MAPLE-WALNUT BLONDIES
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
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.
MAPLE WALNUT-BLONDIES
Provided by Food Network Kitchen
Categories dessert
Time 1h
Yield 12 to 16 servings
Number Of Ingredients 17
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.
MAPLE WALNUT BLONDIES
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
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 WITH MAPLE CANDY GLAZE
I jazzed up a basic "blondie" recipe to create this sweet, scrumptious delight. These blondies turn out chewy with the crunch of walnuts throughout and a melt-in-your-mouth maple candy glaze drizzled atop.
Provided by MarthaStewartWanabe
Categories Bar Cookie
Time 55m
Yield 15-20 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F.
- In a medium mixing bowl, cream together brown sugar, maple sugar, butter and eggs. Stir in vanilla, baking powder and baking soda. Then stir in flour 1 cup at a time until well combined. Fold in walnuts.
- Spread batter evenly into a greased 9-inch x 13-inch baking pan. Note: the batter will be quite thick.
- Bake for 30 minutes or until done (a toothpick inserted into the center comes out clean). Cool on a wire rack for at least 30 minutes.
- For the glaze: In a small saucepan over medium-high heat, bring maple syrup to a boil. Boil for 5-8 minutes or until syrup reduces by half and is the consistency of a glaze. Remove from heat and allow to cool for 2 minutes. One spoonful at a time, drizzle glaze evenly over warm blondies. Allow to sit for five minutes until glaze begins to harden--like maple candy.
- Cut blondies into 2-inch pieces and serve. I think these would go really well with maple-walnut ice-cream.
Nutrition Facts : Calories 306.9, Fat 14.1, SaturatedFat 5.9, Cholesterol 49.9, Sodium 120.8, Carbohydrate 42.7, Fiber 1, Sugar 27.3, Protein 3.8
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