Description
Chewy blondies studded with tender apple bits and finished in a warm, maple-y glaze — basically apple pie in bar form. Easy to make and ridiculous to resist.
Ingredients
Scale
For the Blondies
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon fine salt
- 1 cup (8 oz) unsalted butter, softened
- ¼ cup granulated sugar
- 1 cup packed dark brown sugar
- 2 large eggs
- 1½ teaspoons vanilla extract
- ½ teaspoon ground cinnamon
Apple Layer
- 2 large apples, finely diced
- 2 tablespoons brown sugar
- 1 tablespoon butter
- ½ teaspoon vanilla extract
- ½ teaspoon ground cinnamon
Maple Glaze
- 2 tablespoons butter
- ¼ cup pure maple syrup
- ½ cup powdered (confectioners’) sugar
- ¼ teaspoon vanilla extract
- 1/8 teaspoon ground cinnamon
Instructions
- Heat the oven & prep the pan. Preheat to 350°F (175°C). Line an 11×7 pan with foil, leaving an overhang for easy removal, or spray the pan lightly with nonstick spray.
- Cook the apples. In a small skillet over medium-low heat, melt 1 tablespoon butter. Add the chopped apples, 2 tablespoons brown sugar, ½ teaspoon vanilla, and ½ teaspoon cinnamon. Sauté for about 3–4 minutes until the apples have softened slightly but still hold their shape. Remove from heat and let cool while you mix the batter.
- Make the blondie batter. In a large bowl, beat the softened butter until fluffy (about 1 minute). Add the granulated sugar and dark brown sugar and beat until well combined. Add the eggs one at a time, mixing thoroughly after each. Stir in the vanilla and salt.
In a separate bowl, whisk together the flour, baking powder, and cinnamon. Fold the dry mixture into the wet ingredients until just combined — don’t overwork it. - Assemble the bars. Spread half of the blondie batter evenly into the prepared pan. The batter will be thick — a spatula or lightly oiled hands make this easier. Evenly distribute the cooled apple mixture over the first layer. Dollop and spread the remaining batter on top, covering the apples.
- Bake. Bake in the preheated oven for 25–30 minutes, until the surface turns golden and a toothpick inserted into the center comes out with a few moist crumbs (not wet batter). Edges should be set.
- Prepare the maple glaze. While the bars cool a bit, combine 2 tablespoons butter, ¼ cup maple syrup, ¼ teaspoon vanilla, and 1/8 teaspoon cinnamon in a small saucepan over low heat until the butter melts and everything is warm. Remove from heat and sift in the powdered sugar. Whisk until smooth. Let the glaze rest 8–10 minutes so it thickens slightly; if it’s too stiff, stir in a teaspoon or two of milk.
- Glaze & finish. Let the blondies cool in the pan for about 10 minutes. Pour the maple glaze over the warm bars and spread gently so it reaches the edges. Allow the glaze to set before slicing.
- Slice & serve. Lift the bars from the pan using the foil overhang and cut into squares. Serve warm or at room temperature.
Notes
- Use a firm apple (Honeycrisp, Fuji, or Gala) so the pieces don’t disintegrate while cooking.
- Batter is thick — don’t fight it. Oiled hands help with spreading.
- Let the glaze cool slightly before pouring; too hot and it’ll run off.
- Store in an airtight container at room temp for 2–3 days, or refrigerate longer. Bars freeze well; wrap individual squares and thaw before reheating briefly.