Pioneer Woman Maple Walnut Blondies Recipe

This chewy, caramelized Pioneer Woman Maple Walnut Blondies Recipe is made with browned butter, real maple syrup, and toasted walnuts, ready in just under an hour. The hero moment arrives when you whisk the dark brown sugar into the hot browned butter, creating a rich toffee aroma that fills the entire kitchen. I love making these for casual weekend gatherings because they deliver that bakery-style decadence with minimal effort.

Why This Classic Works

I used to think blondies were just brownies without the chocolate, but this recipe completely changed my mind. The secret lies in browning the butter before mixing the batter, a technique that Ree Drummond often champions for adding depth to simple baked goods. It transforms the butter from a simple fat into a nutty, complex flavor vehicle that pairs perfectly with the earthiness of the walnuts.

One mistake I made early on was skipping the maple glaze, thinking the bars were sweet enough on their own. I quickly learned that the glaze isn’t just about sugar; it locks in the moisture and adds a necessary punch of pure maple flavor that the baking process sometimes mellows out. Trust me, that final drizzle turns a good cookie bar into a show-stopping dessert.

Pioneer Woman Maple Walnut Blondies Ingredients

• 1 1/2 sticks (12 tbsp) unsalted butter, plus extra for greasing
• 1 1/2 cups dark brown sugar, packed
• 1/3 cup pure maple syrup
• 2 large eggs, room temperature
• 1 tbsp vanilla extract
• 1 tsp maple extract (optional for stronger flavor)
• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp salt
• 1 1/2 cups walnut halves, toasted and roughly chopped

For the Maple Glaze:

• 4 tbsp salted butter, melted
• 1/4 cup pure maple syrup
• 1 cup powdered sugar, sifted
• 1 pinch salt

How To Make Pioneer Woman Maple Walnut Blondies

1. Brown the Butter: Melt the unsalted butter in a medium saucepan over medium heat. Cook, stirring constantly, until the butter foams and then turns a golden amber color with a nutty aroma (about 5-8 minutes). Remove immediately from heat to prevent burning.
2. Mix Wet Ingredients: Pour the hot browned butter into a large mixing bowl. Whisk in the dark brown sugar and maple syrup until the mixture is smooth and glossy. Let it cool for 5 minutes so you don’t scramble the eggs.
3. Add Eggs and Flavor: Whisk in the eggs, one at a time, followed by the vanilla extract and maple extract if using. The batter should look thick and shiny.
4. Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. Gently fold this into the wet mixture using a rubber spatula until just combined. Do not overmix.
5. Fold and Bake: Fold in the chopped walnuts. Pour the batter into a greased and parchment-lined 9×13 inch baking pan. Bake at 350°F (175°C) for 25-30 minutes, or until the edges are golden and a toothpick inserted in the center comes out clean.
6. Glaze and Cool: While the blondies cool, whisk together the melted butter, maple syrup, powdered sugar, and pinch of salt for the glaze. Pour over the blondies while they are still slightly warm, then allow them to cool completely before slicing.

Recipe Tips

• Toast the Walnuts: Never skip toasting your nuts. Baking the walnuts on a sheet pan for 5-7 minutes before adding them to the batter releases their natural oils and ensures they stay crunchy inside the soft blondie.
• Watch the Butter: Browned butter can go from perfect to burnt in seconds. Use a light-colored pan so you can see the milk solids changing color, and have your heat-safe bowl ready to pour it into immediately.
• Don’t Overbake: Blondies continue to cook as they cool in the pan. Pull them out when the center still looks slightly underdone or soft; this guarantees that fudgy, chewy texture rather than a dry, cakey one.

What To Serve With Maple Walnut Blondies

These rich bars pair beautifully with a scoop of vanilla bean ice cream, as the cold creaminess balances the dense, warm spice of the blondie. For a cozy afternoon treat, serve them alongside a hot cup of black coffee or an unsweetened latte to cut through the sweetness of the maple glaze.

How To Store

Store these blondies in an airtight container at room temperature for up to 3 days; the maple glaze keeps them moist. For longer storage, you can freeze the unglazed bars for up to 3 months, though I recommend adding the fresh glaze after thawing for the best texture.

FAQs

Can I use pecans instead of walnuts?
Yes, absolutely. Pecans are a classic substitute in this recipe and offer a slightly sweeter, softer crunch that works just as well with the maple flavor profile.

Why did my blondies sink in the middle?
This usually happens if the batter was overmixed or if the oven door was opened too early during baking. Make sure to fold the flour in gently and keep the oven closed until the minimum bake time is reached.

Can I use pancake syrup?
I strongly recommend using pure maple syrup for this recipe. Artificial pancake syrup contains corn syrup and water, which can alter the texture and won’t provide that robust, authentic maple flavor.

Nutrition

• Calories: 340 kcal
• Total Fat: 18g
• Saturated Fat: 8g
• Cholesterol: 55mg
• Sodium: 140mg
• Total Carbohydrate: 42g
• Protein: 4g

Try More Recipes:

• Pioneer Woman Million Dollar Pound Cake Recipe
• Pioneer Woman Apple Cider Donut Muffins Recipe
• Pioneer Woman Bourbon Chocolate Pecan Pie Recipe