brown butter glaze infused with pure maple syrup and vanilla bean paste adds a luscious, sweet finish that perfectly complements the spiced cake base.

Author: Lena
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Bar Ingredients

2 ½ cups all-purpose flour
2 tsp baking powder
1 tsp baking soda
½ tsp ground nutmeg
½ tsp salt
½ cup unsalted butter, softened
¾ cup granulated sugar
2 large eggs
1 tsp vanilla extract
¾ cup buttermilk

Brown Butter Maple Vanilla Bean Glaze

½ cup unsalted butter
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 oven to 350°F (175°C) and grease a 9×13-inch baking pan to prevent sticking.
Mix Dry Ingredients: In a mixing bowl, whisk together 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 with granulated sugar until the mixture is light and fluffy, ensuring proper aeration for the bars.
Add Eggs and Vanilla: Beat in the eggs one at a time, mixing well after each addition, then add vanilla extract and incorporate thoroughly.
Combine Dry and Wet Ingredients: Alternately add the dry flour mixture and buttermilk to the creamed butter mixture, starting and ending with the dry ingredients, mixing just until combined to maintain a tender texture.
Bake the Bars: Spread the batter evenly into the prepared pan and bake for 22-25 minutes, or until a toothpick inserted in the center comes out clean, then cool completely on a wire rack.
Prepare Brown Butter Glaze: Melt the ½ cup unsalted butter in a pan over medium heat, cooking until it turns golden brown and fragrant. Remove from heat and whisk in powdered sugar, pure maple syrup, and vanilla bean paste until smooth. Add 1-2 tablespoons milk as needed to achieve desired glaze consistency.
Glaze and Set: Pour the brown butter maple vanilla bean glaze evenly over the cooled bars and let it set at room temperature before slicing into bars and serving.

Notes

Make sure to not overmix the batter once the wet and dry ingredients are combined to keep the bars light and tender.
The browning of butter for glaze adds a nutty flavor; watch closely to avoid burning.
For a thicker glaze, use less milk; for a thinner glaze, add milk gradually until desired consistency is reached.
Bars can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
Use fresh vanilla bean paste for the most authentic vanilla flavor, or substitute with vanilla extract as needed.

Keywords: donut bars, brown butter glaze, maple glaze, vanilla bean glaze, baked donut bars, easy dessert, sweet bars