Preheat your oven to 350°F (175°C) and prepare an 11"x7" baking pan by lining it with foil or parchment paper.

Peel and chop your apples into small pieces. In a saucepan, combine chopped apples with butter, dark brown sugar, vanilla extract, and ground cinnamon. Cook for 5-7 minutes until apples are softened. Allow the mixture to cool completely.

In a large mixing bowl, beat the softened butter until fluffy. Gradually add granulated sugar and brown sugar, mixing until creamy. Incorporate eggs one at a time, then add vanilla extract and salt.

In a separate bowl, whisk together flour, baking powder, and cinnamon. Gently fold dry ingredients into the wet batter.

Spoon half of the blondie batter into the prepared pan and layer the cooled apple filling evenly. Spoon the remaining batter on top.

Bake for 25-30 minutes until golden brown and edges pull away from the pan. A toothpick should come out clean.

For the maple glaze, melt butter in a saucepan over low heat. Stir in maple syrup, vanilla, and cinnamon until smooth, then whisk in sifted powdered sugar.

Pour the warm maple glaze over the blondies while still in the pan. Let cool completely for about an hour.