Maple Cinnamon Blondies

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If you ask most people what the pride of New England is, they’d probably say The Red Sox or The Patriots. A foodie, on the other hand, knows that the best part about New England is our maple syrup(with Ben & Jerry filling the 2nd and 3rd spot). There’s nothing like warm french toast with pure maple syrup and some hazelnut coffee on a Fall day in New England. But this isn’t a french toast recipe. It’s better: Dessert. Nicole posted these maple snickerdoodle cookies and instantly my mind was filled with a cinnamon sugar dessert. Instead of cookies, I made blondies since they’re a little less tempermental(and so much denser). This recipe is perfect to have after dinner with a little coffee because it’s just the right balance of sweetness and spice. As we say in New England, fuck you Yankees they’re wicked good!

Maple Cinnamon Blondies

Ingredients:

  • 6 tablespoon butter(or vegan alternative like Earth Balance)
  • 1/2 cup + 2 tablespoons sugar
  • 1/4 cup natural almond butter
  • 1/4 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 cup maple syrup
  • 1 egg
  • 1/2 tablespoon vanilla extract
  • 1 1/3 cup all-purpose flour(or gluten-free alternative like Bob’s Red Mill)
  • 1/4 + 1/8 teaspoon baking soda

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Preheat an oven to 350 degrees and let your butter soften before using. Cream together the butter, sugar, almond butter, salt, cinnamon, and nutmeg until it’s all combined.

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Next, add the maple syrup, egg, and vanilla extract and stir briefly. Sift in the flour and baking soda and mix until just combined. The batter should be rather thick like a cookie dough.

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Grease an 8×8 baking pan and press the dough down in an even layer. Bake for 28-30 minutes until the center is set and the edges turn a crusty golden brown. Let the blondies cool before cutting into squares.

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Mine came out a little thin(read: fudgy) since I didn’t use an egg or egg replacer and used gluten-free flour. But the flavor was everything that I wanted and more.

On a related note, I have no idea when this week became all about baked good recipes.  I’ve been eating real food, too(sometimes…), so expect those recipes to come.

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15 Responses to Maple Cinnamon Blondies
  1. VeggieGirl
    December 10, 2010 | 10:08 am

    BLONDIES! You rock 🙂

  2. Caroline
    December 10, 2010 | 10:11 am

    Yum! I love love love cinnamon! Those look like the perfect combo of cinnamon and sugar goodness. Thanks for the recipe Evan!

  3. megan @ the oatmeal diaries
    December 10, 2010 | 10:12 am

    These look SO amazing. I will eat maple and cinnamon anything!!

  4. Errign
    December 10, 2010 | 11:01 am

    I LOL-ed at your intro to this post. 🙂 Oh, New England 🙂

  5. Averie (LoveVeggiesandYoga)
    December 10, 2010 | 11:27 am

    Ok so no egg used in yours even tho you listed it in the recipe…

    And you used GF flour.

    Therefore i am SUPER impressed these held together and will try them once back at home and can even think about running a hot oven 🙂

    i love maple, cinny, snickerdoodle-ish flavors…right up my alley!

  6. Maris (In Good Taste)
    December 10, 2010 | 12:22 pm

    I love, love, love anything maple. I am bookmarking these – thanks!

  7. Ilana
    December 10, 2010 | 2:13 pm

    Making these. Now.

    • Ilana
      December 10, 2010 | 3:40 pm

      Made. Replaced the almond with peanut. SOOOO good! Dammit I was putting myself on a baking ban.

      • Wannabe Chef
        December 10, 2010 | 3:41 pm

        Wow, that was fast.
        And I made the during a baking ban, too! Somethings are worth breaking the rules for.

  8. RhodeyGirl
    December 10, 2010 | 3:28 pm

    I would love it if you would stop kicking my butt in the baking department…

    AND in words with friends.

    That’s all 🙂

  9. Jenny
    December 10, 2010 | 4:49 pm

    This post cracked me up as I work down the street from Fenway and live two T stops away, and people do indeed say that on the T before, during and after a game, regardless of whether we are playing the Yankees or not. Sometimes they say it on their way to a Bruins game. Or a Celtics game. It’s a fanaticism thing, I guess.

    These blondies look fantastic! And I know you’re the chocolate king, so as someone who loves your blog, but is allergic to chocolate (sadness, I know), I thank you very much for this one 🙂

  10. Amanda @ Vegacious
    December 11, 2010 | 11:50 am

    I’m putting these on the ‘need to bake’ list for the weekend! Thanks, Evan!

  11. Relishments » Highlights: Cookies
    December 12, 2010 | 10:08 pm

    […] Maple Cinnamon Blondies (The Wannabe Chef) […]

  12. Grace
    December 16, 2010 | 9:00 pm

    Hi Evan

    I’ve never used almond butter before. I definitely have to try these we have amazing Maple Syrup here too and I love to use it in dessert. Where do you pick up your almond butter? Is it usually available at a regular grocery store or should I be looking at a specialty store?

    • Wannabe Chef
      December 16, 2010 | 9:14 pm

      I usually buy mine from Whole Foods and get their store brand. It’s definitely gained popularity over the past year and I see it in most small natural stores or larger grocery chains in their “natural” section.