Introduction

Maple Glazed Apple Blondies are a delightful twist on classic blondies, featuring a sweet apple filling and a luscious maple glaze. These bars combine tender apple pieces with warm cinnamon and rich maple flavors for a perfect fall treat.

Three square dessert bars are shown on a white marbled surface, each bar having two layers. The bottom layer is a light tan, crumbly cake base with a soft texture. The top layer is a smooth, beige glaze with a slightly shiny, icing-like finish spread evenly over the cake. The edges of the bars are slightly rough, showing the crumbly texture of the cake below. In the background, two red apples are softly blurred. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups all purpose flour
1 tsp baking powder
1/2 tsp salt
1 cup butter, softened
1/4 cup sugar
1 cup dark brown sugar
2 large eggs
1 1/2 tsp vanilla extract, divided
1 tsp cinnamon, divided
2 large apples, chopped finely
2 Tbsp brown sugar
1 Tbsp butter
2 Tbsp butter (for glaze)
1/4 cup pure maple syrup
1/2 cup powdered sugar
1/8 tsp ground cinnamon

Instructions

Step 1: Preheat your oven to 350°F (175°C) and line an 11×7 inch pan with tin foil or spray it with cooking spray.
Step 2: Prepare the apple filling by cooking the chopped apples with 2 tablespoons brown sugar, 1 tablespoon butter, 1/2 teaspoon vanilla extract, and 1/2 teaspoon cinnamon over medium-low heat for 3-4 minutes. Remove from heat and let cool.
Step 3: Cream 1 cup softened butter until light and fluffy, about 1 minute. Add both the dark brown sugar and granulated sugar, mixing until well combined.
Step 4: Add eggs one at a time, beating well after each addition. Then mix in 1/2 teaspoon vanilla extract and 1/2 teaspoon salt.
Step 5: In a separate bowl, whisk together flour, baking powder, and 1/2 teaspoon cinnamon. Slowly add the dry ingredients to the wet mixture and stir until just combined.
Step 6: Spread half of the blondie batter evenly in the prepared pan using a spatula or your hands.
Step 7: Spread the cooled apple filling evenly over the batter layer.
Step 8: Top with the remaining blondie batter and spread it evenly over the apple layer.
Step 9: Bake for 25-30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Step 10: While the blondies bake, prepare the maple glaze by melting 2 tablespoons butter, maple syrup, 1/4 teaspoon vanilla extract, and 1/8 teaspoon cinnamon over low heat. Remove from heat and sift in powdered sugar, whisking until smooth. Let the glaze cool and thicken for 8-10 minutes.
Step 11: When the blondies come out of the oven, allow them to cool for about 10 minutes. Pour the maple glaze evenly over the bars and let it set before cutting and serving.

Tips & Variations

Use tart apples like Granny Smith for a nice balance against the sweetness of the blondies and glaze.
For extra texture, sprinkle chopped nuts such as walnuts or pecans into the batter or on top before baking.
If you prefer a stronger maple flavor, increase the maple syrup in the glaze slightly but adjust powdered sugar to maintain consistency.
Make sure the apple filling cools before spreading to prevent the batter from melting or becoming too runny.

Storage

Store the blondies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. Reheat gently in the microwave if desired. The glaze may soften when refrigerated but will regain some firmness at room temperature.

How to Serve

The image shows a stack of three square dessert bars placed on a white marbled surface, each bar having two main layers. The bottom layer is a dense, crumbly light brown crust with small visible chunks of what appears to be nuts or fruit inside. The top layer is a smooth, glossy light tan glaze that evenly coats the surface. The bars look thick and moist, with a soft texture visible on the sides. In the blurred background, a red apple is visible, adding context to the flavor of the dessert. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of flour?

All-purpose flour works best for texture, but you can substitute with a gluten-free blend if needed. Just ensure it’s a 1:1 replacement for best results.

Can I make these blondies ahead of time?

Yes, you can prepare the blondies a day ahead and store them in the fridge. Add the maple glaze just before serving for the freshest taste and best texture.