Maple Walnut Blondies - 8x8

Prep Time
Cook Time
Ready In

"Featured on facebook, from Stephie Cooks Food From the Heart blog @ stephiecooksdotcom. Prep time includes time to toast chopped walnuts in a medium-hot iron skillet, on the stove top, for 3-4 minutes until fragrant. Allow extra time for blondies to cool completely before lifting from the pan and cutting into serving pieces."

Original recipe yields 12 servings


  • Serving Size: 1 (64 g)
  • Calories 264.1
  • Total Fat - 13.3 g
  • Saturated Fat - 4.5 g
  • Cholesterol - 32.6 mg
  • Sodium - 59.6 mg
  • Total Carbohydrate - 34.2 g
  • Dietary Fiber - 2.4 g
  • Sugars - 21.7 g
  • Protein - 4.6 g
  • Calcium - 34.3 mg
  • Iron - 1.1 mg
  • Vitamin C - 0.1 mg
  • Thiamin - 0.1 mg

Step 1

Preheat oven to 325F (Pyrex). Spray an 8x8-inch Pyrex baking dish, line with parchment paper, and spray again. Set aside.

Step 2

Place the oats in a food processor and pulse until coarsely ground. Set aside.

Step 3

In a large bowl, whisk together the butter and brown sugar until slightly lightened in color.

Step 4

Add in syrup, egg, and vanilla, and whisk until thoroughly combined.

Step 5

Stir in the ground oats, flour, and salt until just combined.

Step 6

Fold in the walnuts.

Step 7

Pour batter into the prepared pan, spreading evenly.

Step 8

Bake for 25-30 minutes, until the edges are golden and the center is set. Check at 25 minutes - Do not over bake!

Step 9

Cool completely 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.

Tips & Variations

  • Cooking spray
  • Parchment paper
  • 8x8 Pyrex baking dish


Such great blondies! I think it's the addition of the maple syrup that sets these apart from all the others, they are even better the next day, I'm making more for the holidays, I love these, thank you!

review by:
(2 Dec 2016)


Wow, thse are the best blondies ever. Very moist and chewy and tons of great flavor. Since they are not low in anything, they will be a special occasion treat for us.

review by:
(22 Jan 2015)