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Of course! Here’s a cozy and delicious article introducing your Apple Blondies with Maple Glaze, with the theme “This dish is my weakness; it always leaves me wanting more.” Perfect for blogs, newsletters, or social media:
This Dish Is My Weakness: Apple Blondies with Maple Glaze That Taste Like Fall in Every Bite
Every now and then, a dessert comes along that does more than satisfy a sweet tooth — it comforts, it delights, and it leaves you standing over the pan wondering if it’s too soon to grab another piece. That’s exactly what these Apple Blondies with Maple Glaze do. They’re my weakness, and honestly? I’ve stopped trying to resist.
These blondies are soft, rich, and loaded with warm cinnamon-spiced apples in every bite. But it’s the maple glaze that takes them completely over the top — glossy, sweet, and buttery, like a warm fall hug. They walk the line between a cookie and a cake, with the chew of a brownie but all the cozy flavors of an apple pie.
They’re the kind of dessert that turns an ordinary day into something special. Whether it’s a crisp autumn afternoon or the middle of summer and you’re just craving a taste of fall, these blondies always deliver. And trust me — once you try them, they won’t last long on your counter.
🍎 Apple Blondies with Maple Glaze
Ingredients for the Blondies:
- 1 cup unsalted butter, melted
- 1 1/2 cups brown sugar (light or dark)
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg (optional)
- 2 cups all-purpose flour
- 1 1/2 cups peeled and chopped apples (Granny Smith or Honeycrisp work great)
For the Maple Glaze:
- 1/4 cup unsalted butter
- 1/2 cup pure maple syrup
- 1 cup powdered sugar
- 1/2 teaspoon vanilla extract
- Pinch of salt
Instructions:
- Preheat & Prepare Pan:
Preheat your oven to 350°F (175°C). Grease or line a 9×13-inch pan with parchment paper. - Make the Blondie Batter:
In a large bowl, whisk together melted butter and brown sugar until smooth. Add eggs and vanilla, and whisk until combined. Stir in salt, cinnamon, nutmeg, and flour just until no flour streaks remain.
