Description
These Maple Blondies are a delightful twist on classic blondies, featuring the rich, warm flavors of maple syrup and cinnamon. Perfectly moist and tender, they’re topped with a luscious maple glaze that adds a sweet finishing touch. Ideal for breakfast treats, dessert, or an anytime snack that brings cozy sweetness to your day.
Ingredients
Blondie Batter
- 2 1/4 cups all-purpose flour (1.1 GF)
- 1 tsp kosher salt
- 1/2 tsp baking soda
- 1 egg
- 3 egg yolks
- 1 1/2 cups brown sugar
- 1/3 cup maple syrup
- 2 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 8 tbsp butter, melted
Maple Glaze
- 1 1/2 cups powdered sugar
- 1/2 cup maple syrup
- 2 tsp vanilla extract
- 1/4 tsp ground cinnamon
- 2 tbsp milk (plus more to adjust consistency)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish with nonstick baking spray to prevent sticking.
- Combine Wet Ingredients: In a large mixing bowl, whisk together the egg, egg yolks, brown sugar, maple syrup, vanilla extract, and melted butter until the mixture is smooth and fully combined.
- Mix Dry Ingredients: In a separate bowl, sift or whisk together the all-purpose flour, kosher salt, baking soda, and ground cinnamon to ensure even distribution of leavening and spices.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture into the wet ingredients, stirring gently until just blended and no flour streaks remain.
- Pour Batter: Pour the blondie batter evenly into the prepared baking dish, smoothing the top with a spatula for an even bake.
- Bake: Place the baking dish in the oven and bake for 20 to 24 minutes. The blondies should appear slightly underdone in the center, and a toothpick inserted should come out clean or with a few moist crumbs.
- Cool Blondies: Remove the blondies from the oven and allow them to cool completely in the pan to set properly before glazing.
- Prepare the Maple Glaze: In a separate bowl, combine powdered sugar, maple syrup, vanilla extract, and ground cinnamon. Stir thoroughly to combine.
- Adjust Glaze Consistency: Add 2 tablespoons of milk and stir. If the glaze is too thin, add more powdered sugar incrementally; if too thick, add a little more milk until the glaze reaches a smooth, drizzle-able consistency.
- Glaze the Blondies: Once the blondies have cooled, drizzle the maple glaze evenly over the top, allowing it to set slightly before cutting.
- Serve and Enjoy: Slice the blondies into 12 servings and enjoy these sweet, tender treats with a hint of maple and cinnamon warmth.
Notes
- Do not overbake the blondies; slight underbaking ensures a moist and chewy texture.
- If desired, you can add chopped nuts such as pecans or walnuts into the batter for extra crunch.
- The glaze consistency can be adjusted easily by adding more powdered sugar or milk depending on preference.
- Store blondies in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- These blondies can be frozen without glaze for up to 2 months; add glaze after thawing.
- Prep Time: 15 minutes
- Cook Time: 24 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
