Maple-Walnut Blondies
- Total Time
- 30 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:9 servings
- ½cup/115 grams unsalted butter (1 stick), melted, plus more for greasing the pan
- ¾cup/165 grams light brown sugar, lightly packed
- 2tablespoons maple syrup
- 1large egg
- 1½teaspoons vanilla extract
- 1teaspoon bourbon (optional)
- 1cup/130 grams all-purpose flour
- ½teaspoon kosher salt, plus more to taste
- ¼teaspoon baking powder
- Pinch of ground nutmeg
- ½cup/50 grams walnuts or pecans
- 1tablespoon maple syrup
- Pinch of kosher salt
For the Blondies
For the Maple Nuts (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (9 servings)
277 calories; 14 grams fat; 7 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 3 grams polyunsaturated fat; 34 grams carbohydrates; 1 gram dietary fiber; 22 grams sugars; 3 grams protein; 143 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
Heat the oven to 350 degrees. Grease an 8-by-8-inch pan with butter and line with parchment paper, leaving overhang on two sides.
- Step 2
Make the optional maple nuts: In a small sauté pan, heat the walnuts, 1 tablespoon maple syrup and a pinch of salt over medium heat. Cook, tossing often, until the nuts are lightly toasted and the bottom of the pan looks dry, about 3 to 4 minutes. Transfer the walnuts to a cutting board to cool, roughly chop, and set aside.
- Step 3
In a large bowl, combine the ½ cup butter, brown sugar, 2 tablespoons maple syrup, egg, vanilla and bourbon, if using, and whisk until smooth. Add the flour, salt, baking powder and nutmeg, and stir with a wooden spoon until just combined.
- Step 4
Transfer the batter to the prepared pan and smooth with a spatula. Sprinkle the walnuts, if using, evenly on top. Bake for 21 to 23 minutes, until the bars are just starting to brown at the edges. They should seem slightly underbaked and will firm up as they cool.
- Step 5
Sprinkle the blondies lightly with salt, allow to cool to room temperature in the pan. When completely cool, remove from the pan using the parchment paper, then cut into squares and serve.
Private Notes
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Cooking Notes
nancy
https://www.thekitchn.com/baking-tip-how-to-line-a-bakin-122318 This will help the parchment stick to the pan, keep it from moving as you pour in the batter, and prevent batter from oozing between the parchment and the pan.
Amanda
Why would you grease the pan and then add parchment paper? What is the point of that? I'm no expert baker, but that seems to be pointless...? Please explain.
Nina
Try cutting back on the sugar about 1/8 cup at a time to see if you can get the sweetness level down. It's what I always do after I try a recipe that I think is too sweet. You have to be careful though as baking is chemistry and you can't mess with quantities too much or recipe flops.
nancy
also from thekitchn: It totally eliminates the fear that bars will stick to the pan, plus we can lift bars out of the pan to easily cut them on a flat surface.
Gabby
This recipe won me an office-wide baking competition! I’m glad I buttered the pan before adding the parchment paper—made for a seamless removal once cooled. And don’t skip the walnuts.
need more lift!
I added 1/2 teaspoon baking powder instead of 1/4. Also changed the baking time to about 30 min. They had a little more lift and had a more brownie consistency! Never played with the rising agent before so that was fun.
Edward in Paris
These were simple and delicious. I didn’t have bourbon but I liked the idea of something to cut the sweetness a bit, so I used dry sherry (I know, I know) but it was fine. I expected them thicker but with only 1/4 tsp baking powder, what can you expect? They were nice and chewy which is the point.
Shikibu
I followed the advice of others in this forum and came out with a great result. Only used brown sugar, more bourbon, more maple syrup, double the amount of walnuts (added bourbon to the maple syrup when roasting) and cinnamon instead of nutmeg because I didn’t have any.
Joseph
2x the amount of nuts and syrup. Salt generously. Stir into the batter at the last step. Reduce sugar to 1/2 C. Definitely use light brown as suggested, or half white and dark brown. 2x bourbon. If using almonds instead of walnuts, sub almond extract for the vanilla. Omit salt from the batter, instead sprinkle coarse salt on top. Maybe double the baking powder, or add perhaps 1/8 C more flour?
Chelsea
YOU WILL NOT REGRET MAKING THIS. Except if you're like me and struggle with self control and eat the whole thing. Then you may have regret.
Carol morris
After reading comments about lack of flavor, I checked out a few other recipes and ended up browning the butter as well as reducing sugar a bit and increasing the amount of nuts (yum!). Baked 35 minutes in a springform pan; could have gone longer. Chilling before serving noted by other cook an excellent idea. All in all, pretty darn delish!!
Cindy
These were amazing! Made with browned butter, doubled the walnuts and vanilla (didn’t have bourbon in the house), increased baking powder to 1/2 tsp., and used gin-barrel aged maple syrup. I folded a generous half of the nuts into the batter along with 1/2 cup of dark chocolate chips. Sprinkled the rest of the nuts on top of the batter. Baking time increased to about 27 minutes.
Erin
I weighed all of my ingredients and browned the butter. These were exactly the sweet treat that I needed during an existential crisis.
Jenn Johnson
These are awesome. After reading the comments, I browned the butter, doubled the bourbon and doubled the glazed nuts. I pulled them out of the oven just as the sides started to pull away from the pan and barely brown. We loved them with a little extra salt.
thu
Should have browned the butter, found this to be a little bland. Did not use bourbon though.
nc mtoto
This is great with black walnuts!
Rachel
I subbed bourbon vanilla bean paste for the vanilla. I also added a tablespoon of whiskey. 1/2 cup of white chocolate chips and toasted pecans instead of walnuts. I also browned my butter and cooled it before adding.
sgutchess
30 minutes in new oven
Dustymar
Made these for a party. So glad I read all the notes. This is a great basic recipe w/adjustments. Doubled the walnuts. Because I’m at high altitude, I added more flour and egg, so 2 eggs and 1-1/3 c flour. Decreased the brown sugar to 1/2 c, doubled the maple syrup. 1/2 t baking powder, 2 T of bourbon. Increased the salt to 1/2 t, but I usually like more salt in recipes. Came out perfect after 27 minutes, but I’m so glad I used the maple glaze mentioned above adding a t of bourbon. Loved by all!
dana and cam
Add some sort of chip- white chocolate? Butterscotch?
Maida
I bake a lot, and this is one of the best recipes I have ever, ever made. So easy and so yummy.
Isobel
i doubled the nuts — folded half into the batter and placed the rest on top as written. divine!!
Boots56
Best blondie recipe ever!
Pix
I added butterscotch chips to the recipe, which sent it over the top...in a good way. They are super rich, so cut them in very small pieces. I've made them 4 times!
Marsha
Added 1/2 cup chopped dates and didn't maple sugar the walnuts. Great! Thank you!
Allison
Absolutely delicious. I think next time I'll increase the nuts by 1.5x, it doesn't quite seem like enough. I only had dark brown sugar available so they came out a bit darker in appearance than the photo above, but still equally delicious. Will definitely be making again.
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