Ingredients
For the Blondies
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup butter (softened) Make sure it's softened for better mixing.
- 1/4 cup sugar
- 1 cup dark brown sugar
- 2 large eggs
- 1 1/2 tsp vanilla extract
- 1/2 tsp cinnamon
- 2 large apples (chopped finely) Use a mix of sweet and tart apples for added flavor.
For the Topping
- 2 Tbsp brown sugar
- 1 Tbsp butter
- 1/2 tsp vanilla extract
- 1/2 tsp cinnamon
For the Maple Glaze
- 2 Tbsp butter
- 1/4 cup pure maple syrup
- 1/2 cup powdered sugar
- 1/4 tsp vanilla extract
- 1/8 tsp ground cinnamon
Method
Preparation
- Preheat the oven to 350°F (175°C) and line an 11×7 pan with tin foil or spray it with cooking spray.
- In a bowl, mix the flour, baking powder, and salt together.
- In another bowl, cream the softened butter, sugar, and dark brown sugar until smooth.
- Add the eggs, vanilla extract, and cinnamon, mixing well.
- Gradually add the flour mixture to the wet ingredients until combined.
- Fold in the chopped apples.
Baking
- In a small saucepan, melt 1 Tbsp of butter, add 2 Tbsp of brown sugar, 1/2 tsp vanilla extract, and 1/2 tsp cinnamon. Mix well and pour over the blondie batter.
- Spread the batter evenly in the prepared pan.
- Bake for about 25-30 minutes, until a toothpick inserted in the center comes out clean.
Making the Maple Glaze
- Once the blondies cool, melt 2 Tbsp of butter and mix in the maple syrup, powdered sugar, 1/4 tsp vanilla extract, and 1/8 tsp ground cinnamon until smooth.
- Drizzle the glaze on top of the blondies.
Nutrition
Serving: 1gCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gSodium: 150mgFiber: 1gSugar: 18g
Notes
Store in an airtight container at room temperature for up to three days. Refrigerate for a week or freeze for up to three months. Tips: Don't overmix the batter to keep the blondies light and fluffy. Consider adding chopped nuts for a nutty crunch.
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