Love these autumn blondies. The bit of bourbon is especially lovely.
Time: 30 minutes
Serves: 12
Ingredients:
For the Blondies:
- ½ cup unsalted butter, melted, plus more for greasing the pan
- ¾ cup light brown sugar, lightly packed
- 2 tablespoons maple syrup
- 1 large egg
- 1½ teaspoons vanilla extract
- 1 teaspoon bourbon (optional)
- 1 cup all-purpose flour
- ½ teaspoon kosher salt, plus more to taste
- ¼ teaspoon baking powder
- Pinch of ground nutmeg
For the Maple Nuts (Optional)
- ½ cup walnuts or pecans
- 1 tablespoon maple syrup
- Pinch of kosher salt
Directions:
- Heat the oven to 350 degrees. Grease an 8-by-8-inch pan with butter and line with parchment paper, leaving overhang on two sides.
- Make the optional maple nuts: In a small sauté pan, heat the walnuts, 1 tablespoon maple syrup and a pinch of salt over medium heat. Cook, tossing often, until the nuts are lightly toasted and the bottom of the pan looks dry, about 3 to 4 minutes. Transfer the walnuts to a cutting board to cool, roughly chop, and set aside.
- In a large bowl, combine the ½ cup butter, brown sugar, 2 tablespoons maple syrup, egg, vanilla and bourbon, if using, and whisk until smooth. Add the flour, salt, baking powder and nutmeg, and stir with a wooden spoon until just combined.
- Transfer the batter to the prepared pan and smooth with a spatula. Sprinkle the walnuts, if using, evenly on top. Bake for 21 to 23 minutes, until the bars are just starting to brown at the edges. They should seem slightly under baked and will firm up as they cool.
- Sprinkle the blondies lightly with salt, allow to cool to room temperature in the pan. When completely cool, remove from the pan using the parchment paper, then cut into squares and serve.
Notes:
- Recipe from the New York Times.