For the Blondies
- 1 cup unsalted butter, melted
- 1 ½ cups brown sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- 1 ½ tsp cinnamon
- 2 cups diced apples
For the Maple Glaze
- 2 tbsp butter
- ¼ cup pure maple syrup
- 1 cup powdered sugar
- Pinch of salt
Step 1: Prep the Pan and ApplesPreheat your oven to 350°F.Line an 8x8-inch baking pan with parchment paper. Leave a little overhang on the sides—it makes lifting the blondies out ridiculously easy later.Peel and dice the apples into small chunks. Not huge cubes. Think blueberry-sized pieces.Small pieces distribute better and bake evenly. Step 2: Mix the Wet IngredientsIn a large bowl, whisk together:melted butterbrown sugarThe mixture should look glossy and thick.Add the eggs and vanilla extract, then whisk again until smooth.You know what? At this stage, it already smells incredible. Step 3: Add the Dry IngredientsStir in:flourbaking powdersaltcinnamonMix gently until no dry streaks remain.Don’t overmix. Seriously. Blondies can turn cakey fast if the batter gets worked too much. You want chewy and dense—not fluffy like muffins.Fold in the diced apples last.The batter will be thick. That’s normal. Step 4: Bake Until GoldenSpread the batter evenly into the prepared pan.Bake for 30–35 minutes, or until:the edges look goldenthe center is seta toothpick comes out with moist crumbsNot wet batter. Moist crumbs.There’s a difference, and blondies live in that tiny sweet spot.Let the blondies cool for at least 20 minutes before glazing.Honestly, waiting is the hardest part.
