Description

These Maple Glazed Apple Blondies combine the warm flavors of cinnamon-spiced apples with a rich buttery base, topped with a sweet maple glaze. Perfect for fall or any time you crave a soft, moist dessert with a delightful fruity twist.

Ingredients

Blondie Base

½ cup (115 grams) unsalted butter, melted
1 cup (200 grams) light brown sugar, packed
1 large egg
1 teaspoon vanilla extract
1 cup (125 grams) all-purpose flour
½ teaspoon baking powder
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon salt
1 cup (120 grams) peeled and diced apples (about 1 medium apple)

Maple Glaze

1 cup (120 grams) powdered sugar
2 tablespoons (30 ml) pure maple syrup
1-2 teaspoons milk (to thin as needed)

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Instructions

Prepare for Baking: Preheat your oven to 350°F (175°C). Grease and line an 8×8-inch (20×20 cm) baking dish with parchment paper, leaving an overhang for easy removal after baking.
Mix Blondie Batter: In a large mixing bowl, whisk together the melted butter and light brown sugar until the mixture is smooth. Add the egg and vanilla extract, continuing to mix until fully incorporated.
Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, ground nutmeg, and salt. Gradually add these dry ingredients to the wet mixture, stirring gently until just combined. Fold in the peeled and diced apples carefully to evenly distribute.
Bake the Blondies: Spread the batter evenly into the prepared baking dish. Place in the preheated oven and bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Remove from oven and let the blondies cool completely in the pan.
Make the Glaze: In a small bowl, whisk together powdered sugar, pure maple syrup, and 1 teaspoon of milk. Add additional milk 1 teaspoon at a time to achieve a smooth, pourable consistency.
Glaze and Serve: Drizzle the prepared maple glaze over the cooled blondies. Allow the glaze to set before lifting the blondies out using the parchment overhang and slicing into 12 squares for serving.

Notes

For best flavor, use a crisp apple variety such as Granny Smith or Honeycrisp for the diced apples.
Ensure the blondies are completely cooled before glazing to prevent the glaze from melting and running off.
Store leftover blondies in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
Glaze can be adjusted in thickness by adding more milk for a thinner consistency or more powdered sugar for thickness.