Description
These Maple Glazed Apple Blondies are a delightful twist on the classic blondie, featuring tender chunks of apples baked into a spiced batter and topped with a sweet maple glaze. Perfect for autumn treats or any time you crave a chewy, flavorful bar dessert with a hint of cinnamon and nutmeg.
Ingredients
Scale
Blondie Batter
- 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)
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.
- Mix Blondie Batter: In a large mixing bowl, whisk together the melted butter and brown sugar until smooth. Add the egg and vanilla extract, mixing until fully combined.
- Combine Dry Ingredients: In a separate bowl, whisk together flour, baking powder, cinnamon, nutmeg, and salt. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Gently fold in the diced apples to evenly distribute without overmixing.
- Bake the Blondies: Spread the batter evenly into the prepared baking dish. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Once baked, let the blondies cool completely in the pan to ensure the glaze sets properly.
- Make the Glaze: In a small bowl, whisk together powdered sugar, maple syrup, and 1 teaspoon of milk. Add additional milk 1 teaspoon at a time as needed until the glaze reaches a smooth, pourable consistency.
- Glaze and Serve: Drizzle the maple glaze evenly over the cooled blondies. Allow the glaze to set for a few minutes before slicing into squares and serving.
Notes
- You can substitute the apples with pears for a different fruit variation.
- Make sure not to overbake the blondies to keep them moist and chewy.
- Use parchment paper with an overhang to easily lift the blondies from the pan for cutting.
- For a thicker glaze, use less milk; for a thinner glaze, use more milk.
- Store blondies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
