Description
These Maple Glazed Apple Blondies combine tender, buttery blondie squares infused with warm spices and fresh diced apples, topped with a sweet maple glaze. Perfect for a cozy dessert that balances fruity freshness with rich, caramel-like sweetness.
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 of the blondies later.
- Mix Blondie Batter: In a large mixing bowl, whisk together the melted butter and light brown sugar until smooth and well combined. Add in the egg and vanilla extract, mixing thoroughly until fully incorporated.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, ground nutmeg, and salt. Gradually fold the dry ingredients into the wet ingredients until just combined, being careful not to overmix. Gently fold in the peeled and diced apples to distribute evenly through the batter.
- Bake the Blondies: Spread the batter evenly into the prepared baking dish. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs attached. Remove from oven and allow to cool completely in the pan on a wire rack.
- Make the Glaze: In a small bowl, whisk together the powdered sugar, pure maple syrup, and 1 teaspoon of milk. Add additional milk ½ teaspoon at a time if needed to achieve a smooth, pourable consistency.
- Glaze and Serve: Drizzle the maple glaze evenly over the cooled blondies. Let the glaze set for several minutes to firm up before using the parchment overhang to lift the blondies out of the pan. Cut into 12 squares and serve.
Notes
- Ensure the blondies cool completely before glazing to prevent the glaze from melting and running.
- Use firm, crisp apples like Granny Smith or Honeycrisp for best texture and tartness.
- For a dairy-free option, substitute butter with a plant-based alternative and use a non-dairy milk to thin the glaze.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week.
- Glaze can be made ahead and refrigerated; allow to come to room temperature and stir before using.
