Maple Walnut Blondie Recipe

Ash Tyrrell

Maple Walnut Blondie Recipe

I made this maple walnut blondie recipe on a chilly afternoon, and my kitchen smelled like warm butterscotch within minutes. I stirred everything together in one bowl, so cleanup was almost nonexistent. The edges came out golden while the centers stayed soft and chewy.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 35

Ingredients Method Notes

Ingredients

11 tablespoons unsalted butter partially melted: Half melted and half soft gives you a chewy, not greasy, texture.
1 cup packed light brown sugar: It brings the butterscotch flavor so pack it firmly into the cup.
1 large egg at room temperature: A room-temperature egg blends smoothly into the butter.
1/2 cup maple syrup: Real syrup tastes best but pancake syrup also works in a pinch.
1/2 teaspoon maple extract: This boosts the maple flavor so I never skip it.
1 teaspoon vanilla extract: It rounds out the sweetness with a warm background note.
2 cups all-purpose flour: Spoon it into the cup and level it off so the blondies stay soft.
1 teaspoon salt: It balances the sugar and keeps the bars from tasting flat.
1/2 teaspoon baking soda: It gives a gentle lift without making the bars cakey.
1 1/2 cups chopped walnuts divided: Buy walnut halves and chop them yourself for a fresher crunch.

Method

Heat your oven to 375°F and lightly grease a 9x9 baking pan. Line it with a strip of parchment paper that hangs over two sides. This sling makes lifting the blondies out so much easier. You can skip the parchment if you plan to serve them straight from the pan.
Chop your walnuts into medium pieces on a cutting board. I like a mix of small and chunky bits for a nice texture. Set aside about a quarter cup for the topping. Fresh walnuts taste sweeter and crunchier than the pre-chopped kind.
Add the partially melted butter and brown sugar to a large bowl. Stir with a spatula until the mixture looks smooth and well combined. The sugar should look wet and glossy with no dry clumps left. Take your time here because this step builds the chewy base.
Beat in the egg until it disappears into the batter. Pour in the maple syrup and stir until the mixture turns silky. Then add the maple extract and vanilla extract. The smell at this stage is honestly hard to resist.
Sift the flour, baking soda, and salt right over the bowl. Gently stir until you see only a few streaks of flour. Stop mixing as soon as it looks nearly combined. Overmixing can make the blondies tough instead of soft.
Add 1 1/4 cups of the chopped walnuts to the almost-mixed batter. Fold them in with slow, gentle strokes. Keep going until everything comes together, but do not overwork it. The batter will be thick, and that is exactly right.
Scoop the batter into your prepared pan. Press it into the corners and smooth the top with your spatula. Sprinkle the reserved walnuts over the surface. Press them down lightly so they stay put while baking.
Bake for 30 to 35 minutes until the edges look done. The center should stop jiggling when you shake the pan gently. Start checking around the 30-minute mark. I take mine out on the early side for extra chewy centers.
Let the blondies rest in the pan for 15 to 20 minutes. Lift them out using the parchment sling and place them on a wire rack. Let them cool completely before cutting. Slice into squares with a sharp knife for clean edges.

Notes

I always check my oven with an oven thermometer, because a wrong temperature can ruin a good batch.
I buy walnut halves and chop them myself, since they taste fresher than the pre-chopped bags.
I use a ceramic or light metal pan, because glass pans bake faster and dry out the edges.
I pull the pan out when the center is just set, since I prefer my blondies slightly underbaked.
I never skip the maple extract, because it gives the bars that deep, true maple flavor.
I stir the flour in gently, since a light hand keeps the texture soft and chewy.
I let the blondies cool fully before slicing, because warm bars can crumble and smear.