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.
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.
Preheat oven to 350°F/180C. Line an 8x8 inch glass baking dish with parchment paper and set aside.
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.
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.
Transfer batter into your prepared baking dish and gently smooth it out so that it covers the bottom of the pan.
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
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
This recipe is FAILSAFE and RPAH Elimination Diet Friendly. It’s also gluten free, dairy free, nightshade free, soy free, and low salicylate.