Why You’ll Love This Recipe

I love how this recipe combines several irresistible flavors—apple pie meets blondie meets maple icing. The result is a dessert that feels familiar yet elevated. The blondie base gives a soft, dense texture, the apple filling adds moisture and tart-sweet freshness, and the glaze ties everything together with a warm maple sweetness. It’s one of those recipes I reach for when I want something special but not overly complicated.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)
Blondies
▢2 cups all purpose flour
▢1 tsp baking powder
▢1/2 tsp salt
▢1 cup butter (softened)
▢1/4 cup sugar
▢1 cup dark brown sugar
▢2 large eggs
▢1 1/2 tsp vanilla extract
▢1/2 tsp cinnamon
Apple Filling
▢2 large apples (chopped finely)
▢2 Tbsp brown sugar
▢1 Tbsp butter
▢1/2 tsp vanilla extract
▢1/2 tsp cinnamon
Maple Glaze
▢2 Tbsp butter
▢1/4 cup pure maple syrup
▢1/2 cup powdered sugar
▢1/4 tsp vanilla extract
▢1/8 tsp ground cinnamon

Directions

1. Preheat the oven to 350°F and line an 11×7-inch pan with foil or spray it with cooking spray.

2. For the Apple Filling: On medium-low heat, cook the chopped apples, brown sugar, butter, vanilla extract and cinnamon for about 3–4 minutes until the apples begin to soften. Remove from heat and allow to cool.

3. For the Blondies: Cream the softened butter until light and fluffy (about 1 minute). Add granulated sugar and dark brown sugar and mix until well combined.

4. Add the eggs one at a time, beating well after each addition. Then mix in vanilla extract and cinnamon.

5. In a separate bowl, whisk together flour, baking powder and salt. Gradually add to the wet ingredients and stir until combined.

6. Spread half of the blondie batter into the prepared pan, using a spatula or lightly greased hands since the batter is thick.

7. Spread the cooled apple filling evenly over that first layer of batter.

8. Top with the remaining blondie batter, spreading it evenly over the apple layer.

9. Bake for about 25-30 minutes (or until the top is golden brown and a cake tester inserted in the center comes out clean).

10. While the blondies bake (or once out of the oven), make the Maple Glaze: Melt the butter, maple syrup, vanilla extract and cinnamon together over low heat. Remove from heat, sift in the powdered sugar and whisk until fully combined. Let the glaze cool for 8-10 minutes so it thickens a bit.

11. After the blondies have cooled for about 10 minutes in the pan, pour the glaze over them and allow it to set. Slice into squares and enjoy!

Servings and Timing

Servings: About 12 (depending on how large you cut the squares)
Prep time: ~20 minutes
Cook time: ~25 minutes
Total time: ~45 minutes

Variations

• I like to use a tart-sweet apple variety (like Granny Smith or Honey Crisp) so the apple filling doesn’t get lost in sweetness.

• For a little crunch, I sometimes stir in ½ cup chopped pecans or walnuts into the blondie batter.

• If I want extra “fall spice,” I’ll add ¼ teaspoon nutmeg or pumpkin pie spice to the blondie batter.

• For a richer glaze, I’ve swapped half the powdered sugar for a bit of cream cheese and called it a maple-cream cheese drizzle.

• If I prefer a lighter version, I’ll reduce the brown sugar in the blondie layer by 2 tablespoons, though it shifts the texture slightly.

Storage/Reheating

I store cooled blondies in an airtight container at room temperature for up to 2 days. After that, I keep them in the refrigerator for up to 4 days. To reheat a square, I warm it in the oven at 300°F for about 8-10 minutes or pop it in the microwave for 15-20 seconds—then they’re just as chewy and delicious as fresh.

FAQs

What kind of apples should I use?

I prefer using tart apples like Granny Smith or slightly sweeter ones like Honey Crisp. The key is they hold up during the quick cooking step and add contrast to the sweetness of the blondie.

Do I have to cook the apples first for the filling?

Yes—pre-cooking the apple filling for 3-4 minutes softens the pieces slightly so you don’t end up with raw-tasting chunks. It improves texture and flavor.

Can I use a different size pan?

Yes, but the baking time may change. If you choose a larger pan, the blondies will be thinner and bake faster; if a smaller pan, they’ll be thicker and may need a few extra minutes.

Can I make this dessert ahead of time?

Absolutely. I often bake the blondies and add the glaze just before serving so the glaze looks fresh. You can prepare the apple filling ahead and refrigerate it until ready.

Can I freeze these blondies?

Yes. Once fully cooled and glazed, I wrap individual squares in plastic wrap and freeze them for up to 2-3 months. When ready to eat, thaw overnight in the fridge or for a few hours at room temperature.

What if my glaze is too thin?

If the glaze is too runny, I let it cool a bit longer to thicken. If still thin, add 1-2 tablespoons more powdered sugar and whisk until the desired thickness is reached.

How do I know when the blondies are done baking?

They’re done when the top is golden brown and a cake tester or toothpick inserted in the centre comes out mostly clean (with a few moist crumbs is fine). They will continue to set as they cool.

Can I make this gluten-free?

Yes — I’ve swapped in a 1:1 gluten-free flour blend for the all-purpose flour with good results. Texture is slightly different (a bit more tender) but still delicious.

Could I omit the glaze?

You can, though I don’t usually—because I love the maple flavour and the way it finishes the blondie. But if you prefer a simpler version, you could skip it and serve the bars plain or with a dusting of powdered sugar.

Conclusion

I absolutely adore these maple-glazed apple blondies—they’re cozy, full of warm autumn flavors, and easy to pull together for a special dessert. The combination of the blondie base, apple-filled centre, and maple glaze creates something I look forward to every fall, and I hope you’ll enjoy making them (and eating them) as much as I do.