Apple Blondies with Maple Glaze 
Ingredients
For the Apple Filling
2 large Gala apples, finely chopped
2 tablespoons light brown sugar
1 tablespoon unsalted butter
½ teaspoon pure vanilla extract
½ teaspoon ground cinnamon
For the Blondie Base
1½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon kosher salt
½ cup unsalted butter, softened
¾ cup granulated sugar
¼ cup dark brown sugar, packed
2 large eggs
1 teaspoon pure vanilla extract
1 teaspoon ground cinnamon
½ teaspoon pumpkin pie spice
For the Maple Glaze
2 tablespoons unsalted butter
3 tablespoons pure maple syrup
½ teaspoon pure vanilla extract
¼ teaspoon pumpkin pie spice
½ cup powdered sugar
Instructions
Prepare the apple filling
Place a medium saucepan over low heat. Add the finely chopped Gala apples, light brown sugar, 1 tablespoon of butter, ½ teaspoon of vanilla extract, and ½ teaspoon of ground cinnamon. Stir everything together with a wooden spoon. Cook for 5 to 7 minutes, stirring occasionally, until the apples have softened and released their juices. The apples should be tender but still hold their shape. Remove the saucepan from the heat and set it aside. Allow the filling to cool completely to room temperature before using. If you add warm filling to the batter, it may melt the blondie layers.
Preheat and prepare the baking dish
Position an oven rack in the center. Preheat your oven to 350°F. Lightly coat an 11×7-inch baking dish with baking spray (or grease with butter and dust with flour). Set the dish aside.
Cream the butter and sugars
In a large mixing bowl, combine the softened ½ cup of butter, granulated sugar, and dark brown sugar. Use an electric hand mixer or a stand mixer fitted with the paddle attachment. Beat on medium speed for 2 to 3 minutes, stopping to scrape down the sides once, until the mixture looks light, fluffy, and pale in color.
Add eggs and vanilla
Reduce the mixer speed to low. Add the eggs one at a time, beating well after each addition. After both eggs are incorporated, add 1 teaspoon of vanilla extract and the kosher salt. Mix just until combined.
Combine dry ingredients
In a separate medium bowl, whisk together the all-purpose flour, baking powder, 1 teaspoon of ground cinnamon, and ½ teaspoon of pumpkin pie spice. Whisk for about 15 seconds to distribute the leavening and spices evenly.
Mix the batter
With the mixer on low speed, gradually add the flour mixture to the wet ingredients in three additions. Mix only until each addition disappears into the batter. Do not overmix; a few small streaks of flour are fine. Overmixing can make the blondies tough.
Layer the blondies
Scoop half of the batter into the prepared baking dish. Use a spatula to spread it evenly across the bottom, reaching into the corners. The layer will be thin. Spoon the cooled apple filling over the batter and spread it gently into an even layer. Then, dollop the remaining batter over the apple filling. Use the spatula to carefully spread the top batter to cover the apples as much as possible. Some apple pieces may peek through; this is fine.
Bake
Place the dish in the preheated oven. Bake for 25 to 30 minutes. To test for doneness, insert a toothpick into the center of the blondies. It should come out clean or with just a few moist crumbs attached. If wet batter clings to the toothpick, bake for an additional 3 to 5 minutes. The edges should look lightly golden brown.
Cool slightly before glazing
Remove the baking dish from the oven and place it on a wire cooling rack. Let the blondies cool for about 10 to 15 minutes. They should still be warm but not piping hot when you add the glaze.
Make the maple glaze
While the blondies cool, prepare the glaze. In a small saucepan over medium heat, combine 2 tablespoons of butter, pure maple syrup, ½ teaspoon of vanilla extract, and ¼ teaspoon of pumpkin pie spice. Heat, stirring occasionally, until the butter has completely melted. Remove the saucepan from the heat. Immediately add the ½ cup of powdered sugar. Whisk vigorously until the mixture is smooth, glossy, and free of lumps. The glaze should be thick but pourable. If it seems too thick, add ½ teaspoon of maple syrup or milk. If too thin, add 1 teaspoon of powdered sugar.
Glaze and set
Pour the warm glaze evenly over the blondies. Use the back of a spoon or an offset spatula to spread it into a thin, even layer. Let the blondies cool completely on the wire rack. The glaze will firm up as it cools. Once fully cooled, slice into 20 bars using a sharp knife. Wipe the knife clean between cuts for neat edges.
Apple Blondies with Maple Glaze
