Maple Walnut Blondies

Angela’s mom makes these for many of our maple classes and parties that we have at Smoky Lake. They are always a huge hit.


  • cooking spray
  • 1 cup walnuts
  • 2-3/4 cup all-purpose flour
  •  1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 sticks unsalted butter (cut into pieces)
  • 1 1/4 cup packed brown sugar (OR substitute maple sugar)
  • 1/2 cup pure maple syrup
  • 2 eggs
  • 1 tsp vanilla extract
  • 1 tsp maple extract


  • 1-1/2 sticks unsalted butter at room temp
  • 1/4 tsp salt
  • 1/3 cup pure maple syrup
  • 1-1/2 cups confectioners’ sugar
  • 1 tsp fresh lemon juice
  • 1/4 tsp maple extract


  1. Preheat oven to 350ºF. Line a 9″ x 13″ baking pan with foil, leaving some overhanging the sides (this will make it easier to remove bars from the pan later). Coat the foil with cooking spray.
  2. Spread walnuts on a baking sheet and bake until toasted, about 10 minutes. Then, roughly chop into smaller bits and set aside.
  3. In a large bowl, whisk the flour, baking soda and salt.
  4. In a sauce pan, melt the butter over medium heat and stir until brown flecks appear, 10–12 minutes. Then remove from heat and immediately stir in the brown sugar and maple syrup. Allow the mixture to cool for 5 minutes. Whisk in the eggs one at a time. Then whisk in the vanilla and maple extract.
  5. Next, whisk the mixture from your saucepan into the flour mixture. After the wet and dry mixtures are combined, fold in the nuts with a spatula. Spread the batter in your prepared pan and bake about 25 minutes, until lightly brown. If you poke the center with a toothpick, it should pull out clean. Allow the bars to cool completely in the pan. Then, lift them out using the overhanging foil and discard the foil.
  6. For the frosting, beat the butter and salt in a large bowl until fluffy, about 2 minutes. Add the maple syrup and beat until smooth. Gradually beat in the confectioners’ sugar. Then beat in the lemon juice and maple extract. Spread the frosting over the cooled blondies. Cut into squares.

NOTE: This recipe was adapted from a recipe that was originally published in Food Network Magazine. You can see their photo of these bars on the Food Network website.