Description
These Maple Walnut Blondies are rich, buttery, and perfectly sweet with a delightful crunch from chopped walnuts and a luscious maple glaze. Easy to prepare and baked to golden perfection, they make a delicious treat for any occasion.
Ingredients
Scale
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
Glaze
- 1/2 cup (120 ml) pure maple syrup
- 1 cup (120 g) powdered sugar
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it’s ready for baking the blondies.
- Prepare Baking Pan: Grease a 9×13 inch (23×33 cm) baking pan or line it with parchment paper for easy removal of the blondies after baking.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agents.
- Cream Butter and Sugars: In a large mixing bowl, combine the melted butter with the brown sugar and granulated sugar, mixing well until smooth and cohesive.
- Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition to incorporate fully, then stir in the vanilla extract for flavor.
- Combine Wet and Dry Mixtures: Gradually add the dry flour mixture to the wet ingredients, stirring gently until just combined to avoid overmixing.
- Fold in Walnuts: Gently fold the chopped walnuts into the batter, and if desired, drizzle a bit of maple syrup for added moisture and flavor.
- Transfer to Pan: 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 in the center comes out clean or with a few moist crumbs.
- Cool and Glaze: Allow the blondies to cool in the pan for 10-15 minutes before transferring them to a wire rack to cool completely. Once cooled, mix maple syrup with powdered sugar to create the glaze and drizzle it over the top if desired. Slice into squares and serve.
Notes
- Ensure not to overmix the batter to keep the blondies tender and moist.
- Using parchment paper makes removal and cleanup easier.
- Chopped walnuts can be toasted beforehand to enhance their flavor.
- Adjust the glaze thickness by varying maple syrup and powdered sugar ratios.
- Store blondies in an airtight container at room temperature for up to 4 days.
