Maple Walnut Blondies
Dense, chewy bars with deep butterscotch flavor from brown sugar and maple syrup, studded with toasted walnuts. A remission-friendly dessert that delivers anti-inflammatory omega-3s from walnuts alongside pure indulgence.
Maple Walnut Blondies
Dense, chewy bars with deep butterscotch flavor from brown sugar and maple syrup, studded with toasted walnuts. A remission-friendly dessert that delivers anti-inflammatory omega-3s from walnuts alongside pure indulgence.
Ingredients
- Low FODMAP
- Moderate FODMAP
- Low FODMAP
- Low FODMAP
- Low FODMAP
- Low FODMAP
- Moderate FODMAP
- Low FODMAP
- Low FODMAP
- Low FODMAP
Instructions
Preheat oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper, leaving overhang on two sides for easy removal.
350°F (175°C)Equipment: 8x8-inch baking pan, parchment paperToast walnuts in a dry skillet over medium heat, stirring frequently, for 3-5 minutes until fragrant and lightly golden. Transfer to a plate to cool.
Equipment: dry skilletTip: Toasting deepens the flavor and makes walnuts more aromaticWhisk together melted butter, brown sugar, and maple syrup in a large mixing bowl until smooth and glossy.
Equipment: large mixing bowl, whiskBeat in egg, egg yolk, and vanilla extract until fully incorporated and the mixture lightens slightly in color.
Add flour, baking powder, and salt. Stir gently with a wooden spoon or spatula until just combined. A few streaks of flour are fine.
Tip: Overmixing develops gluten and creates tough, cake-like blondies instead of chewy onesFold in toasted walnuts until evenly distributed throughout the batter.
Spread batter evenly in the prepared pan, smoothing the top with an offset spatula or the back of a spoon.
Equipment: offset spatulaBake for 25-30 minutes, until the edges are set and pull away slightly from the pan, and the top is golden brown with a few cracks.
350°F (175°C)Tip: Blondies should look slightly underdone in the center when you remove them; they firm up as they coolTest doneness by inserting a toothpick into the center. It should come out with a few moist crumbs clinging to it, not wet batter.
Cool completely in the pan on a wire rack for at least 30 minutes before lifting out using the parchment overhang and cutting into 16 squares.
Equipment: wire rack
Notes
Storage
Keep in an airtight container at room temperature for up to 4 days, or refrigerate for up to 1 week. Freeze individual squares wrapped in plastic wrap and stored in a freezer bag for up to 3 months. Thaw at room temperature for 30 minutes before eating.
SCD modification
Substitute honey for the maple syrup in equal measure. The flavor will be slightly different but equally delicious. Honey is the only permitted sweetener on SCD, while maple syrup is a disaccharide and not allowed.
Nut-free option
Omit walnuts entirely for a plain butterscotch blondie, or replace with 3/4 cup dairy-free chocolate chips. This eliminates the mechanical irritation concern for those with strictures or active inflammation.
Gentler nut option
If you want the walnut flavor and omega-3 benefits without the texture concern, reduce walnuts to 1/2 cup finely chopped or replace with 1/4 cup smooth walnut butter mixed into the batter. Easier to digest than whole nut pieces.
Dairy-free
Replace butter with equal amount of coconut oil or a neutral vegetable oil. The texture will be slightly less rich but still chewy and satisfying.
Gluten-free
Use a 1:1 gluten-free flour blend (Bob's Red Mill or King Arthur measure-for-measure). Results may be slightly denser but still chewy.
Pure maple syrup only
Use 100% pure maple syrup, not pancake syrup or maple-flavored blends. Commercial blends contain high-FODMAP corn syrup and lack the authentic caramelized flavor that makes these blondies special.
IBD Considerations
Diet Protocol Compliance
How this recipe fits common IBD dietary approaches
