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Maple Nut Blondies Recipe

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These Maple Nut Blondies combine the rich, nutty flavor of browned butter with the sweet, deep taste of real maple syrup and crunchy walnuts or pecans. Baked to a moist, chewy texture and finished with a smooth maple glaze, these blondies are a delightful treat perfect for any occasion.

  • Author: Emma
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour
  • Yield: 18 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Ingredients

Blondie Batter

  • 1 cup unsalted butter (226 grams), cut into cubes
  • 1½ cup brown sugar (300 grams), light or dark
  • 6 tablespoons maple syrup (90 ml), real maple syrup only
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • ½ teaspoon maple extract (optional)
  • 2½ cups all-purpose flour (312 grams)
  • ¼ teaspoon salt
  • 1½ cups chopped walnuts or pecans

Maple Glaze

  • 2 tablespoons unsalted butter (28 grams)
  • ¼ cup maple syrup (60 ml), real maple syrup only
  • 1 to 1½ cups powdered sugar (110–165 grams)
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350℉ (180℃). Line a 9×13 inch baking pan with parchment paper, leaving an overhang around the sides for easy removal, or alternatively grease the pan lightly.
  2. Browning the Butter: Place the cubed butter in a light-colored saucepan over low heat. Melt it slowly while stirring gently. Continue stirring until you see amber flecks forming and the butter releases a nutty aroma, indicating it has browned. Remove from heat immediately. If you notice any black flecks, strain the butter through a metal sifter to remove burnt solids. Let it cool for about 10 minutes.
  3. Mix Sugar and Syrup: Whisk the brown sugar and real maple syrup into the cooled browned butter. Stir continuously until the butter is fully incorporated and no longer floating on top of the sugar.
  4. Add Eggs and Extracts: Whisk in the eggs, vanilla extract, and the optional maple extract thoroughly until the mixture is smooth with no lumps or visible pieces of egg.
  5. Incorporate Dry Ingredients: Stir in the all-purpose flour and salt using a rubber spatula or whisk until the batter is smooth and free of lumps.
  6. Fold in Nuts: Gently fold the chopped walnuts or pecans into the batter evenly.
  7. Bake the Blondies: Transfer the batter to the prepared pan and smooth the top with a spatula. Bake in the center of the oven for about 30 minutes, or until the top is set and a toothpick inserted comes out clean or with just a few moist crumbs. Allow the blondies to cool in the pan.
  8. Prepare Maple Glaze: In a small saucepan over low heat, melt the butter with the maple syrup. Remove from heat and whisk in powdered sugar, vanilla extract, and salt until smooth and glossy.
  9. Glaze the Blondies: If you used parchment paper, lift the cooled blondies out of the pan using the parchment overhang and place on a cutting board. Drizzle the glaze over the top or pour it evenly and spread it across the bars. Let the glaze set before cutting and serving.

Notes

  • Use real maple syrup rather than imitation maple-flavored syrup for authentic flavor.
  • Be careful when browning butter to avoid burning; amber flecks and a nutty aroma indicate it’s ready.
  • Parchment paper lining helps with easy removal of blondies from the pan.
  • For a smoother glaze, gradually add powdered sugar to achieve your desired consistency.
  • Store blondies in an airtight container at room temperature for up to 3 days or refrigerate to keep longer.

Find it online: https://allcookedup.com/maple-nut-blondies-recipe/