Maple Chocolate Chip Blondie Bars Recipe

These maple chocolate chip cookie blondies are an ideal dessert for a crowd. They combine rich butter, brown sugar, flour and a splash of maple syrup for warm, layered flavor, finished with plenty of chocolate chips. The texture is somewhere between a cookie bar and a blondie—chewy, dense and utterly satisfying.

Chocolate Chip Cookie Bars Meets Maple Blondies!

When you love both cookie bars and blondies, you can combine them into one great recipe. These Maple Chocolate Chip Cookie Blondie Bars take the classic cookie-bar format and add maple syrup to the wet ingredients, creating a slightly deeper, caramel-like sweetness. They’re inspired by a beloved family cookie bar recipe but adapted to highlight maple and reduce refined sugar slightly by replacing part of the sugar with real maple syrup.

Made with pantry staples and easy techniques, these bars are a go-to when you want something that serves a crowd without fuss. The result is a tender, slightly chewy bar studded with semi-sweet chocolate chips—perfect for potlucks, school events, or a cozy dessert at home.

Featured Ingredients

• Flour: All-purpose flour provides structure and the classic blondie crumb. The recipe has been tested with all-purpose flour for consistent results.
• Butter: Unsalted butter adds richness and a tender crumb; melted butter blends easily into the batter.
• Brown sugar: Light brown sugar brings moisture and that toffee-like depth that makes blondies so irresistible.
• Chocolate chips: Semi-sweet chips balance the maple and brown sugar with melty pockets of chocolate throughout.
• Maple syrup: Real maple syrup replaces part of the sugar to give these bars a warm, rounded sweetness and fewer processed sugars.
• Eggs: Eggs bind the ingredients and contribute to the chewy, cohesive texture of the bars.

Simple Instructions

1. Prepare pan and preheat: Preheat the oven to 350ºF (175ºC). Grease a 9×13-inch pan or line it with parchment paper so bars lift out easily.
2. Mix dry: Whisk together all-purpose flour, baking powder and salt in a medium bowl until evenly combined.
3. Cream butter and sugar: In a large bowl, cream the melted butter and light brown sugar until smooth. Add maple syrup and vanilla, mixing until combined. Add the eggs one at a time, mixing until incorporated.
4. Combine and add chips: Gradually stir the dry ingredients into the wet mixture until just combined. Fold in the chocolate chips so they are evenly distributed.
5. Transfer and bake: Spread the batter into the prepared pan in an even layer. Bake at 350ºF for 20–25 minutes, or until the top is lightly golden and a toothpick inserted near the center comes out with a few moist crumbs.
6. Cool and slice: Allow the bars to cool completely in the pan before slicing. For an attractive presentation, cut into diamond shapes or traditional squares.

Storage

Store blondie bars in an airtight container at room temperature for 2–3 days, or refrigerate for best freshness for up to 3–5 days. Keeping them chilled helps preserve the texture and flavor.

To freeze: Slice the bars and place the pieces on a baking sheet in a single layer so they don’t touch. Freeze for about 30 minutes until partially firm, then transfer the pieces to an airtight container or heavy freezer bag. Freeze for up to 3 months. Thaw at room temperature or warm gently in the oven before serving.