Looking for a cozy fall treat that feels special but fits into a busy weeknight? These maple glazed apple blondies taste like a cross between a chewy blondie and warm apple pie, and they come together in one bowl with simple pantry ingredients. They travel well for potlucks, work events, or Friendsgiving and make a pretty plate for guests. If easy maple dessert recipes are your jam, this apple blondies recipe will become a new favorite.
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Ingredients for Maple Apple Blondies
- 1/2 cup unsalted butter, melted
- 3/4 cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/3 cups all-purpose flour
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg, optional
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup finely diced peeled apples (about 1 small to medium apple)
Maple Glaze
- 1 cup powdered sugar
- 2-3 tablespoons maple syrup
- 1 to 2 tablespoons milk or heavy cream
- 1/4 teaspoon cinnamon, optional
- Pinch of salt
How to Make Maple Apple Blondies
This apple blondies recipe is designed to be low mess and straightforward so it fits into a busy schedule.
1. Preheat the oven to 350°F. Line an 8×8 inch pan with parchment paper, letting it hang over two sides for easy lifting, or grease the pan well.
2. In a large bowl, whisk together the melted butter, brown sugar, egg, and vanilla until smooth and glossy. Let the butter cool slightly if it is very hot.
3. Add the flour, cinnamon, nutmeg if using, baking powder, and salt to the bowl. Stir gently with a spatula until just combined and no streaks of flour remain. Avoid overmixing.
4. Peel and finely dice the apple into pea-sized pieces. Fold in the diced apples.
5. Spread the batter into the prepared pan, smoothing the top with a spatula so it reaches the corners.
6. Bake for 25 to 32 minutes, until the edges are set and lightly golden and the center no longer looks wet. A toothpick should come out with moist crumbs, not raw batter.
7. Cool the blondies completely in the pan on a wire rack. Cooling is important so the glaze sets instead of sliding off.
8. Whisk the powdered sugar, maple syrup, 1 tablespoon of milk or cream, cinnamon, and a pinch of salt in a small bowl. Add tiny splashes of milk if needed until the glaze is pourable but not runny.
9. Drizzle or spread the glaze over the cooled blondies. Let it set slightly, then lift the slab from the pan using the parchment and cut into squares. Wipe the knife between slices for clean edges.
Pro Tips
- Pick a tart, firm apple. Honeycrisp, Granny Smith, or Pink Lady hold their shape and balance the sweetness of maple and brown sugar.
- Chill the blondies in the fridge for nice, clean cuts.
- Dice the apples small. Pea-sized pieces soften evenly while baking and give a little pop of apple in each bite.
- Watch the bake time. Blondies can go from chewy to dry quickly. Start checking at 24 minutes and remove when the center is set but still soft. They firm up as they cool.
- Test glaze consistency. It should slowly drizzle off a spoon in a ribbon. Add milk 1 teaspoon at a time to thin, or a spoonful of powdered sugar to thicken.
- Make ahead tip. Bake a day ahead and store covered at room temperature. The flavors mix together and taste even better next-day.
- Easy lift-out. Use parchment with an overhang for simple removal and tidier edges.
FAQs
Can I use a different pan size?
Yes. An 8×8 inch pan gives thicker blondies. A 9×9 inch pan will work; reduce the baking time and start checking a few minutes earlier. You can also double the recipe and use a 13×9 pan, but I would be cautious, because that will affect your baking time. Start checking earlier than you would for an 8×8 pan and make sure the middle gets baked all the way through so you don’t have soupy blondies.
What kind of apples should I use?
Pick a tart, firm apple. Honeycrisp, Granny Smith, or Pink Lady hold their shape and balance the sweetness of maple and brown sugar.
Do these need to be refrigerated?
They can be stored at room temperature in an airtight container for up to 2 days. For longer storage, refrigerate up to 4 days and bring to room temperature before serving.
Can I freeze these blondies?
Yes. Freeze without the glaze. Wrap individual squares tightly, place them in a freezer bag, and freeze up to 2 months. Thaw at room temperature and add glaze before serving. Honestly, I would freeze the glaze, too if it were me, but frozen glaze does get a funky texture when it’s defrosted. If that doesn’t bother you, go for it!
These Maple Apple Blondies are a simple way to bring cozy, bakery-style flavor to a busy week. With warm cinnamon, tender bites of apple, and a glossy maple glaze, they make a lovely potluck contribution or a sweet weeknight pick-me-up. Try them this week, and if you make a batch, share a photo or tag the blog on social so other busy bakers can try them too.
Maple Apple Blondies
Ingredients
Blondies
- 1/2 cup unsalted butter melted
- 3/4 cup brown sugar packed
- 1 egg
- 1 tsp vanilla extract
- 1 1/3 cups all-purpose flour
- 1 tsp cinnamon
- 1/4 tsp nutmeg optional
- 1/2 tsp baking powder
- 1/4 tsp salt
- 3/4 cup finely diced peeled apples about 1 small to medium apple
Maple Glaze
- 1 cup powdered sugar
- 2-3 Tbsp maple syrup
- 1 to 2 Tbsp milk or heavy cream
- 1/4 tsp cinnamon optional
- Pinch of salt
Instructions
- Preheat the oven to 350°F. Line an 8x8 inch pan with parchment paper, letting it hang over two sides for easy lifting, or grease the pan well.
- In a large bowl, whisk together the melted butter, brown sugar, egg, and vanilla until smooth and glossy. Let the butter cool slightly if it is very hot.
- Add the flour, cinnamon, nutmeg if using, baking powder, and salt to the bowl. Stir gently with a spatula until just combined and no streaks of flour remain. Avoid overmixing.
- Peel and finely dice the apple into pea-sized pieces. Fold in the diced apples.
- Spread the batter into the prepared pan, smoothing the top with a spatula so it reaches the corners.
- Bake for 25 to 32 minutes, until the edges are set and lightly golden and the center no longer looks wet. A toothpick should come out with moist crumbs, not raw batter.
- Cool the blondies completely in the pan on a wire rack. Cooling is important so the glaze sets instead of sliding off.
- Whisk the powdered sugar, maple syrup, 1 tablespoon of milk or cream, cinnamon, and a pinch of salt in a small bowl. Add tiny splashes of milk if needed until the glaze is pourable but not runny.
- Drizzle or spread the glaze over the cooled blondies. Let it set slightly, then lift the slab from the pan using the parchment and cut into squares. Wipe the knife between slices for clean edges.
