Start by preheating your oven and getting an 8-inch pan ready, lightly grease it and line it with parchment paper. This little step makes it super easy to lift the blondies out once they’re baked, and it keeps the edges neat.

Place your diced Honeycrisp apples in a skillet over medium heat with maple syrup, water, cinnamon, and nutmeg. Stir occasionally as the apples soften and most of the liquid evaporates, about 10 minutes. Set them aside to cool a bit, and don’t be shy, a tiny taste now is encouraged.

Mix melted salted butter, brown and granulated sugars, egg, yolk, and vanilla in a large bowl until smooth with a slight sheen.

In a different bowl, combine flour, baking powder, cinnamon, and nutmeg. Gradually fold into the wet mixture, mixing just until combined to keep the texture light and tender.

Fold the cooked apples and any leftover pan juices into the batter. It should feel thick and chunky, with apple pieces peeking.

Transfer the batter into your prepared pan and smooth it gently with a spatula.

Bake for around 25 minutes, until the top is lightly golden and your kitchen smells wonderfully warm and cozy. Allow the blondies to rest in the pan before pulling them out by the parchment. Slice into squares and enjoy the soft, apple-filled goodness.