Why you’ll love it
These mini blondies are underrated showstoppers: browned butter (or real butter) and maple syrup give a toffee-like depth, while walnut pieces provide crunch and texture. Cut into neat little squares they’re endlessly shareable — great for seasonal boards and gifty tins.
Makes: 16 mini blondies (or 12 larger squares)
Prep: 10 minutes
Bake: 18–22 minutes
Total time: ~35 minutes (including cool)
Ingredients
- 1 cup (2 sticks) unsalted butter, browned and cooled slightly (226 g)
- 1 cup light brown sugar, packed (200 g)
- 2 large eggs
- 2 tsp pure maple syrup
- 1½ cups all-purpose flour (190 g)
- 1 tsp baking powder
- ½ tsp salt
- 1 cup chopped walnuts, toasted (100 g)
- Optional: ½ cup white chocolate chips for pockets of sweetness (75 g)
Equipment
- 8×8 inch (20×20 cm) square tin lined with parchment
Method
- Preheat & prep: Preheat oven 350°F (175°C). Line an 8×8 tin with parchment.
- Brown butter: Melt butter in a saucepan over medium heat and cook until the milk solids turn golden brown and it smells nutty. Remove from heat and let cool 3–5 minutes.
- Mix wet: Stir brown sugar into the warm browned butter until combined. Add eggs one at a time, whisking between each. Stir in maple syrup.
- Add dry: Fold in flour, baking powder and salt until just combined. Fold in toasted walnuts and optional white chocolate chips.
- Bake: Spread batter into the prepared tin and bake 18–22 minutes (test with a toothpick — crumbs still clinging is perfect). Do not overbake; you want chew. Cool completely in tin to set, then lift out and slice into 16 mini squares.
- Finish: Sprinkle a few extra walnut pieces on top before slicing for a pretty finish.
Storage
- Store in an airtight container at room temperature for 3 days or in the fridge for 7 days. Freeze for up to 2 months.
Variations & Tips
- Glaze idea: Drizzle with 2 tbsp maple syrup mixed with ¼ cup powdered sugar for a glossy finish.
- Swap nuts: Use pecans instead of walnuts for a more autumnal flavour.
- Add spice: Stir in ½ tsp cinnamon for warmth.
Estimated nutrition (per mini blondie — 16 pieces)
≈ 185–200 kcal per mini (estimate).
Perfect Maple + Walnut Mini Blondies (No Cracking, Just Chew)
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These mini blondies are underrated showstoppers: browned butter (or real butter) and maple syrup give a toffee-like depth, while walnut pieces provide crunch and texture. Cut into neat little squares they’re endlessly shareable — great for seasonal boards and gifty tins.
Ingredients
Equipment
Method
Method
- Preheat & prep: Preheat oven 350°F (175°C). Line an 8×8 tin with parchment.
- Brown butter: Melt butter in a saucepan over medium heat and cook until the milk solids turn golden brown and it smells nutty. Remove from heat and let cool 3–5 minutes.
- Mix wet: Stir brown sugar into the warm browned butter until combined. Add eggs one at a time, whisking between each. Stir in maple syrup.
- Add dry: Fold in flour, baking powder and salt until just combined. Fold in toasted walnuts and optional white chocolate chips.
- Bake: Spread batter into the prepared tin and bake 18–22 minutes (test with a toothpick — crumbs still clinging is perfect). Do not overbake; you want chew. Cool completely in tin to set, then lift out and slice into 16 mini squares.
- Finish: Sprinkle a few extra walnut pieces on top before slicing for a pretty finish.
Nutrition
Notes
Storage
Store in an airtight container at room temperature for 3 days or in the fridge for 7 days. Freeze for up to 2 months.
Variations & tips
- Glaze idea: Drizzle with 2 tbsp maple syrup mixed with ¼ cup powdered sugar for a glossy finish.
- Swap nuts: Use pecans instead of walnuts for a more autumnal flavour.
Add spice: Stir in ½ tsp cinnamon for warmth.
