Maple syrup and brown sugar blondies with walnuts, a sticky glaze and a crumbled bacon topping. A sweet and salty dream.
I made these twice in three days.
Whilst taste testing the first batch I developed a bacon craving. Then I realized these were the perfect vehicle for bacon. The maple syrup in the batter and glaze is very strong and sweet. It’s the first and last thing you taste. Where there’s maple syrup there
will should be bacon.
Even then I didn’t go all out and stir the bacon right into the batter. I was a scaredy-cat. I dipped my toes in the water by sprinkling the bacon on top so the blondies wouldn’t be a total loss if I didn’t like them.
I should know better.
Who hasn’t gotten a little maple syrup on their bacon whilst eating waffles or french toast and. . . liked it? If you dunk your bacon right into the syrup than you are a candidate for falling head over heels in love. Right here. Right now. They’re highly reminiscent of a pancake and bacon breakfast.
The first batch had white chocolate chips in them and were far superior in the fudgy category. I highly recommend throwing in some butterscotch or white chocolate chips otherwise they will be more cakey. Fudgy blondies rule.
Next time I’ll bravely add bacon to the batter and scatter a
little lot on top.