![]() Place the sliced blondies in an airtight container or in a zip-top freezer bag and freeze for up to 3 months. Want to store them for longer? Turn to the freezer! These maple blondies will keep in an airtight container at room temperature for up to a week. Let the blondies cool in the pan before removing to a cutting board and cutting into squares. Be careful not to overbake these bars – they’re better if they’re a bit under-baked than over-baked! You want the edges to be golden and the center to just be set. Spread the batter into a parchment-lined 8×8-inch pan and bake the maple blondies for 30-35 minutes. Add the syrup, egg, and vanilla and whisk well.įold in the oats, flour, and salt until just combined, followed by the walnuts. In a large bowl, whisk together the melted butter and the brown sugar until the mixture has slightly lightened in color. I like to use my mini food processor to do this. To get started, we will pulse the oats in a food processor until coarsely ground. ![]() Make sure that you also have a set of mixing bowls, a spatula, and an 8×8-inch baking pan.
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