This maple glazed apple blondies recipe is everything you want in a fall dessert, soft, buttery blondies filled with warm cinnamon apples and topped with a rich maple glaze.
The first time I made these blondies, my entire kitchen smelled like a cozy fall candle, sweet apples, cinnamon, and maple syrup all blending together.
These treats quickly became a family favorite, especially during apple-picking season when we have more apples than we know what to do with!
They’re easy to make and perfect for sharing at any fall gathering or just enjoying with a cup of coffee on a crisp afternoon.
What’s Inside This Recipe?
Why You’ll Love These Maple Glazed Apple Blondies
These blondies are the perfect mix of chewy, buttery goodness and spiced apple filling. I love how the warm cinnamon apples bring a comforting flavor that pairs beautifully with the maple glaze on top. Here’s why this recipe is a must-try:
- It’s simple to make with pantry staples and fresh apples.
- The maple glaze adds a rich, sweet finish that takes these blondies over the top.
- They’re great for fall parties, potlucks, or as a make-ahead dessert.
- The blondie base has that perfect soft, chewy texture that feels like a warm hug.
Ingredients
To make these maple glazed apple blondies, you’ll need:
For the blondies:
- 1/2 cup (1 stick) unsalted butter, melted and slightly cooled
- 1 cup packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
For the cinnamon apple filling:
- 1 medium apple (such as Honeycrisp or Granny Smith), peeled and diced
- 1 tablespoon unsalted butter
- 2 tablespoons granulated sugar
- 1/2 teaspoon ground cinnamon
For the maple glaze:
- 1 cup powdered sugar
- 2 tablespoons pure maple syrup
- 1–2 tablespoons milk (as needed for consistency)
Step-by-Step Instructions
Get ready to fill your kitchen with the irresistible aroma of cinnamon apples and maple syrup! Here’s how to make these blondies:
Prepare the apple filling
Heat 1 tablespoon of butter in a small skillet over medium heat. Add the diced apple, granulated sugar, and cinnamon. Cook for 3–4 minutes, stirring occasionally, until the apples are softened but not mushy. Set aside to cool.
Make the blondie batter
Preheat your oven to 350°F and line an 8×8-inch baking pan with parchment paper, leaving some overhang for easy removal.
In a large mixing bowl, whisk together the melted butter and brown sugar until smooth. Add the egg and vanilla extract, mixing until fully combined.
In a separate bowl, whisk the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
Layer the apples and bake
Spread half of the blondie batter evenly into the prepared pan. Spoon the cooled cinnamon apple filling over the batter in an even layer. Top with the remaining blondie batter, spreading gently to cover the apples.
Bake for 28–30 minutes, or until the edges are set and a toothpick inserted into the center comes out with a few moist crumbs. Let the blondies cool completely in the pan.
Make the maple glaze
In a small bowl, whisk together the powdered sugar, maple syrup, and 1 tablespoon of milk. Add more milk, 1 teaspoon at a time, until the glaze is smooth and pourable.
Drizzle the maple glaze over the cooled blondies. Let the glaze set for about 15 minutes before cutting into squares.
How to Serve Your Maple Glazed Apple Blondies
These blondies are perfect as is, but here are a few ways to make them even more special:
- Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream.
- Pair with a hot cup of coffee or spiced tea for a cozy afternoon treat.
- Dress them up for a party by sprinkling chopped pecans or a pinch of cinnamon on top of the glaze.
Storing and Enjoying Leftovers
- If you have any leftovers (trust me, it’s rare!), store the blondies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them for up to 5 days.
- To freeze, wrap individual blondies tightly in plastic wrap and place them in a freezer-safe bag. They’ll keep for up to 2 months. Thaw at room temperature and reheat gently in the microwave if desired.
Top Tips for Customizing Your Maple Glazed Apple Blondies
- Switch up the apples: Try using tart Granny Smith apples for a tangy contrast or sweeter varieties like Fuji or Gala.
- Add nuts: Fold in 1/2 cup of chopped pecans or walnuts for a crunchy twist.
- Make it gluten-free: Substitute the all-purpose flour with your favorite 1:1 gluten-free baking flour.
- Boost the spice: Add a pinch of nutmeg or cloves to the apple filling for extra warmth.
Your Questions About Maple Glazed Apple Blondies Answered
Can I use other fruit instead of apples?
Yes! Pears would be a delightful substitute, especially in the fall. Just dice them the same way and cook them with the butter, sugar, and cinnamon as directed.
What makes blondies different from brownies?
Blondies are essentially the vanilla cousin of brownies. They’re rich and chewy like brownies but have a butterscotch-like flavor from the brown sugar instead of cocoa.
Can I double this recipe?
Absolutely! Just bake the blondies in a 9×13-inch pan and adjust the baking time to about 35–40 minutes.
Do I have to use maple syrup for the glaze?
If you don’t have maple syrup, you can use milk or cream instead and add a splash of vanilla extract for flavor.
Can I make these ahead of time?
Yes! These blondies actually taste even better the next day as the flavors meld together. Just store them in an airtight container, and glaze them right before serving for the freshest presentation.
Warm, chewy, and drizzled with maple goodness!
These maple glazed apple blondies are the ultimate fall dessert, soft, chewy, and packed with the cozy flavors of cinnamon apples and maple syrup. I hope you’ll give this recipe a try and let me know how it turns out!
If you make these blondies, share your photos and tag WandaRecipes.com. I’d love to see your creations. And don’t forget to explore more fall-inspired treats on the blog to keep your kitchen smelling amazing all season long!
Maple Glazed Apple Blondies
Ingredients
For the blondies:
- 1/2 cup 1 stick unsalted butter, melted and slightly cooled
- 1 cup packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
For the cinnamon apple filling:
- 1 medium apple such as Honeycrisp or Granny Smith, peeled and diced
- 1 tablespoon unsalted butter
- 2 tablespoons granulated sugar
- 1/2 teaspoon ground cinnamon
For the maple glaze:
- 1 cup powdered sugar
- 2 tablespoons pure maple syrup
- 1 –2 tablespoons milk as needed for consistency
Instructions
Prepare the apple filling
- Heat 1 tablespoon of butter in a small skillet over medium heat. Add the diced apple, granulated sugar, and cinnamon. Cook for 3–4 minutes, stirring occasionally, until the apples are softened but not mushy. Set aside to cool.
Make the blondie batter
- Preheat your oven to 350°F and line an 8×8-inch baking pan with parchment paper, leaving some overhang for easy removal.
- In a large mixing bowl, whisk together the melted butter and brown sugar until smooth. Add the egg and vanilla extract, mixing until fully combined.
- In a separate bowl, whisk the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
Layer the apples and bake
- Spread half of the blondie batter evenly into the prepared pan. Spoon the cooled cinnamon apple filling over the batter in an even layer. Top with the remaining blondie batter, spreading gently to cover the apples.
- Bake for 28–30 minutes, or until the edges are set and a toothpick inserted into the center comes out with a few moist crumbs. Let the blondies cool completely in the pan.
Make the maple glaze
- In a small bowl, whisk together the powdered sugar, maple syrup, and 1 tablespoon of milk. Add more milk, 1 teaspoon at a time, until the glaze is smooth and pourable.
- Drizzle the maple glaze over the cooled blondies. Let the glaze set for about 15 minutes before cutting into squares.
