Description
Soft and chewy brown sugar blondies layered with tender cinnamon apples and finished with a warm pure maple glaze. These comforting dessert bars offer classic apple pie flavor in an easy, sliceable form.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1/4 cup granulated sugar
- 1 cup packed dark brown sugar
- 2 large eggs, at room temperature
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoon ground cinnamon
- 2 large firm apples, peeled and finely chopped
- 2 tablespoons packed brown sugar
- 1 tablespoon unsalted butter
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 2 tablespoons unsalted butter
- 1/4 cup pure maple syrup
- 1/2 cup powdered sugar, sifted
- 1/4 teaspoon vanilla extract
- 1/8 teaspoon ground cinnamon
Instructions
- Preheat the oven to 350°F. Line an 11-by-7-inch baking pan with parchment paper or foil and lightly coat it with nonstick spray.
- Place the chopped apples, 2 tablespoons brown sugar, 1 tablespoon butter, 1/2 teaspoon vanilla, and 1/2 teaspoon cinnamon in a small skillet.
- Cook the apple mixture over medium-low heat for 3 to 4 minutes, stirring frequently, until the apples soften slightly. Remove the skillet from the heat and let the filling cool.
- Whisk the flour, baking powder, 1/2 teaspoon cinnamon, and salt together in a medium bowl.
- Beat 1 cup softened butter in a large bowl for about 1 minute, until creamy and light.
- Add the dark brown sugar and granulated sugar. Beat until fluffy and evenly combined.
- Add the eggs one at a time, beating well after each addition. Mix in 1 1/2 teaspoons vanilla.
- Gradually add the dry ingredients and stir just until no visible flour remains.
- Press half of the thick blondie batter evenly into the prepared pan.
- Spread the cooled apple filling evenly over the first batter layer.
- Drop the remaining batter over the apples and gently spread it into an even top layer.
- Bake for 25 to 30 minutes, until golden and a toothpick inserted near the center comes out with a few moist crumbs.
- Melt 2 tablespoons butter, the maple syrup, 1/4 teaspoon vanilla, and 1/8 teaspoon cinnamon over low heat.
- Remove the maple mixture from the heat and whisk in the sifted powdered sugar until smooth.
- Cool the glaze for 8 to 10 minutes so it thickens slightly.
- Cool the baked blondies for 10 minutes, pour the maple glaze over the top, and let the glaze set before slicing into 16 bars.
Notes
- Choose firm apples such as Granny Smith, Honeycrisp, or Pink Lady.
- Finely chop the apples so the filling cooks evenly and the bars slice cleanly.
- Use pure maple syrup rather than imitation pancake syrup for the strongest maple flavor.
- Do not overmix the blondie batter after adding the flour.
- Store covered at room temperature for up to 2 days or refrigerate for up to 5 days.
- Freeze individually wrapped blondies in a sealed container for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 296
- Sugar: 28
- Sodium: 105
- Fat: 15
- Saturated Fat: 9
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 39
- Fiber: 1
- Protein: 3
- Cholesterol: 58