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Apple Cinnamon Blondies with Maple Cream Cheese Frosting

Apple cinnamon blondies are baked in an 8x8-inch pan with tender apple pieces, warm cinnamon, and a maple cream cheese frosting. The edges turn golden and set while the centers stay soft, with a few moist crumbs on the toothpick.
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Prep Time 20 minutes
Cook Time 36 minutes
Cooling 1 hour 45 minutes
Total Time 2 hours 41 minutes
Servings: 16 servings
Course: Dessert
Cuisine: American
Calories: 198
Ingredients Equipment Method Notes

Ingredients
  

For the blondies
  • 0.5 cup unsalted butter melted and cooled slightly
  • 1 cup light brown sugar packed
  • 1 egg large
  • 1 tsp vanilla extract
  • 1.5 cup all-purpose flour
  • 0.5 tsp baking powder
  • 1 tsp ground cinnamon
  • 0.5 tsp fine salt
  • 1 apple medium, firm, peeled, cored, and cut into 1/4-inch dice
For the frosting
  • 4 oz cream cheese softened
  • 2 tbsp unsalted butter softened
  • 1.5 cup powdered sugar
  • 1 tbsp pure maple syrup
  • 0.5 tsp vanilla extract
  • 1 pinch fine salt

Equipment

  • 1 8x8-inch metal baking pan
  • 1 electric mixer

Method
 

Make the blondies
  1. Heat the oven to 350°F.
  2. Grease an 8x8-inch metal baking pan and line it with parchment paper, leaving overhang on two sides.
  3. Whisk the melted butter and brown sugar in a large bowl until combined.
  4. Whisk in the egg and vanilla.
  5. In a medium bowl, whisk the flour, baking powder, cinnamon, and salt.
  6. Fold the dry mixture into the butter mixture just until no dry streaks remain.
  7. Fold in the apple.
  8. Spread the batter evenly in the pan.
  9. Bake for 30–36 minutes, until the edges are golden and set and a toothpick inserted in a spot without apple comes out with a few moist crumbs.
  10. Cool completely in the pan on a wire rack, about 1 1/2–2 hours.
Make the frosting
  1. Beat the cream cheese and softened butter in a medium bowl with an electric mixer on medium speed until smooth, about 1 minute.
  2. Add the powdered sugar, maple syrup, vanilla, and salt.
  3. Beat on low until incorporated, then on medium until fluffy, about 1 minute.
  4. Spread the frosting over the cooled blondies.
  5. Cut into 16 pieces.

Notes

For clean cuts, frost the blondies only after they have cooled completely. Store covered in the refrigerator for up to 5 days; freezing is suitable for up to 2 months. For a gluten-free variation, use a cup-for-cup gluten-free flour blend.