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Maple Brown Sugar Peach Blondies

These maple blondies are loaded with juicy peaches and warm brown sugar. A splash of bourbon in the maple glaze really tops these off nicely!
Prep Time 15 mins
Cook Time 40 mins
Total Time 55 mins
Course Dessert
Cuisine American
Servings 12 blondies

Ingredients
  

For the Blondies

  • 2 cups firmly packed brown sugar
  • 1 tsp baking powder
  • ½ tsp salt
  • 1 cup unsalted butter, melted and cooled
  • ¼ cup bourbon
  • 1 tsp vanilla extract
  • 2 large eggs, room temperature
  • 2 cups all-purpose flour
  • ¼ cup peach preserves
  • 1 cup fresh peaches, diced (about 1 medium peach)

For the Glaze

  • cups powdered sugar
  • ¼ cup maple syrup
  • 1 tbsp bourbon

Instructions
 

For the Blondies

  • Preheat oven to 350°F. Line a 9x13 inch baking pan with parchment paper, letting the excess hang off of the sides of the pan.
  • In a large bowl, whisk together the brown sugar, baking powder and salt. Gradually add the melted butter and stir until just combined.
  • Stir in ¼ cup of bourbon and vanilla. Add the eggs one a time, whisking well after each addition. Stir in the flour until just combined.
  • Fold in the peach preserves and then fold in ¾ cup of the diced peaches. Spread batter into the prepared pan and top with remaining ¼ cup of peaches.
  • Bake until a wooden toothpick inserted into the center comes out with just a few moist crumbs, about 35 to 40 minutes. After 30 minutes of baking, you can cover lightly with a piece of aluminum foil to prevent over browning.
  • Let cool completely on wire rack.

For the Glaze

  • In a medium bowl, stir together the powdered sugar, maple syrup and bourbon. Drizzle over cooled blondies and enjoy!

Notes

  • Blondies can be stored in the refrigerator for up to 3 days, or frozen. Just make the glaze when you pull them out of the freezer!
 
Helpful Tools
 
Mixing Bowls | Rodelle Vanilla Extract 
Keyword Bars, Easy Desserts, Fall Desserts