Best 2 Apple Walnut Blondies With Maple Butter Glaze Recipes

Indulge in a symphony of flavors with our delectable Apple Walnut Blondies, topped with a luscious Maple Butter Glaze. These delectable treats are a delightful fusion of chewy, buttery blondies studded with crisp apple chunks and walnuts, enrobed in a velvety glaze that harmonizes sweet maple and rich butter. This recipe offers a step-by-step guide to crafting these blondies, along with variations for a gluten-free version using almond flour and a vegan option using plant-based butter and milk. Additionally, discover a collection of other irresistible blondie recipes, including luscious Lemon Blueberry Blondies, decadent Chocolate Chip Blondies, and irresistible Salted Caramel Blondies. Embark on a culinary adventure and treat yourself and your loved ones to these exceptional blondie creations.

Check out the recipes below so you can choose the best recipe for yourself!

GLAZED APPLE-MAPLE BLONDIES

Glazed Apple-Maple Blondies image

My 6-year-old son and I conjured up this recipe to use up the last of the apples we picked from the local apple orchard. Serve it with a dollop of sweetened whipped cream. -Heather Bates, Athens, Maine

Provided by Taste of Home

Categories Desserts

Time 50m

Yield 2 dozen.

Number Of Ingredients 13

Ingredients

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, room temperature
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

Steps:

Preheat oven to 350°. Line a 13x9-in. baking pan with parchment, letting ends extend up sides. , In a large bowl, beat brown sugar, melted butter, syrup and vanilla until blended. Beat in eggs, 1 at a time, beating well after each addition. In another bowl, whisk flour, salt and baking soda; gradually beat into brown sugar mixture. Stir in apples (batter will be thick)., Transfer to prepared pan. Bake until top is golden brown and a toothpick inserted in center comes out with moist crumbs, 25-30 minutes., Meanwhile, in a small saucepan, melt butter over medium-low heat; stir in syrup and brown sugar. Bring to a boil over medium heat; cook and stir until slightly thickened, 2-3 minutes. Remove from heat; cool slightly., Pour glaze over warm blondies. Cool completely in pan on a wire rack. Cut into bars.

Nutrition Facts : Calories 192 calories, Fat 6g fat (4g saturated fat), Cholesterol 31mg cholesterol, Sodium 149mg sodium, Carbohydrate 33g carbohydrate (25g sugars, Fiber 0 fiber), Protein 2g protein.

MAPLE-WALNUT BLONDIES

Maple-Walnut Blondies image

An autumnal riff on classic blondies, these are a treat for the true maple fanatic. Adding maple syrup to the batter and toasting the walnuts in maple syrup gives the blondies double the maple flavor, while a splash of bourbon in the batter mellows the sweetness. Make sure to underbake these slightly: The key to moist, chewy blondies is to take them out just before they're fully baked. Refrigerate the blondies for optimal chewiness; they're especially good straight from the fridge.

Provided by Lidey Heuck

Categories cakes, cookies and bars, dessert

Time 30m

Yield 9 servings

Number Of Ingredients 13

Ingredients

1/2 cup/115 grams unsalted butter (1 stick), melted, plus more for greasing the pan
3/4 cup/165 grams light brown sugar, lightly packed
2 tablespoons maple syrup
1 large egg
1 1/2 teaspoons vanilla extract
1 teaspoon bourbon (optional)
1 cup/130 grams all-purpose flour
1/2 teaspoon kosher salt, plus more to taste
1/4 teaspoon baking powder
Pinch of ground nutmeg
1/2 cup/50 grams walnuts or pecans
1 tablespoon maple syrup
Pinch of kosher salt

Steps:

Heat the oven to 350 degrees. Grease an 8-by-8-inch pan with butter and line with parchment paper, leaving overhang on two sides.
Make the optional maple nuts: In a small sauté pan, heat the walnuts, 1 tablespoon maple syrup and a pinch of salt over medium heat. Cook, tossing often, until the nuts are lightly toasted and the bottom of the pan looks dry, about 3 to 4 minutes. Transfer the walnuts to a cutting board to cool, roughly chop, and set aside.
In a large bowl, combine the 1/2 cup butter, brown sugar, 2 tablespoons maple syrup, egg, vanilla and bourbon, if using, and whisk until smooth. Add the flour, salt, baking powder and nutmeg, and stir with a wooden spoon until just combined.
Transfer the batter to the prepared pan and smooth with a spatula. Sprinkle the walnuts, if using, evenly on top. Bake for 21 to 23 minutes, until the bars are just starting to brown at the edges. They should seem slightly underbaked and will firm up as they cool.
Sprinkle the blondies lightly with salt, allow to cool to room temperature in the pan. When completely cool, remove from the pan using the parchment paper, then cut into squares and serve.

Tips:

Use a food processor or blender to quickly and easily chop the walnuts.
If you don't have a food processor or blender, you can chop the walnuts by hand with a sharp knife.
Be sure to measure the flour correctly. Too much flour will make the blondies dry and crumbly.
Don't overmix the batter. Overmixing will make the blondies tough.
Bake the blondies until a toothpick inserted into the center comes out clean.
Let the blondies cool completely before glazing them.
If you don't have maple syrup, you can use another type of sweetener, such as honey or agave nectar.
The blondies can be stored at room temperature for up to 3 days, or in the refrigerator for up to 1 week.

Conclusion:

Apple walnut blondies with maple butter glaze is a delicious and easy-to-make treat. The blondies are moist and flavorful, with a chewy texture. The maple butter glaze adds a sweet and decadent touch. This recipe is perfect for any occasion, from a casual get-together to a special holiday party.