Maple Glazed Apple Blondies Recipe

Maple Glazed Apple Blondies capture the essence of autumn in every bite. The soft, chewy interior of the blondie, studded with tender chunks of apple and fragrant with cinnamon, is perfectly complemented by a sweet, slightly crisp maple glaze. They’re the kind of treat that makes a chilly afternoon feel cozy and bright. I love making these when I have a few apples lingering in my fruit bowl and a craving for something comforting. The combination of warm spices and sweet maple is truly irresistible.

Ingredients:

• 2 cups all purpose flour
• 1 tsp baking powder
• 1/2 tsp salt
• 1 cup butter (softened)
• 1/4 cup 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

Preparing the Blondie Batter

The foundation of these blondies is a rich, buttery batter. First, in a medium bowl, whisk together the dry ingredients: the 2 cups of all-purpose flour, 1 teaspoon of baking powder, and 1/2 teaspoon of salt. Make sure they are thoroughly combined. This ensures even leavening and seasoning throughout the blondies. In a large bowl, cream together the 1 cup of softened butter with the 1/4 cup of granulated sugar and the 1 cup of dark brown sugar. I like to use dark brown sugar because it adds a lovely moisture and a deeper caramel-like flavor to the blondies. Beat these together until the mixture is light and fluffy, which should take about 3-5 minutes with an electric mixer or a bit longer by hand. This creaming step incorporates air, which is key for a tender blondie texture. Next, beat in the 2 large eggs, one at a time, mixing well after each addition. Then, stir in the 1 1/2 teaspoons of vanilla extract. Finally, gradually add the dry ingredients to the wet ingredients, mixing on low speed or by hand until just combined. Do not overmix at this stage; overmixing develops the gluten in the flour, leading to tough blondies. Fold in the 2 cups of finely chopped apples and the 1/2 teaspoon of cinnamon. Make sure the apples are evenly distributed throughout the batter.

Maple Glazed Apple Blondies

These Maple Glazed Apple Blondies capture the essence of autumn in every bite. The soft, chewy interior of the blondie, studded with tender chunks of apple and fragrant with cinnamon, is perfectly complemented by a sweet, slightly crisp maple glaze. They’re the kind of treat that makes a chilly afternoon feel cozy and bright. I love making these when I have a few apples lingering in my fruit bowl and a craving for something comforting. The combination of warm spices and sweet maple is truly irresistible.

Ingredients:

• 2 cups all purpose flour
• 1 tsp baking powder
• 1/2 tsp salt
• 1 cup butter (softened)
• 1/4 cup 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

Preparing the Blondie Batter

The foundation of these blondies is a rich, buttery batter. First, in a medium bowl, whisk together the dry ingredients: the 2 cups of all-purpose flour, 1 teaspoon of baking powder, and 1/2 teaspoon of salt. Make sure they are thoroughly combined. This ensures even leavening and seasoning throughout the blondies.

In a large bowl, cream together the 1 cup of softened butter with the 1/4 cup of granulated sugar and the 1 cup of dark brown sugar. I like to use dark brown sugar because it adds a lovely moisture and a deeper caramel-like flavor to the blondies. Beat these together until the mixture is light and fluffy, which usually takes about 2-3 minutes with an electric mixer. This process incorporates air, which contributes to a tender texture.

Next, add the 2 large eggs, one at a time, beating well after each addition. Then, stir in 1 1/2 teaspoons of vanilla extract and 1/2 teaspoon of cinnamon. The vanilla extract adds warmth and depth, while the cinnamon brings that classic comforting spice.

Gradually add the dry ingredients to the wet ingredients, mixing on low speed or by hand until just combined. Be careful not to overmix the batter at this stage; overmixing can develop the gluten in the flour too much, leading to tougher blondies. You want to see no streaks of flour remaining.

Finally, gently fold in the 2 large apples that have been chopped finely. I prefer to chop the apples fairly small, about 1/4 inch pieces, so they distribute evenly and become tender when baked. If you like a stronger apple presence, you could chop them a bit larger.

Baking the Blondies

Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Grease and flour an 8×8 inch baking pan, or line it with parchment paper, leaving an overhang on the sides. This overhang makes it much easier to lift the blondies out of the pan once they’re baked and cooled.

Spread the blondie batter evenly into the prepared baking pan. Use a spatula to smooth the top. The batter will be quite thick.

Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached, not wet batter. The edges should be lightly golden brown. Keep an eye on them as ovens can vary. Overbaking will result in dry blondies.

Preparing the Maple Glaze

While the blondies are still warm in the pan, prepare the maple glaze. In a small saucepan over medium-low heat, combine the 1 Tbsp of butter, 2 Tbsp of brown sugar, 1/2 tsp of cinnamon, and 1/2 tsp of vanilla extract. Stir continuously until the butter is melted and the sugar is dissolved. This mixture will be quite thick and fragrant.

Once the butter and sugar mixture is smooth and well combined, carefully pour the 2 Tbsp of butter into the saucepan with the sugar mixture. Continue to stir until all the butter has melted and the glaze is smooth and slightly thickened. You don’t want the glaze to be too thin; it should coat the back of a spoon.

Glazing and Finishing

Immediately after preparing the glaze, pour it evenly over the warm blondies in the baking pan. You can use a spatula or the back of a spoon to spread it out as much as possible. The warmth of the blondies will help the glaze melt and spread.

Let the blondies cool completely in the pan before cutting. This is a critical step for clean cuts. If you try to cut them while they are still warm, they will likely crumble and the glaze will be too soft. Once they are fully cooled, you can lift them out of the pan using the parchment paper overhang and cut them into squares or rectangles.

These blondies are best stored in an airtight container at room temperature for up to 3 days. If you want to keep them longer, you can refrigerate them, but allow them to come back to room temperature before serving for the best texture. Enjoy these delightful Maple Glazed Apple Blondies with a cup of coffee or tea!

Conclusion:

These Maple Glazed Apple Blondies are a wonderful way to enjoy the flavors of fall, or really any time you want a comforting, spiced treat. The combination of the chewy, apple-filled blondie base with the sweet, sticky maple glaze is simply delightful. They are surprisingly straightforward to make, making them a great option for a weekend baking project or even a weeknight indulgence. Serve them warm with a scoop of vanilla ice cream for an extra special dessert, or enjoy them at room temperature with a cup of coffee or tea.

Variations:

Feel free to add a handful of chopped walnuts or pecans to the batter along with the apples for a nice crunch. A pinch of nutmeg or allspice can also be added to the dry ingredients for a more complex spice profile. If you don’t have dark brown sugar, you can use light brown sugar, but the blondies might be a little less moist.

Serving Suggestions:

These blondies are fantastic on their own, but they also pair beautifully with a dollop of whipped cream or a drizzle of caramel sauce. They are a perfect addition to a fall-themed dessert platter or a potluck.

Frequently Asked Questions:

How do I store Maple Glazed Apple Blondies?

Store cooled blondies in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. They can also be frozen, well-wrapped, for up to 3 months.

Can I make these ahead of time?

Yes, the blondies themselves can be baked a day in advance and then glazed just before serving, or at room temperature. The glaze is best when fresh, so it’s ideal to add it closer to when you plan to eat them.

Maple Glazed Apple Blondies

Chewy blondies packed with spiced apples and topped with a rich maple glaze.

Prep Time
20 Minutes

Cook Time
30 Minutes

Total Time
50 Minutes

Servings
16 servings

Ingredients

• 2 cups all purpose flour
• 1 tsp baking powder
• 1/2 tsp salt
• 1 cup butter (softened)
• 1/4 cup 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

Instructions

1. Step 1
   Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
2. Step 2
   In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
3. Step 3
   In a large bowl, cream together softened butter, sugar, and dark brown sugar until light and fluffy.
4. Step 4
   Beat in eggs one at a time, then stir in 1 1/2 tsp vanilla extract and 1/2 tsp cinnamon.
5. Step 5
   Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the chopped apples.
6. Step 6
   Spread the batter evenly into the prepared baking pan.
7. Step 7
   Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs.
8. Step 8
   While the blondies are baking, prepare the glaze. In a small saucepan, melt 1 Tbsp butter with 2 Tbsp brown sugar, 1/2 tsp vanilla extract, and 1/2 tsp cinnamon over medium heat until smooth. Stir in 2 Tbsp butter until melted and combined.
9. Step 9
   Once blondies are out of the oven, drizzle the warm glaze evenly over the top.
10. Step 10
    Let cool completely before cutting into bars.

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.