ohhh man these didn’t disappoint😛😛 #fallrecipe #falldessert #appledessert FOR THE BLONDIES: 1 cup unsalted butter melted and slightly browned (2 sticks) 2 1/3cup of flour 1 1/2 tsp baking powder 1/2 tsp salt 1 tsp cinnamon 1/4 tsp nutmeg 1 2/3 cup brown sugar 2 eggs 1 1/2 tsp vanilla FOR THE APPLES: 2 cup peeled and chopped apples (I used Honey Crisp) 1/4 tsp cinnamon 1 tbsp butter FOR THE MAPLE CREAM CHEESE FROSTING: 6 oz cream cheese (the block of cream cheese is 8oz) softened and room temp (take out of the fridge a few hours before using) 1/2 stick butter, unsalted softened – take out of the fridge a few hours before using 3/4 cup confectioners sugar 3 tbsp maple syrup 1/2 tsp cinnamon INSTRUCTIONS: Pre heat your oven to 350 degrees. In a large pan on LOW heat, melt 1 cup of butter (2 sticks). In a medium sized bowl, add the flour, baking powder, salt, cinnamon, and nutmeg. Whisk together until combined and set aside. Once your butter is melted, turn the heat up slightly (low – medium) and get the butter slightly browned. This should just be a few minutes – stir frequently to avoid burning. While your butter is browning, peel 2 apples and chop into small pieces. Saute in a large pan with 1 tbsp of butter for 10 minutes. This is to cook the apples slightly before baking. Add in 1/4 tsp of cinnamon and stir well. Remove from heat. Add melted butter, brown sugar, eggs, and vanilla to a large bowl and mix well with a hand mixer. It should be sort of a caramel consistency. Add in your dry ingredients and fold together with a spatula. Add in your cinnamon apples and fold in. Line a 9×13 baking dish with parchment paper and bake for 35-45 minutes (keep an eye on this as every oven is different). Also, if you're using a metal pan, these will cook quicker than the 35-45 minutes. I'd recommend checking at 28/30 minutes for doneness if using a metal pan. The tops should be golden brown and the center should be firm (not jiggly). While your blondies are baking, make your cream cheese frosting. In a large bowl add your SOFTENED cream cheese and butter. Use a hand mixer to fully combine. Add in your powdered sugar and maple syrup, mix again. Place in the fridge. Remove pan from oven and let cool for 1 hour before removing. After 1 hour, lift from the parchment paper and transfer to a cooling rack, let cool for another 1-2 hours. You want this fully cooled because your frosting will melt (from the butter) if placed on too warm of blondies. Spread your frosting on your blondies, top with cinnamon, and cut into squares and enjoy! - @daviannakutsche