Here’s a fantastic treat that’s your ticket from late summer to early fall – these apple cinnamon blondies with maple cream cheese frosting are gonna blow your taste buds away. They’re the perfect dessert for a fall-themed dinner or a delightful addition to your Thanksgiving spread.
Delicious Apple Cinnamon Blondies
For the Blondies:
- 1 cup of unsalted butter (melted and slightly browned)
- 2 1/3 cups (290 grams) of all-purpose flour (spoon it into the measuring cup and level off, no need to pack it – this keeps your dough just right)
- 1 1/2 teaspoons of baking powder
- 1/2 teaspoon of salt
- 1 teaspoon of cinnamon
- 1/4 teaspoon of nutmeg
- 1 2/3 cups (330 grams) of brown sugar
- 2 eggs
- 1 1/2 teaspoons of vanilla
For the Apples:
- 2 cups of peeled and chopped apples (I used Honey Crisp)
- 1/4 teaspoon of cinnamon
- 1 tablespoon of butter
For the Maple Cream Cheese Frosting:
- 8 ounces of cream cheese (softened and at room temp – take it out of the fridge a few hours before using)
- 1 stick of unsalted butter (softened – take it out of the fridge a few hours before using)
- 1 cup of confectioners sugar
- 1/4 cup of maple syrup
- 1/2 teaspoon of cinnamon
Now, let’s get cooking:
- Fire up your oven to 350 degrees. In a large pan, melt 1 cup of butter (that’s 2 sticks) over low heat.
- In a medium-sized bowl, combine the flour, baking powder, salt, cinnamon, and nutmeg. Give it a good whisk and set it aside.
- Once your butter is all melted, turn up the heat just a tad (from low to medium) and let it get slightly browned. This should only take a few minutes, so keep stirring to prevent burning.
- While the butter’s browning, peel those 2 apples and chop ’em up into small pieces. Saute them in a large pan with 1 tablespoon of butter for about 10 minutes to give ’em a slight cooking head start. Add in 1/4 teaspoon of cinnamon and stir it in. Take it off the heat.
- In a big bowl, mix your melted butter, brown sugar, eggs, and vanilla until you’ve got a sort of caramel consistency. Add in your dry ingredients and fold them in with a spatula.
- Now, add in those yummy cinnamon apples and fold them in too. Line a 9×13 baking dish with parchment paper and bake it for 35-45 minutes (keep an eye on this as every oven is different). The tops should turn a beautiful golden brown, and the center should be firm, not jiggly.
- While your blondies are baking, whip up your cream cheese frosting. In a large bowl, put your SOFTENED cream cheese and butter. Use a hand mixer to mix ’em up good. Add in your powdered sugar and maple syrup, and mix again. Stick it in the fridge.
- Take the pan out of the oven and let it cool for an hour before removing. After that hour, lift it out from the parchment paper and transfer it to a cooling rack. Let it cool for another 1-2 hours – you want it fully cooled, because your frosting will melt (thanks to the butter) if you put it on too-warm blondies.
Spread your frosting on your blondies, sprinkle on some cinnamon, cut it into squares, and dive into deliciousness!
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