Apple Blondies (with Cinnamon Maple Glaze)
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Apple blondies are a fun fall twist on classic blondies! The spiced maple glaze on top complements the fresh apple flavor beautifully. Super simple to prep & perfect for parties!
Fun for Fall: Apple Blondies
For those of you who love a good blondie recipe, I have a fun fall variation for you! Apple blondies have everything you love about the classic (buttery, soft, chewy) with the addition of spiced apples throughout. A simple cinnamon maple glaze on top really adds a fall flair and makes these extra special.
Not quite as complicated as an apple pie but more impressive than apple bread, these will surely be the star of any fall party you bring them to! 🍏
Why You’ll Love This Recipe
- Unique, yet familiar. Buttery blondies paired with spiced apples and hints of maple…you know all of these flavors but likely haven’t tried them together in this way.
- Fast & easy. Just 20 minutes to prep and no need for a mixer, chilling, or fuss!
- Party ready. Easy to transport, no refrigeration needed, enough to feed a crowd, no plates or forks for serving…have you met a more party-friendly fall dessert?
- Super soft. A bit of cornstarch, an extra egg yolk, and juicy fresh apples give these blondies a soft, but not cakey texture.
Ingredients
There are a few key ingredients that make these apple blondies extra special; let’s talk about them before we begin.
- Apples. Use firm, tart apples. Granny Smith is my favorite choice because the tartness balances the sweet blondie and the glaze. They are also firmer than many apples and maintain that texture even after baking.
- Maple Syrup. I tested this recipe with real maple syrup, but I imagine pancake syrup would work too. We’ll add this to our cinnamon maple glaze!
- Melted butter. Using melted butter not only makes this recipe super easy to stir together (no mixer needed!), but it also makes for the most buttery flavor too. Just make sure you let it cool slightly before you add your sugars, otherwise your apple blondies could end up greasy.
- Egg + egg yolk. An extra egg yolk makes the blondies super tender and fudgy (adding the white would make them more cakey). If you don’t want to toss it, use the egg white to make candied pecans!
- Cornstarch. My secret ingredient in so many cookies and bars (like my apple pie cookies or chocolate chip cookie bars). It encourages a thick, soft texture that really elevates the blondies into gourmet territory.
Remember, this is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!
Sam’s Tip
Dice the apples small; you want them well-distributed throughout the dough. These blondies bake up fairly thin and you want the apples to fit neatly within the thickness of the blondies.
How to Make Apple Blondies (Step-by-Step)
- Prep the apples. Stir the diced apples with the cinnamon and sugar and set aside while you prep the batter. Doing this step first allows the apples to macerate a bit and helps the cinnamon infuse.
- Make the batter. Stir together the wet ingredients in a large bowl, then whisk the dry ingredients together in a separate bowl. Gradually add the dry to the wet, stirring until just combined. Finally, stir in the apples.
- Bake. Spread your batter into your prepared pan and bake until a toothpick comes out with a few moist crumbs (but not wet batter). This usually takes about 30 minutes in a metal pan.
- Add glaze. After the blondies have cooled for 15 minutes, whisk together the glaze. Drizzle over the cooled blondies and let set before you slice and serve.
Sam’s Tip
For the easiest slicing, I recommend lining your pan with a parchment paper sling. This will allow you to easily lift your apple blondies from the pan and slice them neatly. It also eliminates any chance of scratching your pan! I do this with lots of my bars and brownies, and it works like a charm.
Frequently Asked Questions
I haven’t tested this, but I suspect it will work. Your bake time will likely be shorter so keep a close eye on them and use the toothpick test to check for doneness.
Nope, no refrigeration needed! I recommend storing in an airtight container and enjoying within 3 days for maximum freshness.
Related Recipes
If you need to use up a bunch of apples, head on over to my collection of apple recipes for ideas 🍎
Enjoy!
Psst… Did you hear I wrote a cookbook?
Apple Blondies (with Cinnamon Maple Glaze)
Equipment
Ingredients
For the apples
- 1 ½ cups (185 g) peeled, small-diced apples , (see note)
- ¼ cup (50 g) granulated sugar
- 2 teaspoons ground cinnamon
For the blondies
- 1 cup (226 g) unsalted butter, melted and cooled slightly
- 1 cup (200 g) light brown sugar, firmly packed
- ½ cup (100 g) granulated sugar
- 1 large egg, room temperature preferred
- 1 large egg yolk, room temperature preferred
- 2 teaspoons vanilla extract
- 2 ¼ cups (285 g) all-purpose flour
- 1 Tablespoon cornstarch
- 1 teaspoon table salt
- ½ teaspoon ground cinnamon
For the glaze
- 1 cup (125 g) powdered sugar
- 2 Tablespoons maple syrup
- ½ teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- 1 Tablespoon milk, as needed
Instructions
- Preheat oven to 350F (175C) and lightly grease a 9×13-inch (23×33-cm) metal baking pan (or line with parchment paper). Set aside.
- In a medium bowl, stir together the ¼ cup granulated sugar and 2 teaspoons ground cinnamon. Add the diced apples and toss until evenly coated. Set aside.1 ½ cups (185 g) peeled, small-diced apples , ¼ cup (50 g) granulated sugar, 2 teaspoons ground cinnamon
- In a large mixing bowl, combine melted (slightly cooled) butter, sugars, egg, egg yolk, and vanilla extract and stir until well combined.1 cup (226 g) unsalted butter, 1 cup (200 g) light brown sugar, ½ cup (100 g) granulated sugar, 1 large egg, 1 large egg yolk, 2 teaspoons vanilla extract
- In a separate bowl, whisk together flour, cornstarch, salt, and cinnamon.2 ¼ cups (285 g) all-purpose flour, 1 Tablespoon cornstarch, 1 teaspoon table salt, ½ teaspoon ground cinnamon
- Gradually add the dry ingredients to the wet, stirring after each addition until just combined.
- Give the apple mixture a quick stir then add the cinnamon/sugar/apple mixture to the batter and fold into the batter until combined.
- Spread mixture evenly into prepared pan and bake in the center rack of 350F (175C) preheated oven for 30 minutes, or until a toothpick inserted into the center comes out clean or preferably with a few moist crumbs. Allow to cool at least 15 minutes before preparing the glaze.
- Prepare the glaze: Whisk together powdered sugar, maple syrup, vanilla, and cinnamon. Whisk in milk, just a little at a time, until the glaze ribbons from the whisk.1 cup (125 g) powdered sugar, 2 Tablespoons maple syrup, ½ teaspoon vanilla extract, ½ teaspoon ground cinnamon, 1 Tablespoon milk
- Drizzle over blondies once they’ve cooled enough that the glaze doesn’t melt into them. Let the glaze set before slicing and serving. Enjoy!
Notes
Apples
I recommend a firm, tart apple. Granny Smith is my preference. Measure the apples after peeling, coring, and dicing.Pan
The bake time is based on a metal 9×13-inch pan. Glass or ceramic typically needs more time, so check with a toothpick for doneness.Storage
Cover tightly and store at room temperature for up to 3 days.Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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