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You are here: Home / Food / Maple-Nut Blondies

by Stacy  15 Comments

Maple-Nut Blondies

I love brownies. And that might be an understatement. Even if I know a brownie is made from a bunch of not-so-good-for-me things, I can’t turn it down. I’m weak. So weak. So, in order to keep myself on the straight and narrow, I try to make GOOD, WHOLESOME brownies for me to eat at home…so far, it’s not working. I still can’t say no to a brownie.

Oh wait. I lie. You know those brownies they sell in the box with the icing on top and the multi-colored sprinkles? Yeah – I can say no to those. Ick. No thanks. They’re a disgrace to the word “brownie.” Blech.

So, today we’re talking blondies – which is just another word for brownies without the brown. That’s why they’re called BLONDies. Genius, huh? While I like the bar cookies with chocolate best, I still really love blondies and so does Barry. Oh wait…I’m not blonde. Barry likes chocolate brownies best – yep he sure does.

Sometimes Barry and I have deep discussions about brownies… and at the end of those discussions, I am always right. Because I’m the cook. And because I’m the wife. And because Barry enjoys sleeping in the bed and not on the couch.

Maple Nut Blondies

Today in Cooking Through Stacy’s Stash, we are tackling one of my favorite cookbooks of all time. I pined after this cookbook for the longest time…I would visit it at my library and rub it lovingly. Is that weird? Yeah, well. I saved up my Swagbucks and finally bought it. 🙂

The King Arthur Whole Grain Baking cookbook is about $23. I am cheap. I still think it’s worth it. I love looking through all the pages. It has a section for pictures instead of pictures with each recipe. While that’s not my total favorite way, at least it has photos. I love cookbooks with photos. I would love to try every single recipe, so I had a hard time choosing which one we would “healthify.”

Maple Nut Blondies

I finally settled on Butter-Nut Blondies. I renamed them after a few recipe switches. Since this is already a whole grain cookbook, there weren’t many changes to be made…so I just sorta made it Stacyfied instead.

This recipe called for butter-rum flavoring. I don’t keep that in my pantry. I do keep maple flavoring though and so I just changed it out for that and renamed it Maple Nut Blondies. I love the taste of maple anything, so this dessert was right up my alley.

Also, this recipe calls for apple cider vinegar. I thought you might want to know why. The vinegar reacts with a few of the ingredients causing it to raise – makes it fluffier and lighter in texture.

Maple Nut Blondies

The only changes I made were to switch to sucanat instead of brown sugar and not use as much sugar, use maple flavoring instead of butter-rum, and I added chocolate chips. Because really…all bar cookies need chocolate chips. Amen.

This makes a 9×13 inch pan full of blondies. But they won’t last long at all. Also, please remember to NEVER over-bake your bar cookies…because they get dry as dust. Then the only way to fix them is to slather them down with ice cream – on second thought, overbake those brownies.

Verdict? Once again, another awesome make-over! I knew King Arthur wouldn’t let me down. He’s very faithful, like an old dog (in a good way).

Maple Nut Blondies

Maple-Nut Blondies

*Adapted from the King Arthur Whole Grain Cookbook

  • ½ cup butter, melted
  • 1 ½ cups sucanat
  • 3 eggs
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon vanilla
  • ½ teaspoon maple flavoring
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon salt
  • 1 ½ cups white wheat flour
  • ½ cup sliced or chopped almonds
  • ½ cup chocolate chips
  1. Combine butter and sucanat. Stir well. Add eggs. Stir well again.
  2. Stir in vinegar, vanilla, maple, baking powder, baking soda, salt, and flour. Mix well.
  3. Fold in nuts and chocolate chips.
  4. Spread in greased 9×13 baking pan or dish.
  5. Bake at 350 degrees for about 25 minutes or until the edges start to set.

cookingthroughstacysstash

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About Stacy

Stacy is a Homemaking and Business Mom Mentor, the author of two cookbooks, creator of multiple e-courses, seasoned life coach, and comedian extraordinaire. Her first priority is her husband and her children - family first. She presses on each day because her calling is to teach, train, and mentor other ladies to have their dreams. She believes if it’s not easy, you won’t do it – because she’s lived it. She’ll bring YOU the awesome so that you can get your home back into control and watch your business soar. For tips and easy strategies, you can follow her on Facebook, YouTube, and Instagram.

Disclosure of Material Connection: Some of the links in the content above are “affiliate links.” This means if you click on the link and purchase an item, I may receive an affiliate commission. Regardless, I only recommend products or services I use personally and believe will add value to my readers. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”

Comment Policy: I love reading your thoughts and input on what you read here. I'm sure we'll disagree sometimes and that's okay! In those cases, do what's right for you and yours. As with any form of communication, only post comments that move the discussion in a positive direction.

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Comments

  1. Jessica Smartt says

    April 8, 2013 at 10:03 pm

    I’m allergic to nuts and I don’t really like maple, but I read this post because your posts are always entertaining. I wasn’t disappointed! 🙂

    Reply
    • Stacy says

      April 9, 2013 at 11:45 am

      LOL I’m honored. 🙂

      Reply
  2. Melanie says

    April 8, 2013 at 5:22 pm

    So, I don’t keep maple flavoring, but I ALWAYS have pure maple syrup. Any ideas on how to sub syrup for the flavoring and some of the sugar?

    Reply
    • Stacy says

      April 8, 2013 at 5:59 pm

      It’s not as potent as the flavoring…so you’d have to add a bit more. Not sure if it would affect the consistency or not. 🙂

      Reply
  3. karin jones says

    April 8, 2013 at 12:40 pm

    Stacy…What is Maple Flavoring?
    Thanks, Karin

    Reply
    • Stacy says

      April 8, 2013 at 6:00 pm

      Karin, it’s like vanilla extract. You’ll find it in the baking aisle along with all of the other flavorings and extracts. 🙂

      Reply
      • karin jones says

        April 11, 2013 at 11:36 am

        Thanks! I can’t wait to try it!

        Reply
  4. Shawna says

    April 8, 2013 at 9:42 am

    Your recipe book doesn’t happen to have a recipe for a type of sauce that can be drizzled on top? The reason I ask is because I absolutely LOVE the maple butter nut blondie that Applebee’s has…. Your recipe seems like it would be very similar to theirs…. but they drizzle this sauce on top… It’s like a warm cream cheese, maple, butter type sauce that, well to be honest, knocks my socks off! Oh my, I’m droolin’… Y. U. M.

    Reply
    • Stacy says

      April 9, 2013 at 11:47 am

      No, but that sounds awesome! I think you could probably wing it. 🙂

      Reply
  5. Mindy @ Creating Naturally says

    April 8, 2013 at 9:40 am

    What are you trying to do to me, woman?! 😉 lol

    Reply
    • Stacy says

      April 8, 2013 at 6:00 pm

      This was a Sunday treat and I only had one. 🙂

      Reply
  6. Adrienne @ Whole New Mom says

    April 8, 2013 at 9:00 am

    Thanks for sharing! I used to eye that book too….so now, for better or for worse, you’ve egged me on again.

    Reply
    • Stacy says

      April 9, 2013 at 11:51 am

      It’s so much fun to look at!

      Reply
  7. Brandy says

    April 8, 2013 at 7:41 am

    I really enjoyed the King Arthur baking book. Good stuff in there.

    Reply
    • Stacy says

      April 9, 2013 at 11:53 am

      True dat. (PS – don’t tell Jamey I said that.) lol

      Reply


Hello! I’m Stacy!

I believe God created you to be the hero of your home. You CAN manage your home instead of it managing you. That’s why I empower women with simple solutions for their homemaking needs – because if it’s not easy, you won’t do it. {Read More…}

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