Decadent Maple Blondie Bars: A Sweet Treat Sure to Delight

Ingredients

2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, melted
1 1/2 cups packed light brown sugar
2 large eggs
2 teaspoons pure vanilla extract
1/2 cup pure maple syrup
1 cup white chocolate chips
1 cup chopped pecans

Steps and instructions

Preheat your oven to 350°F (180°C) and line a 9x13-inch baking pan with parchment paper, leaving an overhang on the sides to lift the finished blondies out.
In a medium bowl, combine the all-purpose flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, whisk together the melted butter and brown sugar until smooth and well combined.
Add the eggs one at a time, whisking well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the butter mixture, stirring until just combined. Do not overmix.
Pour in the maple syrup and stir until it's evenly distributed in the batter.
Fold in the white chocolate chips and chopped pecans.
Spread the batter evenly into the prepared baking pan.
Bake for 20-25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. Be careful not to overbake, as you want the blondies to be slightly chewy.
Let the blondies cool completely in the pan on a wire rack. Once cooled, use the parchment paper overhang to lift the blondies out of the pan.
Cut into squares and serve. Enjoy your homemade Maple Blondie Bars!

Tools for making

Baking pan* - A 9x13-inch baking pan is needed to bake the blondie bars.
Parchment paper* - Use parchment paper to line the baking pan, which makes it easier to lift the blondies out once they're baked.
Bowl* - You'll need a medium bowl to combine the dry ingredients and a large bowl to mix the wet ingredients.
Whisk* - A whisk is used to combine the melted butter and brown sugar, as well as to mix the eggs and vanilla extract into the batter.
Spatula* - Use a spatula to fold in the white chocolate chips and chopped pecans, as well as to spread the batter into the baking pan.
Wire rack* - A wire rack is used to cool the blondies after they're baked, allowing air to circulate around them and prevent them from becoming soggy on the bottom.
Toothpick* - Use a toothpick to test the doneness of the blondies. Insert it into the center, and if it comes out clean or with a few crumbs, they're ready.
Knife* - You'll need a knife to cut the cooled blondies into squares before serving.

Recipe variations

Replace the all-purpose flour with whole wheat flour for a nuttier flavor and added fiber.
Add a teaspoon of cinnamon to the batter for a hint of warmth and spice.
Swap the white chocolate chips with dark chocolate chips or butterscotch chips for a different flavor profile.
Incorporate dried fruits like cranberries or raisins for a burst of sweetness.
Add a teaspoon of instant espresso powder to enhance the depth of flavor.
Sprinkle a handful of shredded coconut on top of the batter before baking for a tropical twist.
For a gluten-free version, use a gluten-free flour blend in place of the all-purpose flour.
Try using almond or cashew butter instead of butter for a dairy-free option.
Replace the pecans with walnuts, almonds, or macadamia nuts.
Drizzle a caramel sauce or maple glaze over the cooled blondies for extra indulgence.

Recipe overview

If you're a fan of sweet, chewy treats with a hint of maple, then you'll love our recipe for Maple Blondie Bars. These delightful treats are not only easy to make, they're also packed with flavor. The combination of pure maple syrup, rich brown sugar, and butter create a sweet and slightly gooey base. White chocolate chips add creaminess, while chopped pecans provide a satisfying crunch. Baking them until golden brown gives the blondies slightly crispy edges, with a soft, chewy center. Perfect for dessert, a snack, or a sweet treat anytime, these Maple Blondie Bars are sure to be a hit with family and friends. This recipe makes a large batch, so there's plenty to share - though you may find you want to keep them all for yourself! Enjoy the process of making these delicious bars, and even more, enjoy the taste!

Common questions

Can I substitute the all-purpose flour with another type of flour?
Yes, you can substitute the all-purpose flour with an equal amount of whole wheat flour or a gluten-free flour blend if desired.
Can I use salted butter instead of unsalted butter?
Yes, you can use salted butter, but be sure to reduce the added salt by half to maintain the right balance of flavors.
Can I omit the nuts from the recipe?
Yes, you can omit the chopped pecans if you prefer a nut-free version. The blondies will still turn out delicious.
Can I use dark brown sugar instead of light brown sugar?
Yes, you can use dark brown sugar instead of light brown sugar. Just keep in mind that it will have a slightly stronger and more molasses-like flavor.
Can I freeze the Maple Blondie Bars?
Yes, you can freeze the Maple Blondie Bars for up to 3 months. Make sure to wrap them tightly in plastic wrap or place them in an airtight container before freezing.
Can I add other mix-ins to the blondie batter?
Absolutely! Feel free to get creative and add other mix-ins like dried fruits, chocolate chunks, or even shredded coconut to customize the blondie bars to your taste.

Serving dishes and utensils

9x13-inch Baking Pan - This pan is used to bake the blondie bars and provides the right size and shape for the recipe.
Parchment Paper - Lining the baking pan with parchment paper prevents the blondies from sticking and makes it easier to remove them from the pan.
Wire Rack - A wire rack is used to cool the blondies after baking, allowing air to circulate and prevent them from becoming soggy.
Mixing Bowls - You'll need both a medium-sized bowl for combining the dry ingredients and a large bowl for mixing the wet ingredients.
Whisk - A whisk is used to combine the melted butter and brown sugar, ensuring a smooth and well-combined mixture.
Spatula - A spatula is helpful for folding in the white chocolate chips and chopped pecans into the blondie batter.
Toothpick - A toothpick is used to check if the blondies are fully baked by inserting it into the center and seeing if it comes out clean.
Knife - A knife is necessary for cutting the cooled blondies into squares before serving.

Origin stories

Blondies, often referred to as "brownies without the chocolate", can trace their roots back to 19th century America. While they may seem like a contemporary dessert, they actually predate their chocolate counterpart by about 50 years. The first blondies were simple affairs, comprised of flour, butter, sugar, and eggs, created by innovative home cooks looking to satisfy their families' sweet cravings. The addition of unique components like maple syrup and pecans are a testament to the evolving taste preferences and creativity of bakers over the years. Today, blondies have a charm of their own, with the rich, caramel-like flavor and chewy texture being their signatures. While brownies may have stolen the limelight, the humble blondie continues to be a beloved classic, especially when it's given a flavorful twist like in these Maple Blondie Bars.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.