Maple Walnut Autumn Blondies
These chewy, buttery blondies are infused with pure maple syrup and packed with toasted walnuts, capturing the cozy flavors of fall in every bite. They're simple to make yet feel elegantly seasonal, perfect for sharing at gatherings or enjoying with a warm beverage.
Ingredients
Ingredients
- 1 cup unsalted butter melted and cooled slightly
- 1 cup light brown sugar packed
- 0.5 cup pure maple syrup not pancake syrup
- 2 large eggs room temperature
- 2 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking powder
- 0.5 tsp salt
- 1 cup walnuts chopped and toasted
Notes
Storage: Keep blondies in an airtight container at room temperature for up to 4 days, or freeze for up to 2 months. Make-Ahead: The batter can be mixed, poured into the pan, covered, and refrigerated overnight; bake directly from the fridge, adding 2-3 extra minutes. Substitutions: Use pecans instead of walnuts, or dark brown sugar for a deeper molasses flavor. For a gluten-free version, swap all-purpose flour with a 1:1 gluten-free blend. Serving Suggestion: Serve warm with a scoop of vanilla ice cream or a drizzle of maple glaze for extra indulgence.