Print

Maple Walnut Blondies

maple walnut blondies - featured image
Print Recipe

These chewy, gooey maple walnut blondies are the ultimate easy fall dessert, packed with real maple syrup and toasted walnuts for unbeatable flavor. Quick to make and perfect for bake sales, holiday tables, or cozy nights in.

Ingredients

Scale
  • 1/2 cup (113g) unsalted butter, melted and cooled
  • 1 cup (200g) light brown sugar, packed
  • 1/3 cup (80ml) pure maple syrup
  • 1 large egg, room temperature
  • 1 egg yolk, room temperature
  • 1 tsp vanilla extract
  • 1/4 tsp fine sea salt
  • 1 1/4 cups (160g) all-purpose flour
  • 3/4 cup (75g) walnuts, roughly chopped, toasted
  • 2 tbsp extra walnuts, whole or chopped (optional, for topping)
  • Pinch flaky sea salt (optional, for topping)

Instructions

  1. 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.
  2. Toast the walnuts: Place 3/4 cup 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.
  3. In a large bowl, whisk together melted butter, brown sugar, and maple syrup until well combined and glossy. Add the egg, egg yolk, and vanilla extract, whisking again.
  4. In a separate bowl, whisk together flour and fine sea salt.
  5. Add the dry ingredients to the wet mixture. Switch to a spatula and fold gently until just combined; do not overmix.
  6. Fold in the toasted walnuts, reserving a handful for topping if desired.
  7. Scrape the batter into the prepared pan and smooth the top. Sprinkle with reserved walnuts and a pinch of flaky sea salt if using.
  8. Bake for 23-28 minutes, or until the edges are set and golden brown but the center still looks a bit soft. Do not overbake.
  9. Let blondies cool in the pan for at least 1 hour before lifting out and cutting into bars.
  10. Cut into 16 squares for bite-sized treats or 9 for larger bars. Serve warm, at room temperature, or chilled.

Notes

For best flavor, use pure maple syrup and toast the walnuts before adding. Do not overmix the batter after adding flour to keep blondies chewy. Let cool completely before slicing for clean edges. For gluten-free, use a cup-for-cup gluten-free flour blend. Store in an airtight container at room temperature for up to 3 days or freeze for up to 2 months.

Nutrition

Keywords: maple walnut blondies, fall dessert, chewy bars, easy blondies, maple syrup, walnut bars, Thanksgiving dessert, autumn baking

Find it online: https://chrisfeasts.com/maple-walnut-blondies-recipe-easy-chewy-bars-for-fall-desserts/