Epic Fall Blondies Recipe: Maple Glazed Apple Blondies with Cinnamon Kick

This Fall Blondies Recipe hits everything I want from autumn baking: chewy, buttery blondie base, pockets of tender apple, and a sticky maple glaze that’s basically seasonal sorcery. Make these and your kitchen will smell like straight-up fall; serve them and people will believe you’re a genius (no confessions required).

Brief introduction to the recipe

If you love apple pie but want something faster and juicier to grab with one hand, these blondies are your new go-to. They’re dense and tender, not cakey. They’re studded with warm cinnamon apple filling and finished with a maple-sweet glaze that sets into glossy perfection. Do not skip the glaze. I said it twice because the glaze turns good into unforgettable.

Why you’ll fall for these blondies

• Comfort food, condensed. You get apple pie vibes in bar form—less fuss, more payoff.
• Textural contrast. Soft, chewy blondie base versus little apple bits that give each bite a pop.
• Fast but fancy. The recipe is straightforward, but it looks like you spent serious time.
• Bake-ahead friendly. Make a pan the day before and it actually gets better after the flavors marry.

Bold tip: cool the bars slightly before glazing so the maple icing doesn’t run off — you want sticky, not soggy.

The story behind these blondies

I developed these bars when I wanted apple pie but it was raining, and I had only an hour before guests arrived. I riffed on a blondie base, stirred in a quick skillet apple filling, and drizzled on maple because why not. The first tray lasted about 15 minutes—no joke. Since then I’ve adapted the glaze a few times and landed on this version: pure maple, melted butter, and a sift of powdered sugar to give you that glossy, slightly chewy top. If you ever ate a blondie at Applebee’s and thought, “This needs apple,” congratulations—this is your dream come true (and yes, people do call it an Applebees Maple Blondies Recipe homage, but better).

Ingredients — what you need and why

Here’s a quick breakdown so you know what each component does.

For the blondie batter

• 2 cups all-purpose flour — structure for chewy bars.
• 1 tsp baking powder — a whisper of lift.
• 1/2 tsp salt — balances sweetness.
• 1 cup unsalted butter, softened — the fat that makes blondies rich and tender.
• 1/4 cup granulated sugar + 1 cup dark brown sugar — combo for caramel depth and chew.
• 2 large eggs — binder and richness.
• 1 1/2 tsp vanilla extract — flavor muscle.
• 1/2 tsp cinnamon — warm fall spice.

For the apple filling

• 2 large apples, finely chopped — I prefer a mix of crisp and sweet-tart (Granny Smith + Honeycrisp).
• 2 Tbsp brown sugar — caramelizes the apple.
• 1 Tbsp butter — cooks the apples luxuriously.
• 1/2 tsp vanilla extract & 1/2 tsp cinnamon — flavor anchors.

For the maple glaze

• 2 Tbsp butter
• 1/4 cup pure maple syrup (not pancake syrup — use the real stuff)
• 1/2 cup powdered sugar
• 1/4 tsp vanilla extract
• 1/8 tsp ground cinnamon

Why these matter: Brown sugar gives the blondie a toffee-ish backbone, apples add fresh acidity and texture, and real maple syrup creates that signature autumn glaze. Skip the fake maple and you’ll feel the difference.

Step-by-step — how to make these blondies

Prep

Preheat the oven to 350°F (175°C). Line an 11×7 pan with foil for easier removal or spray it lightly with nonstick spray.

Apple filling (quick and crucial)

1. Melt 1 Tbsp butter in a small skillet over medium-low heat.
2. Add finely chopped apples, 2 Tbsp brown sugar, 1/2 tsp cinnamon, and 1/2 tsp vanilla.
3. Cook 3–4 minutes until apples soften and the sugars begin to caramelize. Remove from heat and cool. Let them cool — hot filling can melt the blondie batter and make it oily.

Bold tip: dice the apples very small so the filling layers evenly and doesn’t make the bars too wet.

Blondie batter

1. In a large bowl, cream the softened butter with granulated and dark brown sugar for about 1 minute until smooth.
2. Add eggs one at a time, beating well after each. Stir in vanilla and salt.
3. In another bowl, whisk together flour, baking powder, and 1/2 tsp cinnamon.
4. Add the dry mixture to the wet, stirring until combined. The batter will be thick — that’s good.

Assemble and bake

1. Spread half of the blondie batter in the bottom of the prepared pan. Use a spatula or your hands to press it evenly (yes, hands work and they’re normal for thick batters).
2. Spoon cooled apple filling evenly across that bottom layer.
3. Dollop the remaining batter over the apples and gently spread to cover (don’t worry if it’s patchy).
4. Bake 25–30 minutes or until the top is golden and a toothpick comes out mostly clean (a few moist crumbs are fine — you want chew). Remove from oven and cool about 10 minutes before glazing.

Bold tip: spread the bottom layer thinly and evenly — otherwise you’ll get apple-heavy pockets.

Maple glaze — the transformational step

1. In a small saucepan, melt 2 Tbsp butter with 1/4 cup pure maple syrup over low heat. Remove from heat.
2. Sift in 1/2 cup powdered sugar and whisk until smooth. Stir in 1/4 tsp vanilla and 1/8 tsp cinnamon.
3. Let the glaze cool 8–10 minutes to thicken slightly, then pour over warm (not piping hot) blondies. Allow glaze to set before slicing.

Bold tip: the glaze must cool slightly — pour it too hot and it’ll run right off; too cool and it won’t spread.

Pro tips for perfect results

• Use real maple syrup. It adds depth you can’t fake.
• Don’t overbake. These are best when chewy; a few moist crumbs on a toothpick mean success.
• Chop apples finely. Tiny pieces distribute better and don’t make the bars soggy.
• Try a mix of apples. Sweet-tart plus sweet gives complexity.
• Swap the butter for browned butter for extra toffee notes — yum. (If you do, reduce heat when combining to protect the browned butter’s flavor.)

FYI: many folks ask if you can make these gluten-free — yes, use a 1:1 GF flour blend and expect a slightly different texture.

Variations to try (don’t be shy)

• Apple Cinnamon Blondies With Maple Cream Cheese — swirl a softened maple-sweetened cream cheese layer into the batter before baking for a cheesecake-blondie hybrid.
• Maple Apple Blondies Recipe – with pecans — fold toasted pecans into the batter for crunch.
• Apple Blondies With Maple Glaze + brown butter — brown the butter for a nuttier, deeper base.
• Glazed Apple Maple Blondies with raisins or cranberries for a chewy contrast.
• Copycat vibe: if you adored the Applebee’s version growing up, riff with molasses or extra brown sugar to nod toward the Applebees Maple Blondies Recipe taste memory.

Bold tip: add nuts last so you can adjust for texture — nobody wants soggy nuts.

Best ways to serve these blondies

• Warm with a scoop of vanilla ice cream for dessert.
• Pack in lunchboxes for an autumn treat.
• Cut into bite-sized squares for parties or cookie trays.
• Stack on a holiday platter with a dusting of powdered sugar.

Serve with coffee, cider, or a latte to amp up the cozy factor. Want adult vibes? drizzle a little bourbon-maple reduction over the top for a grown-up finish.

Quick tips for storage & leftovers

• Room temp: Store in an airtight container at room temperature for up to 3 days.
• Fridge: If your kitchen is warm, store in the fridge; bring to room temp before serving to restore chew.
• Freeze: Slice into bars and freeze in a single layer on a sheet until firm; transfer to a freezer bag for up to 3 months. Thaw at room temp or warm slightly in the oven.

Bold tip: freeze unglazed and add glaze after thawing for the best texture and appearance.

FAQs — fast answers to common questions

Troubleshooting — quick fixes

• Glaze too thin? Add more powdered sugar 1 tbsp at a time until thicker.
• Glaze too thick? Stir in tiny amounts of maple syrup or milk.
• Bars too dry? You baked too long — next batch, shave off 2–3 minutes.
• Soggy center? Apples too big or too juicy; chop finer and cook slightly longer next time.

Final thoughts — why these deserve a spot in your fall rotation

These bars deliver the essence of autumn in one handheld, sticky, chewy piece. They bridge the gap between cookie and pie in the best way possible. Whether you call them Maple Apple Blondies, Apple Blondies With Maple Glaze, or jest about a homemade Applebees Maple Blondies Recipe, they deliver comfort and seasonal swagger. They’re easy enough for a weeknight treat and pretty enough for holiday dessert trays.

So: preheat that oven, dice your apples small, and don’t skip the glaze. Your future self (and your guests) will thank you. Ready to bake? Go make these. You’ll be glad you did.

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