Yield: 1 8×8 pan (9-12 svgs)
Preparation: 20 min.
Bake time: 20 min.
180g all-purpose flour (1 1/2 c.)
1/4 tsp. salt
1/2 tsp. ground cinnamon
1/2 tsp. baking powder
1/4 tsp. baking soda
115g unsalted butter – browned & slightly cooled (1/2 c.)
105g dark brown sugar (1/2 c.)
50g granulated sugar (1/4 c.)
1 egg, room temperature
1 medium apple, peeled and shredded
80g powdered sugar
1/4 tsp. ground cinnamon
2 tbsp. pure maple syrup
1/2 tbsp. milk of choice
Preheat the oven to 350F (180C). Grease and line a 9×9 pan with parchment paper.
In a medium saucepan, melt the butter on medium-low heat. Stir the butter continuously until it begins to turn an amber-brown color. Immediately take off of the heat and pour into a medium-sized heat safe mixing bowl. Set aside to cool for 10 minutes.
While the butter is cooling, whisk together the flour, cinnamon, salt baking powder, and baking soda in a small bowl. Set aside.
Once the butter is done cooling, whisk in the sugar until it is well combined. Then, whisk in the egg until fully combined, followed by the egg yolk. Add in the shredded apple, followed by the flour mixture. Lightly fold the mixture with a rubber spatula until everything is well-combined. Pour the mixture into your prepared 9×9 pan and bake for approximately 20 minutes, until a toothpick entered into the center of the blondie comes out clean.
Whisk together all of the ingredients until the mixture is smooth. If the mixture seems too thin, add more powdered sugar. If the mixture is too thick, add more milk. Pour over the blondies once they are slightly cooled. Serve and enjoy!
These blondies will be best enjoyed on the day that they are baked, but will last in an airtight container at room temperature for 3 days. Enjoy!
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