Maple Chocolate Chip Blondie Bars - Soft Baked Cookie Bars
These chewy blondie bars combine the rich sweetness of maple syrup with brown sugar and butter for a tender, cake-like texture. Packed with semi-sweet chocolate chips throughout, they offer the perfect balance of maple flavor and chocolate indulgence. The bars bake to a golden brown finish with slightly crispy edges and a soft center. Perfect for potlucks, bake sales, or weekend treats when you want something more substantial than cookies but easier than a layered cake. The maple syrup adds depth and moisture that sets these apart from traditional blondies.
Ingredients
- 2 ¾ cups all-purpose flour, spooned and leveledalmond flour3:4gluten-freelow-carbgluten-free
Use 2 cups almond flour, may be denser
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup light brown sugar, packed
- 1 ½ cups semi-sweet chocolate chipsdark chocolate chips1:1flavor
More intense chocolate flavor
- ⅝ cup unsalted butter, melted
- ½ cup maple syrup
- 3 large eggs
- 1 teaspoon vanilla extract
Instructions
- 1
Preheat oven to 350°F and spray 9x13-inch baking pan with cooking spray or line with parchment paper
- 2
Whisk together flour, baking powder, and salt in a mixing bowl
- 3
Cream brown sugar and melted butter with electric mixer on medium speed until light and fluffy
- 4
Drizzle maple syrup and vanilla into creamed mixture and mix on low speed until combined
- 5
Add eggs one at a time until incorporated
- 6
Slowly add dry ingredients to wet ingredients until combined
- 7
Fold chocolate chips into dough and transfer to prepared pan, spreading evenly with spatula
- 8
Bake for 20-25 minutes or until slightly golden brown
- 9
Cool for 20-30 minutes before cutting
Tips
Line the pan with parchment paper for easiest removal and cleanest cuts
Let bars cool completely before cutting to prevent crumbling and get neat squares
Don't overbake - they should be just set in the center for the perfect chewy texture
Good to Know
Store covered at room temperature for up to 5 days or refrigerate for up to 1 week
Can be made 2 days ahead and stored covered at room temperature
Serve at room temperature, optionally with vanilla ice cream or cold milk
Common Mistakes
Don't overmix after adding flour to avoid tough bars
Avoid overbaking as bars will continue cooking while cooling
Let cool completely before cutting to prevent crumbling
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
General Alternatives
FAQ
Can I use dark brown sugar instead of light brown sugar?
Yes, dark brown sugar will work and add a deeper molasses flavor to the bars.
What if I don't have maple syrup?
You can substitute honey or corn syrup, though you'll lose the distinctive maple flavor.
How long do these bars keep?
Store covered at room temperature for up to 5 days or refrigerate for up to 1 week.