Maple Glazed Apple Blondies
These Maple Glazed Apple Blondies are what happens when apple pie and a classic blondie bar decide to team up. You get a thick, chewy base studded with soft cinnamon apples, and the whole thing gets finished with a warm maple glaze that soaks right into the top. This recipe comes together in one bowl, needs no fancy technique, and bakes up golden in about half an hour.
Equipment
- Parchment paper
- Large mixing bowls Two
- Electric hand mixer or stand mixer
- Whisk
- Rubber spatula
- Small saucepan For the glaze
- Wire cooling rack
- Digital kitchen scale Optional but helpful for accuracy
- OXO Good Grips 9x13 Baking Dish Heats evenly and has handles (recommended)
- KitchenAid Hand Mixer Enough power for thick batter (recommended)
- Wilton Wire Cooling Rack Prevents soggy bottoms (recommended)
Ingredients
- 2 1/2 cups all purpose flour plus 1 tablespoon for tossing the apples
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 cup unsalted butter melted and slightly cooled
- 1 1/2 cups packed light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- 2 cups peeled and diced apples about 2 medium apples, 1/2 inch cubes, Granny Smith or Honeycrisp recommended
For the Maple Glaze
- 4 tablespoons unsalted butter
- 1/3 cup pure maple syrup Grade A Dark Robust recommended
- 2 tablespoons packed light brown sugar
- 1 cup powdered sugar sifted
- 1/2 teaspoon vanilla extract
- salt a pinch
Instructions
- Preheat oven to 350°F. Line a 9x13 inch baking pan with parchment paper leaving overhang, and lightly grease.
- Peel, core, and dice apples into 1/2 inch cubes. Toss with 1 tablespoon of flour in a small bowl.
- In a medium bowl, whisk together the 2 1/2 cups flour, baking powder, cinnamon, and salt.
- In a large bowl, beat melted butter, brown sugar, and granulated sugar until smooth. Add eggs one at a time, then mix in vanilla.
- Add dry mixture to wet in two additions, mixing until just combined. Gently fold in the flour-coated apples.
- Spread batter evenly in prepared pan. Bake for 28-32 minutes until golden and a toothpick comes out with moist crumbs. Cool completely on a wire rack.
- Melt butter in a small saucepan over medium-low heat. Stir in maple syrup and brown sugar, simmer for 2-3 minutes until slightly thickened. Cool for 5 minutes, then whisk in powdered sugar, vanilla, and salt.
- Lift cooled blondies from pan using parchment. Pour glaze over top and spread evenly. Let set for 15 minutes, then slice into 16 squares and serve.
Notes
- Firm, tart apples like Granny Smith or Honeycrisp hold their shape best during baking.
- Dice apples small and evenly so they cook through at the same rate as the batter.
- Do not skip tossing the apples in flour—this prevents them from sinking to the bottom.
- Let melted butter cool slightly before mixing with eggs to avoid scrambling them.
- Use a toothpick test rather than relying only on baking time, since ovens vary.
- Cool the blondies completely before glazing or the glaze will slide right off.
- Run your knife under hot water and wipe dry between cuts for cleaner squares.
- Store at room temperature in an airtight container for up to 3 days, or refrigerate for up to 1 week.
- Freeze unglazed blondies tightly wrapped for up to 3 months; thaw before glazing.
- Add 3/4 cup chopped pecans or walnuts, or 1/2 cup white chocolate chips for variations.
Nutrition
Serving: 1squareCalories: 290kcalCarbohydrates: 46gProtein: 3gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 45mgSodium: 135mgPotassium: 120mgFiber: 1gSugar: 32gVitamin A: 6IUVitamin C: 2mgCalcium: 4mgIron: 6mg
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