Irresistible blondie bars infused with maple syrup and toasted walnuts. Blondies are tops in our house along with maple-flavored anything.
These have both maple syrup and brown sugar to sweeten them with plenty of crunchy walnuts. They’re dense, moist and utterly delicious as far as blondies go.
Some say in order for a blondie to be a true blondie the butter and sugar has to be melted together in a saucepan. If that’s the case then these are tried and true-blue.
The butter and brown sugar is melted together, maple syrup is whisked in and then the mixture is cooled. Salt, vanilla and an egg is mixed in followed by flour, baking soda and the walnuts. Easy-peasy.
They have a double dose of maple syrup in them being it’s in the batter and then shows up again in the drizzly icing on top.
A sprinkle of sea salt on top would be ah-mazing if you’re into the sweet and salty craze the way I am.
These are everything you expect from a blondie and more! Maple walnuts rule.
|Maple Walnut Blondies|| |
- 1 + ⅓ cups chopped walnuts, divided
- 11 tablespoons unsalted butter
- 1 cup packed light brown sugar
- ½ cup pure maple syrup
- 1 teaspoon salt
- 1 egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- ¼ teaspoon baking soda
- 1 tablespoon maple syrup
- dash vanilla
- 1 cup confectioners' sugar
- Preheat the oven to 375 degrees F. Line a 9x9-inch baking pan with parchment paper or foil and add the nuts in one layer.
- Toast the nuts in the oven 5 - 7 minutes. Let cool.
- Set a small saucepan over medium-low heat and melt the butter. Stir in the brown sugar and cook 2 - 3 minutes stirring often until the brown sugar is mostly melted. Stir in the maple syrup. Remove from heat.
- Pour the mixture into a large mixing bowl and let it cool.
- Stir in the salt,
eggand vanilla by hand.
- Sti in the flour and baking soda.
- Stir in 1 cup of the walnuts.
- Spoon into the pan and spread evenly from edge to edge. Bake 22 - 25 minutes until lightly golden and mostly set in the center - a slight jiggle is ok - when the pan is shaken.
- Cool in pan on a wire rack.
- Add the maple syrup to a small bowl, whisk in the vanilla and confectioners' sugar. Add more sugar if needed to make a thin glaze.
- Drizzle over the cake and sprinkle the top with the remaining walnuts.
- Lift the blondies out of the pan using the parchment onto a cutting board. Slice into bars with a large chef's knife.
- Store tightly covered in a cool, dry place up to 5 days.
©Copyright 2008 - 2017 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved
Originally published in Nov. 2015.