The BEST Maple Walnut Blondies

This post may contain affiliate links. Please read my disclosure policy.

maple walnut blondie a la mode

Maple Walnut Blondies ~ if I could only have one blondie recipe for the rest of my life (egads) it would have to be this one.  The warm butterscotch-y flavors of maple and brown sugar along with all those crunchy walnuts are impossibly good.  In fact it’s one of the best desserts I’ve ever made.  

maple walnut blondie with a scoop of ice cream

Maple walnut has been a longtime favorite flavor combo of mine, so many of my favorite recipes feature the duo, like my maple walnut ice cream, and my maple walnut layer cake.  I love how it spans the seasons, too.  You might think of this as a fall skewing dessert, but actually I always crave maple when the sap starts to flow every spring. March and April will always be maple season in my book.

maple walnut blondie with a scoop of ice cream

This maple blondie recipe is made in one bowl

A huge plus, right?  No hauling out mixers or plugging in anything, for that matter, all you need is a silicone spatula and a big bowl.  Nice.

Ingredient list:

  • walnuts ~ lots!

  • brown sugar

  • flour, all purpose

  • butter, unsalted

  • maple syrup (or, believe it or not, maple flavored syrup like Log Cabin etc.)

  • egg, large

  • baking soda

  • salt

  • maple extract ~ my grocery store carries this wonderful flavoring, if yours doesn’t, find it on Amazon.

  • vanilla extract

making maple blondies in a white pan

I’ve made this recipe several times and I’m a huge fan.  It’s easy, it’s reliable, and the flavors are so good.  Did you see that I said it’s one of the best desserts I’ve ever made?  Truth.

maple walnut blondies just out of the oven

Fair warning ~ these maple blondies are impossible to resist, and since I made multiple batches for this post, my husband and I did some serious damage to our diets.  I don’t recommend making multiple batches, at least in rapid succession 🙂

Tips for making maple walnut blondies

  • The walnuts are a big part of this recipe, and I always buy halves and chop them.  They’re fresher than the pre-chopped nuts.
  • Make sure your oven is at the correct temperature, check with an oven thermometer.  It’s the most used tool in my kitchen.
  • Don’t over bake these. 30-35 minutes is a good guideline, but your pan and your oven may behave differently.  The surface will be golden, and the edges will look cooked.  If the center is jiggly, it needs a little more time, but watch carefully!  Remember glass pans tend to cook more quickly, I always use ceramic or light metal pans for blondies and brownies.
  • I prefer my blondies slightly under cooked, so when in doubt, I under bake rather than over bake.

maple walnut blondies, sliced and stacked


I made this recipe once with maple syrup, and once with the fake stuff, aka Log Cabin etc.  And to be honest I liked it both ways, so whatever you happen to have, use that.  I felt that the fake syrup resulted in a stronger maple flavor and aroma, which was probably due to the artificial flavor.  But I have to say in this particular recipe it was pretty good, and I hardly ever touch the fake stuff.

Blondies are the best!

maple walnut blondie a la mode
Add to Your Recipe Box
4.72 from 7 votes

Maple Walnut Blondies

Maple Walnut Blondies ~ warm butterscotch-y flavors of maple and brown sugar with lots of crunchy walnuts ~ t's one of the best desserts I've ever made! 
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 35 minutes
Yield 9 servings
Author Sue Moran


  • 9x9 baking pan


  • 11 Tbsp unsalted butter, partially melted (in other words, half the quantity should be melted or almost melted)
  • 1 cup packed light brown sugar
  • 1 large egg, at room temperature
  • 1/2 cup maple syrup
  • 1/2 tsp maple extract, optional find it online here.
  • 1 tsp vanilla extract
  • 2 cups all purpose flour
  • 1 tsp salt
  • 1/2 tsp baking soda
  • 1 1/2 cups chopped walnuts, divided


  • Preheat oven to 375F Lightly grease and line a 9x9 baking pan with parchment paper sling for easy removal after baking. Note: you can do without the parchment if you want to serve your blondies right from the pan.
  • Blend the butter and sugar together well in a mixing bowl. Beat in the egg and maple syrup, then blend in the extracts.
  • Sift in the flour, soda, and salt and then gently stir to combine. When almost fully blended, add 1 1/4 cups of the walnuts (save the last 1/4 cup for sprinkling on the top) and continue to fold until everything is incorporated, but don't over mix.
  • Spread the batter into the prepared pan and smooth out. Sprinkle the reserved walnuts over the top and press down just lightly.
  • Bake for 30-35 minutes or until the edges look done and the center is not jiggling. Let cool for 15-20 minutes before gently lifting out the blondies with the parchment sling to cool completely on a rack.


*recipe from Serious Eats
The nutritional information for recipes on this site is provided as a courtesy and although tries to provide accurate nutritional information, these figures are only estimates.

maple walnut blondies pin

You Might Also Like


    Leave a Reply

    Please rate this recipe!

  • Reply
    Laurel Kuhr
    November 13, 2020 at 8:02 am

    5 stars
    Hi Sue! Thank you for being alive! I LOVE your recipes. I was gifted an adorable acorn/fall leaf cakelet pan and have been searching for a recipe that will do it justice. Do you think I can bake these gorgeous blondies in the cakelet pan instead of the 9×9 pan without major issue? Happy Holidays and thank you again!

    • Reply
      November 13, 2020 at 8:35 am

      Haha, best comment ever! I wish I could say yes, but I don’t think blondies will work in that type of pan. You need something that will pop out and have a smooth cake-like texture, which blondies don’t. You should probably stick to a pumpkin or maple flavored cake for your pan. My pumpkin chocolate chip bread might work well.

  • Reply
    August 25, 2020 at 4:09 pm

    Would I double the recipe for a 9×13 pan?

    • Reply
      August 25, 2020 at 5:56 pm

      That should work.

  • Reply
    August 21, 2020 at 4:37 pm

    5 stars
    Never made a blondie before. I dont know why this one drew me in but….epic. Lovely. Im officially ready for fall, even though it’s 98 degrees here in Texas!

  • Reply
    July 19, 2020 at 11:40 am

    These are great! At first I was a bit disappointed. They were not as chewy as I has hoped and the maple flavor wasn’t as pronounced as I was expecting. Fast forward a day and they were perfect! This gave the blondies time to settle and the flavors to deepen. I toasted my walnuts first, to deepen the flavor of those as well, so I didn’t sprinkle any on top for fear they would burn. I am on day 4 and they are still great, just as chewy and not dry or tough like some can get after a few days of sitting on the counter. One tip I have for that is only cutting one at a time and leaving the rest in tact. Less air gets to the rest of the batch keeping them fresher longer.

  • Reply
    Lucy Varin
    July 12, 2020 at 9:04 am

    5 stars
    These are so delicious that I had to put in freezer so we wouldn’t devour them up. As you can probably imagine, they are equally as good directly from the freezer. ? Will definitely be making them again & again.
    Your recipes are winners! Thank you Sue.

    • Reply
      July 12, 2020 at 9:43 am

      Haha, thanks Lucy ~ I’ve tried the freezer trick too, it never works…I always just devour them frozen 😉

  • Reply
    March 31, 2020 at 8:17 am

    I’d like to try these blondies- I love maple! Your link to your maple extract takes to an Amazon page with lots of different extracts – would you please specify which one you recommend/use?

    • Reply
      March 31, 2020 at 1:25 pm

      I use McCormicks right now, and like it, but I have used others, it just depends on what I can find.

  • Reply
    Hope Powers
    March 16, 2020 at 12:53 pm

    I eat gluten free and usually try to avoid desserts. However, this looks amazing. Do you think I could make it with almond flour instead? I am sure I could make gluten free baking flour work, but it just sounds as if it calls for almond flour. Your thoughts? And, would I have to add anything else to make it work? Thank you.

  • Reply
    March 16, 2020 at 10:09 am

    Did you toast the walnuts before adding?

    • Reply
      March 16, 2020 at 10:16 am

      No, I don’t in this case. You certainly could, though, for a stronger flavor.

  • Reply
    March 16, 2020 at 9:29 am

    I’m embarrassed to ask because I don’t think I’ve used anything but pure maple syrup in baking, but Log Cabin… is that like Aunt Jemima’s pancake syrup? I have a bottle in my pantry…. please don’t ask… and I’m wondering if this might be a use for it.

    • Reply
      March 16, 2020 at 9:59 am

      Yes, exactly, Aunt Jemima will work! ~ I’m embarrassed to say it! 😉