Maple Walnut Blondies

Bake chewy brown-sugar bars with maple syrup, toasted walnuts, and vanilla, then cool them completely for clean, fudgy cuts.

Prep: 15 min · Cook: 25 min · Yield: 16 · Method: Oven

Ingredients

• 1.25 cups all-purpose flour
• 0.5 cup unsalted butter
• 1 cup packed light brown sugar
• 0.25 cup pure maple syrup
• 2 large eggs
• 1 cup walnuts
• 2 teaspoons vanilla extract
• 1 teaspoon baking powder
• 0.5 teaspoon fine salt

Cooking instructions

1. Heat the oven to 350°F. Line an 8-inch square baking pan with parchment, leaving overhang on two sides. Spread the walnuts on a small baking sheet and toast for 5 to 7 minutes, until fragrant; cool and coarsely chop. (about 7 min) — 350°F
2. Melt the butter in a medium saucepan over low heat. Remove from the heat and whisk in the brown sugar and maple syrup until smooth. Let cool for 5 minutes. (about 7 min) — Low heat
3. Whisk the eggs and vanilla into the butter mixture. In a separate bowl, whisk together the flour, baking powder, and salt. Stir the dry ingredients into the wet ingredients just until no dry streaks remain, then fold in the walnuts. (about 5 min)
4. Spread the batter evenly in the prepared pan. Bake until the top is lightly browned, the edges are set, and a toothpick inserted in the center comes out with a few moist crumbs, 23 to 27 minutes. (about 25 min) — 350°F
5. Cool the blondies completely in the pan on a wire rack, about 1 hour. Lift them out using the parchment, cut into 16 squares, and serve. (about 60 min)