Apple Blondies with Maple Glaze

filed under: Bars · Dessert · Food + Drink on September 11, 2021

Apple Blondies with Maple Glaze are sweet dessert bars made with Granny Smith apples and drizzled with a rich maple glaze. If you love apples in desserts, be sure to try my Apple Cream Cheese Bars, too! 

Apple Blondies with Maple Glaze

The recipe starts with my blondie recipe but uses apples instead of butterscotch chips. Then, I drizzle the bars with a thick and rich maple glaze. It’s almost like biting into a piece of apple pie in a dessert bar form.

Stacked Apple Blondies with Maple Glaze

Apple Blondies with Maple Glaze Ingredients

This recipe is broken down into two parts–the apple blondies and the maple glaze.

Brown Sugar: You will notice that brown sugar is the only sugar used in these blondies (no granulated sugar). This gives the bars a great rich flavor.

Cornstarch: The cornstarch helps the bars have a light and chewy texture.

Apples: I used Granny Smith apples for the recipe because they remain firm when baking. They won’t turn to mush and they tend to retain their shape when baked. A few other options you could try would be Honeycrisp apples, Braeburn, or Pink Lady apples.

Maple Glaze: Choose pure maple syrup to make the glaze. Imitation maple syrup is made up of mostly corn syrup with just a trace of maple syrup.

Cut up Apple Blondies with ramekin of Maple Glaze

How to Make Apple Blondies

You will want to first make the blondies since they have to cool before adding the glaze. To make the blondies, first, combine the melted butter and brown sugar in a large bowl. Stir well before adding the eggs and egg yolk, one at a time, mixing it all together. Next, add the vanilla.

Meanwhile, in a medium bowl, whisk together the flour, cornstarch (the ingredient that helps the bars from getting too dry), baking powder, and salt. Stir the dry mixture into the butter and egg mixture until completely combined. If the batter is getting too thick, you can always use a hand mixer.

Finally, fold in the diced apples and spread the batter evenly into a greased baking dish. I used an 8×8-inch baking dish, but you could use a larger dish for thinner blondies. (However, the cooking time would need to be adjusted.) Bake for about 55 minutes, or until the edges just begin to turn golden brown and there is no jiggle in the center. Remove the blondies and let them cool completely before drizzling with the maple glaze.

How to Make Maple Glaze for Apple Blondies

How to Make the Maple Glaze

To make the rich glaze that will be drizzled on the bars, melt the maple syrup and butter over medium-low heat until incorporated. Remove the pan from the heat and whisk in the confectioners’ sugar. Drizzle over the cooled blondies. Store blondies in a sealed container at room temperature for up to 5 days.

And although I recommended using PURE (organic even) maple syrup, if you don’t have any and want to make these, you can substitute the other stuff. If you are using a maple syrup that has corn syrup, you can omit the butter and heating and just add confectioner’s sugar to it.

Drizzling Maple Glaze over Apple Blondies

Can I Freeze Apple Blondies with Maple Glaze?

Yes, you can freeze these bars. However, I recommend freezing them without the maple glaze. The glaze is easy enough to mix together when ready to serve the blondies. To freeze them, let them cool completely. Then, store them in a freezer-safe container for up to a month. Let them thaw at room temperature.

Hand Holding Apple Blondie

Looking for More Dessert Bar Recipes?

Strawberry Lemon Blondies

Lemon Brownies

Oatmeal Caramel Apple Bars

Raspberry Oatmeal Bars

5 from 2 votes
Apple Blondies with Maple Glaze
Prep Time
20 mins
Cook Time
55 mins
Total Time
1 hr 15 mins
 

Apple Blondies with Maple Glaze are sweet dessert bars made with Granny Smith apples and drizzled with a rich maple glaze.

Course: Dessert, Snack
Cuisine: American
Keyword: Apple Blondies with Maple Glaze
Servings: 16
Calories: 326 kcal
Author: Amanda Rettke--iambaker.net
Ingredients
Blondies
  • 1 cup (226g) unsalted butter, melted
  • cups (350g) dark brown sugar, tightly packed
  • 2 large eggs + 1 egg yolk, room temperature
  • teaspoons vanilla extract
  • cups (285g) all-purpose flour
  • 2 teaspoons cornstarch
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 3 medium Granny Smith apples, peeled, cored, and diced into small pieces (approximately 2¼ cups)
  • ½ teaspoon apple pie spice
Maple Glaze
  • ¼ cup pure maple syrup
  • 2 tablespoons butter
  • ½ cup confectioners' sugar
Instructions
  1. Preheat the oven to 350°F and prepare an 8x8-inch baking dish by lining it with parchment paper (or lightly grease and flour). (You could use a 9x13-inch baking dish for more servings, but the bars will be thinner.)

  2. Using a whisk, combine the melted butter and brown sugar in a large bowl. Mix well.

  3. Add the eggs and the egg yolk, one at a time, stirring well after each addition, scraping the sides of the bowl as needed.

  4. Whisk in the vanilla extract.

  5. In a separate, medium-sized bowl, whisk together the flour, cornstarch, baking powder, and salt.
  6. Using a rubber spatula, gradually stir the flour mixture into the butter and egg mixture until completely combined.

  7. Fold in diced apples.

  8. Spread the batter evenly into the prepared pan.
  9. Bake for 50-55 minutes, or until the edges just begin to turn golden brown and there is no jiggle in the bars. (If you are using a 9x13-inch pan, bake for about 45 minutes.)

  10. Allow blondies to cool before topping with maple glaze.

Maple Glaze
  1. Melt the maple syrup and butter over medium-low heat and whisk until fully incorporated.

  2. Remove from heat and add the confectioners' sugar, whisking to combine.

  3. Drizzle over the cooled blondies. Cut and serve.

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Comments

  • Mary Lynch says:

    I had a pie crust and four apples yesterday. One big piecrust failure later, I still had the four apples. So I made this recipe. It’s easy enough for a pie-crust wrecker, it’s absolutely delicious, and it’s beautiful! I didn’t put on the glaze, but I served it warm with fresh Philadelphia vanilla ice cream and it was resounding applauded. I think this recipe is a big jump forward in the blondie and apple categories.

    • Amanda Rettke says:

      Awesome to hear, Mary! Sorry about the pie crust failure!

  • Kimberly R Phipps says:

    O.M.G. Sooooo good! I’ve been on a never-ending search for a GREAT apple “cake” recipe and thanks to you, my search has ended!