Maple Glazed Apple Blondies

Chewy blondies loaded with cinnamon apples and drizzled in rich maple glaze. Your new favorite fall dessert is here—Maple Glazed Apple Blondies!

this Recipe

So, true story—last fall I had this wild idea to take the kids apple picking. I pictured wholesome smiles, cute photos, and maybe one big basket of apples. But nope. We went overboard. I’m talking five bags full. We were basically running a small apple stand from our kitchen table.

At first, it was fun. Apple pie? Done. Applesauce? Made a gallon. But after the fifth batch of muffins, I was like… okay, we need something different. That’s when I decided to take my favorite blondie recipe and add apples. And a maple glaze, because fall, right? I wasn’t expecting much, but whoa. These Maple Glazed Apple Blondies turned out so good that my husband ate three before they cooled. And now they’re on permanent repeat at our house when sweater weather hits.

Why You’ll Love This Maple Glazed Apple Blondies Recipe?

Okay, here’s the deal. If you’re on the fence about blondies—maybe you’re more of a brownie person?—I get it. But hear me out on these:

• Easy as pie. Actually, easier. No mixer, no fuss. You don’t even need to soften the butter perfectly.
• That cozy cinnamon-apple vibe. It’s like wrapping up in a warm blanket while leaves fall outside… but in dessert form.
• The maple glaze steals the show. Sweet, sticky, and just fancy enough that you feel like a pro baker (even if your kitchen looks like a disaster).
• They’re soft and chewy, not dry. I’ve made plenty of dry blondies in my life. These aren’t them.
• Perfect for any occasion. Potluck? Fall brunch? Tuesday night because you need a treat? These blondies are ready.

Ingredient Notes:

Let’s chat about what makes these Maple Glazed Apple Blondies magic. Nothing fancy. Just pantry staples with a little extra love.

• Apples: I like Honeycrisp because they’re sweet and crisp. But if you’ve got Granny Smith hanging out, go for it. Chop ‘em small so they melt right into the batter.
• Brown Sugar: The darker, the better in my opinion. It gives these blondies that deep caramel-y flavor.
• Butter: Good butter = better blondies. I’m not saying you have to splurge, but I’m also not saying you shouldn’t.
• Cinnamon: A must. Not optional. Fall baking rule.
• Maple Syrup: Go for the real stuff here. Trust me, Aunt Jemima’s got her place, but not in this glaze.

How To Make Maple Glazed Apple Blondies?

Step 1: Preheat and Prep

Set your oven to 350°F. Grease or line an 11×7 pan. No parchment paper? Aluminum foil works too. I’ve even skipped lining it and just sprayed the heck out of it. Nobody’s perfect.

Step 2: Cook the Apples

In a pan, toss your diced apples with brown sugar, butter, vanilla, and cinnamon. Let them hang out on medium heat until they’re soft and smell like heaven. About 3-4 minutes. Then let them cool a bit (otherwise they’ll melt your batter, and that’s a sad story).

Step 3: Make the Blondie Batter

Beat softened butter with granulated and brown sugar until it looks like something you’d want to smear on toast. (Don’t actually do that.) Add your eggs, one at a time, then the vanilla.

In another bowl (or the same one if you hate dishes like me), mix your flour, baking powder, salt, and cinnamon. Stir the dry stuff into the wet until you can’t see any more flour. Don’t overmix unless you like tough blondies. (You don’t.)

Step 4: Layer It All

Spread half the batter into your pan. Top with the apple mixture. Then spread the rest of the batter on top. It might get messy. That’s okay.

Step 5: Bake

Bake for 25-30 minutes, or until a toothpick comes out mostly clean. A few moist crumbs? Totally fine.

Step 6: Make the Maple Glaze

While the blondies are cooling, melt butter in a saucepan with maple syrup, vanilla, and cinnamon. Off the heat, whisk in powdered sugar until smooth. Let it cool a few minutes—it’ll thicken a bit, making for perfect drizzle action.

Step 7: Drizzle and Devour

Pour the glaze over the blondies, let it set (or don’t, I won’t judge), and slice into bars.

Storage Options:

Keep them in an airtight container on the counter for up to three days. If it’s humid or you’re worried about the glaze getting sticky, stash them in the fridge. They also freeze great—just leave the glaze off until you thaw ‘em. Pro tip.

Variations and Substitutions:

• Nutty Blondies: Add chopped walnuts or pecans to the batter for some crunch.
• Different Fruits: Pears work. So do peaches. Don’t ask me how I know.
• Gluten-Free: Use a 1-to-1 GF flour. I’ve tried it. Still delish.
• Caramel Instead of Maple: If you’re out of maple syrup, drizzle caramel sauce on top instead. Still a win.

What to Serve with Maple Glazed Apple Blondies?

Honestly? They’re pretty perfect on their own. But if you’re looking to level up:

• Coffee or cider. Hot drinks + blondies = happiness.
• Vanilla ice cream. Because warm blondies and melty ice cream are soulmates.
• Whipped cream. Just a dollop. Or a mountain. Your call.

Frequently Asked Questions:

Do I have to peel the apples?
Nope! I’m lazy sometimes and leave the skins on. They soften up just fine.

Can I make these ahead?
Absolutely. They’re even better the next day. The flavors hang out and get cozy.

How do I get clean cuts?
Chill them a bit before slicing and use a sharp knife. Or embrace the rustic look. No shame.

So… are you craving these Maple Glazed Apple Blondies yet? If you make them, tell me how it goes! Did you eat half the pan yourself? Did your kids sneak them when you weren’t looking? I wanna hear it! Drop me a comment or tag me in your pics. We can bond over buttery, mapley, apple-y goodness.

Keep the Flavor Coming – Try These:

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Maple Glazed Apple Blondies

Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Embark, on an adventure, with our Maple Glazed Apple Blondies, where the cozy combination of cinnamon-infused apples meets the sweetness of a buttery blondie. Every bite offers a blend of chewy goodness and the luxurious touch of homemade maple glaze ensuring to fulfill your sweetest desires. This amusing treat truly seizes the essence of autumn's abundance encapsulating the heart of the season in a dessert that will keep you coming back for just another scrumptious nibble.

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9 Servings

Ingredients

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Blondies:

• 2 c all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 c butter softened
• 1/4 c granulated sugar
• 1 c dark brown sugar
• 2 large eggs
• 1 1/2 teaspoon vanilla extract
• 1/2 teaspoon cinnamon

Apple Filling:

• 2 large apples chopped finely
• 2 tablespoon brown sugar
• 1 tablespoon butter
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon cinnamon

Maple Glaze:

• 2 tablespoon butter
• 1/4 c pure maple syrup
• 1/2 c powdered sugar
• 1/4 teaspoon vanilla extract
• 1/8 teaspoon ground cinnamon

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Instructions

 

1. Preheat your oven to 350°F (175°C). Get an 11x7 inch baking pan and line it with foil or use cooking spray.

For the Apple Filling:

1. Combine apples, 2 tablespoons of brown sugar, 1 tablespoon of butter, 1/2 teaspoon of vanilla extract and 1/2 teaspoon of cinnamon, in a saucepan. Cook over medium-low heat for about 3 to 4 minutes. Take it off the heat. Let it cool down.

For the Blondies:

1. In a mixing bowl beat together until 1 cup of butter. Add in 1/4 cup of granulated sugar and 1 cup of sugar and mix well.
2. Add in the eggs one at a time followed by adding in 1 1/2 teaspoons of vanilla extract.
3. In another bowl whisk together 2 cups of all-purpose flour along with adding in 1 teaspoon of baking powder and finally adding in half a teaspoon of cinnamon.
4. Gradually add the dry ingredients into the wet mixture until they are just combined.
5. Spread half of the blondie batter onto the pan. Layer it with the apple filling. Finally, top it off with the remaining batter. Spread it out evenly.
6. Bake, for 25 to 30 minutes. Until you notice that the top has turned golden brown. When you insert a tester into it comes out clean.

To make the Maple Glaze:

1. In a saucepan melt 2 tablespoons of butter with 1/4 cup of pure maple syrup, 1/4 teaspoon of vanilla extract and a pinch (about 1/8 teaspoon) of cinnamon. Take it off the heat.
2. Add in 1/2 cup of sugar by sifting it in and whisk until you get a slightly thickened consistency. Let it cool for 8 to 10 minutes to thicken up a bit.
3. Drizzle the glaze, over the cooled blondies. Wait for the glaze to set before cutting them into bars.
4. Enjoy your Maple Glazed Apple Blondies!

Notes

For those who adore the idea of Maple Glazed Apple Blondies but navigate the world gluten-free, fear not! You can still indulge in this autumnal treat with a simple swap. Replace the all-purpose flour with your favorite gluten-free flour blend. Look for one that's a 1:1 substitute to ensure your blondies keep their signature texture. Be sure to check that your baking powder is also gluten-free, as some brands may contain additives with gluten.

Audrey

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Bitty

I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!

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