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Apple Blondies (Apple Squares) with Cinnamon Glaze

Apple blondies (apple squares) are chewy, buttery brown sugar bars loaded with tender cinnamon apples and topped with a light cinnamon glaze. Baked until golden with moist-crumb centers, then glazed and cut into lunchbox-ready squares.
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Prep Time 15 minutes
Cook Time 32 minutes
Total Time 47 minutes
Servings: 16 squares
Course: Dessert, Snack
Cuisine: American
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

Apple blondies batter
  • 0.5 cup unsalted butter melted
  • 1 cup light brown sugar packed
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 cup all-purpose flour
  • 0.5 tsp baking powder
  • 0.25 tsp salt
  • 1 tsp ground cinnamon
  • 1.5 cup apples peeled and diced
  • 0.5 cup walnuts or pecans chopped
Cinnamon glaze and finishing
  • 0.5 cup powdered sugar
  • 1 tbsp milk
  • 0.25 tsp ground cinnamon for glaze

Equipment

  • 1 sheet pan

Method
 

Preheat and prepare the pan
  1. Preheat the oven to 350 F (175 C) and line an 8x8-inch pan with parchment paper, letting the paper overhang for easy lifting.
  2. Position the oven rack in the center so the blondies bake evenly.
Make the blondie batter
  1. Whisk the melted unsalted butter and light brown sugar until smooth and glossy.
  2. Whisk in the large egg and vanilla extract until the mixture looks uniform.
  3. Stir in the all-purpose flour, baking powder, salt, and ground cinnamon until just combined, stopping as soon as no dry flour remains.
  4. Fold in the diced apples and chopped walnuts or pecans until evenly distributed.
  5. Spread the batter evenly in the prepared pan, smoothing the top with gentle strokes.
Bake
  1. Bake at 350 F (175 C) for 28 to 32 minutes, until golden and a toothpick comes out with moist crumbs.
  2. Leave the blondies in the pan to cool completely before glazing or cutting.
Glaze and cut
  1. Whisk the powdered sugar, milk, and ground cinnamon for glaze until smooth.
  2. Drizzle the glaze over the cooled blondies in a thin, even layer, letting it settle on the surface.
  3. Let the glaze set, then lift out using the parchment and cut into 16 squares.

Notes

Use parchment overhang to lift the whole slab out cleanly for the neatest squares. Store in an airtight container in the fridge for up to 4 days; freeze cut squares in a sealed bag for up to 2 months. For a dairy-free swap, use plant-based butter and substitute the milk with unsweetened plant milk in the glaze.