This square of maple glazed apple goodness became a weekend staple the first autumn I tested the combination of soft blondie batter and a quick skillet apple filling. I remember the day clearly: a crisp, gray afternoon, a bag of apples from the farmers market and the urge to make something that felt like a hug. What I discovered in that test batch was a harmony of textures — a slightly crisp top, a chewy, buttery interior and pockets of tender apple — all brightened by a warm maple-scented glaze. It’s a dessert that reads like comfort and nostalgia on a plate, and every time I bring a pan to a gathering it disappears within minutes.

I developed this version to be approachable on a weeknight yet special enough for guests. The batter is straightforward and forgiving, the apple layer cooks quickly on the stovetop, and the maple glaze comes together in minutes while the bars cool. The finished squares hold their shape well for slicing and travel, and they’re excellent warm with a scoop of vanilla ice cream or simply on their own with a cup of tea. Over the years I’ve shifted ingredient proportions slightly to maximize chewiness without becoming heavy — a balance that keeps the blondies tender and the apple filling lively.

Ingredients

• All-purpose flour: 2 cups — provides structure while keeping bars tender. Use a spoon-and-level measure for accuracy; King Arthur or Gold Medal are reliable brands that give consistent results.
• Baking powder: 1 teaspoon — a small lift keeps the blondies from becoming dense; ensure it’s fresh for best rise.
• Salt: 1/2 teaspoon — balances sweetness and enhances butter flavor; use fine sea salt or table salt.
• Butter: 1 cup softened (2 sticks) for the batter plus 1 tablespoon for the apple filling and 2 tablespoons for the glaze — unsalted allows you to control seasoning; plug in salted if that’s what you have and reduce added salt slightly.
• Granulated sugar: 1/4 cup — adds sweetness and helps create a slightly crisp top.
• Dark brown sugar: 1 cup — provides moisture, chewiness and a toffee-like flavor; use packed measurement.
• Eggs: 2 large — room temperature eggs emulsify with butter for a smooth batter and contribute to structure.
• Vanilla extract: 1 1/2 teaspoons total (1 1/2 tsp in batter plus 1/2 tsp in filling and 1/4 tsp in glaze split as instructed) — use pure vanilla for best aroma.
• Cinnamon: 1/2 teaspoon in the batter and additional in the filling and glaze — warms the flavor and complements apples and maple.
• Apples: 2 large, finely chopped — choose crisp, slightly tart varieties like Granny Smith or Honeycrisp for texture and brightness.
• Powdered sugar: 1/2 cup — for the glossy maple glaze that sets on top of the bars.
• Pure maple syrup: 1/4 cup — the star in the glaze; avoid pancake syrups labeled “maple-flavored” for the best flavor.

Instructions

Prepare the pan and oven: Preheat the oven to 350°F. Line an 11x7-inch pan with tin foil, leaving an overhang for easy removal; alternatively grease well with baking spray. A lined pan guarantees neat edges and easier slicing after baking. Make the apple filling: On medium-low heat, melt 1 tablespoon butter in a small skillet. Add 2 cups finely chopped apples, 2 tablespoons brown sugar, 1/2 teaspoon vanilla extract and 1/2 teaspoon cinnamon. Cook, stirring frequently, for about 3–4 minutes until apples are just tender but not mushy. Remove from heat and let cool while preparing the batter. The short cook preserves texture so you can taste discrete apple pieces in each bite. Cream butter and sugars: In a medium bowl, cream 1 cup softened butter with 1/4 cup granulated sugar and 1 cup packed dark brown sugar using a hand mixer or stand mixer on medium speed until light and fluffy, about 1 minute. Scrape sides once to ensure even creaming. This step incorporates air and helps create a tender crumb. Add eggs and flavor: Add eggs one at a time, beating well after each addition so the mixture is smooth. Stir in 1 1/2 teaspoons vanilla extract and 1/2 teaspoon salt; mix until combined. The eggs act as binder and contribute to chewiness—don’t overbeat after adding flour. Combine dry ingredients: In a separate bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking powder and 1/2 teaspoon cinnamon. Add the dry mix to the wet ingredients and fold gently until just combined to avoid overworking the gluten; the batter will be thick. Assemble the layers: Press half of the blondie batter into the bottom of the prepared pan, spreading evenly with a spatula (wet or lightly oiled hands help if the batter is stiff). Spread the cooled apple filling in an even layer over the batter. Drop the remaining batter in dollops over the apples and carefully spread the top to cover. The layered approach ensures pockets of apple throughout. Bake: Bake in the preheated 350°F oven for 25–30 minutes, until the top is golden brown and a cake tester or toothpick inserted near the center comes out clean or with a few moist crumbs. Rotate the pan halfway through baking for even color. Allow to cool for about 10 minutes in the pan before glazing. Make the maple glaze: In a small saucepan over low heat, melt 2 tablespoons butter with 1/4 cup pure maple syrup, 1/4 teaspoon vanilla extract and 1/8 teaspoon ground cinnamon. Remove from heat and sift in 1/2 cup powdered sugar; whisk until smooth. Let the glaze sit for 8–10 minutes so it thickens slightly but remains pourable. Glaze and set: When bars have cooled for about 10 minutes but are still warm, pour the maple glaze over the top spreading gently to cover. Let the glaze set at room temperature for 30–45 minutes until slightly firm, then use the foil overhang to lift the bars from the pan and slice into 12 squares. Serve: Enjoy warm or at room temperature. These are excellent alone, with whipped cream or a scoop of vanilla gelato. Store as instructed below.

Storage Tips

Store cooled squares in an airtight container. At room temperature they stay tender for up to 48 hours; refrigeration extends life to about 5 days but can firm the glaze — allow chilled bars to return to room temperature for 20–30 minutes before serving. For longer storage, freeze in a single layer on a tray until firm then stack with parchment between layers in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator or for a few hours at room temperature, then re-warm briefly in a 300°F oven for 6–8 minutes if you prefer them warm.

Ingredient Substitutions

Butter may be swapped for the same amount of plant-based margarine for a dairy-free version, though the flavor will be slightly different. For a gluten-free option, use a 1-to-1 gluten-free flour blend; expect a modest change in crumb and possibly a touch more crumbliness. If you prefer less sweetness, reduce brown sugar by up to 2 tablespoons in the batter and 1 tablespoon in the apple filling. For a nuttier profile, fold 1/2 cup chopped toasted pecans or walnuts into the top layer before baking.

Serving Suggestions

Serve warm with vanilla ice cream or a dollop of lightly sweetened whipped cream and a sprinkle of toasted pecans for contrast. For brunch, pair squares with strong coffee or a dirty chai. For a party platter, cut into smaller bite-sized squares and arrange with fresh fruit and coffee. Garnish with a light dusting of extra powdered sugar or a drizzle of additional maple syrup for visual appeal.

Cultural Background

Blondies are an American bar cookie variant that date back to at least the early 20th century and are often seen as the tan sibling of the chocolate brownie, typically flavored with brown sugar and vanilla. Adding apples and maple nods to North American autumn traditions where apples and maple syrup are seasonal staples; the result is a fusion of classic American baking textures with regional ingredients that celebrate fall harvests.

Seasonal Adaptations

In winter, switch apples to a firm variety and add a pinch of nutmeg for extra warmth. In spring and summer, fold in fresh berries into the top layer rather than apples for a lighter fruitiness. For holiday variations, add 1/2 teaspoon ground ginger and 1/4 teaspoon allspice to the batter and finish with toasted chopped chestnuts or candied pecans on top for festive texture.

Meal Prep Tips

Make the apple filling and batter a day ahead — store the cooled apple filling in the refrigerator and keep the batter covered. Assemble and bake the next day for the freshest texture. For grab-and-go snacks, slice bars and wrap individually in parchment and plastic wrap; they’re easy to pack into lunches or picnic baskets. If you’re freezing, slice first so you can pull out single portions as needed.

These bars are a personal favorite because they balance comfort and polish: easy to make, impressive to serve, and endlessly adaptable. Make a pan, share it, and don’t be surprised if it becomes one of your go-to celebrations of apple season.