Description
These Maple Glazed Apple Blondies combine the warm, comforting flavors of cinnamon-spiced apples with a rich buttery batter, topped with a sweet and silky maple glaze. Perfectly moist and chewy, they’re an ideal treat for fall or any time you crave a cozy dessert with a hint of autumn sweetness.
Ingredients
Scale
Blondie Batter
- 2 cups (250g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 3/4 cup (170g) unsalted butter, melted
- 1 1/2 cups (300g) packed brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 medium apples (about 2 cups), peeled and diced
Maple Glaze
- 1/4 cup (60g) unsalted butter
- 1/2 cup (120ml) pure maple syrup
- 1 cup (120g) powdered sugar
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a 9×13 inch baking pan with parchment paper to ensure easy removal and even baking.
- Cream Butter and Sugar: In a large bowl, combine the melted butter and brown sugar, mixing until the mixture is smooth and well incorporated to create a rich base for the batter.
- Add Eggs and Vanilla: Beat in the eggs one at a time to incorporate air into the batter, then stir in the vanilla extract for flavor depth.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, salt, cinnamon, and nutmeg to evenly distribute the leavening and spices.
- Combine Wet and Dry: Gradually add the dry ingredients into the wet mixture, mixing gently to avoid overdeveloping the gluten, which keeps the blondies tender.
- Fold in Apples: Carefully fold in the peeled and diced apples, ensuring even distribution without overmixing the batter.
- Prepare for Baking: Pour the batter into the prepared baking pan and spread it out evenly so it bakes uniformly.
- Bake Blondies: Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs but no wet batter.
- Make Maple Glaze: While the blondies bake, combine the butter and maple syrup in a small saucepan over medium heat, stirring constantly until it reaches a boil.
- Simmer Glaze: Reduce the heat and let the glaze simmer for 2 minutes to thicken slightly and intensify the flavors.
- Finish Glaze: Remove from heat and stir in the powdered sugar until the glaze is smooth and lump-free.
- Cool and Glaze Blondies: Allow the blondies to cool completely before drizzling the maple glaze evenly over the top to avoid melting the glaze into the warm blondies.
Notes
- Using tart apples like Granny Smith provides a nice balance to the sweetness of the blondies and glaze.
- Ensure the blondies are completely cooled before glazing to prevent the glaze from melting and becoming runny.
- You can substitute brown sugar with coconut sugar for a more caramel-like flavor.
- Store blondies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- For a gluten-free version, replace all-purpose flour with a 1:1 gluten-free baking flour.
