Apple Blondies with Maple Glaze

By Chef Lynn Crawford

Blondie Ingredients

1 cup unsalted butter, melted
1¾ cups dark brown sugar, packed
2 large eggs, room temperature
1 large egg yolk, room temperature
1½ teaspoons vanilla extract
2½ cups all-purpose flour
2 teaspoons cornstarch
1 teaspoon baking powder
1 teaspoon kosher salt
1/4 teaspoon cinnamon
¼ teaspoon ground ginger
Pinch of nutmeg
3 medium Gala apples, peeled, cored, and diced into small pieces (about 2¼ cups)

Preheat oven to 350°F and prepare an 8×8-inch baking dish by lining it with parchment paper.
Using a whisk, combine the melted butter and brown sugar in a large bowl. Mix well.
Add eggs, egg yolk, one at a time, stirring well after each addition, scraping the sides of the bowl as needed. Whisk in the vanilla extract.
In a separate, medium-sized bowl, whisk together the flour, cornstarch, baking powder, salt and spices. Using a rubber spatula, gradually stir the flour mixture into the butter and egg mixture until completely combined. Fold in diced apples. Spread the batter evenly into the prepared pan. Bake for 50-55 minutes, or until the edges just begin to turn golden brown.
For the Maple Glaze, melt the maple syrup and butter over medium-low heat and whisk until fully incorporated. Remove from heat and add the confectioners’ sugar, whisking to combine.
Drizzle over the cooled blondies. Cut and serve.