If you’re searching for a buttery, chewy treat that celebrates the warm aroma of maple syrup in every bite, these Maple Blondies are about to become your new obsession. With their gorgeous golden edges and soft center studded with crunchy pecans and creamy white chocolate (if you wish!), these bars offer a maple-infused twist on classic blondies. Whether you’re baking for a cozy fall afternoon or want a show-stopping dessert at your next gathering, these Maple Blondies are blissfully simple to make—yet never fail to earn rave reviews.
Ingredients You’ll Need
I love how straightforward yet crucial each ingredient is in building the flavor and mouthfeel of Maple Blondies. Each component delivers something special, from the rich brown sugar base to the subtle hint of salt, so I’ll share exactly why these pantry staples make magic together.
- Unsalted butter: Use melted butter for extra chewiness and mellow, rich notes throughout every bar.
- Light brown sugar: This sweetener adds caramel undertones and keeps the blondies moist and fudgy.
- Pure maple syrup: Nature’s star ingredient in this recipe for that bold maple flavor—Grade A dark syrup will take it to another level!
- Large eggs: Essential for structure and a soft, cake-like crumb without being dry.
- Vanilla extract: Rounds out the flavors and accentuates the maple; don’t skip it.
- All-purpose flour: Gives these bars their classic chewy texture.
- Baking powder: Just a little helps the blondies rise so they’re not too dense.
- Baking soda: Adds a subtle lift and tender bite.
- Salt: Balances the sweetness and brings out the warm, nutty flavors.
- Chopped pecans (optional): For a toasty crunch that plays beautifully with the maple syrup.
- White chocolate chips (optional): Sweet, creamy bursts that melt into the bars for extra decadence.
How to Make Maple Blondies
Step 1: Prep Your Pan
Start by preheating your oven to 350°F (175°C) and lining a 9×13-inch baking pan with parchment paper. This simple step is a game-changer when it comes to lifting the finished Maple Blondies out of the pan and slicing perfect squares. The parchment makes cleanup a breeze, too.
Step 2: Mix Wet Ingredients
In a large mixing bowl, whisk together the melted, slightly cooled butter, brown sugar, and maple syrup until smooth and glossy. This combo is the heart of your blondies, creating a thick base that’s loaded with maple flavor. Add in the eggs and vanilla extract, and whisk again until the mixture is fully combined and velvety—this helps guarantee a chewy, cohesive crumb.
Step 3: Combine Dry Ingredients
In a separate bowl, gently whisk together the all-purpose flour, baking powder, baking soda, and salt. This little step prevents any baking soda or powder clumps and ensures these leaveners are evenly distributed, so your blondies bake up uniform and tender every time.
Step 4: Bring It All Together
Gradually add your dry ingredients into the bowl of wet ingredients, stirring gently—just until you no longer see streaks of flour. Overmixing is the enemy here; a light hand gives you those perfectly textured blondies. If you want to fold in chopped pecans or white chocolate chips, now’s the time. Pour the batter into your prepared pan and smooth the top with a spatula.
Step 5: Bake and Cool
Bake for 25 to 30 minutes, until the edges are golden brown and a toothpick inserted into the center comes out mostly clean (a few moist crumbs are perfect). Let the pan cool completely—patience pays off as this will help your Maple Blondies set up so they slice beautifully.
How to Serve Maple Blondies
Garnishes
A simple shower of flaky sea salt, a light drizzle of extra maple syrup, or a few more chopped pecans on top can really take your blondies from homemade to bakery-worthy. If you’re feeling extra indulgent, try adding a scoop of vanilla ice cream or a dusting of powdered sugar right before serving.
Side Dishes
Pair your Maple Blondies with a mug of hot coffee, spiced chai, or even a glass of cold milk. For a brunchy spread, these bars are a natural on a platter beside fresh fruit, yogurt parfaits, or cinnamon-laced granola. They also shine as part of a holiday dessert board alongside tarts or cookies.
Creative Ways to Present
Think outside the typical dessert bar! Stack your blondies in a tall tower on a cake stand for parties, tuck them into parchment-lined boxes as gifts, or use cookie cutters for fun seasonal shapes. Maple Blondies also work beautifully as the base for an ice cream sundae or a decadent trifle.
Make Ahead and Storage
Storing Leftovers
Maple Blondies stay fresh and dreamy at room temperature for up to three days. Just wrap them tightly in plastic wrap or store in an airtight container to keep them from drying out. If you plan to serve over several days, cut only what you need and leave the rest unsliced in the pan.
Freezing
Blondies are a freezer’s best friend! Once cooled, slice into squares and wrap each one individually or layer with parchment in a freezer-safe container. They’ll keep beautifully for up to two months, making it easy to grab a treat (or impress guests) whenever you’re craving something sweet and maple-y.
Reheating
Craving that just-baked gooeyness? Pop a square into the microwave for 10–15 seconds, and your Maple Blondies will taste freshly made, the chocolate perfectly melted and the edges heavenly soft. If reheating from frozen, let them thaw at room temp for about an hour first.
FAQs
Can I use dark brown sugar instead of light brown sugar?
Absolutely! Dark brown sugar has more molasses, so your Maple Blondies will be even richer and a tad denser. This swap brings a deeper caramel flavor but won’t change the texture significantly.
What’s the best grade of maple syrup to use?
For bold, unmistakable maple flavor, opt for 100 percent pure Grade A dark (sometimes labeled “robust”). Its deep, almost toffee-like notes stand out beautifully in these bars!
Can I make Maple Blondies gluten-free?
Yes, you can substitute a cup-for-cup gluten-free flour blend in place of the all-purpose flour. Just double-check that your blend includes xanthan gum or another binding agent to help with structure.
Can I skip the nuts or chocolate?
Of course! The pecans and white chocolate chips are totally optional. Leave them out for a classic, chewy maple bar or swap in other additions like walnuts, dried cranberries, or even toffee bits.
How do I know when my Maple Blondies are perfectly baked?
Your nose is your first clue—they’ll smell amazing! Look for golden-brown edges and use a toothpick to check the center. It should come out mostly clean with a few moist crumbs; that means fudgy, never dry, blondies.
Final Thoughts
I truly hope you give these Maple Blondies a try—there’s something magical about the way that rich maple syrup, brown sugar, and a bit of buttery love transform into a chewy, golden treat. They’re easy enough for a weeknight bake but special enough to wow your friends and family. Happy baking!
Print
Maple Blondies Recipe
- Total Time: 45 minutes
- Yield: 16 blondies 1x
- Diet: Vegetarian
Description
Indulge in the rich, buttery sweetness of these Maple Blondies. With a hint of maple syrup and crunchy pecans, these bars are the perfect treat for any occasion.
Ingredients
Blondies:
- 1 cup unsalted butter, melted and slightly cooled
- 1 1/2 cups packed light brown sugar
- 1/4 cup pure maple syrup
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup chopped pecans (optional)
- 1/2 cup white chocolate chips (optional)
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line a 9×13-inch baking pan with parchment paper.
- Mix wet ingredients: In a large mixing bowl, whisk together melted butter, brown sugar, and maple syrup until smooth. Add eggs and vanilla, whisk until combined.
- Combine dry ingredients: In a separate bowl, whisk flour, baking powder, baking soda, and salt. Gradually add to wet ingredients, stir until combined.
- Add mix-ins: Fold in pecans and white chocolate chips if using. Spread batter in pan.
- Bake: Bake for 25-30 minutes until golden and a toothpick comes out clean. Cool before cutting into squares.
Notes
- For a richer maple flavor, use Grade A dark maple syrup.
- You can omit the white chocolate chips or nuts, or replace pecans with walnuts for a different texture.
- Blondies store well at room temperature for up to 3 days or can be frozen for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 blondie
- Calories: 245
- Sugar: 18g
- Sodium: 120mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 45mg
