Description
These Maple Glazed Apple Blondies offer a deliciously moist and tender baked treat combining warm spices, tender diced apples, and a rich maple glaze. The blondies are perfect for fall or any time you crave a sweet, comforting dessert with a touch of autumn flavor.
Ingredients
Scale
Blondie Batter
- 2 cups (250g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 3/4 cup (170g) unsalted butter, melted
- 1 1/2 cups (300g) packed brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 medium apples (about 2 cups), peeled and diced
Maple Glaze
- 1/4 cup (60g) unsalted butter
- 1/2 cup (120ml) pure maple syrup
- 1 cup (120g) powdered sugar
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C) and line a 9×13 inch baking pan with parchment paper to prevent sticking.
- Cream butter and sugar: In a large bowl, combine melted butter and brown sugar, mixing until smooth and fully blended.
- Add eggs and vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated, then stir in the vanilla extract.
- Mix dry ingredients: In a separate bowl, whisk together flour, baking powder, salt, cinnamon, and nutmeg to evenly distribute the spices and leavening agents.
- Combine wet and dry: Gradually add the dry ingredients to the wet mixture, stirring gently to combine without overmixing to maintain tender blondies.
- Fold in apples: Gently fold in the diced apples, being careful not to overmix to keep the batter light and airy.
- Pour and bake: Pour the batter into the prepared pan, spreading it evenly. Bake for 25 to 30 minutes or until a toothpick inserted into the center comes out with a few moist crumbs.
- Prepare maple glaze: In a small saucepan, combine the butter and maple syrup over medium heat. Stir constantly until the mixture comes to a boil, then reduce heat and simmer for 2 minutes.
- Finish glaze: Remove the saucepan from heat and stir in the powdered sugar until smooth. Let the glaze cool slightly.
- Glaze blondies: Once the blondies are cooled, drizzle the maple glaze over the top evenly.
Notes
- Make sure not to overmix the batter after adding dry ingredients for tender blondies.
- The apples provide moisture and texture; peel and dice them evenly for best results.
- Use pure maple syrup for the best flavor in the glaze.
- Let the blondies cool completely before glazing to prevent the glaze from melting too much.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
