Maple Blondies
I know I say this about every dessert I make, but Maple Blondies are my ABSOLUTE favorite, ever. They have the most perfect texture — so soft and chewy — are just so happen to be gluten and dairy free.
You may or may not know that brownies are my absolute favorite dessert ever. I’ve made a few FAILSAFE versions with carob (chayote brownies, black bean brownies) and they have been a pretty delightful substitute. I mean, they’re brownies. They can’t be BAD.
I also used to make a semi-healthy blondie recipe that used chickpeas and peanut butter. I was having trouble figuring out how to make it FAILSAFE, so I decided to just look up regular old blondie recipes. Turns out THEY weren’t hard to make FAILSAFE and came together with some basic pantry staples like flour, maple syrup, brown sugar, oil, and eggs.
I was also really curious to try the maple extract that I purchased from OliveNation on Amazon (affiliate link).
I figured this would be a win-win kind of thing.
Holy heck was I right.
These maple blondies are seriously the best thing ever. The flavor is bursting at the seems. The texture of the bar is absolute perfection (they are chewy and moist). The only problem I can find with them is that they are gone WAY too quickly. At least according to my kids who barely get to enjoy a bar before they disappear.
Maple Blondies
Description
I know I say this about every dessert I make, but Maple Blondies are my ABSOLUTE favorite, ever. They have the most perfect texture — so soft and chewy — are just so happen to be gluten and dairy free.
Ingredients
Instructions
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Preheat oven to 350°F/180C. Line an 8×8 inch glass baking dish with parchment paper and set aside.
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In a medium sized mixing bowl, combing flour, baking powder, and brown sugar. Whisk to combine, making sure to break up any large lumps of brown sugar.
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Add in maple syrup, egg, oil, and maple extract. Stir to combine. It will look like you don’t have enough liquid in your batter and that it will NOT come together under any circumstance, but hold on tight. Because it does and it will.
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Transfer batter into your prepared baking dish and gently smooth it out so that it covers the bottom of the pan.
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Place in the oven and bake for 30-35 minutes or until the top is golden brown. Let cool completely before cutting into squares. Store in an airtight container or freeze.
Servings 9
- Amount Per Serving
- Calories 230kcal
- % Daily Value *
- Total Fat 8.6g14%
- Saturated Fat 0.8g4%
- Cholesterol 21mg8%
- Sodium 12mg1%
- Potassium 70mg2%
- Total Carbohydrate 35.7g12%
- Sugars 17g
- Protein 2.2g5%
- Calcium 2 mg
- Iron 3 mg
- Vitamin D 10 IU
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
This recipe is FAILSAFE and RPAH Elimination Diet Friendly. It’s also gluten free, dairy free, nightshade free, soy free, and low salicylate.
What could you use to replace the egg in this recipe? My baby is allergic to egg but I would love to try these!
Since there is only one egg, you could use whatever failsafe egg replacer option you normally use. Here are some suggestions from the Food Intolerance Dietician in case you need them: https://www.thefoodintolerancedietitian.com.au/post/best-egg-substitutes-it-s-no-yolk (she does state which ones are okay for the RPAH / FAILSAFE diet)