Description
Delight in these moist and flavorful Maple Glazed Apple Blondies, a perfect blend of tender blondie base infused with warm spices and juicy apple pieces, topped with a luscious maple glaze. Ideal for a comforting dessert or a sweet snack, these blondies combine classic autumn flavors with a rich, buttery texture.
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 on the sides to make it easier to lift out the blondies once baked.
- Mix Blondie Batter: In a large mixing bowl, whisk together the melted butter and light brown sugar until the mixture is smooth and creamy. Next, add the egg and vanilla extract, mixing until the batter is fully combined and glossy.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, ground nutmeg, and salt. Gradually fold these dry ingredients into the wet batter, stirring just until all the flour is incorporated. Be careful not to overmix to maintain a tender texture.
- Fold in Apples: Gently fold the peeled and diced apples into the blondie batter, distributing them evenly without breaking down the pieces.
- Bake the Blondies: Pour the batter evenly into the prepared baking dish and spread it out smoothly. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs, indicating the blondies are perfectly baked but still moist inside. Allow them to cool completely in the pan on a wire rack.
- Make the Glaze: In a small bowl, whisk together the powdered sugar and pure maple syrup. Add milk, one teaspoon at a time, and continue whisking until the glaze is smooth and pourable, adjusting the thickness to your preference.
- Glaze and Serve: Drizzle the maple glaze over the cooled blondies evenly. Let the glaze set slightly before slicing the blondies into 12 squares. Serve and enjoy the delightful harmony of maple and apple flavors.
Notes
- Ensure the blondies are completely cool before glazing to prevent the glaze from melting and running off.
- You can substitute the apple variety with crisp apples like Granny Smith or Honeycrisp for a tart contrast.
- For a dairy-free version, use vegan butter and a plant-based milk alternative in the glaze.
- Store leftover blondies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- For extra texture, consider adding chopped nuts like walnuts or pecans to the batter.
