Description
Delight in these rich and chewy Maple Walnut Blondie Bars, perfectly combining the natural sweetness of maple syrup with the nutty crunch of chopped walnuts. Baked to golden perfection, these blondies are an irresistible treat for any dessert lover.
Ingredients
Scale
Wet Ingredients
- 1/2 cup (113 grams) unsalted butter, melted
- 1 cup (200 grams) packed brown sugar
- 1/4 cup (60 ml) maple syrup
- 2 large eggs
- 1 teaspoon (5 ml) vanilla extract
Dry Ingredients
- 1 cup (125 grams) all-purpose flour
- 1/2 teaspoon (2 grams) baking powder
- 1/4 teaspoon (1 gram) salt
- a pinch ground cinnamon
Add-ins
- 1/2 cup (60 grams) chopped walnuts
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the ideal temperature for baking the blondies evenly.
- Prepare Baking Pan: Grease an 8×8-inch (20×20 cm) baking pan or line it with parchment paper to prevent sticking and facilitate easy removal of the bars.
- Mix Wet Ingredients: In a large mixing bowl, blend the melted butter and brown sugar together until smooth. Then add the maple syrup, eggs, and vanilla extract, mixing thoroughly until fully combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, salt, and a pinch of ground cinnamon to evenly distribute the leavening and spices.
- Incorporate Dry into Wet: Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined to avoid overmixing which could toughen the blondies. Fold in the chopped walnuts carefully.
- Pour and Bake: Pour the batter into the prepared baking pan, spreading it evenly for uniform baking. Bake in the preheated oven for 25-30 minutes or until the edges appear golden brown and a toothpick inserted in the center comes out with a few moist crumbs.
- Cool and Serve: Allow the blondies to cool in the pan for 10 minutes before transferring them to a wire rack. Let them cool completely to set properly, then cut into squares or bars for serving.
Notes
- For extra texture, toast the walnuts lightly before adding them to the batter.
- Ensure not to overbake to keep the blondies moist and chewy.
- You can substitute walnuts with pecans or almonds if preferred.
- Store leftover blondies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
