Preheat the oven to 350°F.

Line a 9x9-inch baking pan with foil or lightly coat it with cooking spray. Set aside.

In a small saucepan, combine the finely chopped apples, dark brown sugar, butter, vanilla extract, and cinnamon.

Cook over medium-low heat for 3 to 4 minutes, stirring occasionally, until the apples begin to soften.

Remove the saucepan from the heat and allow the apple filling to cool slightly.

In a large mixing bowl, cream the softened butter until light and smooth.

Add the granulated sugar and dark brown sugar. Mix until fully combined.

Add the eggs, one at a time, mixing well after each addition.

Stir in the vanilla extract and salt.

In a separate bowl, whisk together the flour, baking powder, and cinnamon.

Add the dry ingredients to the wet mixture. Stir until just combined. The batter will be thick.

Spread half of the blondie batter evenly into the prepared baking pan.

Spoon the cooled apple filling over the batter and spread it evenly.

Add the remaining blondie batter over the apple filling and spread it carefully into an even layer.

Place the pan in the preheated oven.

Bake for 25 to 30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs.

Remove from the oven and allow the bars to cool for approximately 10 minutes.

In a small saucepan over low heat, combine the butter, pure maple syrup, vanilla extract, and cinnamon.

Stir until the butter is melted and the mixture is smooth.

Remove from the heat.

Add the sifted powdered sugar and whisk until fully combined.

Allow the glaze to cool for 8 to 10 minutes, or until slightly thickened.

Pour the maple glaze evenly over the slightly cooled blondies.

Allow the glaze to set before slicing.

Cut into 9 bars and serve.