Maple Chocolate Chip Cookie Blondie Bars


These maple chocolate chip cookie blondies are the perfect dessert for a crowd. They’re made with the good stuff- butter, flour, brown sugar, and a little maple syrup!

blondie bars in baking dish.

Chocolate Chip Cookie Bars Meets Maple Blondies!

When you can’t decipher if it’s a cookie bar or a blondie bar, you just fuse them together into one! Introducing –> Maple Chocolate Chip Cookie Blondie Bars, the love child of a cookie bar and a blondie.

We’re huge dessert fans here at Fit Foodie Finds and sometimes they deserve to be made with the good stuff:

These bars are a spin-off of my mom’s famous cookie bars, but I of course made them a little more Fit Foodie, but removing some sugar and swapping it with maple syrup for that warm, rich flavor.

Why you’ll love it!

Serves a crowd

Sweet and chocolatey

Easy to make

mixing batter in bowl.

Featured Ingredients

  • Flour: flour is the main ingredient in this recipe. We haven’t tested it with anything other than all-purpose because that’s how my mom makes them.
  • Butter: butter is used as the fat and really adds that yummy cookie bar flavor.
  • Brown sugar: light brown sugar is what makes these more of a blondie.
  • Chocolate chips: what would a cookie blondie bar be without chocolate chips?
  • Maple syrup: I subbed out a full cup of brown sugar and used 1/2 cup of maple syrup from my mom’s original recipe to give them a warmer flavor and less sugar.
  • Eggs: eggs are used to bind all ingredients together.
mixing bowl with batter in it.

Simple Instructions

  1. Mix dry: combine, flour baking powder, and salt in a medium bowl.
  2. Cream butter and sugar: use a stand mixer to cream the butter and brown sugar. Then, add maple syrup and vanilla and mix again. Slowly add the eggs and mix.
  3. Combine: add the dry ingredients into the wet and mix until combined. Finally, add in chocolate chips.
  4. Transfer and Bake: transfer the batter into a greased 9×12-inch pan and bake at 350ºF for 20-25 minutes or until the top begins to brown.
  5. Cool and Slice: let blondie bars cool completely before slicing into diamond shapes and serving.
batter in bowl.
bars in dish.

Storage

Store blondie bars in an airtight container for up to 3-5 days. For best results, store them in the fridge.

To freeze: slice bars and then separate them out onto a baking sheet so they aren’t touching. Freeze for 30 minutes. Once they are partially frozen, transfer them into an airtight container or gallon-size plastic bag and freeze for up to 3 months.

Ingredients

Dry Ingredients

  • 2.75 cups all-purpose flour spooned and leveled
  • 2.5 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup light brown sugar packed
  • 1.5 cup semi-sweet chocolate chips

Wet Ingredients

  • 2/3 cup unsalted butter melted (11 tablespoons)
  • 1/2 cup maple syrup
  • 3 large eggs
  • 1 teaspoon vanilla extract

Instructions 

  • Preheat the oven to 350ºF and spray a 9×13-inch baking pan with cooking spray or line the pan with parchment paper. Set aside.

  • Add the flour, baking powder, and salt to a mixing bowl and whisk the ingredients together.

  • In a separate large mixing bowl, cream the brown sugar and butter together with an electric mixer or hand mixer on medium speed until light and fluffy.

  • Drizzle the maple syrup and vanilla into the creamed mixture and mix on low speed until combined.

  • Add eggs into the mixing bowl until all the eggs are incorporated.

  • Slowly add the dry ingredients to the wet ingredients until combined.

  • Fold the chocolate chips into the dough and then transfer the dough to the 9×13-inch pan and spread the dough out with a spatula until evenly distributed.

  • Bake the bars 350ºF for 20-25 minutes or until slightly golden brown.

  • Remove from the oven and let the bars cool for 20-30 minutes before cutting into them.

Nutrition facts

Calories: 179kcal Carbohydrates: 24g Protein: 2g Fat: 8g Fiber: 1g Sugar: 14g

Photography: photos taken in this post are by Ashley McGlaughlin from The Edible Perspective.





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