U sually, if it’s not chocolate, I don’t spend much time on it. However, in the interest of my not-chocolate-loving kiddo and National Blondie Day, I made an exception. Maple Bacon Blondies are pretty great, lack of chocolate and all. You can certainly leave out the bacon or the walnuts and simply have maple blondies. That would be pretty fine, too.
Maple Bacon Blondies
- 1 cup unsalted butter, melted
- 1 3/4 cups packed brown sugar (light or dark is fine)
- 1/4 cup maple sugar
- 2 eggs, room temperature
- 1 TBSP maple syrup
- 1 3/4 cups flour
- 1/2 tsp baking soda
- 1/2 tsp salt (optional, if you’re adding the bacon and/or your nuts are salted, you can omit)
- 1 cup finely chopped walnuts (I used smoked bacon walnuts by Diamond)
- 1/2 cup crumbled bacon, crisp (this was 5 slices of my bacon, it may vary based on thickness)
- Preheat oven to 350°. Grease a 9×9 pan.
- In a large bowl, mix melted butter and sugars. Add eggs and maple syrup. Whisk until smooth.
- Add flour, baking powder, salt (if using) and stir until fully incorporated.
- Fold in nuts and bacon crumbles.
- Pour into pan, smooth batter until even.
- Bake for 35-40 minutes, until edges are brown and toothpick comes out clean.
- Cool completely before cutting.
Tips: Ovens vary. My blondies take the full 40 minutes, but I’ve seen other folks pull them at 30 minutes. Keep an eye on yours and pull them when they’re done.