Prep Time: 15 min
Cook Time: 35 min
Preheat oven: 350 degrees
Tips for making maple walnut blondies:
- The walnuts are a big part of this recipe, and I always buy halves and chop them. They’re fresher than the pre-chopped nuts.
- Make sure your oven is at the correct temperature, check with an oven thermometer. It’s the most used tool in my kitchen.
- Don’t over bake these. 30-35 minutes is a good guideline, but your pan and your oven may behave differently. The surface will be golden, and the edges will look cooked. If the center is jiggly, it needs a little more time, but watch carefully! Remember glass pans tend to cook more quickly, I always use ceramic or light metal pans for blondies and brownies.
- I prefer my blondies slightly under cooked, so when in doubt, I under bake rather than over bake.
Ingredients:
- 11 Tbsp unsalted butter, partially melted (in other words, half the quantity should be melted or almost melted)
- 1 cup packed light brown sugar
- 1 large egg, at room temperature
- 1/2 cup maple syrup
- 1/2 tsp maple extract
- 1 tsp vanilla extract
- 2 cups all purpose flour
- 1 tsp salt
- 1/2 tsp baking soda
- 1 1/2 cups chopped walnuts, divided
Instructions:
1. Preheat oven to 375F. Lightly grease and line a 9×9 baking pan with parchment paper sling for easy removal after baking. Note: you can do without the parchment if you want to serve your blondies right from the pan.
2. Blend the butter and sugar together well in a mixing bowl. Beat in the egg and maple syrup, then blend in the extracts.
3. Sift in the flour, soda, and salt and then gently stir to combine. When almost fully blended, add 1 1/4 cups of the walnuts (save the last 1/4 cup for sprinkling on the top) and continue to fold until everything is incorporated, but don’t over mix.
4. Spread the batter into the prepared pan and smooth out. Sprinkle the reserved walnuts over the top and press down just lightly.
5. Bake for 30-35 minutes or until the edges look done and the center is not jiggling. Let cool for 15-20 minutes before gently lifting out the blondies with the parchment sling to cool completely on a rack.
