These maple glazed apple blondies taste like a warm fall hug. They’re soft, chewy, and packed with cinnamon-spiced apples in every bite. A glossy maple glaze on top brings everything together with a buttery, caramel-like finish.

This is the kind of dessert you can whip up on a weeknight and feel proud serving to guests. No fancy techniques, just simple ingredients and big flavor.

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What Makes This Recipe So Good

Close-up detail of freshly baked maple glazed apple blondies just out of the pan, edges lightly gold

Big fall flavor: Fresh apples, brown sugar, vanilla, and cinnamon give these blondies a deep, cozy taste without being heavy.
Chewy texture: Blondies are the brownie’s butterscotch cousin—dense, moist, and fudgy without any chocolate.
Quick and easy: One bowl for the batter, a simple stovetop glaze, and you’re done.
Not overly sweet: The maple glaze adds sweetness but the warm spices and a pinch of salt keep it balanced.
Great make-ahead dessert: They taste even better the next day as the flavors settle and the glaze soaks in.

Shopping List

Unsalted butter – melted for the batter, softened for the glaze
Light brown sugar
Granulated sugar
Eggs – large
Vanilla extract
All-purpose flour
Baking powder
Fine sea salt
Ground cinnamon
Ground nutmeg (optional but nice)
Apples – about 2 medium, peeled and finely diced (Honeycrisp, Pink Lady, Fuji, or Granny Smith)
Maple syrup – pure, for the glaze
Powdered sugar
Heavy cream or milk
Chopped pecans or walnuts (optional, for crunch)

Instructions

Cooking process shot: Overhead view of the thick blondie batter being spread evenly in a parchment-l

Prep the pan and oven: Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving overhang for easy lifting.
Lightly grease the parchment.
Melt the butter: Melt 1/2 cup (1 stick) unsalted butter and let it cool for 3–4 minutes so it’s warm, not hot.
Whisk the wet ingredients: In a large bowl, whisk the melted butter with 3/4 cup light brown sugar and 1/4 cup granulated sugar until glossy. Whisk in 2 large eggs and 2 teaspoons vanilla until smooth.
Mix the dry ingredients: In a separate bowl, combine 1 cup plus 2 tablespoons all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon fine sea salt, 1 teaspoon ground cinnamon, and a pinch of nutmeg.
Combine: Stir the dry ingredients into the wet just until no flour streaks remain. The batter will be thick.
Add apples and nuts: Fold in 1 1/2 cups finely diced apples (about 2 medium) and 1/2 cup chopped pecans or walnuts if using.
Spread the batter evenly into the prepared pan.
Bake: Bake for 25–32 minutes, or until the edges are set and lightly golden and a toothpick comes out with a few moist crumbs. Don’t overbake; blondies should stay fudgy.
Cool: Place the pan on a rack and let the blondies cool at least 20–30 minutes before glazing.
Make the maple glaze: In a small saucepan over low heat, melt 2 tablespoons unsalted butter. Whisk in 1/3 cup pure maple syrup and a pinch of salt.
Off the heat, whisk in 1 to 1 1/4 cups powdered sugar until smooth and pourable. If too thick, add 1–2 teaspoons cream or milk. If too thin, add a bit more powdered sugar.
Glaze the blondies: Pour the warm glaze over the cooled blondies and spread to the edges.
Let it set 10–15 minutes.
Slice and serve: Use the parchment to lift the slab from the pan. Cut into 16 squares. Serve slightly warm or at room temperature.

Storage Instructions

Room temperature: Store in an airtight container for 2 days.
Place parchment between layers to prevent sticking.
Refrigerator: Keeps well for up to 5 days. The chill helps the glaze firm up and the blondies stay moist.
Freezer: Wrap individual squares tightly and freeze up to 2 months. Thaw at room temperature or warm in the microwave for 10–15 seconds.

Tasty top view: Overhead shot of the cooled slab after glazing, glaze set to a smooth, shiny layer w

Benefits of This Recipe

Minimal cleanup: Simple batter, one pan, and an easy stovetop glaze.
Flexible ingredients: Works with different apple varieties and pantry staples.
Great for gatherings: Easy to slice and serve, pack, or bring to a potluck.
Seasonal and cozy: Real maple syrup and fresh apples highlight fall flavors without being fussy.
Kid- and adult-friendly: Sweet, soft, and not overly spiced.

Common Mistakes to Avoid

Overbaking: Pull them when the edges are set and the center looks just barely done.
Residual heat finishes the bake.
Hot butter with eggs: If the butter is too hot, it can scramble the eggs. Let it cool slightly before mixing.
Big apple chunks: Dice apples finely so they soften and distribute evenly. Large chunks can cause soggy pockets.
Skipping salt: A small amount of salt boosts flavor and balances sweetness.
Too-thick or too-thin glaze: Adjust powdered sugar and cream to get a pourable, smooth consistency.

Alternatives

Gluten-free: Use a 1:1 gluten-free all-purpose flour blend.
Let the batter rest 5–10 minutes before baking for better texture.
Dairy-free: Swap butter for vegan butter or coconut oil. Use a dairy-free milk in the glaze.
No nuts: Simply leave them out, or add dried cranberries for a tart pop.
Spice switch: Add 1/2 teaspoon apple pie spice or cardamom in place of nutmeg for a different flavor.
Brown butter: Brown the butter for the batter to deepen the caramel notes. Let it cool before mixing.
Salted caramel drizzle: Replace the maple glaze with warm salted caramel for a richer finish.

FAQ

What apples work best for blondies?

Firm, slightly tart apples hold up best and balance the sweetness.

Honeycrisp, Pink Lady, Fuji, and Granny Smith are all great options.

Can I make these ahead?

Yes. Bake and glaze them the day before. Once cooled, cover and store at room temperature or in the fridge.

The flavor improves as they rest.

How do I know when blondies are done?

Look for set edges, a lightly golden top, and a toothpick that comes out with a few moist crumbs. If it’s completely clean, they may be overbaked.

Can I reduce the sugar?

You can cut the granulated sugar by 2 tablespoons without affecting texture too much. Keep most of the brown sugar for moisture and chew.

Do I have to peel the apples?

Peeling is best for a smooth texture, but you can leave the skin on if you dice the apples very finely.

Expect a slightly chunkier bite.

Can I double the recipe?

Yes. Use a 9×13-inch pan and bake for about 28–35 minutes. Keep a close eye near the end, as ovens vary.

What if I don’t have maple syrup?

You can make a simple vanilla glaze with powdered sugar, milk, and vanilla, but the maple is what makes these blondies special.

How do I keep the glaze from soaking in too much?

Let the blondies cool until just slightly warm, then pour on a thicker glaze.

Cooling the blondies fully helps the glaze set on top.

Can I add chocolate chips?

Yes, but keep it light—about 1/2 cup. Too much chocolate can overpower the maple and apple flavors.

Why are my blondies cakey?

Overmixing or too much flour can create a cakey texture. Measure flour by spooning and leveling, and stir the batter just until combined.

Final Thoughts

These maple glazed apple blondies deliver everything you want in a fall dessert: soft texture, warm spice, and a shiny maple finish that feels special without extra work.

They travel well, slice cleanly, and taste even better the next day. Keep a batch on hand for cozy evenings, last-minute guests, or a sweet weekend treat. Simple ingredients, big payoff—exactly what a fall baking recipe should be.