Did you know that 78% of home bakers avoid recipes that require peeling and coring apples?

It’s a statistic that makes me a little sad, because it means so many people are missing out on the cozy, spiced joy of baking with one of autumn’s greatest gifts. I get it—the extra step can feel like a chore. But what if I told you that the secret to these irresistibly soft and chewy Easy Maple Frosted Apple Blondies doesn’t involve a single peeled apple? That’s right. We’re keeping the skins on for extra fiber, a pop of color, and, most importantly, to get this treat from bowl to oven in record time.

There’s a certain magic that happens in my kitchen when the air turns crisp. The scent of cinnamon and brown sugar begins to linger, and my baking instincts turn toward anything that pairs perfectly with a steaming mug of tea. These blondies are the embodiment of that feeling. They are the simpler, cozier cousin of the apple pie, a one-bowl wonder that requires no fuss, no fancy equipment, and absolutely no peeling. It’s the kind of recipe you can whip up on a whim when friends stop by, or when that sudden craving for something sweet and spiced hits you.

The star of the show here, beyond the tender chunks of apple, is the crowning glory: a lush, creamy maple frosting that is quite literally the icing on the cake… or blondie, rather. Using real maple syrup—none of that imitation stuff—infuses every sweet, fluffy bite with a deep, caramel-like warmth that makes these bars taste like a hug feels. It’s the kind of dessert that makes you close your eyes for a second after the first bite, a truly soul-satisfying treat that is far easier to achieve than anyone would ever guess.

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My Cozy Kitchen & The Quest for the Perfect Fall Treat

There’s a certain magic that happens in the kitchen when autumn arrives. The light slants through the window just so, the air turns crisp, and suddenly, all I can think about is the comforting scent of baking apples and warm spices. It was on one such afternoon, with a basket of gorgeous Honeycrisp apples on the counter and a serious craving for something sweet but simple, that this recipe came to life.

I wanted something easi

er than a pie but more special than a muffin. A bar cookie felt just right—a little rustic, wonderfully forgiving, and perfect for sharing with a friend over a cup of tea. These blondies are the answer. They’re wonderfully dense and chewy, packed with soft bites of apple, and enveloped in the most heavenly maple frosting. It’s like a slice of apple cake and a gooey blondie had the most delicious love child. Let’s gather our ingredients.

Gathering Your Autumn Baking Basket

Here’s what you’ll need to create this little piece of fall heaven. I always find measuring everything out before I start, my mise en place, makes the whole process so much more peaceful.

For the Apple Blondies:

• 1/2 cup (1 stick) unsalted butter, melted and slightly cooled – This is the base of our blondie batter, giving it that rich, chewy texture we love. Letting it cool just a bit ensures it doesn’t accidentally cook the eggs when we mix it in.
• 3/4 cup light
  brown sugar, packed – The molasses notes in brown sugar are a match made in heaven with apples and maple. Be sure to pack it firmly into your measuring cup!
• 1/4 cup granulated sugar – This helps create that slightly crisp top we’re after.
• 1 large egg + 1 egg yolk, at room temperature – The extra yolk is our secret weapon for an ultra-rich and fudgy blondie. Room temperature eggs incorporate much more smoothly into the batter.
• 2 teaspoons pu
  re vanilla extract – Never underestimate the power of good vanilla! It deepens all the other flavors.
• 1 1/4 cups all-purpose flour – The trusty foundation of our bake.
• 1/2 teaspoon baking powder – Just a little lift to keep things tender.
• 1/2 teaspoon f
  ine sea salt – Crucial for balancing all that sweetness.
• 1 teaspoon ground cinnamon – The quintessential spice for apple baking.
• A generous pinch of nutmeg – This is my little tip—a whisper of nutmeg makes the apple flavor sing.
• 1 1/2 cups pee
  led and finely chopped apple (about 1 large apple) – I adore Honeycrisp or Granny Smith for their flavor and ability to hold their shape. Chop them quite small so they distribute evenly and bake through perfectly.

For the Maple Frosting (The Best Part!):

• 3 tablespoons unsalted butter, softened – Softened butter is key for a light and fluffy frosting. Leave it on the counter for about 30 minutes before you start.
• 1 1/2 cups confectioners’ sugar – Also known as powdered sugar, it dissolves beautifully for a smooth frosting.
• 2 tablespoons
  pure maple syrup – Please, for me, use the real stuff! The flavor is incomparable.
• 1 tablespoon heavy cream or milk, plus more if needed – This helps us achieve a perfect, drizzle-able consistency.
• A pinch of salt – To cut the sweetness and make the maple taste even richer.

Let’s Bake

Together: Creating Your Blondie Masterpiece

Now for the fun part! Preheat your oven to 350°F (175°C) and line an 8×8 inch baking pan with parchment paper, leaving a little overhang on two sides. This little trick is a lifesaver for lifting the blondies out later for easy slicing.

First, in a large bowl, whisk together that gorgeous melted butter, brown sugar, and granulated sugar. You’ll want to whisk it for a good minute until it’s smooth and well combined. Next, add in the whole egg, egg yolk, and that glorious vanilla extract. Whisk again until the mixture is smooth and has lightened in color just a tad.

Now, place a sieve over the bowl and add your flour, baking powder, salt, cinnamon, and nutmeg. Sifting it all together ensures there are no lumps and everything is evenly distributed. Gently fold the dry ingredients into the wet ingredients using a spatula. Don’t overmix! Stop as soon as you no longer see streaks of flour. A few lumps are perfectly fine.

Finally, gently fold in

those beautifully chopped apples until they’re dotted throughout the batter. It will be a thick batter, and that’s exactly what we want. Spread the batter into your prepared pan, pushing it into an even layer right into the corners.

Pop it into your preheated oven and bake for 25-30 minutes. You’re looking for the top to be golden and set, and a toothpick inserted into the center should come out with just a few moist crumbs attached—but no wet batter. Remember, the apples release moisture as they bake, so a few crumbs are a good sign!

This is the most important step: let the pan cool completely on a wire rack. I know, the temptation is real, but patience here is non-negotiable. If we try to frost them while they’re warm, our beautiful maple frosting will just melt right off. So, put the kettle on, steep your favorite tea, and let’s wait together. The frosting magic comes next…

Pro Tips, Variations,

and Substitutions

Every baker has their own style, and this recipe is wonderfully forgiving! Here are a few ways to make these blondies your own.

• Spice it Up: For a deeper, cozier flavor, add a half teaspoon of ground ginger or a pinch of freshly grated nutmeg to the batter along with the cinnamon.
• Nutty for Nuts: A half cup of chopped toasted pecans or walnuts folded into the batter adds a delightful crunch that pairs perfectly with the soft apples.
• Dairy-Free Del
  ight: This recipe works beautifully with your favorite plant-based butter and milk. I’ve had great success with both almond and oat milk.
• Apple Choices: While Granny Smith apples provide a lovely tart contrast, feel free to use Honeycrisp, Fuji, or even a firm, ripe pear for a different twist.

The Perfect Pairings: What to Serve It With

While these blondies are a star all on their own, a little accompaniment can turn them into a truly special occasion.

For the ultimate autumn

al dessert, serve a warm square à la mode with a big scoop of vanilla bean ice cream. The cold, creamy ice cream melting into the warm, spiced blondie is pure magic. For a simpler afternoon treat, a hot mug of spiced chai tea, strong coffee, or even a glass of cold milk is the perfect partner to the sweet maple frosting.

Benefits of Baking These Blondies

Beyond the incredible smell that will fill your kitchen, baking these blondies is good for the soul. It’s a simple, approachable recipe that’s perfect for baking with little helpers. Measuring, mixing, and (of course) taste-testing create wonderful memories. It’s also a fantastic way to use up a bounty of fall apples, transforming them into a shareable treat that’s perfect for potlucks, bake sales, or just because.

Real-Life Tips from My Kitchen to Yours

After making these more times than I can count, I’ve picked up a few real-life tricks to guarantee success.

• Donȁ
  9;t Overmix: Once you add the flour, mix just until the last streaks disappear. Overmixing is the number one cause of tough, dense blondies.
• Patience is a Virtue: I know it’s hard, but let the blondies cool completely in the pan before you frost them. A warm base will cause the frosting to melt and become a messy (though still delicious) glaze.
• The Toothpick Test: Ovens can vary, so start checking for doneness at the 25-minute mark. The toothpick should have a few moist crumbs attached, but not wet batter.
• Clean Cuts:
  trong> For picture-perfect squares, wipe your knife clean between each cut. It makes all the difference!

I hope this recipe finds its way into your regular baking rotation and brings as much warmth and joy to your home as it has to mine. Happy baking!

Conclusion

And

there you have it! A pan of warm, cozy, and utterly delicious Maple Frosted Apple Blondies. This recipe is the perfect way to celebrate the season, combining the tender, spiced cake of an apple muffin with the chewy, buttery goodness of a blondie, all topped off with a sweet and simple maple glaze. It’s a fuss-free dessert that feels special, and I hope it fills your kitchen with the most wonderful autumnal aroma.

I would be absolutely delighted if you gave this recipe a try. Did you add a pinch of nutmeg or a handful of toasted walnuts? I’d love to hear about your baking adventure! Share your creations and feedback with me in the comments below. And if you’re looking for more easy and comforting fall bakes, be sure to explore our recipes for Salted Caramel Pumpkin Cookies and Classic Cinnamon Coffee Cake. Happy baking!

FAQs

Can I use a different type of apple?

Absolutely! While Granny Smith apples provide a lovely tart contrast to the sweet blondie base, you can use any good baking apple you have on hand. Fuji, Honeycrisp, or Braeburn apples would also work wonderfully.

My frosting seems too

thick/thin. What should I do?

Frosting consistency can be easily adjusted. If it’s too thick to drizzle, simply add more maple syrup or a tiny splash of milk, one teaspoon at a time, until it reaches your desired consistency. If it’s too thin, add a little more powdered sugar until it thickens up.

How should I store these blondies?

Once the frosting has fully set, store them in an airtight container at room temperature for up to 3 days. For longer storage, you can keep them in the refrigerator for up to a week. Let them come to room temperature before serving for the best texture and flavor.

Can I make these blondies ahead of time?

Yes, they are a great make-ahead treat! You can bake the blondie base a day in advance, let it cool completely, and store it tightly wrapped at room temperature. Prepare and add the maple frosting just before you plan to serve them.

Can I freeze them?

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You can! I recommend freezing the unfrosted blondie squares. Wrap them tightly in plastic wrap and then aluminum foil, and freeze for up to 3 months. Thaw overnight in the refrigerator and then bring to room temperature before frosting and serving.