Maple Walnut Blondies
Chewy maple blondies with rolled oats, toasted walnuts and a sweet maple glaze. A little reserved walnut topping adds crunch to each bar. Batch yield: 12 glazed blondie bars from one 20 × 20 cm tin. One serving: 1 glazed bar, approximately 65 g after baking and cooling. Allow approximately 3 hours 1 minute from starting to cutting. Prep is 140 non-oven minutes: 30 minutes hands-on preparation, mixing and glazing, plus 10 minutes walnut cooling, 80 minutes blondie cooling and 20 minutes glaze setting. Oven time is sequential: 8 minutes to toast the walnuts, then approximately 33 minutes to bake the blondies. Preheating overlaps initial preparation. The melted butter cools during walnut toasting and cooling, so it adds no extra time. No chilling is required; allow longer if the slab is not fully cool after the stated cooling time. Appliances: Oven; Microwave. Equipment: 20 × 20 cm metal baking tin, at least 5 cm deep; Baking parchment; Rimmed baking tray; Digital kitchen scales; Measuring spoon; Microwave-safe bowl; Large mixing bowl; Medium mixing bowl; Small glaze bowl; Hand whisk; Flexible spatula; Plate; Wire cooling rack; Skewer; Knife; Chopping board. Allergens: Contains wheat flour, oats, egg, butter, milk and walnuts. Oats may also contain gluten through cross-contact. Check ingredient packaging for additional product-specific allergen warnings. Nutrition is estimated per finished glazed bar using the full ingredient quantities and standard 4/4/9 calorie factors. Storage: Once the glaze has set, store airtight in a cool room for up to 3 days, or refrigerate for up to 5 days total. Separate stacked bars with baking parchment. Freeze individually wrapped bars in an airtight container for up to 2 months. Thaw wrapped at room temperature for 1–2 hours; the glaze may soften slightly after freezing.
140 min
Prep
41 min
Cook
12
Serves
292
Calories
Macros · per serving
4g protein
41g carbs
13g fat
Ingredients
For 12 servings
- 45 g Rolled oats
- 85 g Unsalted butter
- 150 g Light brown sugar
- 190 g Pure maple syrup, divided
- 5 ml Vanilla extract
- 1 whole egg Large egg
- 2 g Fine salt
- 125 g Plain flour
- 115 g Walnut pieces
- 70 g Icing sugar
- 10 ml Whole milk
Instructions
- 1
Heat the oven to 180°C conventional / 350°F, or 160°C fan. Line a 20 × 20 cm (8 × 8 inch) metal tin, at least 5 cm deep, with baking parchment extending over two sides. No greasing is needed. Measure the ingredients, reserving 30 g of the maple syrup for the glaze.
- 2
Put the butter in a microwave-safe bowl. Microwave in 20-second bursts, stirring between bursts, until just melted; this usually takes 40–60 seconds. Set aside to cool until lukewarm while you toast and cool the walnuts.
- 3
Spread all 115 g walnuts on a rimmed baking tray. Toast for 8 minutes, stirring halfway through, until fragrant and slightly darker. Transfer to a plate and cool for 10 minutes. Keep the oven on at the same temperature. Chop any large pieces, then reserve 20 g for the topping.
- 4
In a large bowl, whisk the brown sugar, remaining 160 g maple syrup and egg for about 45 seconds, until evenly combined but not foamy. Whisk in the lukewarm melted butter, vanilla and salt.
- 5
Stir the flour and oats together in a separate bowl. Fold them into the wet mixture with a spatula, then fold in the remaining 95 g toasted walnuts. Stop as soon as no dry flour remains; the batter should be thick and sticky.
- 6
Scrape all the batter into the lined tin and spread it evenly into the corners. Bake on the middle shelf for about 33 minutes. The edges should be golden and set, and the centre should no longer wobble or look wet. A skewer inserted in the centre should carry a few moist crumbs, not liquid batter. Avoid baking until completely dry.
- 7
Cool in the tin on a wire rack for 20 minutes. Lift out using the parchment and leave on the rack for another 60 minutes, until completely cool through the centre. Do not glaze while warm.
- 8
Whisk the icing sugar, reserved 30 g maple syrup and 10 ml milk in a small bowl until smooth. Drizzle all the glaze in broad ribbons over the cooled slab and scatter over the reserved 20 g toasted walnuts while the glaze is wet. Allow about 6 minutes for mixing and decorating.
- 9
Leave the glaze to set for 20 minutes. Cut the slab into a 3 × 4 grid to make 12 bars, wiping the knife between cuts. Each finished glazed bar weighs approximately 65 g after baking and cooling.
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