Maple Walnut Blondies Recipes

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MAPLE-WALNUT BLONDIES



Maple-Walnut Blondies image

An autumnal riff on classic blondies, these are a treat for the true maple fanatic. Adding maple syrup to the batter and toasting the walnuts in maple syrup gives the blondies double the maple flavor, while a splash of bourbon in the batter mellows the sweetness. Make sure to underbake these slightly: The key to moist, chewy blondies is to take them out just before they're fully baked. Refrigerate the blondies for optimal chewiness; they're especially good straight from the fridge.

Provided by Lidey Heuck

Categories     cakes, cookies and bars, dessert

Time 30m

Yield 9 servings

Number Of Ingredients 13

1/2 cup/115 grams unsalted butter (1 stick), melted, plus more for greasing the pan
3/4 cup/165 grams light brown sugar, lightly packed
2 tablespoons maple syrup
1 large egg
1 1/2 teaspoons vanilla extract
1 teaspoon bourbon (optional)
1 cup/130 grams all-purpose flour
1/2 teaspoon kosher salt, plus more to taste
1/4 teaspoon baking powder
Pinch of ground nutmeg
1/2 cup/50 grams walnuts or pecans
1 tablespoon maple syrup
Pinch of kosher salt

Steps:

  • Heat the oven to 350 degrees. Grease an 8-by-8-inch pan with butter and line with parchment paper, leaving overhang on two sides.
  • Make the optional maple nuts: In a small sauté pan, heat the walnuts, 1 tablespoon maple syrup and a pinch of salt over medium heat. Cook, tossing often, until the nuts are lightly toasted and the bottom of the pan looks dry, about 3 to 4 minutes. Transfer the walnuts to a cutting board to cool, roughly chop, and set aside.
  • In a large bowl, combine the 1/2 cup butter, brown sugar, 2 tablespoons maple syrup, egg, vanilla and bourbon, if using, and whisk until smooth. Add the flour, salt, baking powder and nutmeg, and stir with a wooden spoon until just combined.
  • Transfer the batter to the prepared pan and smooth with a spatula. Sprinkle the walnuts, if using, evenly on top. Bake for 21 to 23 minutes, until the bars are just starting to brown at the edges. They should seem slightly underbaked and will firm up as they cool.
  • Sprinkle the blondies lightly with salt, allow to cool to room temperature in the pan. When completely cool, remove from the pan using the parchment paper, then cut into squares and serve.

ALMOST-FAMOUS MAPLE-BUTTER BLONDIES



Almost-Famous Maple-Butter Blondies image

When two brothers opened the first Applebee's in 1980, they gave it the clunky name T.J. Applebee's Rx for Edibles & Elixirs. The name changed six years later, but the chain's insanely popular Maple-Butter Blondies didn't come along until 2004. They're made with walnuts and white chocolate and served in a sizzling skillet with ice cream and maple-butter sauce. Applebee's sells about 2.5 million of the sundaes every year, and readers like Julie Thornton of Dover, PA, have been begging us to track down the recipe. The eatery's Kansas headquarters refused to reveal it, so Food Network Kitchens engineered this spot-on imitation.

Provided by Food Network Kitchen

Categories     dessert

Time 55m

Yield 9 blondies

Number Of Ingredients 15

10 tablespoons unsalted butter, at room temperature, plus more for the pan
1 cup walnut pieces
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 1/2 cups packed light brown sugar
3 large eggs
2 tablespoons vanilla extract
6 ounces white chocolate, cut into chunks
1/3 cup maple syrup
6 tablespoons unsalted butter
1/4 cup heavy cream
Vanilla ice cream, for serving
1/2 cup walnut pieces

Steps:

  • Make the blondies: Preheat the oven to 350 degrees F. Line a 9-by-13-inch baking pan with foil, leaving an overhang on two sides; butter the foil. Pulse 1/2 cup walnuts in a food processor until almost fine (do not overprocess). Whisk the ground nuts, flour, baking powder, baking soda and salt in a medium bowl.
  • Beat 10 tablespoons butter and the brown sugar with a mixer on medium speed until fluffy, about 2 minutes. Beat in the eggs, one at a time, scraping down the bowl with a rubber spatula. Beat in the vanilla. Gradually beat in the dry ingredients until just combined. Fold in the white chocolate and the remaining 1/2 cup walnuts.
  • Spread the batter in the prepared pan and bake until the blondies are light brown around the edges and spring back when pressed, about 30 minutes. Cool slightly on a rack.
  • Meanwhile, make the topping: Place the maple syrup and butter in a small saucepan over medium heat and cook until the mixture bubbles and thickens, swirling the pan, about 6 minutes. Add the cream and continue to cook until the mixture is the consistency of caramel.
  • Use the foil to lift the blondies out of the pan, then cut into large bars. Serve warm topped with ice cream, the maple-butter sauce and the walnuts.

MAPLE WALNUT BLONDIES



Maple Walnut Blondies image

This I got from a Today Parents magazine and kind of made it my own, was supposed to be for my baby but my husband loved it so much he rarely leaves a piece for her..... she didn't like it anyways :). Enjoy!

Provided by cocinera

Categories     Bar Cookie

Time 35m

Yield 16 serving(s)

Number Of Ingredients 9

1/2 cup butter, softened
1/2 cup light brown sugar
1/2 cup maple syrup
1 egg
1 teaspoon vanilla
1 cup all-purpose flour (I use spelt flour)
2/3 cup rolled oats, old fashioned or quick (not instant)
1/2 teaspoon baking powder
1 cup walnuts, coarsely chopped

Steps:

  • Preheat the oven to 350 F (180 C). Grease an 8 in square baking pan.
  • In a large bowl with and electric mixer, beat together the butter and brown sugar just until creamy.
  • Add the maple syrup, egg and vanilla and continue beating on high speed until throughly combined.
  • In another bowl stir together the flour, oats and baking powder.
  • Add to the butter mixture, beating just until evenly mixed.
  • Stir in the walnuts and spread the batter evenly into the prepared baking pan.
  • Bake for 25-30 min or until a toothpick comes out mostly clean. dont over bake.
  • Cut into squares, Let cool.
  • Enjoy!

Nutrition Facts : Calories 197.7, Fat 11.1, SaturatedFat 4.2, Cholesterol 28.5, Sodium 60.6, Carbohydrate 22.8, Fiber 1, Sugar 12.9, Protein 2.9

MAPLE WALNUT-BLONDIES



Maple Walnut-Blondies image

Provided by Food Network Kitchen

Categories     dessert

Time 1h

Yield 12 to 16 servings

Number Of Ingredients 17

Cooking spray
1 cup walnuts
2 3/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
2 sticks unsalted butter, cut into pieces
1 1/4 cups packed light brown sugar
1/2 cup pure maple syrup (grade A; dark or robust)
2 large eggs, at room temperature
1 teaspoon pure vanilla extract
1 teaspoon maple extract
1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature
1/4 teaspoon salt
1/3 cup pure maple syrup (grade A; dark or robust)
1 1/2 cups confectioners' sugar
1 teaspoon fresh lemon juice
1/4 teaspoon maple extract, plus more to taste

Steps:

  • Make the blondies: Preheat the oven to 350˚. Line a 9-by-13-inch baking dish with foil, leaving a 2-inch overhang on two sides; coat the foil with cooking spray. Spread the walnuts on a baking sheet and bake until lightly browned, 10 to 12 minutes. Let cool slightly, then transfer to a cutting board and roughly chop; set aside.
  • Whisk the flour, baking soda and salt in a large bowl. Melt the butter in a medium saucepan over medium heat and cook, stirring occasionally with a whisk, until brown flecks appear, 10 to 12 minutes; remove from the heat and immediately whisk in the brown sugar and maple syrup. Let cool slightly, about 5 minutes. Whisk in the eggs one at a time, then add the vanilla and maple extracts.
  • Whisk the brown butter-egg mixture into the flour mixture, then fold in the walnuts with a rubber spatula. Spread the batter in the prepared pan. Bake until lightly browned and a toothpick inserted into the center comes out clean, about 25 minutes. Transfer to a rack and let cool completely in the pan. Lift the blondies out of the pan using the foil overhang; discard the foil.
  • Meanwhile, make the frosting: Beat the butter and salt in a large bowl with a mixer on medium-high speed until fluffy, about 2 minutes. Add the maple syrup and beat until smooth. Gradually beat in the confectioners' sugar on low speed, increasing the speed to medium high after each addition until fluffy. Beat in the lemon juice and maple extract; add more maple extract, 1/4 teaspoon at a time, to taste. Spread the frosting over the cooled blondies. Cut into squares.

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