The BEST Maple Walnut Blondies

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

Honestly?

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
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4.82 from 11 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

Equipment

  • 9x9 baking pan

Ingredients

  • 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

Instructions

  • 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.

Cook's notes

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

maple walnut blondies pin

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18 Comments

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    Please rate this recipe!




  • Reply
    Roberta Robinson
    September 18, 2021 at 6:53 am

    5 stars
    These blondes are absolutely delicious! I will definitely make these again. Thank you!

    • Reply
      Sue Moran
      September 18, 2021 at 7:00 am

      They’re a personal favorite of mine, so I’m happy to hear it!

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