Easy Apple Blondies (with Maple and Warm Spices)

These apple blondies are buttery, soft and incredibly moist, with brown sugar, maple syrup, vanilla and warm spices baked under a simple caramelized apple topping.

The edges bake until golden and slightly chewy while the center stays particularly tender from the apples. They’re somewhere between a classic blondie and apple pie (in the very best way) and they make an easy fall dessert when you want something simpler than baking an actual pie.

A Little More About These Apple Blondies

Once apple season arrives, I usually have a bowl of apples sitting on the counter and more ideas for them than I have time to bake.

These blondies came from wanting something with all those cozy apple-pie flavors but without making dough, rolling pastry or assembling a pie.

I cook the apples briefly in butter and brown sugar before they go on top. It takes about five extra minutes, but it makes such a difference.

The apples become glossy and tender, while the blondie underneath stays buttery and maple-scented.

And because the apples add plenty of moisture, the center stays very soft—which is exactly how I like these.

Why I Love This Blondie Recipe

• The batter is made from simple baking staples.
• Brown sugar and maple syrup give the blondies a deep caramel flavor.
• Cooking the apples first concentrates their flavor and softens them before baking.
• The apple topping gives you distinct buttery apple pieces rather than having them disappear into the batter.
• My homemade pumpkin spice mix adds warmth without overpowering the apple.
• The edges become golden and chewy while the center stays very moist.
• They’re an easy fall blondie recipe that requires far less work than apple pie.

Ingredients You’ll Need

1 cup unsalted butter, room temperature

Softened butter is important because I cream it with the brown sugar rather than melting it. Look for butter that’s soft enough to indent with your finger but not oily or partially melted.

Creaming incorporates a little air and gives these blondies a tender structure.

1 cup packed brown sugar

Brown sugar provides sweetness, moisture and that caramel-like flavor that distinguishes a blondie from a traditional vanilla cake.

I prefer light brown sugar, but dark brown sugar will create a slightly deeper molasses flavor.

3 tablespoons maple syrup

Maple syrup adds another layer of caramel-like flavor and works beautifully with apple and warm spices. Because it’s a liquid sweetener, it also contributes to the moist texture.

2 large eggs

Eggs give the blondies structure and richness. Room-temperature eggs incorporate more smoothly into the creamed butter mixture.

1 tablespoon vanilla extract

I use a generous amount of vanilla because blondies rely on butter, brown sugar and vanilla for their signature flavor rather than chocolate or cocoa.

2 cups all-purpose flour

All-purpose flour gives the bars structure. Measure carefully by spooning flour into the measuring cup and leveling it off rather than packing it down.

1 teaspoon baking powder

A small amount of baking powder gives the bars just enough lift without turning them into apple cake.

½ teaspoon salt

Salt balances the sweetness and makes the maple, vanilla and brown sugar taste more pronounced.

½ teaspoon homemade pumpkin spice mix

I use my homemade pumpkin spice mix, which includes cinnamon, nutmeg, ginger, cloves, cardamom and allspice.

For a simpler version, use: ¼ teaspoon cinnamon + ¼ teaspoon nutmeg. The goal isn’t to make these taste like pumpkin pie. The spice simply adds warmth to the apples.

For the Apple Topping

1 large apple or 2 smaller apples, diced

Choose an apple that keeps some structure when cooked. Granny Smith, Honeycrisp, Pink Lady or Braeburn are all good options.

I like pieces that are small enough to soften in five minutes but large enough that you still get distinct bites of apple.

2 tablespoons butter

The butter helps soften the apples and gives the topping a rich caramel flavor.

2 tablespoons brown sugar

A small amount of brown sugar draws out the apple juices and creates a glossy topping.

Substitutions and Variations

Apple Cinnamon Blondies

Skip the pumpkin spice mix and use ½ teaspoon cinnamon instead. For a stronger cinnamon apple blondie, increase it to ¾ teaspoon.

Add Pecans or Walnuts

Add ½ cup chopped toasted pecans to the blondie batter or sprinkle them over the apple topping. Walnuts are another easy option and give the soft blondies a little crunch.

Add White Chocolate

Fold ½ cup white chocolate chips into the batter. White chocolate works particularly well with maple and apple.

Make Chocolate Chip Apple Blondies

Add ½ cup semi-sweet chocolate chips for a chocolate variation. I wouldn’t add much more than that because I still want the apple flavor to come through.

Try Pears

Replace the apple with one large firm pear. Pear, maple and nutmeg make an especially good fall combination.

Make Brown Butter Apple Blondies

Brown butter adds a deep nutty flavor, but because this recipe relies on creamed softened butter, I wouldn’t simply pour hot brown butter into the batter.

If making this variation, brown the butter first, then chill it until it returns to a soft, spreadable consistency before creaming. Learn how to make brown butter here!

How to Make Apple Blondies

1. Prepare the Pan

Preheat the oven to 350°F. Line a 9-inch square baking pan with parchment paper, leaving a little overhang so the blondies are easy to lift out once cooled.

Lightly grease the exposed sides.

2. Cook the Apples

Add the diced apple, 2 tablespoons butter and 2 tablespoons brown sugar to a small skillet. Cook over medium heat for about 5 minutes, stirring occasionally.

The apples should soften slightly and become glossy, but they shouldn’t turn into applesauce. If they’ve released a lot of liquid, continue cooking briefly until the mixture looks syrupy rather than watery.

Set aside while you make the batter.

3. Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, salt and pumpkin spice mix.

Set aside.

4. Cream the Butter and Brown Sugar

Add the room-temperature butter and 1 cup brown sugar to a large mixing bowl. Beat for about 2–3 minutes, until lighter and creamy.

5. Add the Wet Ingredients

Beat in the maple syrup. Add the eggs one at a time, mixing until incorporated.

Add the vanilla and mix again. Scrape down the sides of the bowl as needed.

6. Fold in the Dry Ingredients

Add the dry ingredients to the wet mixture. Fold gently with a spatula just until no obvious streaks of flour remain. Don’t keep mixing once the batter comes together.

The batter will be thick.

7. Add the Apple Topping

Spread the blondie batter evenly into the prepared pan. Spoon the softened apple mixture over the top, distributing it as evenly as possible.

I like leaving some of the blondie batter visible between the apples rather than completely covering the surface.

8. Bake

Bake at 350°F for about 30–35 minutes. The edges should be golden brown and the center should look set.

Keep in mind that these baked blondies are particularly moist because of the apples and maple syrup. A toothpick may come out with moist crumbs, especially if you insert it close to an apple. That’s fine.

What you don’t want is obviously wet, raw batter.

9. Cool Before Cutting

Let the blondies cool completely in the pan. This is important.

The center continues to settle as the bars cool, and cutting them while hot can make properly baked blondies look underdone.

Once cool, lift them out using the parchment and slice into squares.

How to Store Apple Blondies

Because these blondies contain fresh cooked apple and have a particularly moist texture, I prefer storing them in the refrigerator. Let them cool completely, then place them in an airtight container.

Refrigerate for up to about 4–5 days.

I like letting a blondie sit at room temperature for 15–20 minutes before eating so the butter softens and the texture becomes tender again.

How to Make Apple Blondies Ahead

These are an excellent make-ahead fall dessert because the texture settles beautifully once they’re completely cool.

Bake them one day ahead, cool completely and refrigerate covered.

You can also prepare the apple topping one day ahead and refrigerate it separately. Let it come closer to room temperature before spreading it over the blondie batter.

For longer storage, freeze the completely cooled blondies between layers of parchment in an airtight container.

Thaw overnight in the refrigerator.

Other Festive Desserts You’ll Love

• The Best Apple Cake Recipe
• Easy White Chocolate Truffles
• Cinnamon White Chocolate Blondies
• Orange Rosemary and Chocolate Cake
• Maple Bourbon Pecan Pie with Orange Zest

Frequently Asked Questions

What is a blondie?

A blondie is a buttery dessert bar generally made with brown sugar, butter, eggs, vanilla and flour. It’s similar in shape and texture to a brownie, but chocolate or cocoa isn’t the defining flavor. Brown sugar, butter and vanilla are what give a classic blondie its caramel-like flavor.

What is the difference between blondies and brownies?

Brownies are typically built around chocolate or cocoa. Blondies rely more heavily on brown sugar, butter and vanilla. Both can have a dense, chewy center depending on the recipe and baking method.

Are these blondies chewy or cakey?

These fall somewhere between very dense blondies and a lighter bar because the butter is creamed rather than melted.

The edges are buttery and chewy, while the apple topping keeps the center extremely moist and tender.

Why are my apple blondies so moist?

Fresh apples release moisture as they bake. This recipe also contains maple syrup, so the center will naturally be moister than a plain blondie recipe.

That doesn’t automatically mean they’re underbaked. Look for golden edges and a center that looks set rather than liquid.

How do I know when apple blondies are done?

Bake until the edges are golden and the center has set, usually about 30–35 minutes in a 9-inch square pan.

A toothpick should not have wet batter on it, although moist crumbs are completely normal.

Why do I cook the apples first?

Cooking the apples for about 5 minutes gives them a head start so they’re tender by the time the blondies finish baking.

It also develops the flavor of the butter and brown sugar and lets some excess apple moisture evaporate.

What are the best apples for blondies?

I like Granny Smith, Honeycrisp, Pink Lady or Braeburn.

They all hold up well to cooking and provide enough flavor to stand out against the buttery blondie.

Can I put raw apples directly into blondie batter?

Some apple blondie recipes do exactly that. For this recipe, I prefer cooking them first because it gives me better control over their texture and moisture.

Why should blondies cool before slicing?

Warm blondies are still setting. Cooling allows the butter, sugar and flour structure to firm up, which gives you cleaner squares and a more accurate sense of their final texture.

Final Thoughts

These apple blondies are exactly the kind of fall baking I love—familiar ingredients with one or two small details that make them feel a little more special.

Maple syrup and warm spices give the buttery brown sugar batter plenty of flavor, while cooking the apples separately creates a soft caramelized topping.

And don’t be alarmed by that very moist center.

Give the blondies their full baking time, look for golden edges and a set middle, then let them cool before slicing. Once everything settles, you get soft, buttery apple blondies with chewy edges, warm spices and just enough maple flavor to make them feel like fall.

Connect With Me

Follow me on Instagram for more delicious recipes and food tips. And, join me over on Facebook where I share recipes daily!

CRAVING MORE? Sign up to my newsletter here for exclusive recipes and hosting tips!