Maple Blondies are the kind of treat that blur the line between breakfast and dessert in the best possible way. This maple blondie recipe takes everything you love about soft pancakes and turns it into a rich, chewy bar with that familiar maple sweetness that feels comforting any time of day.
They are the kind of easy maple blondies you make once and immediately add to your regular rotation. Whether you call them maple butter blondies or simply your new favorite treat, they deliver that warm, indulgent bite that keeps you coming back for another square.
- What Makes This Recipe So Good
- What Goes Into Maple Blondies
- How To Make Maple Blondies
- Tips For Making Maple Blondies
- Recipe FAQ’s
- Pancake Blondies Recipe
What Makes This Recipe So Good
These Maple Blondies stand out because they use real maple for a deep, comforting sweetness in every bite. The texture stays soft and chewy, giving you that pancake-inspired warmth that makes this maple blondie recipe feel cozy and familiar.
They also take cues from classic maple butter blondies, with a rich buttery base that bakes into dense, fudgy squares. The result is easy maple blondies that look simple but taste like something you would make again and again.
What Goes Into Maple Blondies
These Maple Blondies use simple baking staples, but each one adds to the soft, chewy texture and rich maple flavor.
- Light Brown Sugar: Adds moisture and caramel depth that keeps the blondies fudgy.
- Maple Syrup: Delivers the signature maple sweetness and a glossy crumb.
- Light Butter or Coconut Oil: Gives richness and helps the bars bake up tender.
- Vanilla Extract: Rounds out the maple and brown sugar flavor.
Note: Please see recipe card at the bottom for a full list of ingredients with measurements.
How To Make Maple Blondies
- Preheat The Oven: Set the oven to 176C or 350F and grease an 8×8 inch baking pan with cooking oil spray.
- Whisk Wet Ingredients: Whisk the brown sugar, sweetener, and butter or oil in a bowl until creamy, then mix the egg and maple syrup.
- Combine The Dry Ingredients: In a large bowl, whisk the flour, baking powder, and salt until everything is evenly distributed.
- Fold The Batter: Pour the wet mixture into the dry ingredients and gently fold until just combined to keep the blondies soft.
- Fill The Pan: Spread the thick batter into the prepared pan and smooth the surface so it bakes evenly.
- Bake The Blondies: Bake for 30 to 40 minutes until the top is golden and the center feels lightly set.
- Check: Look for a center that is barely cooked through to achieve the soft, fudgy texture.
- Cool And Slice: Cool completely in the pan, then lift out the slab and cut into sixteen bars.
These Maple Blondies pair beautifully with desserts and drinks that balance their rich maple sweetness. A scoop of Coconut Cream Pie Waffles served on the side adds a creamy, tropical contrast without overpowering the blondies. If you prefer something chilled, a glass of Berry Sangria brings a bright, fruity lift that cuts through the fudgy texture. For a cozier option, a warm cup of Slow Cooker Hot Chocolate creates a comforting duo that turns this simple maple blondie recipe into a full, indulgent moment.
Tips For Making Maple Blondies
- Use room temperature butter or coconut oil so the batter mixes smoothly without overworking it.
- Fold the batter gently and stop as soon as everything is combined to keep the blondies soft and chewy.
- Bake just until the center is barely set because that slight underbake is what gives Maple Blondies their fudgy texture.
- Let them cool completely before slicing since warm blondies can crumble and lose their shape.
- If you want an extra maple boost, drizzle a little maple syrup over the top right before serving.
Yes, but the flavor will be deeper and slightly stronger. Dark brown sugar adds more molasses, which makes the Maple Blondies a little richer and denser.
You can use coconut oil instead. It keeps the texture soft and chewy, although the flavor will be slightly lighter compared to using butter.
Look for a golden top and a center that feels just set. They should still feel soft because they continue to firm up as they cool.
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IngredientsUSMetric1x2x3x
- ▢ 1/2 cup firmly packed light brown sugar or muscavado sugar
- ▢ 1/4 cup natural sweetener/sugar of choice
- ▢ 1/2 cup light butter/coconut oil room temperature
- ▢ 1/3 cup maple syrup I used Sugar Free
- ▢ 1 x-large egg
- ▢ 1 tablespoon vanilla extract
- ▢ 1 1/2 cups plain flour or sub for spelt or all-purpose flour
- ▢ 1/4 tsp baking powder
- ▢ 1 pinch sea salt
Instructions
- Preheat oven to 176C | 350F. Grease a square 8×8-inch baking pan with cooking oil spray .
- In a medium sized bowl, whisk together the brown sugar, sweetener/sugar and butter/oil until mixture is light and fluffy. Whisk in the egg and maple syrup.
- In a separate large bowl, whisk the flour, baking powder and salt. Pour the liquid mixture into the dry ingredients and fold gently with a wooden spoon until combined (Do not over beat batter, or blondies will be tough)
- Pour batter into prepared baking tray and smooth to even out the top. The batter should be on the thick side.
- Bake until golden, about 30 – 40 minutes, or still soft on the inside but just firm to the touch. (The centre should be just cooked through to create the perfect fudge-like blondie)
- Cool completely in the pan before removing and gently cutting into 16 bars.
Notes
- Do not over beat batter, or blondies will be tough.
- To achieve moist fudgy blondies, t he centre should be just cooked through and the top just firm to touch. They will firm as they cool.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Pancake Blondies
Ingredients
- 1/2 cup firmly packed light brown sugar or muscavado sugar
- 1/4 cup natural sweetener/sugar of choice
- 1/2 cup light butter/coconut oil room temperature
- 1/3 cup maple syrup I used Sugar Free
- 1 x-large egg
- 1 tablespoon vanilla extract
- 1 1/2 cups plain flour or sub for spelt or all-purpose flour
- 1/4 tsp baking powder
- 1 pinch sea salt
Instructions
- Preheat oven to 176C | 350F. Grease a square 8x8-inch baking pan with cooking oil spray .
- In a medium sized bowl, whisk together the brown sugar, sweetener/sugar and butter/oil until mixture is light and fluffy. Whisk in the egg and maple syrup.
- In a separate large bowl, whisk the flour, baking powder and salt. Pour the liquid mixture into the dry ingredients and fold gently with a wooden spoon until combined (Do not over beat batter, or blondies will be tough)
- Pour batter into prepared baking tray and smooth to even out the top. The batter should be on the thick side.
- Bake until golden, about 30 - 40 minutes, or still soft on the inside but just firm to the touch. (The centre should be just cooked through to create the perfect fudge-like blondie)
- Cool completely in the pan before removing and gently cutting into 16 bars.
Notes
- Do not over beat batter, or blondies will be tough.
- To achieve moist fudgy blondies, t he centre should be just cooked through and the top just firm to touch. They will firm as they cool.
