Maple-Glazed Apple Blondies: A Cozy Fall Dessert You’ll Crave All Year

The first time I made maple-glazed apple blondies, it wasn’t planned. I had a few crisp apples left from a local orchard trip and a half-empty bottle of real maple syrup that deserved better than pancakes. What came out of my oven was so rich, moist, and perfectly spiced, it instantly became a staple every fall—and let’s be honest, any time I need a warm, chewy bite of nostalgia.

These maple-glazed apple blondies combine soft cinnamon apples with a dense, buttery blondie base and a thick maple glaze that sets like icing. Whether you’re baking for a cozy family gathering or want something different for a bake sale, this recipe has the charm of apple pie but the ease of bar cookies.

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What Are Maple-Glazed Apple Blondies?

Maple-glazed apple blondies are a comforting twist on traditional blondies, which are like brownies without the cocoa. Instead of chocolate, they use brown sugar, butter, and vanilla, giving them a chewy, butterscotch-like flavor. What sets this version apart is the addition of fresh apple chunks and a smooth maple glaze that sinks into the top.

Unlike cake bars, these have a denser, fudgier texture. The apples bring moisture and tartness, while the glaze adds a caramel-like finish with hints of maple wood and fall spices. They’re not too sweet, not too soft—just right.

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Key Ingredients That Make These Blondies Irresistible

Best Apples for Baking

Not all apples bake the same. For these blondies, choose apples that hold their shape and offer a sweet-tart balance:

• Granny Smith (tart and firm)
• Honeycrisp (sweet and crisp)
• Fuji or Braeburn (juicy and slightly tart)

Maple Syrup vs. Maple Extract

• Use pure maple syrup for the glaze—avoid pancake syrup.
• A touch of maple extract enhances the flavor, especially if you’re using budget maple syrup.

Other Essential Ingredients

Ingredient	Purpose
Brown Sugar	Adds rich, molasses depth
All-Purpose Flour	Structure and chewiness
Butter	Flavor and tenderness
Eggs	Binds ingredients, adds richness
Cinnamon & Nutmeg	Fall spice profile
Vanilla Extract	Boosts flavor

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Step-by-Step: How to Make Maple-Glazed Apple Blondies

Prep and Bake the Blondie Base

1. Preheat your oven to 350°F (175°C). Grease and line a 9×9-inch baking pan with parchment.
2. In a large bowl, whisk together melted butter and brown sugar until smooth.
3. Mix in eggs and vanilla.
4. In another bowl, combine flour, baking powder, salt, and spices.
5. Fold dry ingredients into the wet batter, then stir in diced apples.
6. Spread into the pan and smooth the top.
7. Bake for 30–35 minutes, or until a toothpick comes out with moist crumbs.
8. Cool completely before glazing.

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The Secret to the Perfect Maple Glaze

A glossy glaze that sets right requires balance.

Maple Glaze Ingredients:

• 1 cup powdered sugar
• 2–3 tbsp pure maple syrup
• ½ tsp vanilla extract
• Optional: splash of milk for thinner glaze

Glazing Tips:

• Mix until smooth and pourable
• Pour over cooled blondies so it doesn’t soak in too much
• Let it sit for 20 minutes to firm up

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Substitutions and Add-In Ideas

Apple Alternatives:

• Try pears for a more floral, juicy note
• Use canned pumpkin for a pumpkin blondie twist

Creative Add-Ins:

• Pecans or walnuts for crunch
• White chocolate chips for sweetness
• A sprinkle of flaky sea salt on top for contrast

Dietary Adjustments:

• Swap butter for coconut oil (milder flavor)
• Use gluten-free 1:1 flour blends for a GF version
• Replace eggs with flax eggs for egg-free baking

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Make-Ahead Tips and Storage Instructions

Maple-glazed apple blondies are easy to prep ahead of parties or gifting.

Storage Method	Duration	Tip
Counter (airtight)	2–3 days	Best at room temp
Refrigerator	Up to 1 week	Slightly denser texture
Freezer	2–3 months	Wrap tightly + freeze glaze-free

To freeze, slice first and separate layers with wax paper. Glaze once thawed for the best presentation.

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Serving Suggestions for Any Occasion

These blondies are cozy enough for family dinners yet elegant enough for entertaining.

Perfect Pairings:

• A scoop of vanilla ice cream or a dollop of whipped cream
• Served warm with a cup of spiced tea or coffee
• A dessert bar centerpiece at fall gatherings, potlucks, or bake sales

You can even pack them in lunchboxes or slice them into mini squares for holiday platters.

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Troubleshooting Common Blondie Baking Issues

• Are blondies too dry? You may have overbaked or added too much flour. Measure using a kitchen scale.
• Too gooey or raw? Your oven temperature may be off. Try an oven thermometer.
• Is the glaze too runny? Add more powdered sugar.
• Is the glaze too thick? Thicken with a teaspoon of milk until smooth.

Be sure to let the blondies cool completely before glazing—otherwise, it will melt and absorb.

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Reader Reviews and Variations

Many homebakers have made their tweaks to this recipe with great success.

Favorite Reader Modifications:

• Adding chopped pecans for crunch
• Swapping the maple glaze for a cream cheese drizzle
• Using a mix of apple varieties for depth of flavor
• Doubling the cinnamon for extra spice

Want to see more blondie-style recipes like this? Check out our apple dessert collection and easy bar recipes for more fall baking inspiration.

FAQ

Can I use applesauce instead of diced apples in blondies?

Yes, you can substitute ½ cup of applesauce for every cup of diced apples, but the texture will be softer and more cake-like.

What type of apples are best for maple-glazed apple blondies?

Granny Smith and Honeycrisp apples work best because they hold their shape and provide a sweet-tart contrast.

Can I freeze maple-glazed apple blondies?

Yes, freeze unglazed blondies in an airtight container for up to 3 months. Add glaze after thawing for best results.

Is it possible to make these blondies gluten-free?

Absolutely. Use a 1:1 gluten-free baking flour to keep the chewy texture close to the original.

Can I use maple extract if I don’t have maple syrup?

Yes, a small amount of maple extract can provide flavor, but you’ll still need a liquid base like milk or cream for the glaze.

How do I keep blondies from becoming dry?

Be sure to measure flour accurately and avoid overbaking. Bake just until a toothpick comes out with a few moist crumbs.

Can I make this recipe without eggs?

Yes, substitute each egg with a flax egg (1 tbsp ground flax + 3 tbsp water) or use a commercial egg replacer.

What’s the difference between blondies and brownies?

Blondies are made without cocoa or chocolate and rely on brown sugar and vanilla for their butterscotch-like flavor.

Can I add nuts or chocolate chips to this blondie recipe?

Definitely! Chopped pecans, walnuts, or white chocolate chips make great additions without altering the baking time.

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