When the air turns crisp and leaves tumble, there’s nothing quite like biting into a chewy blondie that smells like caramel, maple and toasted nuts. These blondies capture that moment — a buttery-vegan base kissed with maple syrup, studded with tart dried cranberries, and finished with a sprinkle of sea salt. They’re festive, indulgent yet approachable, and built to live on your holiday dessert table or your cozy Sunday afternoon.
Perfect for sharing, gifting or winter snacking
Chewy + gooey with golden edges
Maple-sweet and cranberry-tart — holiday flavour in every bite
100% vegan and dairy-free
Simple ingredients, ready in under an hour
Blondies often get overshadowed by brownies — but this version flips the script for holiday baking. With maple syrup and brown-butter flavour, plus festive cranberries, these blondies feel seasonal and special. They’ll be the dessert everyone saves on Pinterest and comes back for.
These Maple Brown Butter Cranberry Blondies boast a rich brown-butter-style flavour (vegan butter) fused with sweet maple syrup and tart dried cranberries. Ideal for fall and winter — they bring holiday cheer from Thanksgiving straight into Christmas.
Preheat oven to 350 °F (175 °C). Line an 8×8” pan with parchment paper, leaving extra on the sides for easy lifting.
In a large bowl, whisk together flour, baking powder, and salt. Set aside.
In another bowl, whisk melted vegan butter, maple syrup, brown sugar, and vanilla until glossy and smooth.
Pour the wet mixture into the dry ingredients and stir until just combined. Fold in cranberries and nuts if using.
Spread batter evenly into the pan and bake 22–25 minutes or until edges are golden and centre slightly soft.
Let blondies cool completely in pan before slicing into squares. Dust with powdered sugar or drizzle with maple glaze if desired.Make-Ahead Magic: Bake, cool, and freeze. Warm in the oven when ready to serve.
Serving Idea: Pair with vegan ice cream or drizzle with maple glaze.
Storage: Keeps 4 days at room temp or 2 months frozen.