Maple Walnut Oat Blondie Brownies

Steps

1. Heat the oven to 350°F (175°C). Line an 8-inch square pan with parchment, leaving an overhang.
2. Spread the walnuts on a baking sheet and toast in the oven 7–8 minutes until fragrant; let cool. Set aside one quarter of the walnuts for the topping and keep the remaining three quarters for the batter.
3. Melt the butter in a small saucepan over medium heat, swirling, until it foams and smells nutty with golden-brown bits, 4–5 minutes. Pour into a large bowl and cool 10 minutes.
4. Whisk the brown sugar and maple syrup into the browned butter until glossy, then whisk in the eggs one at a time and the vanilla.
5. In a separate bowl, whisk the flour, baking powder, cinnamon and salt. Measure out 15 g of the oats for the topping and stir the remaining oats into the flour mixture.
6. Fold the flour-oat mixture into the butter mixture until just combined, then fold in the three quarters of the walnuts reserved for the batter.
7. Spread the batter in the pan. Toss the topping walnuts with the topping oats and scatter them evenly over the batter, pressing lightly.
8. Bake 25–28 minutes, until the top is golden and a toothpick in the center comes out with only a few moist crumbs, no wet batter.
9. Cool in the pan on a rack at least 1 hour, then lift out and cut into 12 bars.