I love baking Apple Cinnamon Blondies With Maple. It combines melted butter, light brown sugar, and tender apple chunks with a hint of cinnamon for a unique treat. The finishing maple glaze adds an extra touch of sweetness that makes this dessert truly irresistible.

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I’ve always been excited to try out new twists on classic desserts, and these Maple Glazed Apple Blondies really caught my attention. When I first mixed together 1/2 cup of melted unsalted butter with 1 cup of light brown sugar and two large eggs, I knew I was onto something special.

Adding 1 tsp of vanilla extract and 1 1/2 cups of all-purpose flour created a base that was rich and inviting. I mixed in a pinch of salt, 1/2 tsp of baking soda, and 1 tsp of ground cinnamon to bring an extra layer of flavor that really makes these apple blondies a standout, and the diced apple (about 1 large apple peeled and diced) is the perfect addition.

Drizzling a glaze made with 1/3 cup pure maple syrup, 2 tbsp of unsalted butter, 1 cup powdered sugar, and a splash of milk over the top transforms them into a sensational apple dessert bar that’s both easy and unique.

Why I Like this Recipe

I really love this recipe because it fills my kitchen with a sweet, apple pie kind of smell that always makes me feel at home. I also dig how simple it is to put together, even if i mess up a bit here or there, it still turns out pretty awesome. The combo of chewy blondies and that warm maple glaze is seriously irresistible, it makes me want more every time. Lastly, i really appreciate that even though the ingredients are basic, the end result tastes like something special, perfect for those busy days when i still want a treat.

Ingredients

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Unsalted butter: offers healthy fats, keeps texture moist, and gives a rich, buttery flavor.
Light brown sugar: provides carbohydrate sweetness and a natural caramel note for tender crumbs.
Eggs: a good protein source that bind ingredients and help create a smooth texture.
Apple: high in fiber, adds natural moisture and sweetness that brighten up the blondies.
Walnuts (optional): add protein and healthy fats along with a crunch and earthy taste.
Maple syrup: essential for the glaze, lends natural sweetness with a hint of smoky caramel flavor.
Powdered sugar: gives the glaze a smooth finish and adds extra sugary sweetness on top.

Ingredient Quantities

1/2 cup unsalted butter, melted (1 stick)

1 cup light brown sugar, packed

2 large eggs, at room temperature

1 tsp vanilla extract

1 1/2 cups all-purpose flour

1/2 tsp baking soda

1/4 tsp salt

1 tsp ground cinnamon

1 large apple, peeled and diced (about 1 1/2 cups)

Optional: 1/2 cup chopped walnuts

For the glaze: 1/3 cup pure maple syrup

For the glaze: 2 tbsp unsalted butter

For the glaze: 1 cup powdered sugar

For the glaze: 2-3 tsp milk (or heavy cream) to adjust consistency

How to Make this

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1. Preheat your oven to 350°F and lightly grease an 8×8 inch pan.

2. In a medium bowl, mix together 1/2 cup unsalted melted butter and 1 cup packed light brown sugar until they’re well combined.

3. Beat in 2 large eggs at room temperature and stir in 1 teaspoon vanilla extract.

4. In a separate bowl, sift together 1 1/2 cups all-purpose flour, 1/2 teaspoon baking soda, 1/4 teaspoon salt, and 1 teaspoon ground cinnamon.

5. Slowly fold the dry ingredients into the wet mixture, stirring until just combined.

6. Gently fold in 1 large peeled and diced apple (about 1 1/2 cups) and, if using, 1/2 cup chopped walnuts.

7. Pour the batter into the prepared pan and smooth out the top, then bake for 25-30 minutes until a toothpick inserted in the center comes out clean.

8. While the blondies are baking, prepare the glaze by melting 2 tablespoons unsalted butter in a small saucepan over low heat; stir in 1/3 cup pure maple syrup.

9. Remove the saucepan from heat and whisk in 1 cup powdered sugar. Add 2-3 teaspoons of milk or heavy cream little by little until the glaze is smooth and pourable.

10. Once the blondies are out of the oven and still warm, drizzle the glaze evenly over the top and allow the dessert to cool before cutting into squares. Enjoy!

Equipment Needed

1. Oven preheated to 350°F
2. 8×8 baking pan (make sure to grease it lightly)
3. Medium bowl for mixing melted butter and brown sugar
4. Separate bowl to sift dry ingredients like flour, baking soda, salt, and cinnamon
5. Measuring cups and spoons to measure out all the ingredients
6. Spatula or wooden spoon for stirring and folding the mixture
7. Whisk for mixing the glaze in the small saucepan
8. Small saucepan to melt butter and combine glaze ingredients
9. Knife and cutting board for peeling and dicing the apple
10. Toothpick to test for doneness in the oven-cooked dessert

FAQ

Can I use a different type of apple for this recipe?

Yup, you can use granny smith or any good eating apple. Just be sure to dice them evenly so they mix well into the batter.

Do I have to peel the apple?

Not really but if you leave the skin on the apple then the texture might be a bit different. Peeling it makes the blondies smoother.

Can I skip the walnuts if I dont like them?

Absolutely, the walnuts are completely optional so you can leave them out if thats your preference.

How do I know when the blondies are done baking?

The edges should look set and a toothpick in the center comes out with a few moist crumbs, not completely dry.

How can I adjust the glaze if its too thick or too runny?

If its too thick add a little more milk or heavy cream one teaspoon at a time. If too runny, add a bit more powdered sugar until you reach the right consistency.

Maple Glazed Apple Blondies Recipe Substitutions and Variations

Unsalted butter: try using equal amount of coconut oil or margarine if you’re in a pinch
Light brown sugar: you can mix white sugar with a bit of molasses (about 1 tsp per cup) as a substitute
Apple: if you don’t have an apple, chopped pear or peach might give a fun twist
Chopped walnuts: swap with pecans or even almonds if that’s what you have at home

Pro Tips

1. Make sure your eggs are at room temperature so they blend more easily with the butter and sugar mix, it really makes a difference in the texture.
2. Try not to overmix the batter after adding the dry ingredients so your apples and walnuts keep their shape and don’t turn mushy.
3. When making the glaze, add the powdered sugar slowly while whisking so you can catch the right thickness, its easier to add more milk later if needed.
4. For a little extra kick in flavor, you might toss a tiny bit of extra cinnamon or even a pinch of nutmeg into the batter if you like a spicier taste.