Apple Blondies (with Cinnamon Maple Glaze)

Close-up view of an apple blondies topped with a cinnamon maple glaze.

Apple Blondies (with Cinnamon Maple Glaze)

Apple blondies are a fun fall twist on classic blondies! The spiced maple glaze on top complements the fresh apple flavor beautifully. Super simple to prep & perfect for parties!

Course bars, Dessert

Cuisine American

Prep Time 20

Cook Time 30

Total Time 50

Servings blondies

Calories 206kcal

Author Sam Merritt

Equipment

Ingredients

For the apples

1 ½ cups (185 g) peeled, small-diced apples (see note)
¼ cup (50 g) granulated sugar
2 teaspoons ground cinnamon

For the blondies

1 cup (226 g) unsalted butter melted and cooled slightly
1 cup (200 g) light brown sugar firmly packed
½ cup (100 g) granulated sugar
1 large egg room temperature preferred
1 large egg yolk room temperature preferred
2 teaspoons vanilla extract
2 ¼ cups (285 g) all-purpose flour
1 Tablespoon cornstarch
1 teaspoon table salt
½ teaspoon ground cinnamon

For the glaze

1 cup (125 g) powdered sugar
2 Tablespoons maple syrup
½ teaspoon vanilla extract
½ teaspoon ground cinnamon
1 Tablespoon milk as needed

Instructions

Preheat oven to 350F (175C) and lightly grease a 9x13-inch (23x33-cm) metal baking pan (or line with parchment paper). Set aside.
In a medium bowl, stir together the ¼ cup granulated sugar and 2 teaspoons ground cinnamon. Add the diced apples and toss until evenly coated. Set aside.
1 ½ cups (185 g) peeled, small-diced apples , ¼ cup (50 g) granulated sugar, 2 teaspoons ground cinnamon
In a large mixing bowl, combine melted (slightly cooled) butter, sugars, egg, egg yolk, and vanilla extract and stir until well combined.
1 cup (226 g) unsalted butter, 1 cup (200 g) light brown sugar, ½ cup (100 g) granulated sugar, 1 large egg, 1 large egg yolk, 2 teaspoons vanilla extract
In a separate bowl, whisk together flour, cornstarch, salt, and cinnamon.
2 ¼ cups (285 g) all-purpose flour, 1 Tablespoon cornstarch, 1 teaspoon table salt, ½ teaspoon ground cinnamon
Gradually add the dry ingredients to the wet, stirring after each addition until just combined.
Give the apple mixture a quick stir then add the cinnamon/sugar/apple mixture to the batter and fold into the batter until combined.
Spread mixture evenly into prepared pan and bake in the center rack of 350F (175C) preheated oven for 30 minutes, or until a toothpick inserted into the center comes out clean or preferably with a few moist crumbs. Allow to cool at least 15 minutes before preparing the glaze.
Prepare the glaze: Whisk together powdered sugar, maple syrup, vanilla, and cinnamon. Whisk in milk, just a little at a time, until the glaze ribbons from the whisk.
1 cup (125 g) powdered sugar, 2 Tablespoons maple syrup, ½ teaspoon vanilla extract, ½ teaspoon ground cinnamon, 1 Tablespoon milk
Drizzle over blondies once they’ve cooled enough that the glaze doesn’t melt into them. Let the glaze set before slicing and serving. Enjoy!

Notes

Apples

I recommend a firm, tart apple. Granny Smith is my preference. Measure the apples after peeling, coring, and dicing.

Pan

The bake time is based on a metal 9x13-inch pan. Glass or ceramic typically needs more time, so check with a toothpick for doneness.

Storage

Cover tightly and store at room temperature for up to 3 days.

Nutrition