Yield: 8″ square pan maple walnut blondies // Total Time: 1 hr. 15 min. // Disclaimer: This post includes affiliate links.
Fudgy, chewy blondies bursting with maple, walnut, and chocolate flavors.
brown butter maple walnut blondies
If you’re looking for fall in a blondie, you’ve definitely come to the right place. If you don’t know what a blondie is, it’s essentially a cross between a cookie and a brownie. They’re fudgy, chewy, and buttery, but vanilla-flavored rather than chocolate-flavored. Basically, imagine a fudgy, chewy cookie bar made with toasty brown butter. And with these, we’re loading them with maple and walnut flavor for fall!
here’s why I think you’ll love these maple blondies:
- We’re using brown butter for a toasty flavor throughout.
- There’s a combination of maple extract and maple syrup in the batter for lots of maple flavor.
- The blondies are chewy and slightly fudgy.
- They’re loaded with walnuts and chocolate chips, and topped with a maple glaze.
weigh your ingredients
Weighing your ingredients is important for getting the recipe perfect and getting consistent results. Not weighing your ingredients can lead to adding too much or too little of an ingredient which can turn your brownies from rich and fudgy to tough and chewy. If you haven’t already, I highly recommend purchasing a kitchen scale. This one is super cheap and worked well for me when I was starting out!
mix the dough carefully
When adding in the flour, only fold the mixture just until no flour streaks remain. Overmixing the dough leads to more gluten formation, which can make the blondies tough and chewy rather than fudgy.
how to know when blondies are done baking
These blondies are a little hard to tell when they’re done baking because they are essentially meant to be a little “raw” (a.k.a fudgy). You won’t be able to use the toothpick test on these, because if the toothpick is coming out clean, the blondies are very over-baked. The blondies are done when the edges have completely solidified and the middle of the blondies only SLIGHTLY wobble. They will continue to cook in the hot pan so it’s important to not slice into them until they’ve fully cooled to room temperature.
use a metal pan, not a glass pan
You should almost always use a metal baking pan over glass when it comes to baking treats. Glass does not conduct heat as well as metal, which means your bake is going to take longer and you will probably not get any crispy edges. If you’re using a glass pan, please note that your brownies will take a bit longer to bake.
ingredients and substitutions
For the maple walnut blondies:
All purpose flour: for structure and chewiness.
Salt: helps balance and bring out the sweetness of the blondies
Baking powder & baking soda: a combination of both gives the blondies a little rise and helps with browning.
Unsalted butter: tenderizes the blondies and thanks to browning the butter, lends a toasty flavor to them. Feel free to use salted butter here, just be sure to omit the extra salt from the dough.
Dark brown sugar: adds moisture, depth of flavor, and sweetness. I love using dark brown sugar, especially for fall bakes, because it adds a deeper molasses flavor. Light brown sugar will work as a perfect substitute here if you don’t have access to dark brown!
Maple syrup: use pure maple syrup for the best results.
Egg: adds moisture and helps bind the dough together.
Maple extract: for extra maple flavor.
Chocolate chips: I go between using semi-sweet chocolate chips and dark chocolate chips when I make these to kind of balance out all of the sweetness of the dough. Feel free to use your favorite type of chocolate chips, chunks, or baking bar here!
For the maple glaze:
Powdered sugar: the base of the glaze.
Milk: use your favorite dairy or non-dairy milk here, to thin out the glaze.
Maple extract: for flavor.
how to make maple walnut blondies
Here are a few pictures of the steps of the process of making these brown butter maple blondies. The full recipe can be found at the end of this blog post!
maple walnut blondies q&a
can I double this recipe?
Of course! Simply double all of the ingredients and bake the brownies in a 9×13″ pan, or bake them in two 8″ square pans. Be sure to keep an eye on the brownies if baking in a different sized pan, as the bake times may vary.
can I make a smaller batch of these?
Yes! Simply half all of the ingredients and then bake them in a metal 8×4″ loaf pan. Note that your baking time will decrease, so be sure to keep an eye on the blondies.
how to store blondies
These blondies can be stored in an airtight container at room temperature for up to 5 days, or stored in the freezer for up to 3 months.
why do you measure in grams?
My recipes are all written in grams because it is the most accurate way to bake. When you use a kitchen scale, you ensure that your baked goods turn out as close to the written recipe as possible. Plus, the cleanup is way easier when using a scale! I will provide standard cup measurements but please note that I have not tested the recipe using cup measurements and therefore can not guarantee your recipe will come out how mine did. Here is my favorite kitchen scale.
a note on oven temperature
Ovens vary and fluctuate in temperature. For example, I always have to set my oven to 330°F if I want it to bake at 350°F. If you love to bake like I do, I highly recommend getting an oven thermometer. They are super helpful for letting you know when your oven might be lying to you! I use this one.
tools and ingredients
You can find all my favorite tools and ingredients that I use on my Amazon Storefront page, here!
did you make these maple walnut blondies?
If you made these maple walnut blondies I would love to see them and know your thoughts! Please leave a comment and review down below, and tag me on Instagram @freshbeanbakery. If you have any questions about the recipe I will gladly do my best to answer them in the comments below!
Maple Walnut Blondies
Maple Walnut Blondies
- 160 g unsalted butter (11 ⅓ tbsp.)
- 200 g dark brown sugar (1 c.)
- 2 tbsp. pure maple syrup
- 2 eggs room temperature
- 1 ½ tsp. maple extract
- 180 g all purpose flour (1 ½ c.)
- ¾ tsp. salt
- ¼ tsp. baking powder
- ½ tsp. baking soda
- 90 g dark chocolate chips (¼ c. + 2 tbsp.)
- 85 g walnuts crushed (¾ c.)
- 40 g powdered sugar (⅓ c.)
- ½-1 tbsp. milk of choice
- ¼ tsp. maple extract
Maple Walnut Blondies
- Preheat the oven to 350°F / 175°C. Grease an 8×8" pan with butter and line it with parchment paper.
- In a medium sized saucepan, add the butter. Place over medium heat and stir occasionally. Once the butter has melted, continue stirring occasionally until the butter begins to foam, turn amber in color, and you can see little dark specs in the butter.
- Remove the butter from the heat and let it sit at room temperature for 10 minutes.
- Add the brown sugar, maple syrup and eggs to a medium sized mixing bowl. Vigorously whisk the mixture for 1-2 minutes, or until the mixture becomes very light and doubles in volume.
- Mix in the slightly cooled brown butter and the maple extract.
- Add in the flour, baking powder, baking soda and salt. Fold the mixture together just until a few flour streaks remain.
- Add the chocolate chips and walnuts into the batter, then fold just until no flour streaks remain.
- Pour the mixture into your prepared pan. Top with extra chocolate chips and walnuts if desired. Bake for 30-35 minutes, or until the blondies have set and don't jiggle much when the pan is shaken.
- Whisk together the powdered sugar, milk, and maple extract. If you'd like a thicker glaze, add more powdered sugar. For a thinner glaze, add more milk.
- Once the blondies have cooled to room temperature, drizzle the glaze on top of them. Slice, serve, and enjoy!