Description

These Gooey Maple Cinnamon Blondies combine the rich flavors of real maple syrup and warm cinnamon to create a irresistibly moist and chewy treat. Perfectly golden with a gooey center, these blondies are enhanced by optional nuts or white chocolate chips, making them a delightful dessert or snack for any occasion.

Ingredients

Scale

Wet Ingredients

1 cup unsalted butter, melted
1 1/2 cups packed light brown sugar
1/2 cup pure maple syrup (not pancake syrup)
2 large eggs, room temperature
2 teaspoons vanilla extract

Dry Ingredients

2 cups all-purpose flour
1 1/2 teaspoons ground cinnamon
1/2 teaspoon salt
1/2 teaspoon baking powder

Optional Add-ins

1/2 cup chopped nuts (pecans or walnuts), toasted if desired
White chocolate chips
A pinch of nutmeg

Instructions

Preheat the Oven: Set your oven to 350°F (175°C). Line an 8×8 or 9×9-inch baking pan with parchment paper or lightly grease it to prevent sticking and promote even baking.
Melt the Butter: In a large mixing bowl, melt the butter and let it cool for about 5 minutes to avoid scrambling the eggs when combined with other ingredients.
Mix Wet Ingredients: Add the packed light brown sugar to the melted butter and whisk until smooth. Then mix in the maple syrup, eggs, and vanilla extract, whisking until the mixture is uniform and slightly glossy.
Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, ground cinnamon, salt, and baking powder to distribute evenly and prevent clumps.
Combine Wet and Dry Mixtures: Gradually stir the dry ingredients into the wet mixture using a spatula or wooden spoon, taking care not to overmix to keep the blondies tender.
Add Optional Mix-ins: Fold in any desired extras like chopped nuts or white chocolate chips gently to incorporate without overworking the batter.
Spread in Pan and Bake: Pour the batter into the prepared pan and spread it evenly. Bake for 25 to 30 minutes until the edges are set and the center remains slightly jiggly. Test doneness by inserting a toothpick; it should come out with moist crumbs but no wet batter.
Cool and Slice: Allow the blondies to cool in the pan for at least 20 minutes, which helps them firm up for cleaner, easier slicing.

Notes

Do not overbake: Aim for a gooey center with set edges to prevent drying out.
Use real pure maple syrup—not pancake syrup—for authentic flavor.
Measure flour by scooping and leveling to avoid dense blondies.
Let blondies cool fully before slicing for best texture.
Consider adding a pinch of ground cardamom or nutmeg for a flavor twist.
Use room temperature eggs for smoother mixing; if needed, warm eggs in a bowl of water for 5-10 minutes.

Prep Time: 15 minutes
Cook Time: 25-30 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: blondies, maple syrup blondies, cinnamon blondies, gooey blondies, baked dessert, easy blondie recipe, fall dessert, nutty blondies