Dive into a delightful dessert featuring chewy blondies bursting with apple pie essence, all crowned with a warm maple glaze. Main ingredients: apple, maple syrup, butter, and brown sugar.
Growing up, every autumn, my family would take these long, rambling drives through the countryside to visit apple orchards. The days would be filled with apple picking, hayrides, and, inevitably, arguments over who picked the most apples. But what stayed with me, more than the sibling rivalry, was the smell of fresh apple pie wafting from the orchard’s kitchen. This Maple Glazed Apple Blondies recipe is my homage to those days. Every bite of this dessert is like a ticket back to my childhood, a blend of sweet apple nostalgia and the comforting embrace of warm maple. The first time I whipped this up, the room fell silent, followed by the chorus of “Mmmms” – the universal language of dessert appreciation. And now, every fall, it’s not just the apple orchards we look forward to but these delicious blondies too!
Why You’ll Love Maple Glazed Apple Blondies:
Okay, foodies, listen up! Why should you have this Maple Glazed Apple Blondie in your dessert arsenal?
Firstly, it’s like combining apple pie and a brownie but without the heavy feel. These blondies are chewy, not overly sweet, and deliver an autumnal symphony in every bite.
The warm maple icing? Oh, honey, it’s the crown jewel that elevates this treat from “Mmm” to “Can I have the recipe?” in seconds.
It’s an unexpected yet delightful dance of classic flavors, making it perfect for both a casual snack with your coffee or the showstopper at your next potluck.
Ingredients Notes For Maple Glazed Apple Blondies:
Let’s get nerdy with our ingredients for a sec:
- Apples: Opt for crisp, tart varieties like Granny Smith or Honeycrisp. They maintain their structure and contrast well with the sweetness of the blondie.
- Maple Syrup: Ensure you’re using pure maple syrup. Aunt Jemima, you’re lovely, but this isn’t your gig.
- Butter: Always choose unsalted. This lets you control the sodium content and adjust according to your preference.
- Cinnamon: Freshly ground is a game-changer. It has a richer aroma and flavor than its pre-ground counterpart.
Apple Prep: Begin with the apple filling. Melt that dollop of butter and toss your finely chopped apples into the pan. As they sizzle and soften, sprinkle in the brown sugar, vanilla, and cinnamon. This caramelization process? It’s what apple dreams are made of. Cook for about 3-4 minutes, ensuring they don’t turn into apple sauce. Once done, set aside to cool.
Blondie Mix: Cream your butter until it’s pretending to be a fluffy cloud. In go the sugars. Mix until they’re all one big happy family. Now, introduce eggs one by one. We don’t want any sibling rivalry here. Mix well after each. Sprinkle in the salt and vanilla extract. In another bowl, whisk together flour, baking powder, and cinnamon, ensuring they’re well acquainted. Now, combine the dry and wet teams.
Layering: In your prepared pan, lay down half the blondie batter. This is the base of our masterpiece. Next, evenly spread the caramelized apple goodness. Finally, cover with the remaining blondie batter. Into the oven, it goes! Bake until it’s golden and doing a little ‘I’m ready’ dance.
The Icing on the… Blondie: For the glaze, in a saucepan, melt butter, maple syrup, vanilla extract, and cinnamon. This mixture will smell so good; it’s almost illegal. Once melted, remove from heat. Sift in powdered sugar. Whisk vigorously; we want smooth sailing here. Allow this to cool a tad, then drizzle (or drown, I won’t judge) your blondies in this liquid gold.
Alright, on the off chance you haven’t devoured every square inch of these blondies (and kudos for your willpower), you’ll want to store them properly. Place them in an airtight container, separated by parchment paper to avoid them sticking together. They should remain fresh at room temperature for up to 3 days. For a longer shelf life, refrigerate them and warm slightly before serving. Blondie magic, any time of the week!
Variations and Substitutions:
Feeling adventurous or missing an ingredient? Don’t sweat it!
- Swap out apples for pears for a delicate twist.
- Maple syrup can be replaced with honey or agave, although the distinct maple flavor will be lost.
- Not a fan of cinnamon? Try a dash of nutmeg or cardamom for a unique spin.
- For a nutty crunch, toss in some chopped walnuts or pecans into the batter.
And there you have it! From my heart (and kitchen) to yours. Happy baking! 🍏🍁🍂
Maple Glazed Apple Blondies
For the Blondies:
- 2 cups of all-purpose flour
- 1 teaspoon of baking powder
- 1/2 teaspoon of salt
- 1 cup of softened butter
- 1/4 cup of granulated sugar
- 1 cup of dark brown sugar
- 2 large eggs
- 1 1/2 teaspoons of vanilla extract
- 1/2 teaspoon of cinnamon
For the Apple Filling:
- 2 large apples finely diced
- 2 tablespoons of brown sugar
- 1 tablespoon of butter
- 1/2 teaspoon of vanilla extract
- 1/2 teaspoon of cinnamon
For the Maple Glaze:
- 2 tablespoons of butter
- 1/4 cup of pure maple syrup
- 1/2 cup of powdered sugar
- 1/4 teaspoon of vanilla extract
- 1/8 teaspoon of ground cinnamon
- Initial Preparation: Preheat your oven to a temperature of 350°F. Prepare an 11×7-inch pan, either by lining it with tin foil or by administering a coat of cooking spray.
- Apple Filling: Over a medium-low flame, sauté the diced apples with brown sugar, butter, vanilla extract, and cinnamon for approximately 3-4 minutes. Once done, set aside to cool.
- Blondie Mixture: Commence by creaming the butter until its consistency becomes aerated. Incorporate both the granulated and brown sugar, ensuring a homogeneous blend. Introduce the eggs sequentially, ensuring each is thoroughly combined before adding the next. Subsequently, incorporate the salt and vanilla extract. In a separate vessel, amalgamate the flour, baking powder, and cinnamon. Gradually merge this dry mixture into the wet ingredients until a uniform batter is obtained.
- Assembly: In the prepared pan, distribute half of the blondie batter, ensuring an even layer. Disperse the cooled apple filling atop this layer. Complete the assembly by spreading the remaining blondie batter over the apple filling, ensuring a level finish.
- Baking: Place the pan in the preheated oven for a duration of 25-30 minutes, or until the surface acquires a golden-brown hue and a testing instrument emerges cleanly when inserted.
- Maple Glaze Preparation: In a saucepan, combine the butter, maple syrup, vanilla extract, and cinnamon. Allow the mixture to melt over low heat. Once melted, remove from heat and methodically sift in the powdered sugar, whisking continually to ensure a smooth glaze. Allow the glaze to cool for approximately 8-10 minutes, permitting it to thicken slightly.
- Finishing: After removing the blondies from the oven, allow them a cooling period of 10 minutes. Following this, uniformly pour the prepared maple glaze over the surface. Once the glaze has set, segment the dessert into individual squares for serving.