Apple Maple Blondies are perfect for fall. Fresh apples combined with pure maple syrup and a sprinkle of cinnamon and toasted pecans.
Our oldest loves apple desserts, so this year I have been on the hunt for new recipes that include apples. I love the combo of maple and apple in this recipe and it was a big hit with our kiddos. Honestly, I went back and forth between calling these blondies or a snack cake. The texture is right in between soft and chewy.
These have a lot of texture between the apples, the glaze, and the toasted pecans, so I felt like they went more toward a blondie texture.
I used a combination of apples in the recipe, two Granny Smith and one Honeycrisp. I think you could use whatever you have on hand, but Granny Smith are firm and really stand up to baking very nicely.
Drizzle with the homemade maple glaze for a delicious finish.
- 8 tablespoons butter melted and cooled
- 1 1/3 cups dark brown sugar firmly packed
- 2 eggs
- 1/2 cup pure maple syrup
- 2 teaspoons pure vanilla extract
- 1 cup flour
- 1 teaspoon kosher salt
- 1/4 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 3 medium apples peeled and diced
- 1 cup toasted pecans chopped
- 4 tablespoons butter
- 1/2 cup pure maple syrup
- 1/4 cup dark brown sugar
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Preheat oven to 350 degrees and line a 9x13 pan with parchment paper or foil. Spray generously with non stick cooking spray.
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In the bowl of a stand mixer, beat butter and brown sugar on medium until well combined. Add eggs, followed by syrup and vanilla extract and continue beating until smooth.
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Turn mixer to low and add flour, salt, baking soda and cinnamon. Stir in apples and pecans. Bake for 30 minutes, or until light golden brown.
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While blondies are cooking, prepare glaze. Heat butter, syrup and brown sugar over medium heat. Let simmer 2-3 minutes until slightly thickened. Pour glaze over warm blondies. Let cool and slice.
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the recipe does not tell how many eggs!
I’m sorry! I’ve updated the post to include 2 eggs. Thanks for letting me know. ❤️