Swirling a few tablespoons of extra maple syrup into the batter give these buttery bars an extra maple kick.
Note: I tested this with both pure maple syrup and "maple flavored" syrup. Pure maple syrup offered subtle maple flavor; the "maple flavored" syrup flavor was much more pronounced. For fudgy texture, avoid over baking.
- Yield:makes 12 blondies
- Active time: 15 minutes
- Total time:1 hour 40 minutes
- 11 tablespoons (5 1/2 ounces) unsalted butter, half melted
- 1 cup (7 ounces) packed light brown sugar
- 1 1/8 teaspoon salt
- 1/2 cup plus 2 tablespoons maple syrup, divided (see note)
- 1 large egg
- 2 teaspoons vanilla extract
- 2 cups (10 ounces) all-purpose flour
- 1/4 teaspoon baking soda
- 1 3/4 cups (about 7 ounces) walnuts, chopped, divided
Adjust oven rack to upper middle position and 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 pan.
Stir butter with brown sugar and salt in large bowl. Stir in 1/2 cup maple syrup and egg until combined. Add flour and baking soda to bowl and stir until completely combined. Stir in 1 1/2 cups walnuts.
Spread into prepared pan and smooth the top. Drizzle remaining 2 tablespoons maple syrup over top and swirl into batter. Sprinkle with remaining 1/4 cup walnuts.
Bake until golden and just set in center (but is still jiggly), about 25 minutes. Avoid over baking. Transfer pan to wire rack to cool, about an hour. Grab sling and lift blondies out of pan to cut.