I’ve never been much of a Blondies girl – there, I’ve said it. I love chocolate and it seems senseless to make brownies without chocolate. Well, that WAS my mindset until I baked these MAPLE blondies. As a Canadian, maple is queen and tops even chocolate in baked goods, in my humble opinion. I then took this dessert over the top by adding MAPLE icing which gets a bit crackly when it cools and is fabulous – maple² if you will.

This recipe comes together very easily and I used THIS RECIPE for the Blondies that I found on Pinterest (are we friends there yet?) and created a quick maple icing that I drizzled on while the Blondies were still warm. I’ve frosted cookies with this icing in the past, but on MAPLE Blondies, it’s amazing.

In terms of baking time for the Blondies, less is more. It indicates to bake 30-35 minutes in the recipe, and I went 32 minutes and next time, I’d go 29-30 minutes to get an even chewier texture. I know my oven runs a bit hot too, so test with a toothpick after 29-30 to see how you’re doing with doneness.

Blondies Recipe

Maple Icing Ingredients:

• 2 Tbsp. butter
• 1/3 cup pure maple syrup, ideally from Quebec!
• 1 cup powdered sugar, sifted
• ¼ tsp. sea salt

Maple Icing Directions:

1. Allow Blondies to cool for 10 minutes while making the icing.
2. Over medium-low heat in a small saucepan, melt the butter, add the maple syrup, and stir to combine. Turn the heat off.
3. Add the powdered sugar and the salt and stir until fully incorporated with no lumps remaining.
4. Drizzle over the blondies (I placed the hot icing in a zip top bag and cut a small corner and used the bag as a pastry bag – this is optional!) and allow to set for 15 minutes.

Yields 12 Blondies.