Maple Glazed Apple Blondies
These Maple Glazed Apple Blondies are the perfect fall treat that combines the rich, buttery texture of classic blondies with the tartness of fresh apples and the sweetness of maple syrup.The blondies feature a moist, chewy base studded with chunks of apple and warm spices like cinnamon and nutmeg. The crowning glory is a glossy maple glaze that adds an extra layer of sweetness and fall flavor.
Ingredients
For the blondies:
- 2 cups 250g all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¾ cup 170g unsalted butter, melted
- 1 ½ cups 300g packed brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 medium apples about 2 cups, peeled and diced
For the maple glaze:
- ¼ cup 60g unsalted butter
- ½ cup 120ml pure maple syrup
- 1 cup 120g powdered sugar
Instructions
- Preheat your oven to 350°F (175°C) and line a 9x13 inch baking pan with parchment paper.
- In a large bowl, cream together melted butter and brown sugar until smooth.
- Beat in eggs one at a time, then stir in vanilla.
- In a separate bowl, whisk together flour, baking powder, salt, cinnamon, and nutmeg.
- Gradually mix the dry ingredients into the wet mixture.
- Fold in diced apples, being careful not to overmix.
- Pour the batter into the prepared pan and spread evenly.
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
Crafting the Perfect Maple Glaze
- In a small saucepan, combine 1/4 cup of butter and 1/2 cup of maple syrup.
- Heat over medium heat, stirring constantly, until the mixture comes to a boil.
- Reduce heat and simmer for 2 minutes.
- Remove from heat and stir in 1 cup of powdered sugar until smooth.
- Let the glaze cool slightly before drizzling over the cooled blondies.
Notes
Pro tip: Don't overbake! The blondies will continue to set as they cool. A slightly underbaked blondie is better than a dry one!
For the glaze: The key to a perfect glaze is getting the right consistency. It should be pourable but not too runny. If it's too thick, add a bit more maple syrup. Too thin? Add more powdered sugar.