Sheet-Pan Gala Apple Blondies with Maple Glaze

Blondies take their name as the golden, brown-sugar cousin of classic brownies. This sheet-pan version folds in diced Gala apples and finishes with a pure maple glaze for easy, shareable autumn squares.

Serves 6 · 20 min prep · 25 min cook

Estimate for one serving

• 410 cal
• 4g protein
• 64g carbs
• 16g fat
• 2g fiber

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Ingredients

• 2 medium Gala apples
• 1/2 cup unsalted butter
• 3/4 cup light brown sugar
• 1/4 cup granulated sugar
• 1 large egg
• 2 tsp vanilla extract
• 1 1/4 cups all-purpose flour
• 1 tsp baking powder
• 1 1/2 tsp ground cinnamon
• 1/2 tsp kosher salt
• 3/4 cup powdered sugar
• 2 tbsp pure maple syrup
• 1 tbsp milk

Instructions

1. 1Heat the oven to 350°F. Line a quarter sheet pan or 9-by-13-inch rimmed baking sheet with parchment, leaving a slight overhang for easy lifting.
2. 2Peel, core, and dice the apples into half-inch pieces. Pat them dry with a paper towel so the batter does not get watery.
3. 3Melt the butter in a saucepan or microwave-safe bowl until just liquid and slightly cooled. Whisk in both sugars until smooth and glossy.
4. 4Beat in the egg and vanilla until the mixture looks creamy and lightens a shade.
5. 5In a separate bowl whisk the flour, baking powder, cinnamon, and salt. Fold the dry ingredients into the butter mixture just until no flour streaks remain.
6. 6Gently fold in the diced apples so they are evenly distributed. Spread the thick batter into an even layer on the prepared pan, pushing it into the corners.
7. 7Bake 22 to 26 minutes until the top is golden, the edges pull slightly from the pan, and a toothpick inserted in the center comes out with a few moist crumbs.
8. 8Cool the blondies in the pan on a wire rack for at least 20 minutes so they firm up for clean cuts.
9. 9Whisk the powdered sugar, maple syrup, and milk into a thick but pourable glaze. Drizzle it in ribbons over the cooled slab.
10. 10Lift out with the parchment, cut into six generous squares, and serve at room temperature or slightly warm.