Print

Maple Glazed Apple Blondies

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Chewy, buttery blondies layered with a sweet apple filling and topped with a warm maple glaze — a cozy fall dessert that combines apple pie, blondie, and maple icing into one irresistible treat.

Ingredients

Blondies:

2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

1 cup butter, softened

1/4 cup granulated sugar

1 cup dark brown sugar

2 large eggs

1 1/2 teaspoons vanilla extract

1/2 teaspoon ground cinnamon

Apple Filling:

2 large apples, finely chopped

2 tablespoons brown sugar

1 tablespoon butter

1/2 teaspoon vanilla extract

1/2 teaspoon ground cinnamon

Maple Glaze:

2 tablespoons butter

1/4 cup pure maple syrup

1/2 cup powdered sugar

1/4 teaspoon vanilla extract

1/8 teaspoon ground cinnamon

Instructions

  1. Preheat the oven to 350°F (175°C) and line an 11×7-inch baking pan with foil or coat it with nonstick spray.
  2. Make the Apple Filling: In a saucepan over medium-low heat, cook the apples with brown sugar, butter, vanilla, and cinnamon for 3–4 minutes, until the apples begin to soften. Remove from heat and cool.
  3. Prepare the Blondie Batter: In a large bowl, cream the softened butter for about 1 minute until fluffy. Add granulated and brown sugars, mixing until smooth.
  4. Beat in the eggs one at a time, then add the vanilla extract and cinnamon.
  5. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add to the wet ingredients, stirring until just combined.
  6. Spread half of the blondie batter into the prepared pan.
  7. Evenly spoon the cooled apple filling over the batter.
  8. Top with the remaining blondie batter, spreading gently to cover the apples.
  9. Bake for 25–30 minutes, or until the top is golden brown and a toothpick inserted in the center comes out mostly clean.
  10. Make the Maple Glaze: In a small saucepan, melt butter with maple syrup, vanilla, and cinnamon over low heat. Remove from heat, sift in powdered sugar, and whisk until smooth. Let cool for 8–10 minutes to thicken slightly.
  11. After blondies have cooled about 10 minutes, pour the glaze over the top and spread evenly. Allow to set before slicing into squares.

Notes

Use tart-sweet apples like Granny Smith or Honeycrisp for the best flavor contrast.

Stir 1/2 cup chopped pecans or walnuts into the batter for crunch.

Add a pinch of nutmeg or pumpkin pie spice for extra autumn flavor.

For a richer glaze, replace part of the powdered sugar with cream cheese.

Store in an airtight container at room temperature for 2 days or refrigerate for up to 4 days.

Freeze cooled, glazed blondies for up to 3 months.

Nutrition

Find it online: https://chocolatecoveredamy.com/maple-glazed-apple-blondies/