Maple Walnut Blondies Recipe – Easy Chewy Bars for Fall Desserts

The first time I pulled a tray of maple walnut blondies out of the oven, the kitchen filled with this cozy, nutty aroma that made my family wander in from every corner of the house. I’m telling you, there’s something about the scent of bubbling maple syrup and toasted walnuts that’s pure autumn magic—like fuzzy sweaters and crunchy leaves, but for your taste buds. I actually stumbled onto this recipe one chilly October, desperate for an easy fall dessert that wasn’t pumpkin pie (because, let’s face it, sometimes you need a break from pumpkin everything).

If you love a dessert that’s rich, chewy, and just a bit gooey in the middle, these maple walnut blondies are about to become your new obsession. Over the years, I’ve baked batch after batch, tweaking the sweetness, playing with the ratio of nuts, and testing the bake time until I landed on what I think is the absolute best version. These blondies are the kind you sneak a piece of before dinner—then go back for another, promising yourself it’s only “to even out the edges.”

Maple walnut blondies check all my boxes: they’re quick to stir together, don’t require a mixer, and the flavor is just unbeatable—think buttery brown sugar, a warm hit of maple, and crunchy walnuts in every bite. Whether you’re making these for a fall bake sale, a Thanksgiving dessert table, or just a quiet night in, this recipe truly feels like a hug in bar form. And if you’re a busy parent (like me) or just someone who appreciates a no-fuss dessert, you’ll adore how simple these chewy bars are to whip up. Trust me, after baking these maple walnut blondies more times than I can count, I’m confident you’ll fall head over heels for them—just like I did.

Why You’ll Love This Maple Walnut Blondies Recipe

I know there are a million blondie recipes out there, but this one stands out for so many reasons. Here’s why maple walnut blondies are a must-bake, especially when you need a fall dessert that’s both easy and unforgettable:

• Quick & Easy: You can have these bars mixed and in the oven in about 10 minutes flat—no fancy steps, just good old-fashioned stirring and pouring. Perfect for those “I need dessert now!” moments or when you forgot you promised to bring something to the party.
• Simple Ingredients: Nothing wild here—just pantry staples, real maple syrup, and a handful of walnuts. No need to hunt down specialty items.
• Perfect for Every Occasion: These bars are a hit at bake sales, potlucks, Thanksgiving, or just a Tuesday afternoon snack. I’ve even sent them in lunchboxes (my kids swear they make the best trade bait).
• Crowd-Pleaser: Adults love the grown-up maple flavor, but the chewy, sweet texture wins over kids every time. I’ve never brought home leftovers, and that’s saying something!
• Unbelievably Delicious: The combination of real maple syrup and toasted walnuts is something special. The edges bake up perfectly crisp, while the centers stay gooey and soft—a total dream.

What sets my maple walnut blondies apart from the rest? I use a little trick I picked up after one too many dry blondies: a generous pour of pure maple syrup and a touch of extra egg yolk for richness. The walnuts get a quick toast before mixing in, which seriously amps up their flavor (worth the extra two minutes, promise!). This isn’t just another blondie—it’s my best version after years of tweaks, taste tests, and family feedback.

Honestly, these bars have that “close your eyes and savor” quality. They’re the kind of treat that feels nostalgic and familiar, yet just elevated enough (oops—let’s say “special enough”) for a holiday dessert table. If you’re looking for a recipe that’s low-stress but high-reward, these maple walnut blondies are the answer.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and that perfect chewy texture—no complicated stuff, just the best of fall baking in every bite. Here’s what you’ll need for truly irresistible maple walnut blondies:

• For the Blondie Batter:
  • 1/2 cup (113g) unsalted butter, melted and cooled (adds richness and chewiness)
  • 1 cup (200g) light brown sugar, packed (for deep, caramel notes)
  • 1/3 cup (80ml) pure maple syrup (the real deal—Grade A or B, not pancake syrup)
  • 1 large egg + 1 egg yolk, room temperature (extra yolk = extra gooeyness)
  • 1 tsp vanilla extract (rounds out the maple flavor; I love Nielsen-Massey)
  • 1/4 tsp fine sea salt (balances the sweetness)
  • 1 1/4 cups (160g) all-purpose flour (King Arthur or Bob’s Red Mill work great)
• Walnut Mix-In:
  • 3/4 cup (75g) walnuts, roughly chopped (toast lightly for best flavor)
• Optional Topping:
  • 2 tbsp extra walnuts, whole or chopped (for sprinkling on top before baking)
  • Pinch flaky sea salt (for a little crunch—highly recommended)

Ingredient Tips:

• Butter: You can swap in plant-based butter for dairy-free blondies—just make sure it’s unsalted.
• Maple Syrup: Go for pure maple, not imitation. Grade B has an even deeper flavor if you can find it.
• Flour: For a gluten-free version, use a cup-for-cup gluten-free blend (I like King Arthur’s Measure for Measure).
• Walnuts: Pecans work too if you’re out of walnuts. For nut-free, try pumpkin seeds or just leave them out.
• Brown Sugar: Swap for coconut sugar for a slightly less sweet, caramel flavor.

Most of these ingredients are probably already in your kitchen, especially if you bake even occasionally. If you’re making these for a crowd, you can double the batch—just use a 9×13-inch pan and watch your bake time!

Equipment Needed

One of the best things about maple walnut blondies is that you don’t need any fancy gadgets to get perfect results. Here’s what I use, with a few budget-friendly tips:

• Mixing Bowls: Two bowls—one for wet, one for dry ingredients. Glass or stainless steel both work fine.
• Whisk and Spatula: A sturdy whisk for mixing the batter, and a silicone spatula for scraping every last bit (I hate wasting batter!).
• 8×8-inch (20x20cm) Baking Pan: Metal pans give the best chewy edges. If you only have glass, just lower the oven temperature by 25°F (about 15°C).
• Parchment Paper: Makes for easy lifting and super simple cleanup. If you’re out, just grease the pan well.
• Measuring Cups and Spoons: Accurate measurements make all the difference. I love my OXO set for dry ingredients.
• Small Skillet (Optional): For toasting walnuts. You can use the oven, but a skillet is faster.

If you don’t have an 8×8 pan, a 9-inch round cake pan works in a pinch—just keep an eye on bake time. I’ve tried silicone pans, but the blondies don’t get those crispy edges, so I stick with metal. If you bake a lot, investing in a good parchment paper roll changed my life—no more sticking!

Preparation Method

1. Prep the Pan and Oven: Preheat your oven to 350°F (175°C). Line an 8×8-inch (20x20cm) baking pan with parchment paper, leaving an overhang for easy lifting. Lightly grease the paper, especially if your pan isn’t nonstick. (This step saves you from sticky cleanup later—trust me!)
2. Toast the Walnuts: Place 3/4 cup (75g) chopped walnuts in a dry skillet over medium heat. Stir frequently for 3-5 minutes, until fragrant and lightly golden. Remove from heat and let cool. (Don’t walk away—nuts can burn quickly. If you skip toasting, you’ll miss out on deep, nutty flavor.)
3. Mix the Wet Ingredients: In a large bowl, whisk together 1/2 cup (113g) melted butter, 1 cup (200g) brown sugar, and 1/3 cup (80ml) pure maple syrup. Whisk vigorously until well combined and glossy. Add 1 egg and 1 yolk, and 1 tsp vanilla extract, whisking again. (Butter should be cool so you don’t scramble the eggs—learned that the hard way!)
4. Combine Dry Ingredients: In a separate bowl, whisk together 1 1/4 cups (160g) all-purpose flour and 1/4 tsp fine sea salt. (Whisking aerates the flour and helps avoid lumps.)
5. Bring It All Together: Add the dry ingredients to the wet mixture. Switch to a spatula and fold gently until just combined—stop when you still see a few streaks of flour. (Overmixing = tough blondies. The batter will be thick.)
6. Add the Walnuts: Fold in the toasted walnuts, reserving a handful for the top if you like. The batter should look chunky and sticky.
7. Spread and Top: Scrape the batter into your prepared pan and smooth the top with the spatula. Sprinkle with reserved walnuts and a pinch of flaky sea salt for crunch (optional, but so good).
8. Bake: Bake for 23-28 minutes, or until the edges are set and golden brown, but the center still looks a bit soft. (My sweet spot is 25 minutes—don’t overbake or you’ll lose the gooey center!)
9. Cool and Slice: Let blondies cool in the pan for at least 1 hour before lifting out and cutting into bars. (They firm up as they cool; patience is your friend here.)
10. Serve: Cut into 16 squares for bite-sized treats, or 9 for larger bars. Enjoy warm, at room temp, or even chilled.

Troubleshooting: If your blondies seem underdone, let them sit in the pan a bit longer—they’ll set as they cool. If edges bake faster than the center, your oven may run hot—try an oven thermometer. Uneven browning? Rotate your pan halfway through.

Honestly, the hardest part is waiting for them to cool enough to slice (I’ve definitely snuck a gooey corner more than once!).

Cooking Tips & Techniques

After countless batches of maple walnut blondies, I’ve picked up a few tricks to guarantee chewy, gooey perfection every time:

• Don’t Overmix: Once you add the flour, mix just until you can’t see dry spots. Overmixing develops gluten, which leads to cakier, tougher bars (not what we want here).
• Use Room Temp Eggs: Cold eggs can cause the melted butter to seize and the batter to clump. If you forget, just place eggs in warm water for 5 minutes before cracking.
• Watch the Oven Timing: Every oven is a bit different. Start checking at the 23-minute mark—look for edges that are set and a slightly jiggly center. They’ll continue to set as they cool.
• Line with Parchment: This is a lifesaver for getting blondies out of the pan in one piece. If you don’t have parchment, grease really well and cool completely before slicing.
• Toast Those Walnuts: It’s tempting to skip, but toasting makes the nuts so much more flavorful. I once made a batch with raw walnuts, and honestly, they tasted flat in comparison.
• Extra Gooey? Chill Overnight: For a denser, fudgier texture, chill the blondies in the fridge for a few hours after cooling. The flavors get deeper, and slicing is a breeze.
• Don’t Rush the Cooling: I used to cut into blondies as soon as they left the oven—big mistake. Letting them rest means cleaner slices and a better texture (even if it requires some willpower!).

If you want perfectly even bars, use a ruler and a serrated knife for slicing. And if you’re like me and love gooey centers, underbake by just a minute or two—the difference is magic.

Variations & Adaptations

Maple walnut blondies are super adaptable, so you can make them your own—here are some of my favorite ways to switch things up:

• Gluten-Free: Swap the all-purpose flour for a cup-for-cup gluten-free blend. The blondies stay chewy and delicious—I’ve done this many times for friends with celiac, and nobody can tell the difference.
• Chocolate Chip Maple Blondies: Add 1/2 cup (85g) of dark or white chocolate chips to the batter for extra indulgence. The chocolate and maple together? Next-level good!
• Nut-Free: Substitute sunflower or pumpkin seeds for walnuts, or simply leave out the nuts altogether. The bars are still chewy and flavorful.
• Dairy-Free: Use plant-based butter and check that your chocolate (if adding) is dairy-free.
• Spiced Blondies: Add 1/2 tsp cinnamon or pumpkin pie spice to the dry ingredients for a warm, cozy twist—perfect for late fall and winter.
• Blondie Sundaes: When serving, top a warm blondie with a scoop of vanilla or cinnamon ice cream and a drizzle of extra maple syrup. My kids beg for this “special dessert” on birthdays.

One of my personal variations? I love to swirl in a tablespoon of tahini or almond butter before baking for extra richness and a little nutty surprise. And if you’re feeling extra, top with a maple glaze made from powdered sugar and maple syrup. The possibilities are endless—don’t be afraid to play with flavors to suit your tastes or dietary needs!

Serving & Storage Suggestions

These maple walnut blondies are at their best slightly warm or at room temperature, when the centers are soft and the edges are perfectly chewy. Here’s how I like to serve and store them:

• Serving: Cut into squares and stack on a rustic wooden board for a cozy, Pinterest-worthy look. Dust with a little powdered sugar for extra flair or serve with a scoop of vanilla ice cream and a drizzle of maple syrup for dessert.
• Beverage Pairings: These bars are dreamy with a mug of hot apple cider, chai tea, or even a cold brew coffee. For grown-ups, try a splash of bourbon or whiskey on the side.
• Storage: Store blondies in an airtight container at room temperature for up to 3 days. To keep them extra soft, place a slice of sandwich bread in the container—it works wonders!
• Freezing: Blondies freeze beautifully. Wrap individual bars in plastic wrap and store in a zip-top bag for up to 2 months. Thaw at room temperature or microwave for 10-15 seconds for a fresh-baked taste.
• Reheating: Pop a blondie in the microwave for 10 seconds for that just-baked gooeyness. If you like a crisp edge, warm in a toaster oven for 3-4 minutes at 300°F (150°C).
• Flavor Note: The maple flavor actually intensifies after a day or two, so don’t be afraid to make these ahead for parties or gifts.

Honestly, I’ve never had leftovers for long—the batch disappears faster than the first leaf pile of October! But if you manage to stash a few away, they make the perfect afternoon treat.

Nutritional Information & Benefits

Here’s a general idea of what you’re getting per serving (based on 16 bars):

• Calories: Approximately 180 per bar
• Fat: 9g (mostly from the walnuts and butter—healthy fats!)
• Protein: 2g
• Carbohydrates: 22g
• Sugar: 14g

Health Benefits: Walnuts are packed with omega-3s and antioxidants, giving these blondies a little nutritional boost. Maple syrup is a natural sweetener with trace minerals like manganese and zinc, and using real butter means you’re skipping the trans fats found in margarine or shortening.

These blondies are naturally vegetarian, and with a few swaps (see variations), you can make them gluten-free or dairy-free. Allergen note: Contains tree nuts, eggs, and gluten (unless adapted). For nut-free, simply skip the walnuts or use seeds.

I like to think of these as a treat that also sneaks in some good fats and natural sweetness—balance is key, right?

Conclusion

So there you have it—my all-time favorite maple walnut blondies recipe, perfected over countless cozy afternoons and family gatherings. These chewy, gooey bars are the kind of treat everyone asks for the recipe after the first bite, and honestly, they never last long at my house.

What I love most is how easy they are to riff on: swap in different nuts, add chocolate, or spice things up to match your mood. Baking should be fun, forgiving, and a little bit messy, and these blondies are all that and more.

If you bake a pan, I’d love to hear how you make them your own—did you add a sprinkle of cinnamon? Go nut-free for a friend? Leave a comment below, share your creations, or tag me on Pinterest. Happy baking, and may your kitchen always smell like melted butter and maple syrup!

Frequently Asked Questions

Can I use maple-flavored syrup instead of pure maple syrup?

You can, but the flavor won’t be as rich or authentic. Pure maple syrup is what makes these blondies shine. If you must, use less sugar since imitation syrup is usually sweeter.

How do I know when the blondies are done baking?

The edges should look golden and set, while the center will appear slightly underbaked and soft. They’ll firm up as they cool, so don’t wait for a dry top or you’ll lose the gooey texture.

Can I double the recipe?

Yes! Use a 9×13-inch pan and bake for 27-32 minutes. Check for doneness starting at 27 minutes—larger batches can take a few extra minutes to set in the center.

What can I use instead of walnuts?

Pecans work beautifully, or try pumpkin seeds for a nut-free option. You can also skip the nuts entirely; the blondies will still be chewy and delicious.

How should I store leftover blondies?

Keep them in an airtight container at room temperature for up to 3 days, or freeze for up to 2 months. They reheat well in the microwave or toaster oven for a fresh-from-the-oven treat.

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