Time: 1 hour.
Complexity: easily
Quantity: 12 - 16 squares

These blondies are bursting with the flavors and aromas of fall baking, thanks to walnuts, maple syrup, vanilla, and brown butter. Bake a soft walnut crust, and when cool, top it with a fluffy, maple-flavored buttercream. Serve the blondies cut into small squares. A perfect treat for small family gatherings.

Ingredients:

Blondie

• 1 cup walnuts
• 2 and 3/4 cups premium flour
• 0.5 tsp of soda
• 0.5 tsp salt
• 220 g butter, cut into pieces
• 1 and 1/4 cups brown sugar
• 0.5 cup maple syrup (category A)
• 2 large eggs, room temperature
• 1 tsp vanilla extract
• 1 teaspoon maple extract

Glaze

• 165 g butter, room temperature
• 1/4 teaspoon salt
• 1/3 cup maple syrup (category A)
• 1.5 cups powdered sugar
• 1 teaspoon freshly squeezed lemon juice
• 1/4 tsp maple extract + more to taste

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

premium flour, brown sugar, maple syrup, walnuts, maple extract, eggs

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Preparation:

Step 1
• Preheat oven to 350°F (175°C). Line a 9 x 13-inch baking dish with foil, leaving a 2-inch overhang on both sides. Spray the foil with cooking spray. Place the walnuts on the baking sheet and bake for 10-12 minutes. Let cool slightly, then transfer to a cutting board and coarsely chop.
Step 2
• Bake blondiesIn a large bowl, combine the flour, baking soda, and salt. Melt the butter in a saucepan over medium heat and cook, whisking occasionally, until browned, 10-12 minutes. Remove from heat and immediately whisk in the brown sugar and maple syrup. Let cool slightly, about 5 minutes. Beat in the eggs one at a time, then whisk in the vanilla and maple extracts.
Step 3
• Fold the butter mixture into the flour mixture, then fold in the walnuts with a rubber spatula. Pour the batter into the prepared pan. Bake until the blondie is lightly browned and a toothpick inserted into the center comes out clean, about 25 minutes. Transfer to a wire rack and let cool completely in the pan. Lift the blondie out of the pan by the overhangs of the foil; remove the foil.
Step 4
• Meanwhile, prepare the glaze.In a large bowl, beat the butter and salt with a mixer on medium-high speed until fluffy, about 2 minutes. Add the maple syrup and beat until smooth.
Step 5
• Reduce the speed to low and gradually beat in the powdered sugar, increasing the speed to medium-high after each addition. Stir in the lemon juice and maple extract; add more maple extract, 1/4 teaspoon at a time, if needed. Spread the glaze over the cooled blondies. Cut into squares.

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