Description
These Maple Glazed Apple Blondies are soft, chewy dessert bars layered with tender cinnamon apples and finished with a warm maple glaze. They taste like apple pie in blondie form and make an easy, crowd-pleasing fall treat.
Ingredients
Blondies
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup butter, softened
- 1/4 cup granulated sugar
- 1 cup dark brown sugar
- 2 large eggs
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoon cinnamon
Apple Filling
- 2 large apples, finely chopped
- 2 tablespoons brown sugar
- 1 tablespoon butter
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
Maple Glaze
- 2 tablespoons butter
- 1/4 cup pure maple syrup
- 1/2 cup powdered sugar
- 1/4 teaspoon vanilla extract
- 1/8 teaspoon ground cinnamon
Instructions
Set the oven to 350°F. Line an 11×7-inch baking pan with foil or coat it generously with cooking spray so the blondies lift out easily once they cool.
Place a small skillet over medium-low heat. Add the chopped apples, brown sugar, butter, vanilla, and cinnamon. Cook for about 3 to 4 minutes, stirring often, until the apples soften slightly and the mixture becomes fragrant and glossy.
You want the apples tender, not mushy. Once they look softened and coated, remove the pan from the heat and let the filling cool while you prepare the batter.
In a large bowl, beat the softened butter until smooth and creamy. Add the granulated sugar and dark brown sugar, then mix again until the mixture looks light and well blended.
Add the eggs one at a time, beating after each addition so the batter stays smooth. Stir in the vanilla extract and salt until everything combines evenly.
In a separate bowl, whisk together the flour, baking powder, and cinnamon. Add the dry mixture to the wet batter and stir just until the flour disappears.
Do not overmix. The batter will be thick, and that is exactly what you want for chewy blondies.
Spread half of the blondie batter across the bottom of the prepared pan. Because the batter is dense, a spatula helps, but clean hands work well too if you press it evenly into place.
Try to cover the entire bottom in a smooth, even layer so the filling bakes neatly in the middle.
Spoon the cooled apple mixture over the batter and spread it out from edge to edge. Keep the filling as even as possible so every square gets a good amount of apple flavor.
Place the rest of the blondie batter on top of the apples. Spread it carefully so it covers the filling. The top layer does not need to be perfect, but it should seal most of the apples inside.
Bake the bars for 25 to 30 minutes, or until the top turns golden and a tester inserted into the center comes out clean. The edges should look set, and the middle should no longer look wet.
While the bars cool slightly, add the butter, maple syrup, vanilla, and cinnamon to a small saucepan. Heat over low until the butter melts and everything blends together.
Remove the pan from the heat. Whisk in the powdered sugar until the glaze turns smooth. Let it sit for 8 to 10 minutes so it thickens slightly before you pour it.
Let the blondies cool for about 10 minutes before adding the glaze. Pour the maple glaze evenly over the top and spread it lightly if needed. Allow it to set, then cut the bars into squares and serve.