These soft, chewy blondies are packed with fresh apple, warm spices, and optional toasted pecans for extra crunch. A sweet maple glaze adds the perfect finishing touch.
Preheat the oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper, leaving some overhang for easy removal.
In a large bowl, whisk together the melted butter, brown sugar, and granulated sugar until combined.
Whisk in the egg, egg yolk, and vanilla extract until smooth.
In a separate bowl, stir together the flour, baking powder, salt, cinnamon, and nutmeg.
Add the dry ingredients to the wet ingredients and stir just until no flour streaks remain. Fold in the diced apple and pecans, if using.
Spread the batter evenly into the prepared pan.
Bake for 28 to 33 minutes, or until the center is set and a toothpick inserted in the middle comes out with a few moist crumbs. Do not overbake.
Let the blondies cool completely in the pan on a wire rack.
To make the glaze, whisk together the powdered sugar, maple syrup, milk or cream, vanilla extract, and pinch of salt until smooth and pourable.
Drizzle the glaze over the cooled blondies, then let it set before slicing into squares.
Notes
For the best texture, do not overmix the batter or overbake the blondies. The glaze can be adjusted with a little more milk or cream if you want it thinner, or a bit more powdered sugar if you prefer it thicker.