Maple Apple Blondie Recipe
This sweet blondie recipe uses crisp apples, maple syrup and warm cinnamon to make a melt in your mouth bar that’s topped with a maple cinnamon frosting!
This mouthwatering blondie recipe is so full of great Fall flavors, yet is delicious year-round! Easy to bake, makes enough for a party, and is definitely kid-friendly!
Ever since my daughter’s school started back up, I’ve been in Fall mode. I’m done with the heat, and ready for all things apple and pumpkin! I do love my pumpkin desserts, especially this 7 ingredient pumpkin butter, but I’m very partial to apple. One of my favorites from last Fall were these caramel apple pie bars, which, OMG, you just HAVE to try… but I wanted to go for something different this year, and this blondie recipe fit the bill.
The sweet maple blondie base has a melt in your mouth texture, and is flecked with bits of softened cinnamon apple pieces. Seriously like taking a bite out of Fall!
WHAT IF I’M NOT A HUGE FAN OF FROSTING?
Guess what? You’re not alone! I’m that person at parties who is nonchalantly scraping the frosting off of her piece of cake, and getting the sideways looks from people who think frosting is fantastic. This is sort of a cross between normal frosting and a glaze, if that makes a difference 🙂 You can also halve the frosting recipe, so it’ll be thinner, use a drizzle of this browned butter caramel sauce instead, or leave ’em naked! I’ve had them all three ways, and you really can’t go wrong with this blondie recipe.
THESE BLONDIES LOOK PRETTY THIN, CAN I MAKE THEM THICKER?
You’re right, they are on the thinner side. Blondies are supposed to be like a lighter colored brownie, which are traditionally thin. BUT, if you absolutely must have a thicker bar, you could more than likely bake them in an 8×8″ baking pan. I’ve never tested the recipe out this way, so I can’t say what the baking time would be… so I would bake them about 30 minutes, then start checking to see how done they are.
DO I REALLY HAVE TO USE PURE MAPLE SYRUP?
Of course you don’t have to… I’m not there baking with you, looking over your shoulder, but for the best taste, yes, use pure maple syrup. Those plastic jugs of imitation syrup just won’t give you that amazing maple-y taste, plus they’re basically just colored corn syrup (gross man). If you’re worried that any maple syrup you buy will go to waste after you make this recipe, here are some other recipes to use it up:
- Overnight Bourbon French Toast Casserole
- Vanilla Cinnamon Buttermilk Pancakes
- Homemade Maple Breakfast Sausage
- Maple Balsamic Glazed Pork Chops
- Pumpkin French Toast Sticks
- Maple Bacon and Cheddar Biscuits
- Sheet Pan Maple Mustard Roasted Chicken
As you head into Fall, I hope you leave some room in your baking schedule to make this maple apple blondie recipe… I promise you that you won’t regret it!
LOOKING FOR MORE APPLE RECIPES?
- Caramel Apple Pie Bars with Cinnamon Pecan Streusel
- One Pan Pork Chops with Apples and Onions
- Apple Cider and Thyme Grilled Pork Chops
- Slow Cooker Apple Butter (these photos are terrible, but the recipe is amazing – promise!)
WANT TO TRY THIS MAPLE APPLE BLONDIE RECIPE?
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Maple Apple Blondie Recipe
- 2 apples, peeled, cored, and diced - (I used Granny Smith apples)
- 3/4 cup butter - (divided)
- scant 1/2 tsp ground cinnamon
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1/2 cup pure maple syrup
- 2 large eggs
- 2 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp kosher salt
- 1/4 tsp baking soda
MAPLE CINNAMON FROSTING:
- 1/4 cup pure maple syrup
- 2 Tbsp butter, melted
- 2 cups powdered sugar
- 1-2 Tbsp half and half - (start with one and see if you need the other Tbsp)
- scant 1/4 tsp ground cinnamon
- Preheat oven to 350 degrees F. Line a 9x13 inch baking pan with foil, bringing the foil up over the edges of the pan. Spray foil lightly with non-stick cooking spray and set aside.
- Add 1 Tbsp of the butter to a large saucepan and heat over MED heat. Add diced apples and cinnamon and cook, stirring occasionally, about 10 minutes. Set saucepan aside.
- Melt butter and add it to a large mixing bowl. Add in both sugars and maple syrup and stir until smooth. Add in eggs and vanilla and stir until combined.
- Add in dry ingredients (flour, baking powder, salt, and baking soda) and stir until just combined and no flour streaks remain. Stir in cooked apples.
- Transfer batter to prepared baking pan and spread evenly. Bake 25-30 minutes until puffed and lightly golden brown. Test with a toothpick inserted in the center... toothpick should have a few moist crumbs on it when removed, but no batter.
- Cool blondies in baking pan.
MAKE THE FROSTING:
- To a small mixing bowl, add maple syrup, melted butter and powdered sugar, and 1 Tbsp of the half and half, and whisk to combine. If needed, whisk in another tablespoon of the half and half until frosting is a loose spreading consistency.
- Spread frosting over the cooled bars and let sit until frosting has set. Use the foil overhand to lift the bars out of the baking pan. Transfer to a cutting board and slice into bars.
If changing the recipe serving quantity, the recipe plugin will change the ingredient values for you, but it does NOT change the written instructions, those are manually added and not subject to a slider/button. You will have to extrapolate that multiplication to any amounts listed in the instructions.
For example: if an ingredient calls for 4 cups, and you doubled the recipe, it will automatically change to 8 cups. In the instructions, if I say “use 4 cups of cheese”, you will have to realize that since you doubled it, you use 8 cups, not 4