A Little History of Blondies
Blondies, often called the “blonde cousin” of brownies, originated in the late 19th century before chocolate brownies gained popularity. Instead of cocoa, blondies rely on brown sugar, butter, and vanilla for their signature caramel-like flavor. Over the years, bakers have experimented with countless variations, adding nuts, spices, and fruits. The addition of apples and maple syrup gives a seasonal twist to the classic, blending the cozy flavors of fall and harvest-time baking into one chewy, indulgent dessert bar.
Maple Apple Blondies – Easy & Delicious Homemade Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 16 blondies 1x
Description
These Maple Apple Blondies are chewy, buttery, and bursting with fall flavor. Fresh apples bring natural sweetness and juiciness, while the maple glaze on top adds a glossy finish that makes them irresistible. Perfect for cozy autumn afternoons, Thanksgiving dessert tables, or a sweet holiday gift, these bars strike the perfect balance between rich and refreshing. Each bite feels like a taste of autumn, making them a crowd-pleasing treat for family gatherings and seasonal celebrations.
Ingredients
For the Blondies:
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1 cup unsalted butter, melted
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1 ½ cups brown sugar, packed
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2 large eggs
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2 tsp vanilla extract
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1 tbsp pure maple syrup
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2 cups all-purpose flour
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1 tsp baking powder
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½ tsp salt
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1 tsp cinnamon
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2 medium apples, peeled and diced
For the Maple Glaze:
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1 cup powdered sugar
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2 tbsp pure maple syrup
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1–2 tbsp milk (as needed)
Instructions
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Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper.
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In a large bowl, whisk melted butter and brown sugar until smooth.
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Add eggs, vanilla, and maple syrup; mix until combined.
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In a separate bowl, whisk flour, baking powder, salt, and cinnamon. Gradually fold into wet ingredients.
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Stir in diced apples, then spread batter evenly into prepared pan.
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Bake 28–32 minutes, until edges are golden and a toothpick inserted in the center comes out clean.
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For glaze, whisk powdered sugar, maple syrup, and milk until smooth.
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Spread glaze over cooled blondies, cut into squares, and enjoy.
Notes
Granny Smith or Honeycrisp apples work best for tart-sweet balance.
Store blondies in an airtight container for up to 4 days.
Freeze (unglazed) blondies for up to 2 months.
FAQ Section
1. Can I use apple pie filling instead of fresh apples?
Fresh apples are best for texture, but apple pie filling can work in a pinch—just reduce the sugar slightly since the filling is already sweetened.
2. Can I make these blondies gluten-free?
Yes! Substitute all-purpose flour with a 1:1 gluten-free baking flour blend for an easy gluten-free version.
3. Do blondies need to be refrigerated?
Not necessarily. They can be stored at room temperature for up to 4 days, but refrigeration helps them last a few extra days while keeping the glaze firm.
