Description
These Maple Blondies are a delightful twist on classic blondies, infused with rich maple flavor and complemented by optional crunchy pecans and creamy white chocolate chips. Perfectly chewy with a subtle sweetness, they make a cozy fall dessert or a sweet treat any time of year.
Ingredients
Scale
Wet Ingredients
- 1 cup unsalted butter, melted and slightly cooled
- 1 1/2 cups packed light brown sugar
- 2 large eggs
- 2 teaspoons pure maple extract (or 1 teaspoon maple flavoring)
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
Add-ins (Optional)
- 3/4 cup chopped pecans
- 1/2 cup white chocolate chips
Instructions
- Prepare the Pan: Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper or grease it lightly to prevent the blondies from sticking.
- Mix Wet Ingredients: In a large bowl, whisk together the melted and slightly cooled butter with the packed light brown sugar until the mixture is smooth and well combined.
- Add Eggs and Flavors: Beat in the eggs, pure maple extract (or maple flavoring), and vanilla extract until the batter is fully combined and glossy.
- Combine Dry Ingredients: In a separate bowl, stir together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agent and salt.
- Incorporate Dry into Wet: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined to avoid overmixing and tough blondies.
- Add Mix-ins: Fold in chopped pecans and white chocolate chips if using, ensuring they are evenly distributed throughout the batter.
- Bake: Spread the batter evenly into the prepared baking pan. Bake in the preheated oven for 25 to 30 minutes, until the top is set and a toothpick inserted in the center comes out with moist crumbs.
- Cool and Serve: Allow the blondies to cool completely in the pan on a wire rack before cutting them into 16 squares for serving. This helps them set and makes cutting easier.
Notes
- For an intensified maple flavor, drizzle the cooled blondies with a maple glaze or substitute part of the brown sugar with pure maple syrup, reducing the amount of butter slightly to compensate.
- Baking closer to 25 minutes will result in blondies that are slightly gooier in the center, while baking longer will produce a firmer texture.
- Use parchment paper for easier removal and cleaner edges when cutting.
