Maple Glazed Apple Blondies Pressure Cooker Style
These chewy Maple Glazed Apple Blondies taste like sweet apple pie with a warm maple icing! An easy and flavorful fall dessert made in your pressure cooker.
Equipment
- 1 Mixing bowl Large
Ingredients
Blondies and Glaze
- 2 cups all purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup butter softened
- ¼ cup white sugar
- 1 cup dark brown sugar
- 2 large eggs
- 1 ½ teaspoon vanilla extract
- ½ teaspoon cinnamon
- 2 large apples chopped finely
- 2 tablespoon brown sugar for filling
- 1 tablespoon butter for filling
- ½ teaspoon vanilla extract for filling
- ½ teaspoon cinnamon for filling
- 2 tablespoon butter for glaze
- ¼ cup pure maple syrup
- ½ cup powdered sugar
- ¼ teaspoon vanilla extract for glaze
- ⅛ teaspoon ground cinnamon for glaze
Instructions
Instructions
- Grease your 9x13 baking dish and preheat oven to 350°F for prep.
- Mix flour, baking powder, salt, and cinnamon in a bowl and set aside.
- Cream butter with white and brown sugar until fluffy. Add eggs one at a time. Stir in vanilla extract.
- Mix dry ingredients into the wet. Stir in chopped apples evenly.
- Spread batter evenly in greased pan.
- Place pan on trivet inside pressure cooker with water below. Lock lid, bring to pressure, then cook for 30 minutes. Let naturally release.
- While cooking, make the glaze: melt butter, maple syrup, vanilla, and cinnamon. Remove from heat and whisk in sifted powdered sugar.
- Let glaze cool 10 minutes to thicken.
- Let bars cool 10 minutes, glaze them, then cut into squares and enjoy!
Notes
You can store blondies at room temperature for 3 days or freeze up to 3 months. Try substituting pears or reducing sugar for variations.