Quick Recipe Version (TL;DR)
Quick Ingredients
- Unsalted butter 10 tbsp (140 g), browned to ~1/2 cup (115 g)
- Light brown sugar 1 cup (200 g)
- Granulated sugar 1/4 cup (50 g)
- Pure maple syrup 1/4 cup (60 ml), plus 2–3 tbsp for glaze
- Egg 1 large + 1 yolk
- Vanilla extract 2 tsp
- All-purpose flour 1 cup + 2 tbsp (140 g)
- Baking powder 1/2 tsp; fine sea salt 1/2 tsp
- Walnut halves 1 cup (110 g), toasted and chopped
- Confectioners’ sugar 3/4 cup (90 g); milk 1–2 tsp
Do This
- 1) Heat oven to 350°F (175°C). Line an 8-inch square pan with a parchment sling. Toast walnuts 8–10 minutes; chop.
- 2) Brown butter over medium heat until deep amber and nutty, 5–7 minutes; cool 5 minutes until warm, not hot.
- 3) Whisk warm brown butter with brown and white sugars, then maple syrup. Whisk 60 seconds.
- 4) Whisk in egg, yolk, and vanilla for 60 seconds; rest 3 minutes, then whisk 30 seconds to help a shiny top.
- 5) Fold in flour, baking powder, and salt. Stir in walnuts. Spread in pan.
- 6) Bake 22–25 minutes until edges set and center is just puffed. Cool 45 minutes. Whisk glaze (powdered sugar + maple + milk); drizzle, set 15 minutes, slice 16 squares.
Why You’ll Love This Recipe
- Buttery, nutty depth from real brown butter—no shortcuts.
- Chewy centers with glossy, crackly tops thanks to a simple whisk-and-rest technique.
- Big maple flavor two ways: in the batter and a thin, elegant glaze.
- One bowl, no mixer, pantry-friendly ingredients.
Grocery List
- Produce: None (this is a pantry-friendly bake!)
- Dairy: Unsalted butter, 1 large egg, 1 large egg yolk, milk (for glaze)
- Pantry: Light brown sugar, granulated sugar, pure maple syrup, all-purpose flour, confectioners’ sugar, vanilla extract, baking powder, fine sea salt, walnut halves, optional flaky sea salt
Full Ingredients
For the Blondies
- Unsalted butter 10 tbsp (140 g), browned; yields about 1/2 cup (115 g) browned butter
- Light brown sugar 1 cup (200 g), packed
- Granulated sugar 1/4 cup (50 g)
- Pure maple syrup 1/4 cup (60 ml), Grade A amber preferred
- Egg 1 large (50 g)
- Egg yolk 1 large (18 g)
- Vanilla extract 2 tsp (10 ml)
- All-purpose flour 1 cup + 2 tbsp (140 g)
- Baking powder 1/2 tsp (2 g)
- Fine sea salt 1/2 tsp (3 g)
- Walnut halves 1 cup (110 g), toasted and chopped
- Optional: Ground cinnamon 1/4 tsp for a cozy note
For the Maple Glaze
- Confectioners’ sugar 3/4 cup (90 g), sifted
- Pure maple syrup 2–3 tbsp (30–45 ml)
- Milk 1–2 tsp (5–10 ml), as needed for thin, pourable consistency
- Vanilla extract 1/4 tsp
- Pinch fine sea salt
To Finish
- Walnut pieces or halves for garnish (optional)
- Flaky sea salt, a small pinch (optional)
Step-by-Step Instructions
Step 1: Prep the pan and oven
Heat oven to 350°F (175°C) with a rack in the center. Line an 8-inch (20 cm) square metal baking pan with a parchment sling, leaving overhang on two sides for easy lifting. Lightly butter or spray the parchment and exposed sides of the pan.
Step 2: Toast the walnuts
Spread walnuts on a small baking sheet and toast in the preheating oven for 8–10 minutes until fragrant and a shade darker. Cool slightly, then chop into bite-size pieces. Set aside.
Step 3: Brown the butter
In a light-colored saucepan, melt the butter over medium heat. Continue cooking, swirling occasionally, until the milk solids turn deep amber and smell nutty, 5–7 minutes. Immediately pour the browned butter and all browned bits into a large heatproof bowl. Cool 5 minutes until warm, not hot (about 120–140°F/49–60°C).
Step 4: Build a shiny-top base
Whisk the warm browned butter with the brown sugar and granulated sugar until glossy and combined, about 60 seconds. Whisk in the maple syrup. Add the egg, egg yolk, and vanilla; whisk vigorously for 60 seconds. Let the mixture rest for 3 minutes, then whisk another 30 seconds. This brief rest helps dissolve sugars for that signature shiny top.
Step 5: Add dry ingredients
In the same bowl, sprinkle in the flour, baking powder, salt, and optional cinnamon. Use a spatula to fold just until no dry streaks remain. Do not overmix once the flour is added.
Step 6: Fold in walnuts and pan it
Fold in the toasted chopped walnuts, reserving a tablespoon for topping if you like. Scrape the thick batter into the prepared pan and smooth the surface. Sprinkle the reserved walnuts on top and add a tiny pinch of flaky salt if you enjoy a sweet-salty finish.
Step 7: Bake and cool
Bake 22–25 minutes until the edges are set, the top is shiny and lightly crackled, and the center is just puffed with a slight wobble. A toothpick should come out with moist crumbs, not wet batter (or 200–205°F/93–96°C in the center if using an instant-read thermometer). Cool on a wire rack for 30 minutes, then lift out by the parchment and cool another 15 minutes before glazing.
Step 8: Glaze and slice
Whisk the confectioners’ sugar, maple syrup, milk, vanilla, and a pinch of salt until smooth and thinly pourable. Drizzle over the cooled slab in zigzags or a thin veil. Let set 15 minutes. Cut into 16 squares with a sharp knife (wipe between cuts for clean edges). Garnish with a few walnut pieces and a tiny sprinkle of flaky salt if desired.
Pro Tips
- For the glossiest tops, whisk the batter while it’s still warm and include the brief rest in Step 4.
- Use a metal pan for best texture and browning; if using glass, add 3–5 minutes to bake time.
- Weigh ingredients if possible; small variances in flour and butter can change texture.
- Do not overbake. Pull them when the center is just set; carryover heat finishes the bake.
- Adjust glaze thickness with drops of milk (thinner) or a spoonful of sugar (thicker).
Variations
- Pecan-Bourbon: Swap in toasted pecans and add 1 tbsp bourbon to the batter with the vanilla.
- Maple-Chocolate Chunk: Fold in 3 oz (85 g) dark chocolate chunks with the walnuts.
- Maple-Espresso: Whisk 1 tsp instant espresso powder into the brown butter for a latte-like depth.
Storage & Make-Ahead
Store blondies airtight at room temperature for up to 3 days or refrigerate up to 1 week. For longer storage, wrap the unglazed slab tightly and freeze up to 2 months; thaw overnight in the fridge, bring to room temperature, then glaze before serving. The glaze can be made 3 days ahead; refrigerate and whisk in a few drops of milk to loosen before drizzling.
Nutrition (per serving)
Approx. 250 calories; 14 g fat; 31 g carbohydrates; 3 g protein; 1 g fiber; 135 mg sodium. Values are estimates based on 16 servings.
