Alright, gather around my chaotic kitchen table because today we’ve got a treat that smashes sweet and savory in the most glorious way — Maple Bacon Blondies! That’s right, we’re talking fluffy squares of bliss with the powerhouse combo of maple and bacon. It’s one of those recipes that makes you raise an eyebrow at first, but then you’re all in after the first bite. Perfect for mixing things up at that next potluck or just to devour secretly at midnight — your call.

So, my lovely husband — bless his heart — and I discovered this recipe back when we were faced with a rainy weekend and a pantry dared us to be creative. Thus, Maple Bacon Blondies were born, and they’ve been infiltrating every family shindig ever since. Seriously, even our grumpiest relatives cheer up when these come out. It’s all because of that magical maple-bacon blend that seems to make everyone lose control in the best possible way.

WANT TO SAVE THIS RECIPE?

Just drop your email here and I'll send it right away! Plus you'll get new recipes every week. Yes please!

🍨

MORE OF OUR FAVORITE…

Why You’ll Love This Maple Bacon Blondies

Okay, let me just lay it all out for you:

1. Sweet meets salty — kind of like your taste buds are at a party.
2. Bacon. Need I say more?
3. No chill time. Like, make ’em, bake ’em, boom, they’re in your mouth.
4. Perfect “oops, I forgot the host gift” save. Everyone forgives when you show up with these.
5. Impromptu happiness in every bite. Trust me, you need it.

How to Make It

Alright, here’s how you get these babies from your brain to your belly: First, line up your ingredients like soldiers on a mission. Melt some butter like you’re on a cooking show (just me, then?) and mix it with brown sugar till it’s all dreamy and smooth. Add in some eggs and vanilla — keep that nonsensical stirring going. Now, bring in the flour posse, baking powder, and a bit of salt for luck.

Fold in the chopped bacon like it’s a secret ingredient because it kinda is. Pour the glorious mixture into a pan, spread it around like you’re painting a masterpiece, and let it bake till it gets that golden hug from the oven. Sniff the heavenly aroma and maybe do a happy dance. Let it cool (yeah right, like you can wait) and then slice it up!

Ingredient Notes

– Butter: Don’t even think about using margarine. Butter’s where that golden magic lurks.
– Maple Syrup: The real stuff. No fake wannabe syrups. Go big or go home.
– Bacon: Crispy and plenty (obviously). Remember to cook extra because you’ll munch some during prep, let’s be real.

Recipe Steps

1. Preheat your oven and line a baking pan.
2. Melt butter, then mix in brown sugar.
3. Add eggs and vanilla, stir until smooth.
4. Combine flour, baking powder, and salt, then fold into the mixture.
5. Stir in chopped bacon and pour into the prepared pan.
6. Bake until golden, then let cool before slicing.

What to Serve It With

Get cozy with a hot cup of joe or maybe a tall glass of milk if you want to dunk these bad boys. They also make a killer brunch treat next to some scrambled eggs and — surprise — more bacon.

Tips & Mistakes

Don’t go light on the bacon — this isn’t a salad. Also, try not to overthink the bake time. Your nose will tell you when it’s done. Trust her. Let ’em cool, alright? Patience is a virtue… or so they say.

Storage Tips

Okay, if you miraculously have leftovers, slap those blondies in an airtight container and store them in the fridge. They stay grand for a few days. Cold blondies straight from the fridge hit different — a bit chewy, a bit wonderful. And there’s zero judgment here if breakfast involves these beauties.

Variations and Substitutions

Out of maple syrup? Honey can sub in a pinch, but it’s a little different vibe. And hey, if bacon mysteriously disappears (whoops), consider pecans for a nutty twist. No eggs? Flaxseed goo can work, but don’t get too wild.

Frequently Asked Questions

I can’t have gluten… will this still work?

Totally. Just switch the soy sauce for tamari or coconut aminos. I’ve done it more times than I can count. Still tastes bomb.

Do I have to peel the pineapple first? Asking for a friend.

Yeah… definitely peel it. Unless you’re into chewing bark. It’s not fun, trust me.

Can I use canned pineapple instead of fresh?

Been there, done that. Just drain it like your life depends on it. Still good, just not *as* wow.

How sweet is this? Can I tone it down a bit?

You totally can. Cut the sugar a little or swap in honey or maple syrup. I’ve done both when I ran out of brown sugar.

What if I skip the sesame oil?

Honestly? It’s fine. You’ll lose that toasted vibe, but it’s not a dealbreaker. Still delicious.

Remember it later

Planning to try this recipe soon? Pin it for a quick find later!