These soft and chewy Maple Walnut Bourbon Blondies pair pure maple syrup with warm bourbon, brown sugar, and crunchy maple-glazed walnuts. A sprinkle of flaky sea salt balances the sweetness for a richly flavored blondie that's anything but boring!
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Quick Recipe Summary ✨
Maple Walnut Bourbon Blondies: Soft and chewy blondies flavored with pure maple syrup, brown sugar, and bourbon, topped with crunchy maple-glazed walnuts and flaky sea salt.
Big flavor, simple method: The batter comes together in one bowl with melted butter - no mixer needed - while quickly glazing the walnuts gives them extra maple flavor and crunch.
Active Time: about 15 minutes • Bake Time: 20 to 22 minutes • Total Time: about 1 hour 40 minutes (including cooling)
Difficulty Level: ⭐⭐ Easy. A simple one-bowl blondie batter with a quick stovetop step for glazing the walnuts.
Yield: 16 (2-inch) squares • Freezer-friendly: Yes, up to 3 months • Make-ahead: Maple-glazed walnuts can be made up to 1 week ahead; baked blondies keep about 3 days at room temperature or 1 week refrigerated.
👉 Follow the detailed instructions and troubleshooting tips below for soft, chewy Maple Blondies with plenty of maple-walnut flavor and just the right hint of bourbon.
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Why this recipe works
- Maple-glazed walnuts: Add maple flavor, crunch, and a hint of toastiness
- Brown sugar + maple syrup: Bring caramel richness without overwhelming the maple
- Bourbon + nutmeg: Add warm, spicy notes that complement the maple
- Flaky sea salt: Balances the sweetness and makes the flavors pop
I remember making blondies years ago and thinking they were…uhm…just ok. Without chocolate to lean on, they needed a little more oomph.
Salted Maple Walnut Bourbon Blondies solve that problem by adding maple syrup, a splash of bourbon, and a sprinkling of sea salt to the batter. Plus, they're topped with maple-glazed walnuts.
I already love those flavors together in my Maple Bourbon Pecan Pie, so bringing them to a soft and chewy blondie seemed like a pretty good way to solve my bland-blondie problem.
Like tasting whisky, these blondies are all about layers of flavor - maple and brown sugar up front, crunchy walnuts, warm bourbon and nutmeg underneath, and a little sea salt at the finish.
Move along, bland blondies. Soft and spicy, salty and sweet, these Maple Walnut Bourbon Blondies have it all!
⭐⭐⭐⭐⭐
This looks soooo good!!
- Kira
Recipe Ingredients
You'll need the following ingredients to make this maple blondie recipe:
Ingredient Notes
Maple syrup: For the strongest maple flavor, use pure maple syrup labeled Grade A Dark Color, Robust Taste. Its deeper maple flavor stands up better to the brown sugar and bourbon in the blondies.
Walnuts: You can substitute another nut, like pecans, almonds, or hazelnuts, for the walnuts, or leave them out for a nut-free blondie.
Bourbon: Choose a bourbon you enjoy drinking, preferably one with vanilla, caramel, baking spice, or oak notes that will complement the maple and brown sugar. There's no need to use an expensive bottle here. I like the spicy flavor the bourbon brings to the batter - the more you use, the more pronounced the flavor will be.
Because we're not baking the blondies for a long time, not all the alcohol will bake out. This is an adults-only treat, and is not pregnancy- or kid-friendly. To make blondies safe, you can replace the bourbon with apple cider. To leave it out, increase the vanilla extract to 1 tablespoon and add 1 teaspoon of cinnamon.
Butter: You can use either salted or unsalted butter without any noticeable difference. You don't need to alter the amount of salt in the recipe regardless of which type of butter you use.
Sea salt: Flaky sea salt sprinkled over the warm blondies balances the sweetness and brings out the maple and caramel flavors.
See the recipe card for a full list of ingredients and measurements.
What maple syrup is the best grade for baking?
The best maple syrup for baking depends on how intense you want the flavor to be.
Maple syrup is graded by its intensity of color and flavor. Here are the current grading systems used by the US and Canada:
| Color & flavor | U.S. designation | Canadian designation | Best uses |
| Golden, Delicate Taste | U.S. Grade A Golden | Canada Grade A Golden | Drizzling over pancakes, waffles, yogurt, or ice cream where a mild maple flavor is preferred |
| Amber, Rich Taste | U.S. Grade A Amber | Canada Grade A Amber | An all-purpose syrup for the table, sauces, and baking |
| Dark, Robust Taste | U.S. Grade A Dark | Canada Grade A Dark | Baking and cooking, where a stronger maple flavor needs to stand up to other ingredients |
| Very Dark, Strong Taste | U.S. Grade A Very Dark | Canada Grade A Very Dark | Baking and cooking when you want the most intense maple flavor |
For maple blondies, Grade A Dark, Robust Taste maple syrup is the best choice. Its stronger maple flavor holds up well against the brown sugar and bourbon. Grade A Very Dark, Strong Taste also works if you want an even more pronounced maple flavor.
How to make Maple Walnut Bourbon Blondies
Step 1: Make the maple-glazed walnuts
Heat the walnuts, maple syrup, and a pinch of salt over medium heat. Cook, stirring often, until the nuts are glazed, lightly toasted, and the bottom of the pan looks dry, about 4 to 5 minutes (photo 1).
Why glaze the walnuts?
Glazing the walnuts adds to the maple-forward flavor while taming the bitterness that walnuts can sometimes have. Don't skip this step!
After allowing the nuts to cool, chop them coarsely to use for the topping (photo 2).
Step 2: Make the blondie batter
Combine the melted butter, brown sugar, 2 tablespoons maple syrup, egg, bourbon, and vanilla extract. Whisk until the batter is smooth. Stir in the flour, salt, baking powder, and nutmeg until everything is just combined (photo 3).
Spray an 8- x 8-inch baking pan with baking spray and line with parchment paper, leaving overhang on two sides.
Pour the batter into the prepared pan. The batter will be sticky, so smooth the top with a small offset spatula. Sprinkle the glazed walnuts evenly over the top of the batter (photo 4).
How to keep the parchment paper out of the batter
You may notice the binder clips attached to the sides of the baking pan. Those help to keep the parchment paper from falling into the batter as it's being baked, leaving a smooth top. It's an easy fix to a vexing problem!
Step 3: Bake the blondies
Bake at 350°F for 20 to 22 minutes or until the edges are just starting to brown and the center looks set but still slightly soft.
When the blondies come out of the oven, sprinkle them lightly with sea salt flakes, then allow to cool in the baking pan to room temperature (photo 5).
How to keep blondies soft and chewy
Don't wait for a completely clean toothpick - slightly underbaking the blondies is what keeps them soft and chewy. They will firm up as they cool.
When the blondies are completely cool, remove the slab from the pan using the parchment paper as a sling. Cut the slab into 2- x 2-inch squares (photo 6).
Serve the blondies chilled
For the chewiest texture and most pronounced maple-bourbon flavor, chill the blondies before serving. If you prefer them softer, let them sit at room temperature for a few minutes first.
Storage and make-ahead instructions
Storage instructions: Store the blondies in an airtight container at room temperature for about 3 days, or in the refrigerator for about a week. These freeze well, wrapped in plastic wrap and placed in an airtight plastic bag, for up to 3 months.
Make-ahead instructions: The maple-glazed walnuts can be made up to 1 week ahead and stored in an airtight container at room temperature.
Troubleshooting tips
Here are some issues you might encounter when making Maple Walnut Bourbon Blondies:
- Blondies turned out dry or cakey: They were likely overbaked. Remove them when the edges are just beginning to brown and the center still looks slightly underdone.
- Blondies are too gooey to cut: Let them cool completely before slicing - they'll continue to firm up as they cool. Chilling makes them even easier to cut cleanly.
- Maple flavor seems faint: Use pure maple syrup with a dark color and robust flavor so it doesn't disappear behind the brown sugar and bourbon.
- Walnuts are sticky instead of glazed: Keep cooking until the syrup has coated the nuts and the bottom of the pan looks dry, stirring frequently so they don't scorch.
- Bourbon flavor is too strong: Use the lower 1-tablespoon amount next time. Bourbon should add warmth and spice without overpowering the maple.
Questions asked and answered
Here are some questions that you might have...
The main difference between brownies and blondies is chocolate. Brownies get their characteristic flavor and color from cocoa powder or melted chocolate, while blondies rely on brown sugar and vanilla for their caramel-like flavor. These maple blondies add maple syrup and bourbon for even more depth.
Pure maple syrup is recommended for these blondies because it provides the maple flavor the recipe is designed around. Pancake syrup is a different product, usually made primarily from corn syrup with added flavoring, so I haven't tested it as a substitute here.
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I hope you like this recipe! Let me know if you have any questions, and don't forget to leave a comment and rating. Thanks!
Slainté! L'chaim! Cheers!
- Tammy
More bar cookie and brownie recipes to try
Recipe
Maple Walnut Bourbon Blondies with Sea Salt
Ingredients
For the maple-glazed walnuts
- ½ cup walnuts, see Recipe Notes
- 1 tablespoon pure maple syrup, see Recipe Notes
- ⅛ teaspoon kosher salt
For the blondies
- ½ cup unsalted butter, melted and cooled
- ¾ cup light brown sugar, lightly packed
- 2 tablespoons pure maple syrup, see Recipe Notes
- 1 large egg, at room temperature
- 1 to 2 tablespoon bourbon, see Recipe Notes
- 2 teaspoons pure vanilla extract
- 1 cup all-purpose flour
- ½ teaspoon kosher salt
- ¼ teaspoon baking powder
- ⅛ teaspoon ground nutmeg
- sea salt flakes, for sprinkling
Instructions
- Heat the oven to 350 °F. Spray an 8- x 8-inch baking pan with baking spray and line with parchment paper, leaving overhang on two sides.
- Make the maple-glazed walnuts: In a small sauté pan, heat ½ cup walnuts, 1 tablespoon pure maple syrup, and ⅛ teaspoon kosher salt over medium heat. Cook, stirring often, until the nuts are glazed, lightly toasted, and the bottom of the pan looks dry, about 4 to 5 minutes. Transfer to a cutting board. When the nuts have cooled, coarsely chop them.
- Make the blondies: In a large bowl, combine ½ cup unsalted butter (melted), ¾ cup light brown sugar, 2 tablespoons pure maple syrup, 1 large egg, 1 to 2 tablespoon bourbon, and 2 teaspoons pure vanilla extract. Whisk until the batter is smooth.
- Stir in 1 cup all-purpose flour, ½ teaspoon kosher salt, ¼ teaspoon baking powder, and ⅛ teaspoon ground nutmeg until everything is just combined.
- Transfer the batter to the prepared pan and smooth with a small offset spatula. Sprinkle the glazed walnuts evenly over the top of the batter.
- Bake for 20 to 22 minutes or until the edges are just starting to brown and the center looks set but still slightly soft. Don't wait for a completely clean toothpick - slightly underbaking the blondies is what keeps them soft and chewy. They will firm up as they cool.
- When the blondies come out of the oven, sprinkle them lightly with sea salt flakes then allow to cool in the baking pan to room temperature.
- When the blondies are completely cool, remove the slab from the pan using the parchment paper as a sling. Cut the slab into 2- x 2-inch squares.
- Chill the blondies for optimal chewiness and flavor. Serve and enjoy!
- Storage instructions: Store the blondies in an airtight container at room temperature for about 3 days, or in the refrigerator for about a week. These freeze well, wrapped in plastic wrap and placed in an airtight plastic bag, for up to 3 months.
- Make-ahead instructions: The maple-glazed walnuts can be made up to 1 week ahead and stored in an airtight container at room temperature.
Eleanor says
These blondies might be the best ones I have ever had the pleasure to eat! They are amazing and I could not stop eating them! I followed your recipe as written, including 2 Tbsp’s of bourbon! I did add a few extra candied walnuts, I mean, candied walnuts, why not, to die for! Thank you for an awesome recipe, it’s a keeper and I cannot wait to make another batch! Sooooo yummy!
Tammy Spencer says
Hi Eleanor, I'm so glad you liked them! Thanks for sharing, and happy baking! 🙂
Eleanor says
These were the bomb, amazing! I made them yesterday, per your recipe, and I LOVED them! I wouldn’t change a thing (used the 2 Tbsp’s of Bourbon, mmmm) but I’m a nut freak so I might double the walnuts next time and there will be a next time! Thank you for a great recipe!
Tammy Spencer says
I'm so glad you liked them! Thanks for sharing 🙂
Kira Bornemann says
This looks soooo good!!