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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
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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.
OOPS!!!! Forgot to rate it……DEFINITELY FIVE STARS!!!!
I’ve made these twice now and they don’t last long. They are AWESOME with vanilla or butter pecan ice cream. One thing I’ve noticed is that I’ve had to bake them LONGER…LIKE ALMOST 40 min instead of 25-30. I’m wondering if my oven is going out. They are cooking on the outside but center takes longer. They are still FREAKING AMAZING-just more gooey and more plate/fork friendly (or bowl n spoon 🙂
LOVE YOUR BLOG ALYSSA…. 🙂
I’m at 50 min and they aren’t done yet.
Soooo good! I followed the recipe exactly as written. Came out awesome. Will make them again for thanksgiving dessert
These were AMAZING!!! A great weekend treat for our family. 🙂 I used sucanat instead of brown sugar and I did use sprouted wheat flour. They turned out fantastic. Pinned to my Tried It – Loved It board for sure! 🙂
Super treat!! I used pancake syrup and only 1 loose cup brown sugar, still delicious! I also omitted the glaze (syrup is crazy expensive where I live) and I added 1/8t ginger to the batter to bring out the apple flavor. So good! Thank you for the idea!
Simply THE best apple cake I have ever had! I did double the frosting & throw in several big handfuls of toasted pecans… Delish!
Can you use pancake syrup if you dont have pure maple syrup?
Hi! Made these for a group and everyone loved them! Have a question…followed directions to the “T” and may blondies were very cakey instead of cookie. Any guesses why that could be? Also the maple topping was clear looking. Still great taste and a hit 🙂
Mine were the same way…cake with clear glaze on top. But the taste was amazing so I just filed this recipe under “cakes” instead of “cookies.” 🙂
Just made these! But made them wheat free, dairy free and cane sugar free. I used spelt flour,, nuttelex, rapadura sugar and (because I didn’t have any maple syrup) agave nectar. The verdict: my husband, 8yr old, 6yr old, 5 yr old and 2 1/2yr old absolute LOVE them!!! My 8yr old said, “Oh yum! I wish I could eat this forever!” :-))))))))
I made these the other day and they are amazing!!! I didn’t have quite enough maple syrup when I made the topping, so I topped off my measuring cup with dark brown corn syrup and it turned out good…..you could actually taste the molasses also.
Hello, this recipe looks amazing and I can’t wait to try it! But does the recipe call for light or dark brown sugar?
I just used light brown sugar. 🙂
Is there a specific apple you recommend using? These look delicious.
I used Granny Smith! 🙂
Looks wonderful! Will definitely be making these beauties. One question: Are the amounts for salt and baking soda switched?
Nope.. they are correct! I hope you love them as much as we did!
The éclair cake tastes just like an éclair my group really raved about it can’t wait to try glazed apple maple brownies thank you Alyssa for the info on Dr David Jeremiah I follow him also GOD BLESS YOU
Glazed Apple Maple Blondies are great. The pictures looks so sweet and yummy. Thanks for posting the recipe. I love to try this one this weekend.
These look amazing. So. . .dumb question. . . but when you say “maple syrup” I suppose you mean pure maple syrup, as opposed to pancake syrup?
Yes I used real maple! 🙂 I should clarify that.