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Apple Cinnamon Blondies with Maple Glaze

Apple Cinnamon Blondies with Maple Glaze

Soft, chewy blondies packed with tender cinnamon apples and topped with a rich maple glaze. This easy fall dessert combines the best flavors of autumn in every delicious bite!
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Dessert
Cuisine American
Servings 12 blondies
Calories 285 kcal

Ingredients
  

  • For the Blondies
  • 2 cups all purpose flour spoon and level for accuracy
  • 1 tsp baking powder fresh for best rise
  • 1/2 tsp salt
  • 1 cup butter softened to room temperature
  • 1/4 cup granulated sugar
  • 1 cup dark brown sugar packed when measuring
  • 2 large eggs room temperature preferred
  • 1 1/2 tsp vanilla extract pure extract recommended
  • 1/2 tsp ground cinnamon
  • For the Apple Filling
  • 2 large apples Granny Smith or Honeycrisp work best
  • 2 Tbsp brown sugar
  • 1 Tbsp butter
  • 1/2 tsp vanilla extract pure extract
  • 1/2 tsp ground cinnamon
  • For the Maple Glaze
  • 2 Tbsp butter unsalted or salted works
  • 1/4 cup pure maple syrup use real maple syrup, not imitation
  • 1/2 cup powdered sugar sifted for smooth glaze
  • 1/4 tsp vanilla extract
  • 1/8 tsp ground cinnamon

Instructions
 

  • Preparation
  • Preheat your oven to 350°F. Line an 11x7 inch baking pan with aluminum foil or parchment paper, leaving overhang on the sides. If not using parchment, spray the pan well with cooking spray.
  • Making the Apple Filling
  • Peel apples and chop into small 1/4 inch pieces for even cooking.
  • In a medium saucepan over medium-low heat, melt 1 tablespoon butter. Add chopped apples, 2 tablespoons brown sugar, 1/2 teaspoon vanilla extract, and 1/2 teaspoon cinnamon. Stir to coat apples.
  • Cook for 3-4 minutes, stirring occasionally, until apples soften but still hold their shape.
  • Remove from heat and let cool completely before using.
  • Preparing the Blondie Batter
  • In a large mixing bowl, beat softened butter with an electric mixer on medium speed for about 1 minute until light and fluffy.
  • Add both dark brown sugar and granulated sugar. Mix on medium speed for 2 minutes until combined and creamy.
  • Add eggs one at a time, beating well after each addition until mixture is light and fluffy.
  • Add vanilla extract and salt. Mix until just combined.
  • In a separate bowl, whisk together flour, baking powder, and 1/2 teaspoon cinnamon until evenly mixed.
  • Add dry ingredients to wet ingredients. Stir with a wooden spoon or spatula until just combined. Batter will be very thick.
  • Assembling the Blondies
  • Take half the blondie batter and spread it into the prepared pan. Wet or spray your hands with cooking spray and press batter evenly across the bottom of the pan.
  • Spread cooled apple filling over the first batter layer, reaching all the way to the edges.
  • Drop spoonfuls of remaining batter over the apple layer. Use wet or greased hands to gently spread and press down to seal in the apples.
  • Baking
  • Bake on the center rack for 25-30 minutes until golden brown on top and edges start pulling away from sides.
  • Test with a cake tester or toothpick in the center - it should come out clean or with just a few moist crumbs. If wet batter remains, bake another 2-3 minutes.
  • Remove from oven and let cool in pan for 10 minutes.
  • Making the Maple Glaze
  • In a small saucepan over low heat, combine 2 tablespoons butter, maple syrup, 1/4 teaspoon vanilla extract, and 1/8 teaspoon cinnamon. Stir constantly until butter melts. Remove from heat immediately.
  • Sift powdered sugar into the warm maple mixture. Whisk vigorously until completely smooth.
  • Let glaze sit for 8-10 minutes off heat to thicken to drizzling consistency.
  • Final Assembly
  • Pour slightly thickened glaze over warm blondies. Use a spoon or offset spatula to spread evenly across the top.
  • Let cool completely for about 1 hour at room temperature until glaze sets.
  • Use foil or parchment overhang to lift blondies out of pan. Place on cutting board and slice into 12 squares with a sharp knife.

Notes

Apple Selection: Granny Smith apples are recommended for their tartness which balances the sweet glaze. Honeycrisp works for a sweeter option. Avoid Red Delicious as they turn mushy when cooked.
Room Temperature Ingredients: Softened butter and room-temperature eggs are essential for smooth batter and better texture. Remove from refrigerator 1 hour before baking.
Real Maple Syrup: Use pure maple syrup, not imitation. The authentic flavor makes a significant difference in the glaze.
Pan Size Substitutions: 9x9 pan makes thicker blondies (add 5-7 minutes baking time). 9x13 pan makes thinner ones (reduce baking time by 5 minutes).
Storage: Store in an airtight container at room temperature for up to 4 days, or refrigerate for up to 1 week. Place parchment paper between stacked layers.
Freezing: Freeze wrapped blondies for up to 3 months. Thaw overnight in refrigerator or at room temperature for a few hours.
Make-Ahead: Apple filling can be made 1 day ahead and refrigerated. Bring to room temperature before using. Blondies can be baked 2 days ahead and glazed fresh before serving.
Variations: Add 1/2 cup chopped toasted pecans or walnuts to batter or sprinkle over apple layer for extra crunch.
Clean Cuts: For professional-looking squares, warm knife under hot water, dry completely, and wipe clean between each cut.
Keyword Apple Cinnamon Blondies with Maple Glaze