Description
Moist, apple-packed blondies topped with a warm maple glaze — the perfect cozy dessert for fall.
Ingredients
Scale
- 1 cup unsalted butter, melted
- 1 1/2 cups light brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 2 cups peeled and finely chopped apples (Granny Smith or Honeycrisp recommended)
- 1/4 cup unsalted butter (for glaze)
- 1/2 cup pure maple syrup
- 1/4 cup brown sugar (for glaze)
- 1 cup powdered sugar
- 1/2 teaspoon vanilla extract (for glaze)
Instructions
- Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper or lightly grease.
- In a large mixing bowl, whisk together melted butter and brown sugar until smooth.
- Add eggs and vanilla extract; mix until fully combined.
- In a separate bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Gradually stir dry ingredients into the wet mixture until just combined.
- Fold in the chopped apples evenly.
- Spread the batter into the prepared pan and smooth the top with a spatula.
- Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely.
- For the glaze, melt butter in a small saucepan over medium heat. Add maple syrup and brown sugar, stirring until sugar dissolves and the mixture begins to bubble.
- Remove from heat and whisk in powdered sugar and vanilla until smooth.
- Pour the glaze over the cooled blondies, spreading it evenly. Allow it to set before slicing into squares.
Notes
- Use tart apples like Granny Smith for a balanced flavor.
- Make sure blondies are fully cooled before adding glaze to prevent it from soaking in.
- Store in an airtight container at room temperature for up to 3 days.