Name: Sweet Maple Glazed Apple Blondies
Prep time: 30 min
Cook time: 35 min
Total time: 4 h 15 min
Yield: 16-24 squares
Ingredients: 2 cups all-purpose flour; 1 tsp baking powder; 1/2 tsp salt; 1 cup butter, softened; 1/4 cup granulated sugar; 1 cup dark brown sugar; 2 large eggs; 1 1/2 tsp vanilla extract; 1/2 tsp cinnamon; 2 large apples, chopped finely; 2 Tbsp brown sugar; 1 Tbsp butter; 1/2 tsp vanilla extract; 1/2 tsp cinnamon; 2 Tbsp butter

Maple Glazed Apple Blondies—just uttering those words brings a genuine smile to my face and a delightful warmth to my kitchen. There’s something truly magical about the aroma of cinnamon, sweet apples, and rich maple syrup wafting through your home, especially as the crisp air of autumn begins to settle. While blondies themselves have a comforting, nostalgic place in American baking, often seen as the brighter, vanilla-forward cousin to the beloved brownie, this particular rendition elevates the classic with the vibrant, quintessential flavors of the season.

Imagine a dense, chewy blondie base, generously studded with tender pieces of sweet-tart apple, all crowned with a glistening, golden maple glaze.

It’s a combination that truly sings! People adore this recipe not only for its incredible taste—the perfect balance of buttery richness, fruity tang, and sophisticated sweetness—but also for its wonderfully inviting texture. Each bite offers a delightful chewiness, a moist interior, and that irresistible hint of apple goodness that makes it an instant classic. This batch of Maple Glazed Apple Blondies isn’t just a dessert; it’s an experience, a slice of autumnal bliss perfect for sharing with loved ones or savoring solo with a warm cup of coffee. I promise, once you try these, they’ll become a cherished addition to your fall baking repertoire, creating memories with every delicious square.

Ingredients:

For the Maple Glazed Apple Blondies:

1 cup (2 sticks or 226g) unsalted butter, melted
1 ½ cups (300g) packed light brown sugar
½ cup (100g) granulated sugar
3 large eggs, at room temperature
1 teaspoon pure vanilla extract
2 cups (240g) all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
2 cups (about 2 medium) firm, tart apples, peeled, cored, and finely diced (Granny Smith, Honeycrisp, or Fuji work wonderfully here)
Optional: ½ cup chopped pecans or walnuts for an extra crunch

For the Irresistible Maple Glaze:

1 ½ cups (180g) powdered sugar, sifted
3 tablespoons pure maple syrup (I always reach for Grade A Dark Robust for that deep maple flavor)
2-3 tablespoons milk (whole milk or half-and-half for a richer glaze)
½ teaspoon pure vanilla extract
Pinch of salt (this really enhances the sweetness!)

Equipment You’ll Need:

9×13 inch baking pan
Parchment paper
Large mixing bowls (at least two)
Whisk
Rubber spatula or wooden spoon
Measuring cups and spoons
Small saucepan (for melting butter) or microwave-safe bowl
Cooling rack
Sifter (for powdered sugar, highly recommended!)

Let’s Get Started!

Phase 1: Preparing Your Baking Vessel and Oven

First things first, let’s get our oven ready and our baking pan prepared. Trust me, proper pan preparation is the secret to easy removal and beautiful, intact blondies.

Preheat Your Oven: I always set my oven to 350°F (175°C) to give it plenty of time to come to temperature before the batter is ready. A consistently heated oven ensures even baking, which is key for those perfectly chewy edges and tender centers we’re aiming for with these Maple Glazed Apple Blondies.
Prepare the Baking Pan: Take your 9×13 inch baking pan. I like to line mine with parchment paper, leaving an overhang on the longer sides. This creates convenient “handles” that will allow you to easily lift the entire slab of blondies out of the pan once they’re baked and cooled slightly. Once the parchment is in place, I lightly grease the exposed sides of the pan (or the parchment itself, if you prefer) with a bit of butter or non-stick cooking spray. This extra step ensures nothing sticks, and you get clean, beautiful cuts every time.

Phase 2: Crafting the Blondie Batter

Now for the fun part – mixing up our delicious blondie batter! This is where all those wonderful flavors come together.

Melt the Butter: In a medium, microwave-safe bowl or a small saucepan over low heat, melt your 1 cup of unsalted butter. You want it completely melted but not browned or boiling. Once melted, set it aside to cool just slightly. It should still be warm to the touch, but not piping hot, as we don’t want to scramble our eggs later on.
Combine Wet Ingredients (First Pass): In a large mixing bowl, combine the slightly cooled melted butter with the 1 ½ cups of packed light brown sugar and the ½ cup of granulated sugar. I use a whisk to mix these together thoroughly until they are well combined and the sugar starts to dissolve into the butter. This initial creaming of butter and sugar is fundamental for achieving that signature chewy texture in blondies.
Incorporate Eggs and Vanilla: To the butter and sugar mixture, add the 3 large eggs, one at a time, whisking vigorously after each addition. It’s important to fully incorporate each egg before adding the next. Then, stir in the 1 teaspoon of pure vanilla extract. Continue whisking for about 1-2 minutes until the mixture becomes lighter in color, thick, and looks glossy. This aeration step is vital; it introduces air into the batter, contributing to the blondies’ lovely rise and texture.
Whisk Dry Ingredients: In a separate, medium-sized bowl, I like to whisk together my 2 cups of all-purpose flour, 1 teaspoon of baking powder, ½ teaspoon of salt, 1 teaspoon of ground cinnamon, and ¼ teaspoon of ground nutmeg. This step is crucial because it helps to evenly distribute the leavening agent and spices throughout the flour, ensuring a consistent rise and flavor in every bite of our delicious Maple Glazed Apple Blondies.
Combine Wet and Dry: Now, it’s time to gently combine our wet and dry ingredients. Pour the dry ingredient mixture into the wet ingredient mixture. Using a rubber spatula or a wooden spoon, fold the ingredients together until just combined. It’s paramount not to overmix here! Overmixing can develop the gluten in the flour too much, leading to tough, dense blondies, and we are aiming for tender and chewy. Stop mixing as soon as you no longer see any dry streaks of flour.

Phase 3: Incorporating the Apples and Baking

The star of the show, the apples, now makes its grand entrance. Plus, we’ll get these beauties into the oven!

Fold in the Apples (and optional nuts): Gently fold in the 2 cups of finely diced apples into the batter. If you’re using the optional ½ cup of chopped pecans or walnuts, add them in now too. I love how the apples add moisture and a burst of fresh, tart flavor that perfectly complements the rich, sweet blondie base. Be sure to distribute them evenly throughout the batter.
Pour into Pan: Pour the blondie batter into your prepared 9×13 inch baking pan. Using your rubber spatula, spread the batter evenly to all corners of the pan. You want a consistent thickness across the entire surface to ensure even baking.
Bake to Golden Perfection: Place the pan in your preheated oven. Bake for approximately 30-35 minutes. Baking times can vary slightly depending on your oven, so keep an eye on them. You’ll know they’re done when the edges are lightly golden brown and set, and a wooden skewer or toothpick inserted into the center comes out with moist crumbs attached, but not wet batter. If it comes out completely clean, they might be slightly overbaked, but will still be delicious!
Cooling Time: Once baked, carefully remove the pan from the oven and place it on a wire cooling rack. Allow the blondies to cool in the pan for at least 30-40 minutes. This resting period is crucial for the blondies to set properly and prevents them from crumbling when you lift them out. After this initial cooling, use the parchment paper overhangs to carefully lift the entire blondie slab out of the pan and transfer it directly to the wire rack to cool completely. This full cooling process could take another hour or two. Patience is a virtue here, especially before glazing.

Phase 4: Whipping Up the Maple Glaze

While our blondies are cooling, let’s create the luscious maple glaze that will take them from delicious to absolutely divine. This glaze is simple but utterly impactful.

Sift Powdered Sugar: In a medium-sized bowl, measure out your 1 ½ cups of powdered sugar. I cannot stress enough the importance of sifting powdered sugar for glaze. This step ensures a super smooth, lump-free glaze, which is exactly what we want.
Combine Glaze Ingredients: To the sifted powdered sugar, add the 3 tablespoons of pure maple syrup, 2 tablespoons of milk, ½ teaspoon of pure vanilla extract, and that tiny pinch of salt.
Whisk Until Smooth: Using a small whisk, mix all the glaze ingredients together until completely smooth and creamy. The consistency should be thick but pourable. If it’s too thick, add the remaining tablespoon of milk, a tiny bit at a time (like half a teaspoon), until you reach your desired consistency. If it accidentally becomes too thin, you can whisk in a little more sifted powdered sugar. Remember, we want a glaze that coats the back of a spoon and drizzles beautifully, but isn’t watery.

Phase 5: Glazing and Serving Your Maple Glazed Apple Blondies

The grand finale! Applying the glaze is the final step before you can indulge in these incredible treats.

Glaze the Cooled Blondies: Once the Maple Glazed Apple Blondies have completely cooled on the wire rack (this is important, as glazing warm blondies will cause the glaze to melt and soak in rather than form a lovely opaque layer), evenly pour the maple glaze over the top.
Spread Evenly: Use the back of a spoon or an offset spatula to gently spread the glaze all the way to the edges. You can create a smooth, even layer, or if you prefer a more rustic look, you can leave some swirls and peaks.
Allow Glaze to Set: Let the glazed blondies sit at room temperature for at least 15-30 minutes, or until the glaze has set and hardened slightly. This makes for much cleaner cutting and a less messy bite!
Slice and Serve: Once the glaze is set, use a sharp knife to cut the blondies into squares or rectangles. I usually aim for 24 smaller squares or 16 larger ones, depending on who I’m serving and how generous I’m feeling!
Enjoy! Your homemade Maple Glazed Apple Blondies are now ready to be devoured. They are absolutely delightful served with a cup of coffee or tea, or even a scoop of vanilla ice cream for an extra special treat. I love how the rich, buttery base, the soft spiced apples, and the sweet maple glaze all come together in one perfect bite. These blondies are truly a crowd-pleaser and a wonderful way to enjoy the flavors of the season.

Conclusion:

Truly, if you’re searching for a dessert that perfectly balances warmth, sweetness, and that irresistible homemade touch, then this recipe is an absolute revelation. I’ve poured my heart into perfecting these blondies, ensuring every bite delivers a symphony of tender, spiced apple chunks, nestled in a buttery, chewy base, all crowned with that glorious, rich maple glaze. It’s more than just a dessert; it’s an experience, a cozy hug on a plate that instantly elevates any day. This isn’t just a recommendation; it’s a heartfelt plea to treat yourself and your loved ones to something truly special, something that will undoubtedly become a staple in your baking repertoire. The combination of sweet, slightly tart apples and warm cinnamon, married with the distinct caramel notes of pure maple syrup, creates a flavor profile that is both familiar and excitingly new, making these blondies utterly unforgettable.

What makes these blondies stand out, in my humble opinion, is their incredible texture – that perfect chewiness that contrasts beautifully with the soft apple pieces, and the way the glaze sets just right, offering a delightful crackle before melting in your mouth. You simply must try your hand at these. The process is remarkably straightforward, yielding spectacular results that look as good as they taste. Believe me, once you experience the intoxicating aroma filling your kitchen, you’ll understand why these Maple Glazed Apple Blondies are destined to be a new favorite. They’re the embodiment of autumnal comfort, yet they’re perfect year-round whenever you crave a bit of sweet, spiced deliciousness. They strike that perfect balance between comfort food and an elegant treat, making them suitable for almost any occasion, from a casual family dessert to a more formal gathering.

Serving Them Up:

Now, how to best enjoy these magnificent beauties? While they are utterly divine served warm, straight from the pan, perhaps with just a delicate dusting of extra cinnamon, I find them even more spectacular with a generous scoop of good quality vanilla bean ice cream or a dollop of freshly whipped cream. The cold, creamy contrast against the warm, chewy blondie is simply heavenly, creating a dance of temperatures and textures that will delight your palate. They also make an exquisite pairing with your morning coffee or afternoon tea, transforming a simple break into a luxurious, indulgent moment. For a truly decadent experience, try drizzling a little extra warmed maple syrup or a touch of high-quality caramel sauce over the top just before serving. They’re fantastic for sharing at potlucks, picnics, holiday gatherings, or as a sophisticated yet approachable addition to any dessert table. Don’t underestimate their power to bring smiles and satisfied sighs to everyone who tries them.

Making Them Your Own:

One of the true joys of baking is the ability to make a recipe truly your own, and these blondies are incredibly adaptable, inviting your creative spirit to play. Want to amplify the spice factor? Feel free to add a pinch of ground nutmeg, a dash of allspice, or even a tiny hint of ground cloves to the batter alongside the cinnamon for a more complex spice profile. Experiment with different apple varieties – crisp Granny Smiths will add a tart counterpoint that beautifully cuts through the sweetness, while Honeycrisp or Fuji apples will lean into the sweetness, offering a softer texture. For an extra layer of texture and nutty flavor, fold in a handful of chopped pecans or walnuts into the batter; their crunch provides a wonderful counterpoint to the soft blondie. Dried cranberries or golden raisins can also introduce a lovely chew and a delightful tanginess that brightens the entire flavor profile. If you’re feeling adventurous, a tiny splash of bourbon or rum in the maple glaze can add an incredible depth of flavor that is both sophisticated and utterly delicious, creating a truly adult-friendly treat. And for those looking for a slight citrusy twist, a hint of orange zest in the batter or whisked into the glaze can beautifully brighten and lift all the warm, rich flavors.

So, my dear bakers, I wholeheartedly encourage you to roll up your sleeves, preheat your ovens, and embark on this delightful baking journey. There’s something incredibly satisfying and therapeutic about creating something so delicious from scratch, and I promise you, these blondies deliver on all fronts – flavor, texture, and pure joy. They’re a testament to how simple, wholesome ingredients can yield extraordinary, memorable results. Don’t hesitate! Make them, savor them, and most importantly, share them with those you love. And when you do, please come back and tell me all about your experience! What variations did you try? Who did you share them with? Did they become an instant hit in your household? Your stories, tips, and photos genuinely make my day and inspire me to keep sharing. I can’t wait to hear how these delicious blondies bring warmth and joy to your kitchen and to the hearts of your friends and family. Happy baking, everyone!