I really love maple syrup. I don’t make myself pancakes or waffles very often, so I have to get my maple fix in other ways. Like these delicious blondies.
Blondies are already one of my favorite simple treats — all the chewy, buttery satisfaction of a brownie, without the chocolate — and maple syrup seems particularly at home in them. It plays beautifully with the brown sugar and butter, adding that deep, almost caramel flavor that feels just right when the weather starts to cool. These are sweet and chewy, with a lovely maple flavor in the bars themselves and another little hit of maple from the glaze on top. A sprinkle of flaky salt keeps all that sweetness in check.
They are also wonderfully easy. There is no complicated technique, no frosting to fuss with and no special equipment required. You can use a hand mixer if you like, but a bowl and a sturdy whisk will do the job perfectly well. And because they bake in an 8-inch square pan, you get enough to share without producing an enormous batch.
These are a great switch-up from classic brownies for fall entertaining, bake sales, tailgates, lunch boxes or just because you feel like baking something on a cool afternoon. Cut them into small squares for a party platter or into generous bars when they’re destined for the cookie jar. They keep well, travel easily and, like most blondies, may be even better after they’ve had a little time to settle into their chewy selves.
Use pure maple syrup here, not pancake syrup or maple-flavored syrup. There aren’t many ingredients in these blondies, so the flavor of the syrup really comes through, particularly in the glaze. You don’t need to buy the most expensive bottle on the shelf, but look for one whose only ingredient is maple syrup. And if there’s a bottle lingering in your refrigerator after breakfast, this is an excellent use for it.
Runamok maple syrup, Vermont maple syrup, hand mixer, offset spatula, ceramic square pan, Goldtouch square pan
Ingredients
- For the Blondies
½ cup (1 stick) unsalted butter, melted
1 cup light brown sugar
3 Tablespoons pure maple syrup
1 teaspoon vanilla extract
1 whole large egg
1 large egg yolk
1 cup all-purpose flour
½ teaspoon kosher salt
¼ teaspoon baking powder
- For the Glaze
1 teaspoon unsalted butter, melted
¼ cup confectioners’ sugar
4 teaspoons maple syrup
Flaky sea salt
Directions
- For the Blondies
- Heat the oven to 350 degrees. Line an 8 by 8-inch pan with parchment or nonstick foil and spray it with cooking spray.
- Put the melted butter in a medium mixing bowl and add the brown sugar. Beat with a hand mixer on medium (or vigorously with a whisk) until well combined. Add the maple syrup and vanilla and beat until creamy. Add the egg and yolk and beat until smooth, pale and creamy. Add the flour, salt and baking powder and beat on low just until there are no visible dry ingredients. It will be thick. Use a spatula to scrape the side of the bowl to get any residual flour mixed in, then scrape the batter into the prepared pan and spread out into an even layer. I find a slightly damp offset spatula works well for this. Bake for 20 – 25 minutes, until the top looks firm and the tester comes out clean. Check at 20 and then add a few minutes – you want the bars slightly underbaked and chewy. Cool in the pan for 30 minutes.
- For the Glaze
- Whisk the butter and confectioners’ sugar together in a small bowl, then beat in the maple syrup until completely combined and smooth. You can either drizzle the glaze decoratively over the top of the bars or spread the glaze in a thin layer over the whole pan. Sprinkle with some flaky salt. Leave the glaze to set, then cut into squares.
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