A Little History of Blondies
Blondies, often called “blonde brownies,” originated in the late 19th century, even before chocolate brownies became popular. Instead of cocoa, blondies are made with brown sugar and vanilla, giving them a rich, butterscotch-like flavor. Over time, bakers began adding fruits, nuts, and spices to enhance the recipe. This maple apple variation is especially popular during fall, when apples are at their peak and maple syrup adds a cozy, seasonal twist. Together, they create a chewy, buttery dessert that feels both nostalgic and comforting.
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, rich, and oh-so-delicious with the perfect balance of sweet maple glaze and tart, juicy apples. Ideal for cozy fall gatherings, bake sales, or holiday dessert tables, they bring together classic blondie goodness with seasonal flair. The maple glaze makes every bite extra indulgent, while the apples add moisture and flavor. This recipe is simple to make, but the results taste bakery-worthy—perfect for when you want to impress without extra fuss.
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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⅓ cup pure maple syrup
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2 tsp vanilla extract
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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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1 ½ cups chopped apples (peeled, firm variety like Honeycrisp or Granny Smith)
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 for consistency)
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½ tsp vanilla extract
Instructions
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Preheat oven to 350°F (175°C). Grease and line a 9×13-inch baking pan.
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In a large bowl, whisk melted butter and brown sugar until smooth.
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Add eggs, maple syrup, and vanilla; mix well.
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In another bowl, combine flour, baking powder, salt, and cinnamon.
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Gradually stir dry ingredients into wet, mixing until just combined.
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Fold in chopped apples. Spread batter evenly in prepared pan.
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Bake 28–32 minutes, until golden brown and set. Cool completely.
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For glaze, whisk powdered sugar, maple syrup, vanilla, and milk until smooth.
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Drizzle or spread glaze over cooled blondies. Cut into squares and serve.
Notes
Use firm apples so they hold shape while baking.
Add walnuts or pecans for extra crunch.
Store blondies without glaze if freezing; add glaze fresh after thawing.
FAQ
1. Can I use any type of apple in this recipe?
Yes, but firm, tart apples like Granny Smith or Honeycrisp work best because they hold up during baking and balance the sweetness.
2. Can I make these blondies without the glaze?
Absolutely. They’re delicious on their own, but the glaze adds extra maple sweetness and a bakery-style finish.
3. How do I know when the blondies are done baking?
They should be golden brown on top and slightly firm in the center. A toothpick inserted should come out with a few moist crumbs but not raw batter.
