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.
Like this? Leave a comment below!
These are DELICIOUS! I am not an experienced blondie maker or consumer…so I was a bit unsure how I would like these but man, they are so good! I literally can’t stop raving about them or eating them. I have already shared the recipe with friends and family. I made it exactly as the recipe states, including the glaze. The glaze is a whole thing by itself and would be amazing on so many other desserts. All in all, a keeper for sure!
Thank you so much for trying my recipe, Sierra! I’m so glad it was such a hit! 🙂
Another winner from Sam! I used two apples, making about two cups, and it was definitely a good amount. I didn’t change anything else. After tasting one, I decided that the glaze for me would be gilding the lily. The amount of cinnamon is just right, as expected from a Sugar Spun Run recipe. There is a nice little crust on top, too. These things are great. I’m glad it makes a lot, because I have two small groups to share them with.
Thanks so much for giving this one a try, Bruce! So glad you enjoyed the blondies 💕
I just made these, as I am always looking for new recipes for apple season! I used 2 granny smith apples, which ended up being about 300 gms. I usually don’t use glaze on most things, as I find it too sweet, but I wanted the maple flavor with these. Next time, I’ll try increasing the amount of maple syrup for a more maple flavor. If I do that, can I just skip the milk? My bars seem a bit crumbly, although I ate one before it was cool, so I am not sure if that made a difference, or the extra apple. It ended up being needing a fork, but I don’t mind that either, but it seemed more cake like rather than blondie like. I do also want to try making in a 9×9 pan…if I do that, what do I do About the eggs? Other ingredients I can work out…. I am testing this recipe before taking to a fall potluck! Either way, it is yummy, and definitely one I will make again.
Hi Karen! I wouldn’t recommend skipping the milk. The maple syrup acts as a sweetener not as the liquid here. Did you weigh your flour? Is it possible there was a bit too much making them crumbly? Did you make any substitutions? I haven’t tried reducing it to a 9 x 9 so I can’t say for sure what the best way to reduce the eggs would be. I would probably recommend just making it as is and just leaving out any excess batter. I hope they go better next time. 🙂
Made this tonight. They came out so “fudgy” and chewy. The apples melt beautifully with the blondie. It dosent need the glaze but it is a fun fall addition. It is very sweet tho, so if you did omit it imo it wouldn’t take away from the recipe , that is still a 5 star blondie.
Thank you so much for trying my recipe, Elizabeth! I’m so glad you enjoyed them. 🙂
Hi Sam, What happens if I omit the egg yolk. Will it alter the recipe.
Thanks,
Janie
Hi Janie! An extra egg yolk makes the blondies super tender (adding the white would make them more cakey). I wouldn’t recommend completely omitting it. 🙂
Dear Sam, It is unfortunate that you do not post every comment on your recipes. I made this recipe but have to eat gluten free and yet my comment went unpublished. This is not the first time this has happened on your site and it saddens me since I enjoy reading your posts. Are you creating these recipes for me, the home cook? Or are they only for your perfect baking world where perfection is the only answer and possible outcome? Reality is that we home cooks need to work with what we have in our kitchens and what the good Lord has given us for our daily lives. Please reconsider your need to restrict and approve all your comments. I for one am ready to move on from your blog due to it. Perfection is not a world the Lord has given us here on earth. And I rely on both the positive and negative comments on recipes. If you indeed are creating these recipes to be made by your average baker, reconsider how you manage your blog. While we can sense your energy and enthusiasm, it isn’t meant for us but rather your own success at attaining what you feel is perfection – not the average baker who may want to try your recipe. I’m not saying or asking that you post my 5 Star review but please think about each comment and perhaps consider whether it will help a baker potentially enjoy these wonderful recipes you create. Sincerely, An imperfect Gluten Free Home Baker
P.S. I see that my “Hide my email “ option on my Apple computer gave a weird email for your website . I have not used that this time and have posted my real email.
Hi Dawn! I think there is a misunderstanding but I’m glad you reached out so I can clarify. I personally read and respond to as many of the comments submitted to my website as I can. It takes me a while, but is important to me. You’ll find throughout my site I publish quite a range of readers’ experiences with my recipes including positive, negative, or involving substitutions like making it gluten-free (I even include gluten-free notes in my recipes where I can).
I did see and appreciate your other other comment and will happily approve it! It simply hadn’t made its way through moderation yet. You submitted it at nearly 10PM my time on Saturday night, and with three young children I do try to prioritize time with my family on the weekends, so I often have quite a few comments to (gratefully) catch up on afterward.
I also searched my site (including the spam filter) for any other comments that you had left and couldn’t find any that were left unpublished or unanswered besides that one from Saturday night. It’s possible something was caught in spam before it ever reached me, maybe if a different email address was used, but please feel free to resubmit anything you believe is missing.
I have to moderate comments because, unfortunately, a huge amount of spam comes through the site, but I don’t restrict comments because the results weren’t perfect (though in your case it seems everything was, and I’m glad to hear it). I create my recipes for home bakers and am very grateful when someone trusts one of my recipes enough to make it in their own kitchen. Thank you for doing that and sharing your experience making this one gluten free. I hope this clears things up!
These blondies are absolutely delicious! I always know when I make one of your recipes that it will come out perfect! Thank you!
Thank you so much for trusting my recipes, Linda! I’m so glad this was such a hit! 🙂
Made these today with 1 substitution. I made them with Bob’s 1:1 gluten free flour. They are fantastic!! Used Cosmic Crisp apples because it was what we had on hand. Took a bit longer than 30 minutes to bake (my pan was a bit smaller than 9×13 and I find gluten free always takes an extra 15 minutes to cook) I highly recommend making this wonderful dessert. You won’t be disappointed!
Dawn, as I mentioned I am so thrilled to hear that the apple blondies turned out so well for you with the gluten-free substitution. Thank you so much for trusting my recipe, and for sharing your experience!
Why is there no baking soda or baking powder in this recipe?
Hi Shari! The omission is intentional. Blondies are meant to have a dense, chewy, almost fudgy texture rather than a light or cakey one, so no leavening agent needed here!
I will make these for my church dinner this week aand cannot wait to try one. I know they will be amazing!
I am a baker and so appreciate having the ingredient measurements written into the assembly instructions. This is such a timesaver…Thank you!
I just love your recipes. The peanut butter cake is a huge crowd pleaser and requested almost monthly!
Thank you so much for trusting my recipes, Nancy! I hope this one is a hit! 🙂