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! 

Stacked Apple Blondies with Maple Glaze

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.

Cut up Apple Blondies with ramekin of Maple Glaze

Apple Blondies Ingredients

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

Apple: I used Granny Smith apples in this recipe. I enjoy the texture and flavor they bring in this recipe.

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.

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.

How to Make Maple Glaze for Apple Blondies

Can I Substitute Granny Smith Apples?

You could! 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. However, a few other good options you could try would be Honeycrisp apples, Braeburn apples, or Pink Lady apples.

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

More Apple Desserts

5 from 3 votes

Apple Blondies with Maple Glaze

Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Apple Blondies with Maple Glaze are sweet dessert bars made with Granny Smith apples and drizzled with a rich maple glaze.



  • 1 cup (226 g) unsalted butter, melted
  • cups (350 g) dark brown sugar, packed
  • 2 large eggs, room temperature
  • 1 large egg yolk, room temperature
  • teaspoons vanilla extract
  • cups (285 g) all-purpose flour
  • 2 teaspoons cornstarch
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt
  • 3 medium Granny Smith apples, peeled, cored, and diced into small pieces (about 2¼ cups)
  • ½ teaspoon apple pie spice

Maple Glaze

  • ¼ cup pure maple syrup
  • 2 tablespoons unsalted butter
  • ½ cup confectioners' sugar


  • Preheat the oven to 350°F and prepare an 8×8-inch baking dish by lining it with parchment paper (or lightly grease and flour). (You could use a 9×13-inch baking dish for more servings, but the bars will be thinner.)
  • Using a whisk, combine the melted butter and brown sugar in a large bowl. Mix well.
  • Add the eggs and the egg yolk, one at a time, stirring well after each addition, scraping the sides of the bowl as needed.
  • Whisk in the vanilla extract.
  • In a separate, medium-sized bowl, whisk together the flour, cornstarch, baking powder, and salt.
  • Using a rubber spatula, gradually stir the flour mixture into the butter and egg mixture until completely combined.
  • Fold in diced apples.
  • Spread the batter evenly into the prepared pan.
  • 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 9×13-inch pan, bake for about 45 minutes.)
  • Allow blondies to cool before topping with maple glaze.

Maple Glaze

  • Melt the maple syrup and butter over medium-low heat and whisk until fully incorporated.
  • Remove from heat and add the confectioners' sugar, whisking to combine.
  • Drizzle over the cooled blondies. Cut and serve.

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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

  1. 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.

  2. 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!

  3. Made these last night in an 9 x 13 pyrex lined with parchment & let them cool overnight. They cut up ok but not perfect. Cutting brownies is tricky sometimes. I did not modify the recipe any. Wow! I love the blondie taste with the apple texture. This will be a perfect addition to the fall party we are attending. Thank you!

  4. Omg!!! I just made these w slight changes. I browned the butter, used a bit less brown sugar bc I ran out, only had Honey Crisp apples and was 1/4 c shy. I added some pecans since I can and these are AMAZING! Your recipes never fail! This will be on repeat here at my house and gifting them to others! Thanks!

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