Description
Chewy blondie bars studded with tender apple bits and finished with a warm maple icing. They bring apple-pie vibes to a simple tray bake—perfect for autumn snacking.
Ingredients
Scale
For the blondie base
- 2 cups (250 g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup (226 g) unsalted butter, softened
- 1/4 cup (50 g) granulated sugar
- 1 cup (220 g) dark brown sugar, packed
- 2 large eggs
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoon ground cinnamon
For the apple layer
- 2 large apples, very finely diced (about 1 1/2 cups)
- 2 tablespoons brown sugar
- 1 tablespoon unsalted butter
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
For the maple glaze
- 2 tablespoons unsalted butter
- 1/4 cup pure maple syrup
- 1/2 cup (60 g) powdered (confectioners’) sugar, sifted
- 1/4 teaspoon vanilla extract
- 1/8 teaspoon ground cinnamon
Instructions
- Preheat and prepare: Heat the oven to 350°F (175°C). Line an 11×7 pan with foil or parchment, or spray it lightly with cooking spray.
- Make the apple filling: In a small skillet over medium-low heat, melt 1 tablespoon butter. Add the diced apples, 2 tablespoons brown sugar, 1/2 teaspoon cinnamon and 1/2 teaspoon vanilla. Cook, stirring, until the apples soften and the sugar melts, about 3–4 minutes. Remove from the heat and set aside to cool completely.
- Mix the blondie batter: In a large bowl, beat the softened butter with the granulated and brown sugars until combined and slightly fluffy (about 1 minute). Add the eggs one at a time, beating after each addition. Stir in the vanilla and salt. In a separate bowl, whisk together the flour, baking powder and 1/2 teaspoon cinnamon. Fold the dry mixture into the wet just until no streaks of flour remain—the batter will be thick.
- Layer the pan: Spread roughly half of the blondie batter into the bottom of the prepared pan, pressing it outward to an even layer (a spatula or damp hands work well here). Spoon the cooled apple mixture evenly over that first layer. Dollop the remaining batter over the apples and gently smooth to cover.
- Bake: Place the pan in the preheated oven and bake 25–30 minutes, until the top is golden and a toothpick inserted near the center comes out with a few moist crumbs (not wet batter). Remove from oven and let rest about 10 minutes.
- Prepare the maple glaze: While the bars cool a bit, combine 2 tablespoons butter and 1/4 cup maple syrup in a small saucepan over low heat. Stir until melted and warm, then remove from heat. Whisk in the sifted powdered sugar, vanilla and cinnamon until smooth. Let the glaze sit 8–10 minutes to thicken slightly (it should still be pourable).
- Finish and serve: Pour the maple glaze over the warm blondie slab, spreading if necessary. Let the glaze set for 10–15 minutes, then lift the foil/parchment from the pan and cut into squares.
Notes
- Storage
- Keep the bars in an airtight container at room temperature for up to 3 days, or refrigerate for longer storage. For best texture, warm briefly before serving.
- Quick tips
- Chop the apples very small so they distribute evenly and don’t make the bars soggy.
- If your glaze is too runny, add a little more powdered sugar; if it’s too thick, whisk in a splash of maple syrup or milk.
- For extra depth, swap the softened butter in the batter for browned butter (cool slightly before mixing in).