Maple Glazed Apple Blondies

Maple Glazed Apple Blondies

These apple blondies bake up soft, chewy, and lightly spiced, with small bits of apple throughout and a maple glaze on top. They work well as an easy fall dessert, snack, or coffee break treat.

The method is simple: mix one thick batter, fold in finely diced apple, and bake just until the center is set. Keeping the apple pieces small and not overmixing the batter helps the bars stay chewy instead of turning cakey or gummy.

Ingredients for Maple Glazed Apple Blondies

• 1 1/2 cups all-purpose flour (180g)
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 cup unsalted butter, melted (115g)
• 3/4 cup brown sugar (150g)
• 1/3 cup pure maple syrup (110g)
• 1 large egg
• 1 teaspoon vanilla extract
• 1 to 1 1/2 cups apple, peeled and diced small (about 150g)
• 3/4 to 1 cup powdered sugar (about 90g), for the glaze
• 2 to 3 tablespoons maple syrup or milk, for the glaze

Use a firm apple such as Honeycrisp or Granny Smith so the pieces hold their shape as the blondies bake. Pure maple syrup gives the best flavor here since it is used in both the batter and the glaze.

Optional: Fold in 1/2 cup chopped pecans with the apples, or add a pinch of nutmeg with the dry ingredients.

How to Make Maple Glazed Apple Blondies

1. Prep the pan and oven: Heat the oven to 350°F. Line an 8×8-inch or 9×9-inch baking pan with parchment, leaving overhang on the sides. Peel and dice the apple into small, even pieces.
2. Mix the dry ingredients: In a medium bowl, whisk together the flour, baking powder, salt, and cinnamon.
3. Whisk the wet ingredients: In a separate bowl, whisk the melted butter, brown sugar, maple syrup, egg, and vanilla until smooth and glossy.
4. Combine the batter: Add the dry ingredients to the wet ingredients and stir just until no dry flour remains. Fold in the diced apple and pecans, if using. The batter should be thick.
5. Spread in the pan: Transfer the batter to the prepared pan and spread it into an even layer.
6. Bake: Bake for 25 to 35 minutes. Start checking near the lower end if using a 9×9-inch pan. The edges should look set and lightly golden, and the center should look just set rather than wet or loose. A toothpick inserted in the center should come out with a few moist crumbs, not raw batter. Rotate the pan near the end if your oven browns unevenly.
7. Cool: Let the blondies cool in the pan for 20 to 30 minutes. They should be warm, not hot, before glazing.
8. Make the glaze: In a small bowl, stir together the powdered sugar and 2 tablespoons maple syrup or milk. Add more liquid a little at a time if needed until the glaze is smooth and thick enough to drizzle. It should ribbon slowly off the spoon.
9. Glaze and slice: Drizzle the glaze over the warm blondies and let it set. Lift the bars out of the pan and cut into 9 larger bars or 12 smaller bars.

Why Is the Center Gummy?

A gummy center usually comes from one of two things: apple pieces that are too large or too much mixing once the flour is added. Small diced apple distributes more evenly and bakes through faster, and gentle mixing keeps the texture dense and chewy instead of heavy.

It also helps to pull the pan when the middle looks just set. If the center still looks wet, give it a few more minutes. If you wait for the whole pan to look completely dry, the bars can overbake.

Maple Glaze Tips

Start with less glaze liquid than you think you need. A slightly thicker glaze sits on top better and gives the bars a more finished maple flavor. If it gets too thin, stir in a little more powdered sugar. If it is too thick to drizzle, add another teaspoon of maple syrup or milk.

Let the blondies cool until they are no longer steaming before glazing. If they are too hot, the glaze will melt into the surface instead of setting on top.

How to Store and Reheat Maple Glazed Apple Blondies

Let the bars cool completely before storing. Keep them in an airtight container at room temperature for 2 to 3 days, or refrigerate for longer storage.

If you need to stack them, place parchment between the layers so the glaze stays in better shape. The bars will soften a little as they sit because of the apple.

To serve after refrigerating, let them come closer to room temperature first for the best texture. If you want them slightly warm, reheat briefly and expect the glaze to soften.

You can also bake the blondies ahead and glaze them after they cool.

More Fall Dessert Ideas

If you want another easy seasonal sweet, try these Pumpkin Oreo Balls.

For a bite-size dessert option, see these Pumpkin Cheesecake Truffles.

If you like simple bar desserts, you may also like these Pumpkin Bars with Cream Cheese Frosting.

Nutrition

Nutrition is approximate and will vary based on ingredient brands, exact amounts, glaze amount used, and serving size.

• Serving size: 1 of 12 bars
• Calories: about 175
• Protein: 2g
• Fat: 6g
• Carbohydrates: 29g
• Per 100g: about 310 calories, 4g protein, 11g fat, 51g carbohydrates