Apple Cinnamon Blondies with Maple Cream Cheese Frosting
Indulge in these soft, chewy blondies packed with tender apples and cinnamon, topped with a creamy maple frosting.
Ingredients
For the Blondies
- 1 cup unsalted butter, melted
- 2 cups packed brown sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 1 ½ cups peeled and diced apples (about 2 medium apples)
- ½ cup chopped walnuts or pecans (optional) Optional nuts for added texture
For the Maple Cream Cheese Frosting
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 2 tablespoons pure maple syrup
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and prepare a 9x13 inch baking pan by greasing or lining it with parchment paper.
- Gather all your ingredients.
Making the Blondie Batter
- In a large mixing bowl, whisk together the melted butter, brown sugar, eggs, and pure vanilla extract until smooth.
- In another bowl, combine the flour, baking powder, baking soda, ground cinnamon, and salt.
- Gradually add the dry ingredients into the wet mixture, stirring until just combined.
- Gently fold in the diced apples and chopped nuts, if using.
Baking
- Pour the batter into the prepared baking pan and spread it evenly.
- Bake for about 30 minutes or until a toothpick inserted in the center comes out clean.
Preparing the Frosting
- While the blondies bake, beat together the softened cream cheese and unsalted butter until smooth.
- Gradually add the maple syrup, powdered sugar, and vanilla extract, mixing until you achieve a silky consistency.
Finishing Touches
- Let the blondies cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.
- Once cooled, frost the blondies with the maple cream cheese frosting.
- Slice into squares or rectangles and serve.
Notes
Store in an airtight container in the fridge for up to a week. For freezing, cut into squares and layer with parchment paper.