Description

Gooey Maple Cinnamon Blondies are a rich, chewy dessert bar infused with the warm flavors of cinnamon and pure maple syrup. Perfectly golden with a tender center, these blondies offer a delightful blend of sweetness and spice, making them an irresistible treat for any occasion.

Ingredients

Scale

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), toasted if desired
1/2 cup white chocolate chips
A pinch of nutmeg for extra 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: Melt the unsalted butter in a large mixing bowl and allow it to cool slightly, about 5 minutes, to avoid scrambling the eggs in the next step.
Mix Wet Ingredients: Whisk the light brown sugar into the cooled melted butter until smooth. Then add the pure maple syrup, room temperature eggs, and vanilla extract. Whisk thoroughly until the mixture is fully combined and slightly glossy.
Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, ground cinnamon, salt, and baking powder to evenly distribute the ingredients and prevent clumping.
Combine Wet and Dry Mixtures: Gradually stir the dry ingredients into the wet mixture using a spatula or wooden spoon. Avoid using an electric mixer to prevent overmixing, which can make the blondies tough.
Add Optional Mix-ins: Gently fold in any optional add-ins like chopped nuts or white chocolate chips at this stage for additional flavor and texture.
Spread in Pan and Bake: Pour the batter into the prepared baking pan and spread it out evenly. Bake for 25 to 30 minutes, or until the edges are set and the center is still slightly jiggly. A toothpick inserted in the center should come out with moist crumbs but no wet batter.
Cool and Slice: Allow the blondies to cool in the pan for at least 20 minutes to firm up before slicing into squares. This makes cutting cleaner and preserves the gooey texture.

Notes

Don’t overbake to maintain a gooey center; the edges should be set and the center slightly soft.
Use pure maple syrup, not pancake syrup, for authentic flavor.
Measure flour by scooping and leveling to avoid dense blondies.
Let blondies cool completely before cutting for best texture.
Optional flavor twists include a pinch of ground cardamom or nutmeg.
Use room temperature eggs for optimal mixing and texture; warm cold eggs in warm water if needed.
Toast nuts lightly before adding for extra crunch and flavor.

Prep Time: 15 minutes
Cook Time: 25-30 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: blondies, maple syrup blondies, cinnamon blondies, gooey blondies, maple cinnamon dessert, baked blondies, nut blondies, easy dessert bars