Maple Blondies

maple blondie recipeEven though we are still early into September, it is starting to feel like fall. Fall is my favorite season by far, and I could be any happier about this if I tried. I stocked my house with spicy scented candles over the weekend, went apple picking (bad crop this year, which is sad), and after I finish typing this, am getting my first Pumkpin Spice Soy Latte of the season. Worth every nutritionally deprived calorie. There is something about the onset of fall that makes me want to be in my kitchen baking. There are certain ingredients that really get put on display this time of year, and then hide until next. Pumpkin, apple, pure maple syrup, cinnamon, and clove. It isn’t fair really, but for now, they are the stars of my kitchen.

These maple blondies are a good way to say hello to fall. They are almost like a pancake in chewy bar form. They are so easy to make, and so simple, that the maple syrup really shines. When I speak of maple syrup, I am speaking of the kind that comes out of trees. Not the kind that is flavored corn syrup. There is a difference, and once you start using pure maple syrup, there is no turning back. There are grades of maple syrup and I like grade B. It is a deep amber color and has strong maple flavor. It is not an inexpensive product, but well worth every additional cent.

maple blondie recipe2 cups flour
1 teaspoon baking powder
3/4 teaspoon salt
1/4 teaspoon baking soda
10 Tablespoons melted butter
1 cup brown sugar
1/2 cup pure maple syrup
2 eggs
1 teaspoon vanilla
1 cup pecan pieces

maple blondie recipeCombine the dry ingredients in a large bowl. Set aside.

maple blondie recipeIn another, whisk together the butter, brown sugar, and maple syrup. Add the eggs and vanilla. Whisk until combined.

maple blondie recipe Pour the wet into the dry.

maple blondie recipeStir until combined.

maple blondie recipeStir in the pecan pieces.

maple blondie recipeSpread into a 9×13 pan that has been coated with cooking spray.

maple blondie recipeBake in a preheated 350 degree oven for 20 minutes, or until a toothpick comes out clean.

maple blondie recipeSprinkle with powdered sugar.

maple blondie recipeThis recipe is adapted from Southern Lady Magazine.

maple blondie recipe

Maple Blondies

Yield: makes 16 bars

Maple Blondies - Pure maple syrup takes your blondies to the next level.

Ingredients

  • 2 cups flour
  • 1 teaspoon baking powder
  • 3/4 teaspoon salt
  • 1/4 teaspoon baking soda
  • 10 Tablespoons melted butter
  • 1 cup brown sugar
  • 1/2 cup pure maple syrup
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 cup pecan pieces

Instructions

  1. Combine the dry ingredients in a large bowl. Set aside.
  2. In another, whisk together the butter, brown sugar, and maple syrup. Add the eggs and vanilla.
  3. Whisk until combined.
  4. Pour the wet into the dry. Stir until combined.
  5. Stir in the pecan pieces.
  6. Spread into a 9×13 pan that has been coated with cooking spray. Bake in a preheated 350 degree oven for 20 minutes, or until a toothpick comes out clean.
  7. Sprinkle with powdered sugar.
Nutrition Information:

Amount Per Serving: Calories: 0Total Fat: 0g

Oh hey there!

Well, hello there! I’m Bree Hester, the Boston-based blogger and food photographer here at Baked Bree. Here you can get lots of weeknight meal inspiration, eat more plant-based meals, and still indulge in a decadent sweet treat. Baked Bree is a place where you will find great recipes and inspiration for your next family adventure.

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This Post Has 46 Comments

  1. Lori @ RecipeGirl

    They look delicious! I did a similar blondie recipe for a bbq over the weekend. Everyone loved!

    1. bakedbree

      I’ll have to check yours out. I love a blondie.

  2. Staci @ Foodies on the Fly

    These look so delicious! Would love one with a latte right about now. πŸ™‚

    1. bakedbree

      lol. Me too!

  3. Cookin' Canuck

    I agree – there is nothing like pure maple syrup (I can’t even look Mrs. Butterworth in the face now). These blondies sound like a wonderful fall treat.

    1. bakedbree

      Me too. Once you eat the real stuff, it is hard to eat the other kind. You must have amazing maple syrup where you are.

  4. Blog is the New Black

    I always think I’m not a huge maple fan until I actually have some maple syrup on pancakes or waflles… or I add maple extract to baking… so delicous!

    1. bakedbree

      I love maple, it is so comforting.

  5. Miriam @ Overtime Cook

    Hi! I just found your blog through a link on twitter, and it looks great, I can’t wait to look around the archives. πŸ™‚

    This recipe looks delicious- perfect for fall! I bookmarked it!

    -Miriam

  6. Miriam @ Overtime Cook

    Hi, I just found your blog through a link on twitter an it looks amazing. I can’t wait to go through the archives.

    This recipe looks delicious- perfect for fall! I bookmarked it, can’t wait to try. πŸ™‚

    -Miriam

    1. bakedbree

      Welcome Miriam!

  7. Caroline @ chocolate and carrots

    Perfect beginning of Fall baking! πŸ™‚

  8. Rebecca

    Once I discovered real maple syrup, I could not go back to the other stuff. And I love the coffee cup! It’s so cute!

    1. bakedbree

      Thanks, it is from Anthro.

  9. alison

    Fall baking. There is something so cozy and comforting about it. Can you believe I had my first EVER Pumpkin Spice Latte yesterday?! I know, it seems that I’ve been living under a rock again. How could I have missed something so wonderful? YUM!

    1. bakedbree

      What? How is that possible???

  10. Memoria

    I am still working on loving maple syrup haha. I don’t like how much thinner it is compared to the corn syrup variety. I do like the taste of anything maple-like, though. I want these blondies. Maybe I will have to learn to love and appreciate the thin consistency of maple syrup and buy some just for these blondies. YUMMMMM!!

    1. bakedbree

      Try it, it tastes so much better than the fake stuff. And so much better for you.

  11. Natalie

    Are these more like a cake texture or cookie? They look delicious.

    1. bakedbree

      More cake I would say.

  12. Jane M

    WOW if only it felt like FALL here with all the rain and dampness and WATER in my basement … can’t even think of baking until it dries out some because I know these blondies won’t be as good as they can be!

    1. bakedbree

      Oh no! Hope it dries out soon.

  13. Shelby

    Going to make these for X’s teachers. Thanks Bree!

  14. Practically Flexitarian

    I love anything with maple syrup. I will be making these soon!

    1. bakedbree

      me too. So easy too.

  15. Natalie

    These have me drooling πŸ™‚ Making these soon!

    1. bakedbree

      These are so easy too.

  16. Jewel at Eat.Drink.Shop.Love

    Yum!

    1. bakedbree

      thanks Jewel!

  17. Michelle

    I LOVE fall! I had my first pumpkin latte of the season today while I perused the farmers market. I too am ready for fall baking (and cooking too!) Can not wait for soups, stews, chili’s and roasts to go with all the delicious fall treats I’ve pinned. This is being added to the list!

    1. bakedbree

      Me too! I cannot wait for it to get crispy outside.

  18. sam @ goa carnival

    Hmmmmmmmmmmm

    Yummmmmmmmmyyyyyy

    Nice think to serve to all family members.

    1. bakedbree

      thanks Sam!

  19. Leigh

    So glad the cooler weather has finally made it to Kansas! These sound soooo delicious! I love some maple-y baked goods.

    1. bakedbree

      You and me both!

  20. C Collins

    Just wanted to let you know that I found your site from Foodgawker and, finding myself with some time and all the ingredients in my cupboard, I made these the other day and they were AMAZING. I sent them with my husband to his office (although I have my suspicions that they all got there safely), and I got a raving note back in the tupperware! Just a note to let you know the recipe was well appreciated!

    1. bakedbree

      Yeah! Thanks for finding me.

  21. Dianna

    I don’t care for nuts in my desserts. Would it be a problem to leave them out or maybe substitute cinnamon nibs instead? I love anything maple and this recipe sounds very yummy (minus the nuts…haha!) Thanks for posting this recipe!

    1. bakedbree

      Not at all.

  22. Kelley {mountain mama cooks}

    How did I miss these last week? Oh my big toe, these look good. You had me at maple…….

    1. bakedbree

      I made a maple cheesecake this week that was amazing. Will post soon.

  23. Carrie

    This is on my baking list today! They look so good! I’m week for maple anything I use it in almost everything!

    1. bakedbree

      I love maple too. Hope that you like them.

  24. Jody

    Hi, Bree! Do you use salted or unsalted butter in these? I always assume salted if it doesn’t say otherwise, but wanted to double check before I make them this weekend. Thanks!

    1. bakedbree

      I always use unsalted in everything. But it does not make a huge difference, I just prefer the way unsalted tastes.

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