This website may contain affiliate links and advertising so that we can provide recipes to you. Read my disclosure policy.
The flavor combination in these blondies were so good. The maple glaze on top was my favorite part! It was like a caramel maple glaze and gave it such an awesome finishing touch.
We went camping this weekend as a family. I sure love the mountains in Utah. They are so peaceful and beautiful. Fall is definitely in the air and the leaves were beautiful. I love the changing colors in the leaves. We had such a fun time together as a family. It is nice to get away from the busyness of life and enjoy a little getaway without cell phone service. My favorite part of camping is foil dinners and s’mores for dessert. We had such an amazing time together!
With Fall comes baking. I especially love to bake with apples. When you add apple to a blondie it is out of this world! The flavor combination in these blondies were so good. The maple glaze on top was my favorite part! It was like a caramel maple glaze and gave it such an awesome finishing touch. And then the blondie was so moist and flavorful with apples baked right inside! If you are looking for an incredible fall apple blondie, look no further!
Recipe from Taste of Home Magazine
Pin this now to find it later
Pin It
Glazed Apple Maple Blondies
Ingredients
- 1 1/3 cups brown sugar packed
- 1/2 cup butter melted and cooled
- 1/2 cup maple syrup
- 2 teaspoons vanilla extract
- 2 eggs
- 2 cups all-purpose flour
- 3/4 teaspoon salt
- 1/4 teaspoon baking soda
- 3 cups apples chopped and peeled, about 3 medium
Maple Glaze:
- 1/4 cup butter
- 1/2 cup maple syrup
- 1/4 cup brown sugar packed
Instructions
- Preheat oven to 350 degrees. Line a 9x13 inch baking pan with parchment paper or aluminum foil and spray with cooking spray. Set aside.
- In a large bowl or mixer beat brown sugar, melted butter, syrup and vanilla until blended. Beat in eggs.
- In a separate bowl whisk together flour, salt and baking soda. Add to the sugar mixture and combine well. Stir in apples. The batter will be thick.
- Spread evenly in the 9x13 pan. Bake 25-30 minutes or until golden brown and the toothpick inserted comes out with moist crumbs.
To make the glaze:
- In a medium saucepan, melt butter over medium low heat. Combine syrup, and brown sugar. Bring to a boil over medium heat and allow to thicken for 2-3 minutes and pour on top of warm blondies.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Tasted great, but why did they come out cake-like?
I made these but they came out SO cakey. I loved the flavor but I was disappointed in the texture since I expected more of a gooey blondie.
I am trying these to carry to work tomorrow!!! Can’t wait to see how yummy they are! I did add some pecans and cinnamon. Was a super easy recipe for a last minute treat!!! Thanks!!
Love, love, love these blondies. Shared them with three other co-owners in our little building. They loved them. Easy to make!
Are these better to make and serve the same day or make the night before?
Just to share my results. These were amazing but mine were more cake than a dense blondie. Which really doesn’t matter but you might want to be prepared to use a fork and plate. These are definitely going into my permanent recipe collection!!! Another success thanks to Alyssa!!!
Hi, can you freeze these?
Yes! Simply let them cool and place them in an airtight container that can be frozen.
Just made this recipe and we are enjoying the most delicious, moist and tasty apple blondies ever! Thank you for sharing the recipe, easy to make and comes out as pictured…
I served these for Sunday brunch, and my family loved them! Thanks so much for the recipe.
I made these for a party we had a few weeks ago! They were a huge hit and reminded me of maple donuts! I agree they are more like “cake” than brownies, but, hey who cares??! Only one comment, I put them in a tupperware container and this created additional moisture and the few I had left were sticky, (but my vanilla ice-cream I topped them with did not care at all) Next time I might cut and place in a tin and then refrigerate.
Thanks for sharing!
I just tried your recipe for a church reception and one of the gentlemen actually ate 5 of them! I doubled the recipe and just blogged about it.
Thanks for sharing this recipe with us!