Description
These chewy Maple Glazed Apple Blondies taste like sweet apple pie with a warm maple icing! This homemade apple blondie recipe is the perfect fall dessert—easy, super flavorful, and always a crowd pleaser!
Ingredients
- Blondies:
- 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
- 1/2 tsp cinnamon
- Apple Filling:
- 2 large apples (chopped finely)
- 2 Tbsp brown sugar
- 1 Tbsp butter
- 1/2 tsp vanilla extract
- 1/2 tsp cinnamon
- Maple Glaze:
- 2 Tbsp butter
- 1/4 cup pure maple syrup
- 1/2 cup powdered sugar
- 1/4 tsp vanilla extract
- 1/8 tsp ground cinnamon
Instructions
1. Preheat oven to 350°F and line an 11×7 pan with tin foil or spray with cooking spray.
2. Prepare the apple filling by cooking chopped apples, brown sugar, butter, vanilla extract, and cinnamon on medium-low heat for 3-4 minutes. Remove from heat and allow to cool.
3. In a large bowl, cream softened butter until light and fluffy, about 1 minute.
4. Add in brown sugar and granulated sugar, and mix until well combined.
5. Add in eggs one at a time, beating well after each addition.
6. Add salt and vanilla extract, and mix until combined.
7. In a separate bowl, whisk together flour, baking powder, and cinnamon.
8. Add the dry mixture to the wet ingredients and stir until combined.
9. Spread half of the blondie batter evenly into the prepared pan using a spatula or hands, as the batter is thick.
10. Evenly spread the apple filling over the bottom layer.
11. Top with the remaining blondie batter and spread evenly across the pan.
12. Bake for 25-30 minutes, or until the top is golden brown and a cake tester inserted comes out clean.
13. For the glaze, melt butter, maple syrup, vanilla extract, and cinnamon over low heat. Remove from heat.
14. Sift in powdered sugar and whisk until fully combined. Let the glaze cool for 8-10 minutes to thicken.
15. Allow the blondies to cool for about 10 minutes after baking, then pour the glaze evenly over the top.
16. Let the glaze set before slicing into squares.
17. Serve and enjoy!
Notes
Use tart apples like Granny Smith for a balance of sweetness and acidity.
Make sure the glaze has cooled slightly before pouring so it sets properly on the bars.
These blondies are best enjoyed the day they’re made but can be stored in an airtight container for up to 3 days.
To double the recipe, use a 9×13 pan and increase baking time slightly as needed.
Add chopped walnuts or pecans to the blondie batter for a crunchy texture.
Nutrition
- Serving Size: 1 bar