Glazed Apple-Maple Blondies

I made apple-maple blondies for a kid’s ninth birthday Saturday. Brown-sugar blondie base with diced apple and maple syrup, glazed with maple-powdered-sugar drizzle. Reimbursement $50 tip $30.

The recipe is below.

Glazed Apple-Maple Blondies

Prep Time: 20 min | Cook Time: 30 min | Total Time: 50 min | Servings: 16

Ingredients

• 1/2 cup (1 stick) unsalted butter, melted and slightly cooled
• 1 cup packed light brown sugar
• 1/4 cup pure maple syrup
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1 1/2 cups peeled and finely diced apple (about 2 small apples, such as Honeycrisp or Gala)
• For the maple glaze:
• 1 cup powdered sugar, sifted
• 3 tablespoons pure maple syrup
• 1–2 tablespoons whole milk (to consistency)
• Pinch of salt

Instructions

1. Preheat and prep. Preheat your oven to 350°F. Grease a 9x13-inch baking pan and line with parchment paper, leaving an overhang on two sides for easy lifting.
2. Mix the wet ingredients. In a large bowl, whisk together the melted butter, brown sugar, and maple syrup until smooth and well combined. Add the eggs one at a time, whisking after each addition. Stir in the vanilla extract.
3. Add the dry ingredients. Add the flour, baking powder, cinnamon, nutmeg, and salt directly to the wet mixture. Stir with a spatula until just combined — do not overmix.
4. Fold in the apples. Gently fold the diced apple into the batter until evenly distributed. The batter will be thick.
5. Bake. Spread the batter evenly into the prepared pan. Bake for 28–32 minutes, until the top is golden and a toothpick inserted in the center comes out with just a few moist crumbs. Do not overbake — you want them fudgy in the center. Let cool completely in the pan on a wire rack before glazing.
6. Make the glaze. Whisk together the powdered sugar, maple syrup, milk, and pinch of salt until smooth and pourable. Add milk one teaspoon at a time to reach a thick but drizzleable consistency.
7. Glaze and slice. Drizzle the glaze evenly over the cooled blondies. Let the glaze set for 10 minutes before using the parchment overhang to lift the bars out of the pan. Slice into 16 squares and serve.

Nutrition (per serving)

Calories: 215 | Protein: 2g | Fat: 7g | Carbs: 37g | Fiber: 1g | Sodium: 85mg