Description
Delight in these moist and tender Maple Glazed Apple Blondies, featuring diced apples folded into a spiced batter and topped with a sweet, rich maple glaze. Perfect for a cozy dessert or an indulgent snack, these blondies combine the warm flavors of cinnamon and nutmeg with the natural sweetness of apples and maple syrup.
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 ensure easy removal of the blondies after baking.
- Cream butter and sugar: In a large bowl, mix the melted butter and brown sugar together until the mixture is smooth and well combined, creating a rich base for the batter.
- Add eggs and vanilla: Beat in the eggs one at a time to incorporate air and ensure smoothness; then stir in the vanilla extract for added flavor.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, salt, ground cinnamon, and ground nutmeg to evenly distribute the spices.
- Mix wet and dry: Gradually add the dry ingredients into the wet mixture, stirring gently to form a consistent batter without overmixing, which can toughen the blondies.
- Fold in apples: Carefully fold in the peeled and diced apples, dispersing them evenly throughout the batter for bursts of fresh apple flavor in every bite.
- Pour batter and bake: Transfer the batter to the prepared baking pan and spread it evenly. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs, indicating perfect doneness.
- Make the maple glaze: While the blondies bake, combine 1/4 cup butter and 1/2 cup maple syrup in a small saucepan. Heat over medium, stirring constantly until the mixture reaches a boil.
- Simmer glaze: Reduce the heat and let the glaze simmer for 2 minutes to thicken slightly and concentrate the flavors.
- Add powdered sugar: Remove the glaze from heat and stir in 1 cup powdered sugar until the glaze is smooth and lump-free.
- Glaze and cool: Allow the maple glaze to cool slightly, then drizzle it evenly over the cooled blondies to add a shiny, sweet finish.
Notes
- Use tart apples like Granny Smith for balance against the sweet blondies.
- Ensure the glaze is slightly cooled before drizzling to prevent it from soaking too deeply into the blondies.
- Store blondies in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week.
- You can substitute the powdered sugar in the glaze with a superfine sugar but glaze texture may vary.
- For extra texture, add 1/2 cup chopped walnuts or pecans into the batter before baking.
