Maple Apple Blondie Bars
A sweet and chewy maple brownie bar with a sugary maple icing make the quintessential fall dessert. Perfect for brunch, entertaining, or packaged and wrapped as a tasty hostess gift for holiday parties.
Equipment
- Mixing Bowls
- apple coring tool
- vegetable peeler
- medium sauce pan
- wooden spoon
- Rubber Spatula
- measuring cups
- 9x13 baking dish
- Parchment Paper
Ingredients
Blondie Bars
- ¾ cup butter (1½ sticks)
- 2 medium apples, peeled, cored, chopped (1¾ cups)
- 1 cup packed brown sugar
- ½ cup granulated sugar
- ½ cup pure maple syrup
- 2 large eggs
- 2 tsp vanilla extract
- 1 tsp baking powder
- ½ tsp salt
- ¼ tsp baking soda
- 2 cups all-purpose flour
- non-stick cooking spray
Maple Icing
- 2 cups powdered sugar
- 2 Tbsp melted butter
- ¼ cup pure maple syrup
- 2 Tbsp whole milk
Instructions
Blondie Bars
- Preheat oven to 350℉. Line the 9x13" baking dish with parchment and spray with nonstick cooking spray. Be sure to extend the parchment paper over the side handles, so you can easily pull the finished bars from the dish once iced and cooled.
- In a medium sauce pan, melt 1Tbsp of the butter over medium setting, adding chopped apples once butter has fully melted. Allow apples to cook until softened, about 10 minutes. You will want them soft, not browned. Once done, move apples from the pan into a large bowl and set aside.
- In the same sauce pan you used for the apples, melt the remaining butter over medium heat. Once melted, remove from heat and stir in the granulated and brown sugars and the maple syrup until smooth and combined.
- Stir in the vanilla and egg until combined.
- Stir in baking powder, salt, baking soda and flour until all are combined and smooth. Stir in the cooked apples. Spread the batter evenly into the prepared baking dish.
- Bake for 25-30 minutes until evenly browned and you see the edges begin to puff. Cool the pan on a wire rack until the top is cool to the touch.
Maple Icing
- In a small bowl, stir together powdered sugar, maple syrup, butter and milk until a smooth consistency is reached that is thin enough to spread. Add additional milk a tablespoon at a time if needed to thin further.
- Spread icing over cooled bars while still in baking dish. Allow to stand until the icing fully sets.
- Use edges of parchment to lift the bars out of the dish, once the icing is set. Transfer to a cutting board and slice into 36 pieces, or desired amount.
- Stores in fridge for three days, and freezes well for up to three months.