Sweet Maple Walnut Blondies
Delightfully chewy blondies infused with rich maple flavor, brown sugar sweetness, and crunchy walnuts. Simple to prepare and perfect for satisfying sweet cravings, these blondies make a quick, protein-boosted dessert or snack.
Equipment
- 9×9-inch baking pan
- Mixing bowl
- Whisk or electric mixer
- Parchment paper (optional)
- Spatula
Ingredients
- 11 tablespoons unsalted butter partially melted
- 1 cup packed light brown sugar
- 1 large egg at room temperature
- 1/2 cup pure maple syrup
- 1/2 teaspoon maple extract optional
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 1 1/2 cups chopped walnuts divided
Instructions
- Prepare Your Pan and Oven: Preheat your oven to 375°F (190°C). Lightly grease a 9×9-inch baking pan with butter or nonstick spray to ensure easy removal. For cleaner edges and easier lifting, line the pan with parchment paper, leaving an overhang on two sides to create a “sling.” This will allow you to lift the blondies out effortlessly after baking.
- Melt and Measure Butter: Measure 11 tablespoons of unsalted butter. Partially melt it so that half is fully melted and the other half remains soft but not solid. This combination produces a rich, tender texture in the blondies. Melt slowly on low heat on the stove or in short bursts in the microwave, stirring frequently to combine evenly.
- Cream Butter and Sugar: In a large mixing bowl, combine the partially melted butter and 1 cup packed light brown sugar. Using a whisk or electric mixer, beat until smooth, creamy, and well incorporated. The sugar should dissolve slightly into the butter, forming a glossy base that will give the blondies their signature chewy texture and deep caramel flavor.
- Incorporate Wet Ingredients: Add 1 large room-temperature egg to the butter-sugar mixture, beating until fully combined. Pour in 1/2 cup of pure maple syrup and stir until smooth. Add 1/2 teaspoon of maple extract (optional) and 1 teaspoon of vanilla extract, mixing until evenly distributed. This creates a fragrant, flavorful base that enhances the natural sweetness of the blondies.
- Combine Dry Ingredients: In a separate bowl, sift together 2 cups all-purpose flour, 1 teaspoon salt, and 1/2 teaspoon baking soda. Gradually fold the dry ingredients into the wet mixture with a spatula or wooden spoon, stirring gently until just combined. Avoid overmixing to maintain a tender, chewy texture.
- Fold in the Walnuts: Reserve 1/4 cup of the chopped walnuts for topping. Add the remaining 1 1/4 cups into the batter and fold gently until evenly distributed. This ensures the nuts are incorporated without sinking to the bottom, providing a perfect crunch in every bite.
- Transfer Batter to Pan: Scrape the batter into your prepared 9×9-inch pan and smooth the top with a spatula. Sprinkle the reserved 1/4 cup of walnuts evenly over the surface and press lightly so they stick without sinking. This adds a visually appealing, crunchy top layer.
- Bake Until Golden and Set: Place the pan in the preheated oven and bake for 30–35 minutes. The edges should be golden brown while the center is slightly soft but not jiggly. Test doneness by inserting a toothpick in the center—it should come out with a few moist crumbs but not wet batter. Adjust baking time slightly if needed based on your oven.
- Cool and Remove from Pan: Allow the blondies to cool in the pan for 15–20 minutes. Use the parchment sling to lift them onto a wire rack to cool completely. This step ensures they firm up without breaking and makes slicing cleaner and easier.
- Slice and Serve: Once fully cooled, use a sharp knife to cut the blondies into 12 even squares. Serve as a dessert, snack, or alongside coffee or tea. Store leftovers in an airtight container at room temperature for up to 4 days, or freeze for longer storage. These blondies remain chewy, buttery, and packed with rich maple and nutty flavor.
Notes
- Use a 9×9-inch pan for even baking; adjust pan size slightly if needed.
- Partially melted butter helps achieve a tender, chewy texture.
- Gently fold walnuts into the batter to prevent them from sinking.
- For extra flavor, toast walnuts lightly before adding them to the batter.
- Room-temperature eggs blend more smoothly into the batter, ensuring a consistent texture.
- Allow blondies to cool completely before slicing for clean, even squares.
- Parchment paper creates a convenient “sling” for lifting blondies from the pan easily.
- Optional: add chocolate chips or drizzle melted chocolate on top for extra indulgence.
