• Prep time 15 minutes
  • Total time 40 minutes
  • Portion size 16 servings


Maple Icing:


Preheat oven to 325°F. Grease and flour 8-inch square baking pan.

In large bowl, whisk together butter, eggs and vanilla; stir in maple syrup and peanut butter. In a separate bowl, mix together flour, baking powder and salt; stir into peanut butter mixture. Scrape batter into prepared pan; smooth top. Bake for 25 to 30 minutes or until tester inserted in centre comes out with just a few moist crumbs clinging. Let cool completely.

Maple Icing

Meanwhile, in bowl, whisk together maple syrup and icing sugar; drizzle over top of blondies. Let stand until set, about 5 minutes. Cut into squares.

Test Kitchen Tip: For best results, let the eggs stand at room temperature for about an hour before using them. And make sure that the melted butter isn’t too hot—otherwise the eggs will cook in the butter!

Nutritional facts PER SERVING: about

  • Fibre 1 g
  • Sodium 115 mg
  • Protein 6 g
  • Calories 240
  • Total fat 12 g
  • Cholesterol 40 mg
  • Total carbohydrate 26 g
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Baking & Desserts

Peanut Butter & Maple Blondies