Any time I have a get-together that requires comfort food, any time I have a couple apples that are nearing the end of their shelf life, or any time I just want to use my KitchenAid again, (seriously how did I survive without it??) I pull out this recipe for maple iced apple blondies!
Originally I found the recipe on Pinterest, sourced from “A Latte Food.” Can’t forget to give her credit for the original deliciousness, though the recipe below is definitely my tweaked version of the original. As Michelle says on her blog, these taste like warm apple pie in bite-sized form.
Everyone always asks for my recipe, so I figured I would finally share it! Plus we got some absolutely GORGEOUS apples at the local market the other day, and I had to document their deliciousness in photo form.
You won’t regret making these.
Maple & Apple Blondies
- 2 cups flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup softened butter
- 1/4 cup sugar
- 1 cup brown sugar (I pack mine)
- 2 large eggs
- 1-2 tablespoon vanilla extract (I love vanilla, so I use 2 whole tablespoons)
- 1 teaspoon cinnamon
- 2 large finely chopped apples
- 2 tablespoons brown sugar
- 1 tablespoon butter
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 2 tablespoons butter
- 1/4 cup maple syrup
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- Preheat oven to 350 and spray an 11×7 pan. I typically use a deep cookie sheet that we have, and it works perfectly!
- On med-low heat, cook apple filling mixture for about 3-4 minutes. Pull off heat and allow to cool. I prefer to melt my butter completely before adding in the brown sugar- this keeps the brown sugar from hardening.
- Cream butter until light and fluffy, about 1 minute. Add sugar and brown sugar and mix until combined.
- Add in eggs and mix until well combined.
- Add in vanilla extract. Mix until combined.
- In a separate bowl, mix flour, baking powder, salt, and cinnamon together. Add to the wet ingredients and stir until combined.
- In the bottom of the pan, spread half the blondie batter evenly. (Batter is typically VERY sticky- I like to keep a little flower on the counter to dip my fingers in. This making spreading MUCH easier.)
- Spread cooked apple filling evenly over the batter.
- Top with remaining batter and spread evenly. (Sometimes apple pieces show through, this is ok!)
- Bake for 25-30 minutes, or until the top is golden brown and a cake tester comes out clean.
- Melt butter, maple syrup, vanilla extract, and cinnamon over low heat. Once melted together, pull off the heat. Sift in powdered sugar, and whisk until fully combined.
**I often keep the mixture on low heat while mixing in the powdered sugar- this helps it combine a little easier.**
- Allow bars to cool for about 10 minutes, then pour the glaze over the bars and allow it to set.
I prefer to pour the glaze while it is still warm, but after the blondies have cooled! I think this makes for the best consistency of both.
- Slice into squares and enjoy!