Description
These chewy Maple Glazed Apple Blondies combine buttery brown sugar batter, tender cinnamon apples, and a warm maple glaze. They taste like apple pie in an easy bar form and make a perfect fall dessert for parties, bake sales, holidays, or cozy weekends.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1/4 cup granulated sugar
- 1 cup packed dark brown sugar
- 2 large eggs
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoon ground cinnamon
- 2 large apples, finely chopped
- 2 tablespoons packed brown sugar
- 1 tablespoon unsalted butter
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 2 tablespoons unsalted butter
- 1/4 cup pure maple syrup
- 1/2 cup powdered sugar
- 1/4 teaspoon vanilla extract
- 1/8 teaspoon ground cinnamon
Instructions
- Preheat the oven to 350°F. Line an 11-by-7-inch baking pan with foil or parchment paper, leaving an overhang, and lightly grease the lining.
- Combine the chopped apples, 2 tablespoons brown sugar, 1 tablespoon butter, 1/2 teaspoon vanilla, and 1/2 teaspoon cinnamon in a skillet.
- Cook the apple mixture over medium-low heat for 3 to 4 minutes, stirring often, until the apples begin to soften. Remove from the heat and let cool.
- Whisk the flour, baking powder, salt, and 1/2 teaspoon cinnamon together in a medium bowl.
- Beat 1 cup softened butter for about 1 minute until light and fluffy.
- Add the granulated sugar and 1 cup dark brown sugar, then beat until creamy and well combined.
- Add the eggs one at a time, beating well after each addition.
- Mix in 1 1/2 teaspoons vanilla extract.
- Add the dry ingredients to the wet ingredients and mix just until no dry flour remains.
- Spread half of the thick blondie batter evenly in the prepared pan.
- Spread the cooled apple filling evenly over the batter, leaving excess skillet liquid behind.
- Drop the remaining batter over the apple layer, then gently spread it into an even top layer.
- Bake for 25 to 30 minutes, until the top is golden and a tester inserted near the center comes out with moist crumbs but no raw batter.
- While the blondies bake, melt 2 tablespoons butter, maple syrup, 1/4 teaspoon vanilla, and 1/8 teaspoon cinnamon together over low heat.
- Remove the glaze mixture from the heat, sift in the powdered sugar, and whisk until smooth.
- Let the maple glaze cool for 8 to 10 minutes so it thickens slightly.
- Cool the baked blondies in the pan for about 10 minutes.
- Pour the maple glaze evenly over the warm blondies and let it set.
- Lift the blondies from the pan, slice into 16 squares, and serve.
Notes
- Use firm apples such as Granny Smith, Honeycrisp, Braeburn, or Pink Lady.
- Chop the apples finely and evenly so they soften at the same rate.
- Let the apple filling cool before layering it over the batter.
- Do not overmix the batter after adding the flour.
- Avoid adding excess liquid from the cooked apple filling.
- For clean slices, let the glaze fully set and wipe the knife between cuts.
- Store cooled blondies in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
- Freeze tightly wrapped blondies for up to 2 months and thaw before serving.
- Nutrition values are estimated per blondie based on 16 servings.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 blondie
- Calories: 285
- Sugar: 24
- Sodium: 115
- Fat: 14
- Saturated Fat: 9
- Unsaturated Fat: 5
- Trans Fat: 0.5
- Carbohydrates: 38
- Fiber: 1
- Protein: 3
- Cholesterol: 60