This batch of apple blondies has been a fall staple in my kitchen ever since I adapted an old family bar recipe to include tart apples and a simple maple glaze. I first tested this version on a rainy October afternoon when Granny Smiths were abundant at the farmer's market and I wanted something that smelled like autumn without a lot of fuss. The result was a dense, chewy bar with pockets of tender apple that cut through the sweetness, and the maple glaze adds just the right glossy finish that makes people reach for a second square.

I love how these come together quickly — the batter is mixed in one bowl, the apples fold in at the end, and the oven does most of the work. Texture is everything here: slightly crisp edges, a moist interior, and occasional soft apple bits for contrast. These blondies travel well to potlucks, keep for a few days in an airtight container, and they pair wonderfully with coffee or a scoop of vanilla ice cream. Over the years I have baked them for holiday brunches, school gatherings, and quiet Sunday afternoons; everyone asks for the recipe, and I never mind sharing.

Ingredients

• Unsalted butter: 1 cup, melted (use good-quality butter such as Plugra or KerryGold for a rich flavor). Melting helps incorporate the sugar and yields a dense, tender crumb.
• Dark brown sugar: 1 3/4 cups, packed. Dark brown sugar adds molasses depth; pack it firmly for consistent sweetness and color.
• Eggs: 2 large eggs plus 1 large egg yolk, at room temperature. Room-temperature eggs emulsify better, giving a smooth batter and improved rise.
• Vanilla extract: 1 1/2 teaspoons. Pure vanilla enhances the caramel notes from the brown sugar.
• All-purpose flour: 2 1/2 cups. Spoon and level your flour for accurate measurement to avoid a dry interior.
• Cornstarch: 2 teaspoons. Adds a subtle tenderness and lifts the bars slightly so they are not overly dense.
• Baking powder: 1 teaspoon. Provides a gentle lift; do not substitute baking soda without adjusting the acid in the recipe.
• Kosher salt: 1 teaspoon. Salt is essential to balance the sweetness and accentuate flavors.
• Granny Smith apples: 3 medium, peeled, cored, and diced (about 2 1/4 cups). Choose crisp, tart apples; they hold their texture and cut the sweetness beautifully.
• Apple pie spice: 1/2 teaspoon. A pinch of warming spice ties the apple pieces into the blondie base.

Maple Glaze

• Pure maple syrup: 1/4 cup. Use 100% pure maple syrup for authentic flavor; avoid pancake syrups that are corn syrup based.
• Unsalted butter: 2 tablespoons. Melted into the syrup for a satin finish.
• Confectioners' sugar: 1/2 cup, sifted. Sift to avoid lumps and achieve a silky glaze consistency.

Instructions

Preheat and prepare the pan: Preheat the oven to 350°F. Line an 8x8-inch baking dish with parchment paper, leaving an overhang for easy removal, or lightly grease and flour the pan. If using a 9x13-inch pan, the baking time will be shorter and the bars thinner. Combine butter and sugar: In a large bowl whisk the melted butter and dark brown sugar until smooth and glossy. This step dissolves some sugar into fat and creates the caramel backbone; whisk for about 30 seconds to incorporate air and ensure even texture. Add eggs and vanilla: Add the eggs one at a time, whisking after each addition until fully incorporated, then whisk in the extra yolk and the vanilla. Scrape the bowl sides with a spatula to keep the mixture uniform. Room-temperature eggs help the batter come together without seizing. Whisk dry ingredients: In a separate bowl whisk together the flour, cornstarch, baking powder, and kosher salt until evenly distributed. The cornstarch prevents toughness and the baking powder gives a gentle lift. Combine wet and dry: Using a rubber spatula, fold the dry ingredients into the wet mixture gradually until no streaks remain. Avoid overmixing; stop when the flour is fully incorporated to maintain a tender crumb. Fold in apples and spice: Gently fold the diced Granny Smith apples and the apple pie spice into the batter until evenly distributed. The diced apples should be small so they cook through and disperse moisture evenly without creating soggy pockets. Bake: Spread the batter into the prepared pan and smooth the top. Bake at 350°F for 50 to 55 minutes, until the edges are just turning golden brown and the center no longer jiggles. For a 9x13-inch pan bake about 45 minutes. Insert a toothpick into the center; it should come out with a few moist crumbs, not raw batter. Cool: Allow the bars to cool completely in the pan on a wire rack before glazing. Cooling stabilizes the structure and makes clean slicing possible; this takes about 1 hour at room temperature. Prepare the maple glaze: In a small saucepan over medium-low heat, combine the maple syrup and 2 tablespoons butter. Stir until melted and warmed through, then remove from heat and whisk in the sifted confectioners' sugar until smooth. If the glaze is too thick, add a teaspoon of additional maple syrup; if too thin, add a touch more powdered sugar. Glaze and serve: Drizzle the glaze over the cooled bars using a spoon or a small piping bag. Allow the glaze to set for 10 to 15 minutes, then lift the bars from the pan using the parchment overhang and cut into 9 squares. Store cooled bars in an airtight container at room temperature for up to 3 days.

Storage Tips

Store cooled bars in a single layer in an airtight container at room temperature for up to 3 days. For longer storage, place them in the refrigerator for up to 5 days; allow to come to room temperature before serving for the best mouthfeel. For freezing, wrap the cooled slab tightly in plastic wrap and then in foil, or slice and interleave with parchment paper in a freezer-safe container. Thaw overnight in the fridge, then warm briefly in a 300°F oven for 10 minutes to refresh the edges and restore that just-baked texture.

Ingredient Substitutions

If you prefer a different apple, use Honeycrisp for more sweetness or Braeburn for balanced acidity; adjust the apple pie spice down slightly for sweeter varieties. For a gluten-free version, substitute a 1:1 gluten-free flour blend and add 1/4 teaspoon xanthan gum if the blend lacks binding agents. For dairy-free, replace the butter with a plant-based butter substitute with a similar fat content and ensure the confectioners' sugar is processed without bone char if that is a concern.

Serving Suggestions

Serve warm squares with a scoop of vanilla bean ice cream for dessert, or pair with strong coffee for brunch. Garnish with a light dusting of cinnamon or extra chopped toasted walnuts for texture contrast. These bars are excellent on a brunch spread alongside quiches, fruit salads, and yogurt parfaits — their chewiness complements creamier items on the table.

Cultural Background

Blondies originated as an American bar dessert, a brown-sugar-forward cousin to the chocolate chip cookie in slab form. Adding apples and a maple glaze threads classic autumnal New England flavors into this format: maple syrup has long been a staple in northeastern U.S. kitchens, and tart apples are a fall harvest favorite. The combination harkens back to simple, rustic baking where seasonal fruit is used to brighten rich, butter-forward desserts.

Seasonal Adaptations

In winter swap Granny Smiths for baked, peeled pears and a teaspoon of ground ginger for a cozy twist. For summer, fold in chopped peaches and reduce the glaze slightly to let the fruit shine. For holiday entertaining, add 1/2 cup chopped toasted pecans to the batter and finish with a heavier sprinkle of flaky sea salt on the set glaze for contrast.

Meal Prep Tips

Make the batter a day ahead and refrigerate; bring it to room temperature and fold in the apples just before baking. Alternatively, bake the bars, freeze them unglazed, and add the glaze after thawing to preserve the shine. Portion bars immediately after the glaze sets, or wrap individually for grab-and-go breakfasts or lunchbox treats.

These apple blondies strike a balance between effortless technique and pleasurable results. Whether you’re sharing with family or packing them for a picnic, the combination of brown sugar, tart apples, and maple creates a comforting, memorable bite. Give them a try and make small adjustments to suit your sweetness preference — they’re endlessly forgiving and consistently satisfying.