Every chance I get, I cook and/or bake for others. That has been a real challenge over the past two years, but somehow, it has worked. Baked goods generally serve more than the 2-4 main or side dishes I make, so I reserve the dessert items for any group gathering of family or friends we have on our schedule.
I’ve had my eye on this blondie recipe for a while now, but as a dessert making 24 bars, I needed the right setting. And the timing was right last week, when I had the opportunity to bake for five fellow volunteers at the arboretum.
Our outside workday was rained out, so an indoor activity was planned instead. After the tallgrass prairie talk and accompanying photographic exhibit, our group socialized over blondies and beverages. Judging by the number of blondies Steve ate (4, possibly 5!) and took home with him (2 more), I’d say these Apple-Maple Blondies were a success!
Appl-Maple Blondies
Apple & Maple Blondies (adapted from tasteofhome.com) Total Time Required: 50 minutes, Prep: 25 minutes. Bake Time: 25 minutes, Additional Time Required: cooling time, Makes: 2 dozen bars
Ingredients:
Blondies:
- 1-1/3 cups packed brown sugar
- 1/2 cup butter, melted and cooled
- 1/2 cup maple syrup
- 2 teaspoons vanilla extract
- 2 large eggs
- 2 cups all-purpose flour
- 3/4 teaspoon salt
- 1/4 teaspoon baking soda
- 3 cups chopped peeled apples (about 3 medium)
Glaze:
- 1/4 cup butter, cubed
- 1/2 cup maple syrup
- 1/4 cup packed brown sugar
Directions:
Preheat the oven to 350°F. Liberally grease a 13×9-inch baking pan, then set it aside.
In a large bowl, beat the brown sugar, melted butter, syrup, and vanilla together until blended.
Mix the brown sugar with the melted butter, syrup, and vanilla.
Beat in the eggs.
Beat in the eggs.
In a medium bowl, whisk together the flour, salt, and baking soda.
Stir together the dry ingredients.
Gradually beat the dry ingredients into the brown sugar mixture.
Add the dry ingredients to the sugar mixture.
Stir in the chopped apples.
Add the apples to the batter.
Transfer the batter to the prepared pan.
Transfer the batter to the prepared pan.
Bake for 30-40 minutes or until the center is set, the top starts to become golden brown in places, and a toothpick inserted in the center comes out clean or just a few moist crumbs.
Bake until a toothpick inserted in the center comes out clean.
While the blondie is baking, make the glaze. In a small saucepan, melt the butter over medium-low heat, then stir in the maple syrup and brown sugar.
Melt the butter for the glaze . . .
. . . then add the brown sugar and maple syrup to the pot.
Bring the glaze to a boil over medium heat. Cook and stir for 2-5 minutes, until the glaze is slightly thickened. Remove the glaze from the heat and cool it slightly.
Boil the glaze until it is slightly thickened.
Pour the glaze over the warm blondies when they come out of the oven.
Spread the glaze over the blondies.
Cool the blondies completely in the pan on a wire rack. Cut into bars. Serve with vanilla ice cream, if desired.
Serve with vanilla ice cream. if desired.
I truly enjoy baking for others! ~Linda
Apple & Maple Blondies (adapted from tasteofhome.com) Total Time Required: 50 minutes, Prep: 25 minutes. Bake Time: 25 minutes, Additional Time Required: cooling time, Makes: 2 dozen bars
Ingredients:
Blondies:
- 1-1/3 cups packed brown sugar
- 1/2 cup butter, melted and cooled
- 1/2 cup maple syrup
- 2 teaspoons vanilla extract
- 2 large eggs
- 2 cups all-purpose flour
- 3/4 teaspoon salt
- 1/4 teaspoon baking soda
- 3 cups chopped peeled apples (about 3 medium)
Glaze:
- 1/4 cup butter, cubed
- 1/2 cup maple syrup
- 1/4 cup packed brown sugar
Directions:
Preheat the oven to 350°F. Liberally grease a 13×9-inch baking pan, then set it aside.
In a large bowl, beat the brown sugar, melted butter, syrup, and vanilla together until blended. Beat in the eggs. In a medium bowl, whisk together the flour, salt, and baking soda. Gradually beat the dry ingredients into the brown sugar mixture. Stir in the chopped apples.
Transfer the batter to the prepared pan. Bake for 30-40 minutes or until the center is set, the top starts to become golden brown in places, and a toothpick inserted in the center comes out clean or with just a few moist crumbs.
While the blondie is baking, make the glaze. In a small saucepan, melt the butter over medium-low heat, then stir in the maple syrup and brown sugar. Bring the glaze to a boil over medium heat. Cook and stir for 2-5 minutes, until the glaze is slightly thickened. Remove the glaze from the heat and cool it slightly.
Pour the glaze over the warm blondies when they come out of the oven. Cool the blondies completely in the pan on a wire rack. Cut into bars. Serve with vanilla ice cream, if desired.