Sweet, chewy, and perfectly spiced, these blondies have it all! If you want to do some fall baking, but are tired of apples and pumpkins, these are the treats for you.
For the blondies:
- 3/4C unsalted butter
- 3/4C light brown sugar, lightly packed
- 2T maple syrup
- 1t vanilla extract
- 1 egg + 1 egg yolk, at room temperature
- 1 1/4C all purpose flour
- 1t ground cinnamon
- 1/2t ground ginger
- 1/2t ground nutmeg (freshly grated if possible)
- 1/2t baking powder
- 3/4t kosher salt
- 3/4C shredded carrots (about 2 large carrots)
- 1/3C toasted walnuts, roughly chopped
For the glaze:
- 1T unsalted butter, melted
- 1T maple syrup
- 1/4C – 1/2C powdered sugar
- Make the browned butter: Add the butter to a saucepan on medium heat. Using a rubber spatula or wooden spoon, gently stir your butter. It will go from liquid to bubbling/foamy in about 5 minutes. When you start to smell a nutty aroma and see brown bits at the bottom of the pan take it off the heat. Let the butter cool before proceeding.
- Preheat the oven to 350F, line an 8×8 pan with parchment paper, and set aside.
- Add the brown sugar and maple syrup to the saucepan with your browned butter. Whisk to break up any lumps of brown sugar.
- Add the egg, yolk, and vanilla extract. Whisk until glossy and homogenous and set aside.
- In a large bowl, combine the flour, spices, baking powder, and salt.
- Dump the contents of the saucepan into the flour mixture and gently fold everything together.
- Add the shredded carrots and walnuts and mix again. Be careful not to overmix.
- Pour the batter into the 8×8 pan. The mixture is very thick, so use a rubber offset spatula to push it into the corners and make an even layer.
- Bake for 25-30 minutes or until golden brown. Cool the blondies in the pan for about 5 minutes before removing and allowing to completely cool on a wire rack.
- Make the glaze: In a small bowl, combine the melted butter, maple syrup, and 1/4C powdered sugar. Whisk until there are no lumps. If you would like a thicker glaze, add a tablespoon of powdered sugar at a time until you get a consistency you like. (Personally, 1/4C works great for me.)
- Using a spoon or fork, drizzle stripes of glaze over the cooled blondies—allowing the glaze to harden before cutting and serving.
Keywords: fall baking, carrot blondies, maple blondies