Maple Butter Blondie Applebees — yes, start there. If you’ve ever bitten into a gooey blondie and thought, “What if this had apples and maple icing and somehow tasted like fall in one square?” — this recipe answers that question with a loud, syrupy yes. These Maple Glazed Apple Blondies pack warm cinnamon, tender apple bits, chewy blondie crumb, and a sticky maple glaze that makes everyone ask for seconds. Do not skip the glaze. I repeat: do not skip the glaze.
Apple Blondies Recipe — What makes these irresistible
Why does this thing work so well? Because it hits so many pleasure buttons at once: buttery brown-sugar base, soft apple pockets, a hint of spice, and a shiny maple blanket on top. The texture? Chewy but tender. The flavor? Apple pie vibes without the fuss of a crust. The look? Golden squares begging for a napkin. If you want to impress with minimal drama, this is your go-to.
What makes this recipe so irresistible (TL;DR)
- Brown sugar + butter = caramel notes in the blondie base.
- Fresh apple chunks give bursts of juiciness (not mush).
- Maple glaze brings that glossy, can’t-stop-eating finish.
- One-pan, crowd-friendly format — slice, serve, repeat.
Ingredients (with tiny notes)
- 1 cup unsalted butter, melted — makes the base rich and chewy.
- 1 1/2 cups packed brown sugar — essential caramel flavor.
- 2 large eggs — structure and lift.
- 1 tsp vanilla extract — simple aromatics.
- 1 1/2 cups all-purpose flour — the backbone.
- 1/2 tsp baking powder — just a touch for gentle rise.
- 1/2 tsp kosher salt — balances sweetness.
- 1 tsp ground cinnamon — warm spice.
- 1/4 tsp ground nutmeg — optional but lovely.
- 1 1/2 cups diced apples (peeled, firm variety like Honeycrisp) — juicy pockets.
- 1/2 cup chopped pecans or walnuts (optional) — texture and crunch.
Maple Glaze
- 1 cup powdered sugar
- 2–3 tbsp pure maple syrup (start with less; add more to taste)
- 1–2 tbsp milk (to thin, if needed)
- Pinch of salt — pulls flavors together
Simple method — quick & doable
- Preheat oven to 350°F and line a 9×9 pan with parchment. Grease lightly.
- In a bowl, whisk melted butter and brown sugar until smooth. Add eggs and vanilla; whisk until glossy.
- Stir in flour, baking powder, salt, cinnamon, and nutmeg until just combined. Don’t overmix — you want tender, not tough.
- Fold in diced apples and nuts (if using).
- Spread batter evenly into the pan and bake 25–30 minutes, until edges set and a toothpick comes out with a few moist crumbs.
- Cool 10–15 minutes, then whisk glaze ingredients until smooth and drizzle over warm blondies. Let set, slice, enjoy.
The story behind the bars
I made these because I wanted Apple Blondies that weren’t too cakey, didn’t rely on boxed mixes, and actually tasted like real apples. I got a little obsessed with the Maple Butter Blondie from a certain restaurant chain (you know the one), so I riffed on that, swapped in apples, and went heavy on the glaze. The result? A treat that tastes like a cross between warm apple pie, a blondie, and a glorious breakfast dessert. Friends called it “like Applebees, but better” — cue the Maple Blondie Applebees joke and the recipe living on my “I’ll make this again” list.
Pro tips for perfect results
- Use firm apples (Honeycrisp, Fuji, Granny Smith) so the pieces keep some texture.
- Don’t skimp on brown sugar — it’s the flavor engine.
- Fold gently once you add flour. Overmixing = dense bars.
- Bake until just set — these are better chewy than dry.
- Glaze while warm for the best maple sheen. It sinks in a touch and tastes heavenly.
Big tip: If you want a prettier top, press a few thin apple slices onto the batter before baking. They caramelize and look pro.
Variations to try
- S’mores twist: Sprinkle mini marshmallows and crushed graham crackers on top for a sweet campfire vibe — hello, Smores Dessert remix.
- Dessert Bar upgrade: Make them in a larger sheet pan, double the glaze, and label them the best Dessert Bar at the party.
- Healthier tweak: Swap half the butter for applesauce and reduce sugar slightly for a lighter take (still indulgent, but less guilty).
- Blondie + cake hybrid: Add a swirl of cream cheese into the batter for a tangy ribbon — heaven.
Best ways to serve
Serve warm with a scoop of vanilla ice cream or a drizzle of extra maple syrup. Pair with brewed coffee or an autumnal latte. Want to be cute? Cut into small squares and line them up on a wooden board for a brunch table. These blondies also star in Apple Dessert Recipes roundups or make a cozy addition to a holiday spread.
Storage & leftover tips
- Keep at room temperature in an airtight container for up to 3 days.
- Refrigerate for up to a week (glaze may firm up).
- Freeze slices individually on a tray, then pack in a bag for up to 3 months. Thaw & warm briefly in the microwave.
Quick reheat: 10–15 seconds in the microwave brings back that gooey mood.
FAQs
Can I use frozen apples?
You can, but thaw and drain them well to avoid watering down the batter.
Which apples are best?
I love Honeycrisp or Fuji for sweetness and texture; Granny Smith works if you like tart contrast.
Can I omit nuts?
Totally. Leave them out for a nut-free snack.
Can I double this for a crowd?
Yes — use a 9×13 pan and increase bake time by 5–10 minutes. Keep an eye on that toothpick test.
SEO-friendly shoutouts & where this fits
If you’re hunting similar ideas, you’ll find “copycat” versions and riffs — think Maple Butter Blondie Applebees or other Maple Blondie Applebees copycats. This is a solid entry for any Blondies Recipe roundup or “Apple Recipes Easy” list, and it’s a prime pick for those curating Apple Dessert Recipes for fall. It also plays nicely alongside other treats: blondies, pies, crisp, and yes — even a cozy cup of cider.
So… are you making these or what? These Maple Glazed Apple Blondies deliver the warm nostalgia of apple pie, the chewy goodness of a blondie, and the drool-worthy finish of a maple glaze. They work for potlucks, brunches, dessert tables, or solo snacking when no one’s watching. Honestly, they’re the kind of treat that disappears fast — and that’s fine by me. Go bake; slice big; be generous with the glaze. Print
Maple Glazed Apple Blondies — Copycat Maple Butter Blondie Applebees Treat
- Prep Time: 20
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Category: Desserts
Description
Chewy blondies studded with tender apple bits and finished in a warm, maple-y glaze — basically apple pie in bar form. Easy to make and ridiculous to resist.
Ingredients
For the Blondies
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon fine salt
- 1 cup (8 oz) unsalted butter, softened
- ¼ cup granulated sugar
- 1 cup packed dark brown sugar
- 2 large eggs
- 1½ teaspoons vanilla extract
- ½ teaspoon ground cinnamon
Apple Layer
- 2 large apples, finely diced
- 2 tablespoons brown sugar
- 1 tablespoon butter
- ½ teaspoon vanilla extract
- ½ teaspoon ground cinnamon
Maple Glaze
- 2 tablespoons butter
- ¼ cup pure maple syrup
- ½ cup powdered (confectioners’) sugar
- ¼ teaspoon vanilla extract
- 1/8 teaspoon ground cinnamon
Instructions
- Heat the oven & prep the pan. Preheat to 350°F (175°C). Line an 11×7 pan with foil, leaving an overhang for easy removal, or spray the pan lightly with nonstick spray.
- Cook the apples. In a small skillet over medium-low heat, melt 1 tablespoon butter. Add the chopped apples, 2 tablespoons brown sugar, ½ teaspoon vanilla, and ½ teaspoon cinnamon. Sauté for about 3–4 minutes until the apples have softened slightly but still hold their shape. Remove from heat and let cool while you mix the batter.
- Make the blondie batter. In a large bowl, beat the softened butter until fluffy (about 1 minute). Add the granulated sugar and dark brown sugar and beat until well combined. Add the eggs one at a time, mixing thoroughly after each. Stir in the vanilla and salt.
In a separate bowl, whisk together the flour, baking powder, and cinnamon. Fold the dry mixture into the wet ingredients until just combined — don’t overwork it. - Assemble the bars. Spread half of the blondie batter evenly into the prepared pan. The batter will be thick — a spatula or lightly oiled hands make this easier. Evenly distribute the cooled apple mixture over the first layer. Dollop and spread the remaining batter on top, covering the apples.
- Bake. Bake in the preheated oven for 25–30 minutes, until the surface turns golden and a toothpick inserted into the center comes out with a few moist crumbs (not wet batter). Edges should be set.
- Prepare the maple glaze. While the bars cool a bit, combine 2 tablespoons butter, ¼ cup maple syrup, ¼ teaspoon vanilla, and 1/8 teaspoon cinnamon in a small saucepan over low heat until the butter melts and everything is warm. Remove from heat and sift in the powdered sugar. Whisk until smooth. Let the glaze rest 8–10 minutes so it thickens slightly; if it’s too stiff, stir in a teaspoon or two of milk.
- Glaze & finish. Let the blondies cool in the pan for about 10 minutes. Pour the maple glaze over the warm bars and spread gently so it reaches the edges. Allow the glaze to set before slicing.
- Slice & serve. Lift the bars from the pan using the foil overhang and cut into squares. Serve warm or at room temperature.
Notes
- Use a firm apple (Honeycrisp, Fuji, or Gala) so the pieces don’t disintegrate while cooking.
- Batter is thick — don’t fight it. Oiled hands help with spreading.
- Let the glaze cool slightly before pouring; too hot and it’ll run off.
- Store in an airtight container at room temp for 2–3 days, or refrigerate longer. Bars freeze well; wrap individual squares and thaw before reheating briefly.
