Maple Blondies
Inspired by techniques from Serious Eats.
Soft brown sugar blondies sweetened with pure maple syrup.
Always check the labels of the products you use.
Method
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Equipment
- 23 cm square metal baking tin, lined with a baking-paper sling
- mixing bowls
- electric hand whisk or wooden spoon
- silicone spatula
- cocktail stick or skewer
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 168 kcal |
| Protein | 1.8 g |
| Carbohydrate | 26.6 g |
| of which sugars | 15.8 g |
| of which free sugars | 15.8 g |
| Fat | 6.3 g |
| of which saturates | 3.8 g |
| Fibre | 0.4 g |
| Salt | 0.24 g |
Protein per 100 kcal
1.1 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 16 servings
Blondie
- 210 g plain flour
- 3 g fine sea salt or table salt about ½ tsp
- ½ tsp baking powder
- 115 g unsalted butter, softened
- 160 g dark brown soft sugar
- 1 large egg, at room temperature
- 120 ml pure maple syrup
- ½ tsp vanilla
- 1
Prepare. Set the oven to 180 °C (160 °C fan), line the square tin, and whisk the flour, salt and baking powder in a small bowl.
- 2
Cream. Beat the butter and brown sugar into a thick paste, then beat in the egg, maple syrup and vanilla until smooth.
- 3
Combine. Stir in the dry ingredients until just combined; the batter is soft.
- 4
Bake. Spread in the tin and bake 25-30 min, until the top is golden and a skewer comes out with only a few crumbs.
- 5
Cool. Cool fully in the tin and cut into 16.
Storage
Store airtight at room temperature for up to 4 days, or freeze for up to 2 months.
