Maple-glazed apple blondies
These blondies couldn't be more autumnal if they tried. I'm always so inspired to dive into fall baking; that crisp air just begs for something warm and cinnamony baking in the oven. These apple blondies are the answer. They come together in a snap and make your entire house smell incredible. And don't even get me started on that maple glaze! I recommend using an apple variety that's not only firm but also a little more on the tart side, such as Jonagolds, Granny Smiths or Cortlands.
⏱️ Prep: 40 min🍳 Cook: 30 min🍽️ Makes 16
Ingredients
| ¾ cup (170 g) | unsalted butter, melted |
| 1 cup (200 g) | granulated sugar |
| ½ cup (110 g) | light brown sugar |
| 1 + 1 | large egg + egg yolk |
| 1 tsp | vanilla extract |
| ¼ tsp | salt |
| 1 cup (120 g) | all-purpose flour |
| 2 tsp (4 g) | ground cinnamon |
| ½ tsp | ground ginger |
| ¼ tsp | ground nutmeg |
| 2 | small apples, peeled, cored and chopped into small cubes (Granny Smith) |
| 2 tbsp (30 g) | unsalted butter, melted (maple glaze) |
| ¼ cup (60 ml) | pure maple syrup (maple glaze) |
| ½ cup (60 g) | sifted powdered sugar (maple glaze) |
| — | salt, to taste (maple glaze) |
Instructions
Total time: 1 hour 10 minutes. Yield: 16 blondies.
- Preheat the oven to 350°F (180°C). Grease an 8 x 8-inch (20 x 20-cm) pan with butter or nonstick cooking spray and then line the pan with parchment paper, leaving an overhang on all sides. Grease the parchment with butter or nonstick cooking spray and then set it aside.
- To make the blondies, in a medium bowl, whisk together the butter, granulated sugar and light brown sugar until smooth and combined. Add the egg, egg yolk, vanilla and salt, and whisk vigorously until smooth and combined. Fold in the flour, cinnamon, ginger and nutmeg until thoroughly mixed, then fold in the apples.
- Spread the batter evenly into the prepared pan and bake for 25 to 30 minutes, or until the center is set and a toothpick inserted comes out clean. Be careful not to overbake! Allow the blondies to cool completely in the pan on a wire rack; while the blondies cool, make the glaze.
- To make the maple glaze, in a medium bowl, whisk together the butter and maple syrup. Add the powdered sugar and stir until thoroughly combined. The glaze should be a pourable consistency but thick enough to coat a spoon. Add more powdered sugar if the glaze is too thin or more maple syrup if it's too thick. Add a pinch of salt if the glaze is too sweet. (I usually add anywhere between ⅛ to ¼ teaspoon of salt.) Drizzle the maple glaze on top of the cooled blondies before cutting into bars.
- Cover and store leftover blondies in an airtight container at room temperature for 2 to 3 days.