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Maple Walnut Blondies

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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.


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.


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


  • 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


  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.

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Nutrition Information



Serving Size

1 blondie

Amount Per Serving Calories 252Total Fat 13gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 8gCholesterol 31mgSodium 68mgCarbohydrates 32gFiber 1gSugar 20gProtein 4g

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Monday 24th of February 2020

Sigh. Being a baker with a husband/boyfriend who isn't into desserts... I totally get you, and it's ridiculous. These look awesome though, can't wait to try!


Monday 30th of October 2017

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


Tuesday 7th of November 2017

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


Monday 19th of September 2016

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!


Thursday 22nd of September 2016

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. :-)

Wendy Wyman

Sunday 27th of March 2016

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. :)


Tuesday 5th of April 2016

Good luck with the self control. I hope yours is stronger than mine! :-)

Amy Dix

Monday 18th of January 2016

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!