So you’re in the mood for dessert but don’t feel like tackling some complicated, multi-step, frosting-heavy baking project? Same. That’s where these maple walnut blondies come in. They’re chewy, buttery, slightly nutty, and have just enough maple sweetness to make you feel like you’re winning at life. Plus, they bake up in one pan, which means fewer dishes—aka, the real definition of happiness.
Why This Recipe is Awesome
These blondies are the dessert equivalent of sweatpants: effortless, comfortable, and always the right choice. They’ve got that rich, brown sugar chewiness but with a maple twist that screams “fall,” even if you’re eating them in July. The walnuts add crunch, so it’s not just soft gooiness. And best of all? They take like 10 minutes to whip up and about 25 to bake. That’s faster than waiting for delivery cookies.
Ingredients You’ll Need
- 1 cup unsalted butter, melted (because melted = less work)
- 1 1/4 cups brown sugar, packed
- 1/2 cup pure maple syrup (not pancake syrup, don’t do it)
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup walnuts, chopped (toast them if you’re feeling fancy)
Step-by-Step Instructions
- Preheat oven to 350°F (175°C). Grease or line a 9×13 baking pan with parchment paper.
- In a large bowl, whisk melted butter, brown sugar, and maple syrup until smooth.
- Add eggs and vanilla, whisking until just combined. Don’t overdo it—you’re not making meringue.
- Stir in flour, baking powder, and salt until the batter looks like thick maple goodness.
- Fold in walnuts. Keep a few for sprinkling on top if you want extra crunch.
- Spread batter evenly into the prepared pan.
- Bake 25–30 minutes, or until the edges are golden and a toothpick comes out with just a few moist crumbs.
- Cool slightly, then cut into squares. Try not to eat half the pan in one sitting (no promises).
Common Mistakes to Avoid
- Using fake syrup: Seriously, don’t. This recipe lives or dies by real maple syrup.
- Overbaking: Blondies should be chewy, not dry. Take them out when they’re just set in the middle.
- Forgetting to toast walnuts: Optional, but toasting makes them taste way fancier.
Alternatives & Substitutions
- Not a walnut fan? Pecans or hazelnuts work, too.
- Want it nut-free? Skip the nuts and throw in white chocolate chips.
- Feeling extra? Swirl in some caramel before baking for blondies on steroids.
FAQ
Can I freeze these?
Yep. Wrap tightly and freeze up to 3 months. Thaw at room temp (if you can wait that long).
Do I need a mixer?
Nope. A whisk and some elbow grease will do.
Can I halve the recipe?
Yes, bake it in an 8×8 pan for 20–25 minutes.
Are these more like brownies or cake?
Brownies. But maple-y. And without the chocolate. Basically chewy heaven.
What’s the best way to serve them?
Warm with vanilla ice cream. Or cold from the fridge if you’re impatient.
Final Thoughts
Maple walnut blondies are one of those desserts that feel indulgent without being a total kitchen project. They’re chewy, sweet, and crunchy all in one bite, with that maple syrup flavor giving them major cozy vibes. Bake a batch, slice them up, and watch them disappear—whether it’s a family dinner, a fall potluck, or just you, your couch, and Netflix.