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Maple Walnut Blondies

October 21, 2013 by Stephie 59 Comments

Maple Walnut Blondies are perfectly chewy and studded with walnuts for the ultimate fall treat.

maple walnut blondies

I live with the Ebenezer Scrooge of desserts.

Boyfriend does not particularly like sweets. In fact, my baking escapades usually result in him crinkling his nose at me suspiciously. Rarely do they result in him eating whatever I have made.

He may as well be parading around saying, “Bah humbug.”

As a baker, this can be more than a little annoying, particularly when I need a taste-tester. As an eater…hey, more for me.

walnuts

In light of this situation, my friend Cindy has become my primary dessert taste-tester. Nevermind the fact that she is a personal trainer, girl can taste-test sweets like none other.

Recently, she asked me to come up with a recipe for Maple Walnut Blondies, inspired by the seasonal ones at Trader Joe’s. Since she so willingly tries everything I bring her, I figured that the least I could do was provide her with a recipe for Maple Walnut Blondies so that she could make them even after they are “out of season” at TJ’s.

blondies

It took me about three tries to get this one right, but in this case, I’d say that third time’s a charm.

These blondies are perfectly chewy, mapley, and studded with walnuts. They’re my favorite fall flavors, jam-packed into one perfect bar cookie.

Even though I shared half the batch with Cindy, I had no problem putting away the other half of these by myself, no help required.

Bah humbug indeed.

blondies and walnuts

Yield: 12 blondies

Maple Walnut Blondies

Maple Walnut Blondies

Maple Walnut Blondies are perfectly chewy and studded with walnuts for the ultimate fall treat.

Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes

Ingredients

  • 1/2 cup rolled oats
  • 6 tablespoons butter, melted
  • 3/4 cup brown sugar
  • 1/2 cup maple syrup
  • 1 teaspoon vanilla
  • 1 large egg
  • 1 generous pinch of salt
  • 1 cup flour
  • 1 c chopped walnuts

Instructions

  1. Preheat oven to 350 degrees. Grease an 8x8-inch pan and line with parchment paper. Set aside.
  2. Place the oats in a food processor and pulse until coarsely ground. Set aside.
  3. In a large bowl, whisk together the butter and brown sugar until slightly lightened in color. Add in the syrup, egg, and vanilla, and whisk until thoroughly combined.
  4. Using a spatula, stir in the ground oats, flour, and salt until just combined. Fold in the walnuts. Pour batter into the prepared pan, spreading evenly.
  5. Bake for 30-35 minutes, until the edges are golden and the center is set. (I tend to err on the side of under-baked with blondies, as I feel people prefer those to an over-baked blondie.)
  6. Allow to cool in the pan, then use the parchment paper to lift the blondies out the pan. Cut into pieces and serve. Store in an airtight container for up to 4 days.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

  • Square Cake Pan, 8 inch
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  • Cuisinart Mini Prep Plus Food Processor
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  • Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract, 4 ounces
    Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract, 4 ounces

Nutrition Information

Yield

12

Serving Size

1 blondie

Amount Per ServingCalories 252 Total Fat 13g Saturated Fat 4g Trans Fat 0g Unsaturated Fat 8g Cholesterol 31mg Sodium 68mg Carbohydrates 32g Fiber 1g Sugar 20g Protein 4g
Category: Desserts
Maple Walnut Blondies are perfectly chewy and studded with walnuts for the ultimate fall treat.

Filed Under: Cookies, Desserts Tagged With: Baked goods, Cookies, Dessert, Fall

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Comments

  1. cookingactress says

    October 22, 2013 at 7:12 am

    Awwww what a sweet treat for your friend!!! Michael used to crinkle his nose at my desserts (unless they were like ice cream or strawberry pie) but I’ve-mostly-converted him 😛

    Reply
    • Stephie says

      October 22, 2013 at 11:53 pm

      Maybe there is still hope!

      Reply
  2. Julia says

    October 22, 2013 at 9:17 am

    UGH these things look like they’re SO worth the triple effort! When a baking recipe doesn’t work out for me the first time, I tend to just throw in the towel, so nice work sticking to it! Boyfriend may not be huge into sweets, but a little birdy told me he can grill up a mean piece of meat, and that’s worth its weight in gold! 🙂 I want a stack of these at arms-reach at all times!

    Reply
    • Stephie says

      October 22, 2013 at 11:54 pm

      This is true. Little birdy was quite right. Now we just need an outdoor space to keep a grill!

      Reply
  3. Amy @Very Culinary says

    October 22, 2013 at 10:36 am

    I cannot even imagine that, says the gal who has sugar coursing through her veins. I would eat about 5 of those without batting an eye.

    Reply
    • Stephie says

      October 22, 2013 at 11:55 pm

      I did eat about 5 of these without batting an eye.

      Whoops.

      Reply
  4. Stefanie @ Sarcastic Cooking says

    October 22, 2013 at 11:58 am

    You can borrow Mike for a week or so to be your taste tester. I am sure with his cookie monster status he would gladly comply. Plus, we are just about to run out of Oreos so he will be so hungry for cooooookkkies! But for real this blondie looks to die for. I am new to the whole blondie thing but I seriously love them more than brownies!

    Reply
    • Stephie says

      October 22, 2013 at 11:56 pm

      I think it’s the brown sugar that gets me. Chewy! Sweet! Customizable! These cookies have it all! *End infomercial*

      Reply
  5. Julie says

    October 22, 2013 at 12:29 pm

    I just finished making these. Probably should have let them cool a bit more, but we were hungry. Three of them are already in our tummies. I’m guessing by the end of tomorrow, there might not be any left at all. 🙂 You know, the family is going to go between horror and delight at the news that he isn’t much on sweets–horror that someone exists like that and delight that there is more for them.

    Reply
  6. Stephanie @ Girl Versus Dough says

    October 22, 2013 at 1:54 pm

    OK so these look amazing. And just let me know whenever you need someone to help you taste test next time and I’LL BE THERE. Just like the song.

    Reply
    • Stephie says

      October 22, 2013 at 11:58 pm

      Let me fill your heart with joy and laughter…Togetherness, well, that’s all I’m after…

      Oh, little Michael.

      Reply
  7. Laura Dembowski (@piesandplots) says

    October 22, 2013 at 7:48 pm

    I would happily taste test these! Love that you used maple syrup. So many people use maple extract which I think is rather gross. My dad never used to like sweets, but now he loves to try the things I bake.

    Reply
    • Stephie says

      October 22, 2013 at 11:59 pm

      I agree! The TJ’s version uses “maple flavoring”. Um, no. Guess how else you can get maple flavor? Um…duh. Maple syrup. (And that’s really how the convo in my head went with the TJ’s ingredients list.)

      Reply
  8. Cindy says

    October 22, 2013 at 10:23 pm

    Awwwwww! SSSS…I am beyond honored to be mentioned on your blog!
    I can not wait to make/bake my ultimate favorite! I thank you immensely for deconstructing & reconstructing the beloved TJ’s maple walnut blondie brownie! I am forever grateful to you as I can now enjoy them 365 days a year! Luv being your taster, thank you boyfriend, Lol!

    Reply
    • Stephie says

      October 23, 2013 at 12:00 am

      And now you don’t have to be the cray-cray who runs into TJ’s every day on her break and buys them out of blondies! Haha. 😉 <3

      Reply
  9. Cindy says

    October 23, 2013 at 12:39 am

    Thank goodness indeed! Whew! LOL! Because you know I was! LOL!

    Reply
  10. Ann says

    October 23, 2013 at 8:07 am

    You just saved me a lot of money in gas because I love these too, but our nearest TJ’s is almost an hour away! I’m lucky if I get one of whatever I bake. I take something out of the oven, turn my back, and *poof* it’s gone. I may have to bake these in secret and taste test them all myself. 🙂

    Reply
  11. Erin | The Law Student's Wife says

    October 23, 2013 at 11:35 pm

    What IS it with men who have to be harassed to eat dessert?? You’d think I was giving Ben Robitussin, the way he acts about my requests that he try my desserts. Your friend Cindy is one lucky lady, and I am pinning these maple bars of wonder to bake ASAP. If Ben won’t eat them…more for me! Mwahahahaha.

    Reply
  12. summermanuel says

    October 25, 2013 at 12:13 pm

    This is seriously the best Fall dessert. I may just have to whip these up for my Bible study nest week. TDF!

    Reply
    • Stephie says

      October 26, 2013 at 8:34 pm

      I thought about taking these to my church group this week, too. I hope everyone enjoys them!

      Reply
  13. Cheryl Hurley says

    October 28, 2013 at 10:15 pm

    Ummmmm, yes, I’ll take twenty thaaaaank you! I’m not big on regular brownies, but blondies are numero uno in my book! Add maple and I’m basically passed out from disbelief. I’ll be trying this.. oh yes.

    Cheryl
    http://thestylistquo.com

    Reply
    • Stephie says

      October 28, 2013 at 10:25 pm

      Seriously, what IS it about blondies that are so addicting?? I think it’s the gooey centers. Gets me EVERY time.

      Reply
  14. laurasmess says

    November 2, 2013 at 11:58 pm

    Heeeelarious. Ebenezer Scrooge of desserts. I don’t understand people that don’t like desserts/sweet things. I wish I was one of them though, a bit less sugar would do me good! This walnut and maple brownie recipe looks absolutely perfect though. Stunning is the word. I’d down a whole batch by myself, I’m certain! xx

    Reply
  15. Jean-François Daignault says

    February 19, 2014 at 12:16 pm

    Delicious recipe!! Thank you so much!

    Living in Québec, and this being the time just before the maple season, there was a huge sale of last year’s maple syrup this week. So I bought a ton of it, and used some to make maple sugar (surprisingly simple : http://www.backyardchickens.com/t/148932/maple-sugaring-making-granulated-maple-sugar) and used it instead of the brown sugar called for in your recipe. Holy maple!!! For good measure I topped the blondies with maple butter… Triple maple madness!!!

    But definitely could not have achieved such delicious results without your perfect recipe proportions! The texture is peeeeeerfect, and the oats add a subtle nuttiness that complement the walnuts beautifully. Thank you very much for sharing!

    Cheers from Montréal!

    Xoxo

    Jean-François

    Reply
    • Stephie says

      February 19, 2014 at 12:32 pm

      Thank you for your lovely comment! Triple maple madness…I love it!! I imagine they were to die for. 🙂

      Reply
      • Jean-François Daignault says

        February 24, 2014 at 3:45 pm

        I admit that they were… Took them to a recording session with a large group of guys, they flew of the table! Thanks again!

  16. Suzi Kukana says

    April 17, 2014 at 12:42 pm

    I was just at TJ’s looking for these. My husband was given a package of them, ate them and asked for more. Alas, they are ‘seasonal’ and none in stock ’til next ‘season’. So I hunted online and Lo & Behold! Here you are with a great recipe for me to try. I’ll let you know how he likes them.
    Also, I’m not the type to figure out a recipe based on the back of a package. So I’m grateful for your hard work.
    Thank you!

    Reply
  17. Jean-François Daignault says

    April 19, 2014 at 11:16 pm

    Back for another batch! After all, it’s maple syrup season in Québec! Will try to make them gluten-free for my brother-in-law… Hope they turn out well…

    Thanks again for the great recipe, I am already salivating at the thought of them…

    Bons baisers de Montréal!

    JF

    Reply
    • Stephie says

      April 22, 2014 at 9:10 pm

      Can’t wait to hear how the GF version turns out!

      Reply
      • Jean-François Daignault says

        April 22, 2014 at 11:21 pm

        Hi there! The GF version was perfect! I wasn’t to worried as most brownie/blondie-type cakes require little flour to start with and tend to be denser regardless.

        Instead of the 1 cup of wheat flour, I used 1/2 cup processed oatmeal (on top of the 1/2 cup already used in the recipe), 1/4 rice flour and 1/4 almond meal. I added 1 tbsp. xantham gum (a standard GF flour mix additive which mimics gluten and helps things bind together) as well as a heaping tsp. of baking powder, which helps counteract the tendency for GF flour mixes to “pack tightly” and yield a denser texture.

        The oatmeal taste was stronger, which no one minded, as its nuttiness complemented the walnuts well.

        And as before, I used maple sugar instead of brown sugar, and topped the blondies with maple butter, which makes a beautiful and intensely mapley frosting. I also sprinkled a bit of fleur de sel to offset the sweetness.

        Thank again for the recipe, I couldn’t have achieved such great results without your initial hard work. I appreciate your dedication to precision and your very inspiring blog!

        Merci!

        JF

        PS : If you want to see a picture of the blondies, let me know how I can send it to you. Or look me up on Facebook, where I posted it last Sunday. 🙂

      • Stephie says

        April 23, 2014 at 1:10 am

        This is just the best comment. Thank you so much for sharing your GF method- that’s so helpful for others! And even for myself, as I have some GF friends who would love these. I would love to see pics- you can email me at stephie@eat-your-heart-out.net if I don’t find your profile first. 🙂

  18. Pure Grace Farms says

    May 29, 2014 at 8:26 pm

    I will gladly take any leftovers your boyfriend thumbs his nose at. I will be awaiting the word with my address standing by 🙂

    Reply
    • Stephie says

      May 29, 2014 at 9:47 pm

      I am so glad to have magnanimous readers such as yourself! Thank you for offering to carry that burden. 😉

      Reply
  19. Jennifer Johnson says

    May 29, 2014 at 9:12 pm

    My husband loves Maple Blondies! I look forward to trying these.

    Reply
    • Stephie says

      May 29, 2014 at 9:47 pm

      I hope he loves them!

      Reply
  20. Lois Christensen says

    June 1, 2014 at 11:37 am

    They look yummy! Thank you for linking up with Foodie Friends Friday! Hope to see you next week.

    Reply
    • Stephie says

      June 1, 2014 at 6:50 pm

      Thanks, Lois!

      Reply
  21. Ronda Eagle says

    June 5, 2014 at 2:06 pm

    Hi Stephie! You’re being featured this week on the weekend social for most viewed recipe this week! Come back by and link up @KicthenDreaming.com and congrats. This is absolutely beautiful!

    Reply
  22. Michelle @ A Dish of Daily Life says

    September 4, 2014 at 9:13 pm

    I’ve never had the Trader Joe’s version, but these look awesome! I can’t imagine they would last long here! Pinning!

    Reply
  23. Pure Grace Farms says

    September 4, 2014 at 10:30 pm

    Thanks for sharing at Foodie Friday’s. These bars look amazing. Shared on my FB page this evening and pinned too!
    Blessings,
    Shari

    Reply
  24. marcy says

    October 24, 2014 at 2:43 am

    I just found this recipe and gave it a try. Due to acid reflux, instead of butter I used butter substitute Earth Balance. They came out GREAT. Thank you so much for putting in the time and effort to perfect this recipe. It’s a keeper at our house.

    Reply
    • Stephie says

      October 24, 2014 at 10:00 pm

      Thank you for the kind comment, Marcy! I’m so glad you enjoyed them. 🙂

      Reply
  25. kate says

    January 27, 2015 at 7:17 am

    Hi,
    I know I am late to this blondie party, but I have a question.
    If I use oat flour instead of grinding oats, how much oat flour should I use?
    Thanks for the recipe!

    Reply
    • Stephie says

      February 1, 2015 at 8:30 pm

      Oddly, I’ve never actually measured the end volume of the ground oats – maybe around 1/3 cup?

      Reply
  26. Cecelia Mercer says

    April 23, 2015 at 10:09 pm

    I will eat just about anything that has maple and walnuts in it…fudge, sundaes, cake, pie, and blondies. Thanks so much for the recipe.

    Reply
    • Stephie says

      April 27, 2015 at 8:46 pm

      It is a pretty great combo, isn’t it?

      Reply
  27. Theresa @DearCreatives says

    September 28, 2015 at 11:21 am

    These look so delicious. Pinning to try the recipe. Thanks!

    Reply
  28. Amy Dix says

    January 18, 2016 at 3:45 pm

    I’m going to try this with instant oats since I have a lot that I don’t usually like eating, but if you are already grind the oats, it seems it’ll work? I’m so happy I found this because these blondies from TJ’s look amazing but I love to bake so I usually don’t let myself buy too many baked goods at the store!

    Reply
  29. Wendy Wyman says

    March 27, 2016 at 8:15 pm

    I love maple anything and was looking for a new recipe to make today to celebrate Maine Maple Sunday. I got lucky when I happened upon your blog. Oh my… maple, walnuts, oatmeal, brown sugar? Yes please! Thank you so much for the recipe. These blondies are the best ever! My husband and I are trying to control ourselves and not eat the whole pan in one sitting. 🙂

    Reply
    • Stephie says

      April 5, 2016 at 11:47 am

      Good luck with the self control. I hope yours is stronger than mine! 🙂

      Reply
  30. housemaid says

    September 19, 2016 at 10:42 pm

    My first attempt at maple walnut blondies was a King Arthur Flour recipe. They usually have great recipes, but their recipe was dry and more cake like than chewy. They shattered when I tried to cut them, too. So I googled, and your recipe came up 3rd one down the list. This recipe is just perfection! I think the oats probably make it moist but chewy. The only thing I changed is using 3/4 cup of walnuts instead of 1 cup. Tried to cut calories, but still wound up at 118 calories per ounce. But so delicious, and I had no trouble cutting them into neat little squares.

    I don’t know if you do your own photography, but it is great, too. Your blondies also looked much better than any others I’ve seen. This one is a keeper!

    Reply
    • Stephie says

      September 22, 2016 at 10:09 am

      Thank you so much! That means a lot. and I’m SO glad you enjoyed the recipe. It might be a bit fattening…but sometimes the splurge is worth it. 🙂

      Reply
  31. Tanya says

    October 30, 2017 at 8:45 pm

    The ingredients say rolled oats but the instructions say ground oats. Which is correct?

    Reply
    • Stephie says

      November 7, 2017 at 2:58 pm

      Both – As noted in the instructions, you’ll pulse the rolled oats in the food processor to achieve the ground oats.

      Reply

Trackbacks

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