1. Preheat the oven to 350°F. Lightly grease an 8" square pan.

  2. For the blondies: In a medium bowl whisk together the flour, salt, and baking powder and set aside.

  3. In a medium heatproof bowl in the microwave, or a 2-quart saucepan, melt the butter and brown sugar together. Remove from the heat and stir in the syrup.

  4. Let cool to lukewarm, then stir in the eggs, one at a time. Add the maple flavor.

  5. Stir the dry ingredients into the butter mixture until evenly combined. Stir in the nuts.

  6. Transfer the batter to the prepared pan and bake for 25 minutes, until the top is shiny and the edges just begin to pull away from the pan. Remove from the oven and let cool before cutting.

  7. For the glaze: Whisk together all the ingredients, adding more liquid as needed to get a pourable consistency. Drizzle over the cooled bars.

  8. Store at room temperature for 5 days, or freeze for up to 3 months.

  9. Yield: sixteen 2" squares.

Tips from our Bakers

  • For a thick glaze to drizzle over the blondies (without covering the entire surface), use the lesser amount of cream. For a thin, semi-transparent glaze, suitable for acorn cakelettes, use the greater amount of milk.
  • To make individual blondies baked in a cakelette pan, prepare the batter as instructed and scoop it into the lightly greased wells of the pan so that they’re slightly more than three-quarters full. For our Acorn Cakelette Pan, a scant tablespoon cookie scoop is the right amount. Bake the cakelettes for 10 minutes, check on them, and continue baking until their tops are just barely set; in our acorn pan, the blondies should bake for 11 to 14 minutes. You’ll get about 34 individual blondies, which are the perfect base for the thin coat of glaze described above.