Wrapping up my latest lineup of apple-inspired recipes is the perfect fall dessert: Maple Glazed Apple Blondies. These bars are everything cozy baking should be—soft, chewy, and layered with comforting flavors that make you want to curl up with a blanket and a warm drink. The base is rich with brown sugar and warmly spiced with cinnamon, creating a tender crumb along with juicy bites of fresh apple in every slice.

But what really sets these blondies apart is the maple glaze—a silky, sweet drizzle that seeps into the top, adding a golden finish with just the right hint of autumn warmth. It’s the kind of glaze that makes you pause after the first bite and reach for seconds without hesitation. Whether you’re baking for a seasonal get-together, gifting a batch to a neighbor, or simply treating yourself on a crisp afternoon, these blondies are destined to become a go-to favorite for fall.

Ingredients for Maple Glazed Apple Blondies

• FLOUR
• BAKING POWDER
• CINNAMON
• SALT
• BUTTER
• BROWN SUGAR
• EGGS
• VANILLA EXTRACT
• APPLE
• POWDERED SUGAR
• PURE MAPLE SYRUP
• MILK
• WALNUTS (OPTIONAL)

Instructions for Maple Glazed Apple Blondies

Start by preheating your oven to 350°F. Lightly grease and flour a 9×9-inch baking dish, or line it with parchment paper for easy removal.

In a medium bowl, whisk together the flour, baking powder, salt, and ground cinnamon—this dry mix sets the stage for that cozy fall flavor. In a separate large bowl, mix the melted butter and brown sugar until smooth. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.

Gradually add the dry ingredients to the wet mixture, stirring just until combined—be careful not to overmix. Gently fold in the diced apples. Pour the blondie batter into your prepared pan and spread it out evenly.

Bake for 30–35 minutes, or until the top is golden and a toothpick inserted in the center comes out clean. Let the blondies cool slightly while you prepare the glaze.

Maple Glaze

In a small bowl, whisk together powdered sugar, pure maple syrup, and a splash of milk until smooth and pourable. Once the blondies have cooled a bit, pour glaze evenly over the top and spread evenly. Let it set before slicing into squares and serving.

Frequently Asked Questions

What kind of apples work best for this recipe?
Firm, slightly tart apples like Honeycrisp, Braeburn, or Granny Smith apples are ideal. They hold their shape during baking and balance the sweetness of the blondies beautifully. I used Gala.

Do I need to peel the apples?
Yes, peeling is recommended for a smoother texture and more consistent bite. If you prefer a rustic feel, you can leave the skins on—just dice the apples finely.

Can I make these blondies ahead of time?
Absolutely. They keep well at room temperature for 2–3 days in an airtight container, or up to 5 days in the fridge. For longer storage, freeze them (unglazed) for up to 2 months, then glaze after thawing.

Can I skip the walnuts or use a different nut?
Yes! The walnuts are optional. You can substitute pecans, almonds, or leave them out entirely for a nut-free version.

How do I know when the blondies are done baking?
They should be golden on top, and a toothpick inserted in the center should come out clean. Avoid overbaking to keep them soft and chewy.

Can I double the recipe?
Definitely, for a larger batch, use a 9×13-inch pan and adjust the baking time to 35–40 minutes, checking for doneness with a toothpick.

Is the maple glaze necessary?
The blondies are delicious on their own, but the maple glaze adds a warm, sweet finish that complements the apples beautifully. It’s quick to make and worth the extra step!

Can I use maple-flavored syrup instead of pure maple syrup?
Pure maple syrup gives the best flavor, but if needed, you can use maple-flavored syrup—just note the glaze may be slightly sweeter and less complex.

FOR MORE RECIPES LIKE THIS, TRY:

• Apple Pie Bars
• Crumb Topped Apple Pie Bars
• Apple Pie Snickerdoodle Bars
• Apple Cake Mix Cookie Bars