Maple Glazed Apple Blondies

Maple glazed apple blondies are that perfect cozy treat when you want something sweet with a bit of fall flavor even if it is not autumn. The combination of soft apples and warm spices with a buttery blondie base and sweet maple glaze is always a hit at our house especially during family movie nights or weekend brunch. They slice up beautifully stay chewy for days and look gorgeous too.

I first made these for an autumn potluck and my friends all demanded the recipe. Every fall the scent brings me straight back to that cozy kitchen.

Gather Your Ingredients

• All-purpose flour: provides structure use unbleached for best results
• Baking powder: helps the bars rise and stay light be sure it is fresh
• Salt: balances sweetness opt for fine sea salt if possible
• Ground cinnamon: infuses warmth look for freshly ground for bold flavor
• Ground nutmeg: adds depth grate your own if you can
• Unsalted butter: controls salt level and gives richness always use quality butter
• Brown sugar: gives caramel tones choose dark for deeper flavor
• Large eggs: bind and add loft let them come to room temperature
• Vanilla extract: rounds out the flavor pure extract gives the best aroma
• Medium apples: provide moisture and sweetness firm tart varieties hold up best try Honeycrisp or Granny Smith
• Pure maple syrup: gives that signature flavor avoid imitation varieties
• Powdered sugar: thickens the glaze sift for no lumps

How to Make It

Prepare the Baking Pan:

Line your baking pan with parchment and leave overhangs so you can lift out the bars easily

Mix Wet Ingredients:

In a large bowl cream melted butter and brown sugar together until the mixture is fluffy and uniform which helps the bars stay chewy

Add Eggs and Vanilla:

Beat in eggs one at a time blending well between each addition then stir in vanilla to distribute flavor evenly

Combine Dry Ingredients:

Whisk flour baking powder salt cinnamon and nutmeg in a separate bowl to ensure the spices are well blended

Mix Wet and Dry:

Fold the dry mix into the wet base using a spatula just until you see the flour disappear to keep the texture soft

Fold in Apples:

Gently fold in diced apples so the fruit is evenly placed throughout the batter for bites full of apple goodness

Bake:

Spread the batter evenly into your prepared pan smoothing the top and bake in the center of your preheated oven for 30 to 45 minutes until set and golden at the edges

Cool Completely:

Let the bars cool in the pan before lifting out This keeps them from falling apart and makes them easier to glaze

Make Maple Glaze:

In a saucepan melt butter over medium heat then stir in maple syrup and simmer for 2 minutes whisk in powdered sugar off heat until smooth and shiny

Glaze and Slice:

Pour warm maple glaze over the cooled bars tipping the pan to spread then wait for it to set before cutting into even squares

My favorite part is the aroma as these bake I love how the brown sugar and apples fill the whole house with warmth. My kids love sneaking a spoonful of the maple glaze before it goes on top.

Flavor Boosters

Store these blondies in an airtight container on the counter for up to three days for ultimate chewiness. If you want to keep them longer refrigerate and bring to room temperature before serving so the glaze softens back up. For a quick warm-up a few seconds in the microwave works wonders and wakes up those flavors.

Serving Suggestions

Serve warm with vanilla ice cream for dessert or alongside coffee at breakfast for a sweet start to the day. I love to pack up pieces in lunchboxes wrapped in wax paper which somehow keeps them extra soft. They are also a lovely addition to a fall cheese board.

Creative Twists

You can swap in white whole wheat flour for half of the all-purpose for a heartier treat without sacrificing tenderness. If you are out of nutmeg just add an extra pinch of cinnamon. If you prefer a vegan option use melted coconut oil instead of butter and your favorite plant-based egg substitute just know the flavor and texture will shift slightly.

Friends have made these with pears and caramel chips for a unique touch. One neighbor doubled the batch for a bake sale and they sold out in under an hour. Every time I bring them to gatherings people ask how they get so moist.

Common Questions About This Recipe

→ What apples work best for this dessert?

Firm, tart varieties like Granny Smith or Honeycrisp hold shape and balance the sweetness perfectly.

→ Can I substitute maple syrup for honey?

Maple syrup gives a unique flavor, but you can use honey for a different, slightly floral taste.

→ How do I ensure chewy texture?

Avoid overbaking and use melted butter; this keeps the bars moist and dense instead of cakey.

→ Can I freeze blondies?

Yes, wrap individual bars tightly and freeze for up to 2 months. Thaw at room temperature before serving.

→ Is it necessary to peel the apples?

Peeling helps create a smoother bite, but leaving skins on adds extra fiber and rustic look if preferred.