Gooey Maple Cinnamon Blondies Recipe
Introduction
These Gooey Maple Cinnamon Blondies are the perfect blend of sweet, warm spices and rich maple flavor. Soft and chewy with a hint of cinnamon, they make an irresistible treat for any time of day.
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
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- Optional: 1/2 cup chopped nuts (pecans or walnuts), white chocolate chips, or a pinch of nutmeg
Instructions
- Step 1: Preheat your oven to 350°F (175°C). Line an 8×8 or 9×9-inch baking pan with parchment paper or grease it lightly to prevent sticking.
- Step 2: In a large bowl, melt the butter and let it cool for about 5 minutes to avoid cooking the eggs in the next step.
- Step 3: Add the brown sugar to the cooled butter and whisk until smooth. Stir in the maple syrup, eggs, and vanilla extract, mixing until glossy and fully combined.
- Step 4: In a separate bowl, whisk together the flour, cinnamon, salt, and baking powder to evenly distribute the dry ingredients.
- Step 5: Gradually fold the dry ingredients into the wet mixture using a spatula or wooden spoon, being careful not to overmix.
- Step 6: If using, fold in the chopped nuts, white chocolate chips, or a pinch of nutmeg for added flavor and texture.
- Step 7: 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 is just slightly jiggly. A toothpick inserted should come out with moist crumbs.
- Step 8: Allow the blondies to cool in the pan for at least 20 minutes before slicing to let them firm up for clean cuts.
Tips & Variations
- Use real pure maple syrup for the best authentic flavor and avoid artificial pancake syrups.
- Lightly toast nuts before folding them in to add extra crunch and depth.
- Try adding a pinch of ground cardamom or nutmeg for a subtle twist on the cinnamon flavor.
- Measure flour by scooping and leveling with a knife to avoid dense blondies caused by packing too much flour.
Storage
Store cooled blondies in an airtight container at room temperature for up to 4 days. Reheat gently in the microwave for a few seconds to enjoy them warm and gooey again.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use pancake syrup instead of pure maple syrup?
Pure maple syrup is recommended for its rich, complex flavor. Pancake syrups often contain corn syrup and artificial flavors, which can affect the taste and texture of the blondies.
How do I know when the blondies are done baking?
The edges should be set and golden, while the center remains slightly jiggly. A toothpick inserted in the center should come out with moist crumbs, not wet batter. Overbaking will dry them out.
PrintGooey Maple Cinnamon Blondies Recipe
Gooey Maple Cinnamon Blondies are a decadent and chewy dessert featuring the rich flavors of pure maple syrup and warm cinnamon. These blondies boast a moist, tender crumb with a slightly gooey center, perfectly complemented by optional mix-ins like nuts or white chocolate chips. Easy to prepare and baked to golden perfection, they make a comforting treat perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 16 blondie squares 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
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), lightly toasted
- 1/2 cup white chocolate chips
- A pinch of nutmeg for added depth
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 ensure even baking.
- Melt the Butter: In a large mixing bowl, melt the butter and allow it to cool slightly for about 5 minutes so it does not scramble the eggs later.
- Mix Wet Ingredients: To the cooled melted butter, whisk in the brown sugar until smooth. Then add the pure maple syrup, eggs, and vanilla extract. Whisk thoroughly until the mixture is fully combined and has a slight glossy finish.
- Combine Dry Ingredients: In a separate bowl, sift or whisk together the all-purpose flour, ground cinnamon, salt, and baking powder to ensure even distribution and prevent clumps.
- Combine Wet and Dry Mixtures: Gradually fold the dry ingredients into the wet mixture using a spatula or wooden spoon. Avoid overmixing to prevent tough blondies; stir until just combined.
- Add Optional Mix-ins: Fold in any desired optional ingredients such as chopped nuts or white chocolate chips, and a pinch of nutmeg if using.
- Spread Batter and Bake: Pour the batter evenly into the prepared pan and spread it flat. Bake for 25 to 30 minutes, or until the edges are set and the center remains slightly jiggly. A toothpick inserted in the center should come out with moist crumbs but no wet batter.
- Cool and Slice: Let the blondies cool in the pan for at least 20 minutes to firm up, which makes slicing easier and cleaner.
Notes
- Do not overbake; blondies should remain gooey in the center for the perfect texture.
- Use pure maple syrup for authentic, rich flavor; avoid pancake syrups with additives.
- Measure flour by scooping and leveling with a knife to avoid dense blondies.
- Allow blondies to cool completely before slicing for cleaner cuts.
- Room temperature eggs mix better and improve texture; warm eggs in water if necessary.
- Toast nuts lightly before adding for enhanced flavor and crunch.
- Customize with spices like cardamom or nutmeg for a unique twist.
Keywords: blondies, maple syrup, cinnamon, dessert, gooey blondies, baked goods, easy dessert
