Description
Deliciously rich and buttery Maple Walnut Blondies featuring a perfect balance of brown and granulated sugars, chopped walnuts, and a sweet maple glaze. These blondies are baked to golden perfection and make a delightful treat for any occasion.
Ingredients
Scale
Blondie Batter
- 1 cup (225 g) unsalted butter, melted
- 1 cup (200 g) brown sugar, packed
- 1/2 cup (100 g) granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups (250 g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup (120 g) walnuts, chopped
Maple Glaze
- 1/2 cup (120 ml) pure maple syrup
- 1 cup (120 g) powdered sugar
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) to ensure it reaches the perfect temperature for baking blondies.
- Prepare the baking pan: Grease a 9×13 inch (23×33 cm) baking pan or line it with parchment paper to prevent sticking and allow easy removal.
- Mix dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt until fully combined.
- Cream butter and sugars: In a large mixing bowl, cream the melted butter with the brown sugar and granulated sugar until smooth and well incorporated.
- Add eggs and vanilla: Add the eggs one at a time to the creamed mixture, beating well after each addition, then stir in the vanilla extract for flavor.
- Combine wet and dry ingredients: Gradually add the dry flour mixture into the wet ingredients, stirring gently until just combined to avoid overmixing.
- Fold in walnuts and optional maple syrup: Carefully fold the chopped walnuts into the batter. Optionally, drizzle in a bit of maple syrup for additional moisture and flavor.
- Pour and spread batter: Pour the batter into the prepared baking pan and spread it evenly with a spatula.
- Bake: Bake in the preheated oven for 25-30 minutes, until the edges turn golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Cool and glaze: Let the blondies cool in the pan for 10-15 minutes, then transfer them to a wire rack to cool completely. Once cooled, mix the maple glaze ingredients and drizzle over the blondies if desired before cutting into squares.
Notes
- For best texture, avoid overmixing the batter once the dry ingredients are added.
- You can toast the walnuts lightly beforehand to enhance their flavor.
- The maple glaze is optional but adds a wonderful sweetness and shine.
- Store blondies in an airtight container at room temperature for up to 3 days.
- Cut blondies into 16 equal squares for serving.
