Description
These Maple Blondies are a deliciously sweet treat combining the rich flavors of maple syrup and brown sugar with a tender, buttery texture. Perfectly baked to golden perfection, they feature optional additions of chopped walnuts or pecans and white chocolate chips for extra indulgence. Ideal for a cozy dessert or snack, these blondies are easy to prepare and yield 16 delightful squares.
Ingredients
Scale
Base Ingredients
- 1/2 cup (1 stick) unsalted butter, melted
- 1 cup brown sugar, packed
- 1/4 cup pure maple syrup
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 cup all-purpose flour
Optional Mix-Ins
- 1/2 cup chopped walnuts or pecans
- 1/2 cup white chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease or line an 8×8-inch baking pan with parchment paper to prevent sticking and ensure easy removal.
- Mix Wet Ingredients: In a mixing bowl, whisk together the melted butter, brown sugar, and maple syrup until the mixture is smooth and well combined, creating a rich, sweet base.
- Add Egg and Vanilla: Whisk in the egg and vanilla extract thoroughly to incorporate moisture and flavor.
- Add Dry Ingredients: Add the salt and all-purpose flour to the wet mixture, stirring gently until just combined to avoid overmixing, which can make blondies tough.
- Fold in Mix-Ins: Carefully fold in the chopped nuts and/or white chocolate chips if using, ensuring even distribution without overworking the batter.
- Prepare to Bake: Spread the batter evenly into the prepared baking pan, smoothing the surface for even baking.
- Bake: Bake for 22–25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out with a few moist crumbs for the perfect chewy texture.
- Cool and Serve: Allow the blondies to cool in the pan completely before slicing into 16 squares. This helps them set properly for clean cuts and the best texture.
Notes
- For a nuttier flavor and crunch, walnuts or pecans can be added or omitted based on preference.
- White chocolate chips add sweetness and richness, but can be left out for a simpler blondie.
- Make sure not to overmix the batter after adding flour to keep blondies tender.
- Using parchment paper in the pan allows for easy removal and cleaner slices.
- Store blondies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
