Maple Nut Blondies

These brown butter maple blondies have the perfect balance of flavor thanks to the nutty richness of using brown butter and the sweet maple. They're dense and chewy in texture and dotted with chopped pecans or walnuts. Adding a maple glaze on top really takes these to the next level. These blondies are perfect for fall or the holidays thanks to the cozy flavor.

Prep Time30

Cook Time30

Total Time1

Course: Dessert

Cuisine: American, Canadian

Keyword: Maple Blondies, Maple Nut Blondies

Servings: blondies

Author: Fiona Dowling

Equipment

9x13 inch (23 x 33 cm) baking pan*

Ingredients

Maple Nut Blondies

1 cup unsalted butter (226 grams) cut into cubes
1½ cup brown sugar (300 grams) light or dark
6 tablespoons maple syrup (90 ml) do not use maple flavored syrup
2 large eggs
2 teaspoons vanilla extract
½ teaspoon maple extract optional
2½ cups all-purpose flour (312 grams)
1/4 teaspoon salt
1½ cups chopped walnuts or pecans

Maple Glaze

2 tablespoon unsalted butter (28 grams)
¼ cup maple syrup (60 ml)
1 - 1½ cups powdered sugar (110-165 grams)
1 teaspoon vanilla extract
¼ teaspoon salt

Instructions

Maple Nut Blondies

Preheat the oven to 350℉ (180℃). Line a 9x13 inch pan with parchment paper so that there's an overhang around the sides. Alternatively, lightly grease the pan.
Add the chopped butter to a light colored saucepan over low heat. Melt the butter while gently stirring. Once the butter has melted, continue stirring until until you see amber flecks form and the butter gives off a nutty aroma. Remove from the heat and immediately pour into a heatproof bowl. If the flecks look black, pour the butter through a metal sifter to remove any large, burnt milk solids. Cool for about 10 minutes.
Whisk the brown sugar and maple syrup into the cooled brown butter. Be sure to keep whisking until the butter is no longer sitting on top of the sugar.
Whisk in the eggs, vanilla extract and optional maple extract until you no longer see pieces or lumps of egg.
Stir in the flour and salt until smooth. I do this with a rubber spatula, or do a few additional whisks with a wire whisk if needed to remove any lumps.
Fold in the chopped walnuts.
Spoon the batter into the prepared pan and smooth the top. Bake in the middle of the preheated oven for about 30 minutes, or until the top looks set and an inserted toothpick comes out clean or with a few damp crumbs. Cool the bars in the pan.

Maple Glaze

Add the butter and maple syrup to a small saucepan over low heat. Melt together.
Remove from the heat and whisk in the powdered sugar, vanilla and salt until smooth.
If you lined the pan with parchment, lift the bars out of the pan using the overhang and place on a cutting board. Drizzle the cooled bars with maple glaze, or optionally pour the glaze over the bars and spread into an even layer.

Notes

Maple Syrup: Be sure to use real maple syrup and not maple flavored pancake syrup.
Maple Extract: This is optional, but will provide the blondies with a stronger maple flavor without increasing the sugar. It can typically be found in the baking aisle or in specialty baking shops.
Maple Glaze: If you only plan on adding a drizzle of glaze (like the photos), instead of covering the entire pan with an even layer of maple glaze, you will have some leftover maple glaze. Alternatively, you could divide the glaze recipe in half.
Nutrition: Details are an estimate only and based on 1 bar with glaze, assuming all the glaze is used.
Storage: Store cooled bars in an airtight container at room temperature for up to 4 days. Bars can be wrapped tightly and frozen for up to 3 months. Thaw in the fridge overnight.

Nutrition