Maple Walnut Blondies

Name: Maple Walnut Blondies
Total time: 7200 s
Yield: 9- by 9-inch baking pan
Cuisine: American
Ingredients: 156 grams (11 tablespoons) unsalted butter, at room temperature; half can be melted and then combined with the unmelted half; 200 grams light brown sugar; 1 1/8 teaspoons Kosher salt (1/2 teaspoon fine salt); 1/2 cup maple syrup (robust type, if possible); 1 large egg; 1 teaspoon vanilla extract; 1 teaspoon maple extract, if available (otherwise, vanilla type will do); 240 grams all-purpose flour; 1/4 teaspoon baking soda; 2 tablespoons maple sugar or maple flakes (if not available, use maple syrup); 1 3/4 cups (about 7 ounces) walnuts, toasted and chopped, divided

Ricardo @tallcook

Manhattan, New York, United States

I love all things maple, so when I found a recipe of maple blondies by Yvonne Ruperti I had to make them. The amount of flour can be adjusted to get a more fudge-like blondie (less flour) or a cake-like blondie (more flour).

#cookies #cake #sweet #dessert #tea

Ricardo @tallcook

Manhattan, New York, United States

#cookies #cake #sweet #dessert #tea

Saved

Ingredients

2 hours

9- by 9-inch baking pan

156 grams (11 tablespoons)unsalted butter, at room temperature; half can be melted and then combined with the unmelted half
200 gramslight brown sugar
1 1/8 teaspoonsKosher salt (1/2 teaspoon fine salt)
1/2 cupmaple syrup (robust type, if possible)
1large egg
1 teaspoonvanilla extract
1 teaspoonmaple extract, if available (otherwise, vanilla type will do)
240 gramsall-purpose flour
1/4 teaspoonbaking soda
2 tablespoonsmaple sugar or maple flakes (if not available, use maple syrup)
1 3/4 cups(about 7 ounces) walnuts, toasted and chopped, divided

Saved

Steps

2 hours

1

Preheat oven to 375°F. Line a 9- by 9-inch baking pan with parchment paper or foil, allowing edges to hang over the sides like a sling. Grease parchment paper.
2

Stir butter with brown sugar and salt in large bowl. Stir in 1/2 cup maple syrup, egg and both extracts until combined.
3

Sift flour and baking soda and add to bowl. Stir with a rubber or wooden spatula until just combined. Stir in 1 1/2 cups walnuts.
4

Spread into prepared pan and smooth the top. Spread maple sugar or maple flakes over top. Sprinkle with remaining 1/4 cup walnuts.
5

Bake until golden and just set in center (but is still jiggly), about 24 minutes. Avoid over baking. Transfer pan to wire rack to cool, about an hour. Grab sling and lift blondies out of pan and cool completely.
6

Wrap in plastic and refrigerate for a couple of hours. Cut and serve at room temperature.