Maple Walnut Blondies

It's Maple Syrup season here in New England. We've begun tapping our trees now that there's a 20 degree temperature change between day and night. I wanted to share a recipe that uses this natural sweetener.

Maple Walnut Blondies

Maple syrup makes these bars moist and chew, and a bit of whole-wheat flour gives the some heft. These will keep for up to 4 days stored in an airtight container. They may be frozen. I found this recipe in our Hannaford grocery store's March/April publication of Fresh.

Here's the line up:

• 1/2 cup (1 stick) unsalted butter
  1/2 cup light brown sugar, packed
• 2/3 cup pure maple syrup
• 2/3 cup all-purpose flour
• 1/2 whole wheat flour
• 1 tsp. baking powder
• 1/4 tsp. salt
• 1 egg
• 1 tsp. vanilla extract
• 1/2 cup chopped walnuts
• 1/2 cup semisweet chocolate chips (optional)

1. Preheat oven to 350 degrees. Grease an 8 or 9 inch square pan. I used a 9 inch circular cake pan so I could cut it into wedges. I greased the pan with the butter wrapper.

2. In medium saucepan, melt butter over medium-low heat, stirring occasionally. Remove pan from heat and whisk in brown sugar and maple syrup. Set mixture aside to cool slightly.

3. In a medium bowl, sift or stir together both flours, baking powder, and salt. Set aside.

4. After butter mixture has cooled for about 5 minutes, whisk in egg and vanilla. Stir in flour mixture just until combined. Stir in walnuts (and chocolate chips, if desired).

5. Pour atter into prepared pan. Bake for 35 to 42 minutes, until just set. I baked mine for 42. Remove pan to a rack and let cool for at least 1 hour before cutting. When blondies are cool, cut into squares or in my case wedges. Serve at room temperature.

This is a definate 4 spoon recipe.