Maple Frosted Apple Blondies

Maple Frosted Apple Blondes from
Maple Frosted Apple Blondies are the ultimate Fall treat! ~

Maple Frosted Apple Blondies — these are moist dense blondies studded with tart apple chunks and topped with an ultra-sweet maple glaze — hello Fall!

Maple Frosted Apple Blondies...welcome to Fall! ~

These were mighty hard to resist. I recommend having company around to help out with the eating part (you don’t want to be left alone with a pan of these, trust me.)  I’ll be honest, these Maple Frosted Apple Blondies are intensely sweet, sweeter than most of the desserts here at tvfgi. And there’s something about the texture of the blondie paired with the maple sugar frosting (and the bits of tart Granny Smith apple) that makes them addictive. Don’t say I didn’t warn you.

Maple Frosted Apple Blondies, an intensely sweet homage to Fall! ~

When I have an idea for a recipe I often start by going back to something I’ve already had success with to use as a base for my experimentation. In this case I loved the texture of my Banana Blondies, and figured they’d be a good starting point for these. I guessed I could easily replace the mashed banana with apple butter, since they both have a similar consistency, and I was right. I was able to add the chopped apples without any other adjustment, so it was a pretty straightforward adaptation.

Making Maple Frosted Apple Blondies ~

Maple is a fabulous flavor but it can be difficult to infuse into baked goods. I like to reduce pure maple syrup by boiling it, which concentrates the flavor. In essence I make a maple caramel base for this frosting — and the result is a fudgy maple layer that is sooooo good.

Maple Frosted Apple Blondies pin

TIP: You can infuse maple into your baking in several other ways. For instance there is maple extract, (use it just like vanilla extract) maple powder, (dehydrated maple syrup) and maple sugar, (use it in a 1 to 1 ratio for regular sugar.)

Maple Frosted Apple Blondies ~

The maple/caramel frosting sets up fast, so have everything ready to go and spread it immediately after pouring it onto the (mostly) cooled blondies.

TIP: Be sure to sift your powdered sugar, if you skip this step you can wind up with lumps in your glaze.

Maple Frosted Apple Blondies are the perfect Fall snack~


We adore maple!

4.22 from 79 votes

Maple Frosted Apple Blondies

Maple Frosted Apple Blondies --- these are moist dense blondies studded with tart apple chunks and topped with an ultra-sweet maple glaze --- hello Fall!
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Yield 12 servings
Author Sue Moran


  • 9x9 square baking pan



  • 1/2 cup (1 stick) unsalted butter, melted
  • 1 cup packed brown sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • 1/4 tsp salt
  • 1/2 cup apple butter
  • 1 medium apple peeled and finely diced (1 cup)
  • 1 cup all purpose flour

maple frosting

  • 3/4 cup pure maple syrup
  • 1/4 cup 1/2 stick unsalted butter
  • 2 Tbsp cream or milk
  • 1 1/2 cup powdered confectioner's sugar, sifted


  • Set oven to 350F
  • Lightly spray a 9x9 square baking dish.
  • Beat the butter and sugar together until well blended.
  • Beat in the egg, vanilla, salt, and cinnamon. Fold in the apple butter and the chopped apples.
  • Fold in the flour, mixing just until combined.
  • Spread the batter evenly into the baking dish and bake for 30 minutes, or until set in the middle and a toothpick comes out without wet batter clinging to it (there can be moist crumbs.) Cool on a rack.
  • To make the maple frosting, put the maple syrup in a medium saucepan and bring it to a boil Boil for about 5 minutes, until reduced to 1/2 cup. Take off the heat and add the butter and cream and stir to combine and melt the butter. Whisk in the sifted powdered sugar and blend until smooth. Pour over the blondies and spread out with a spatula. The frosting will set up quickly so don't dawdle.

Cook's notes

  • Granny Smith apples (the green ones) are great in this recipe because their tartness contrasts with the overall sweetness of the bars, plus, they hold their shape and don't turn to mush.
  • Line your pan with parchment paper with overhanging ends so you can lift out your blondies for neater cutting, if you like.  I did.
The nutritional information for recipes on this site is provided as a courtesy and although tries to provide accurate nutritional information, these figures are only estimates.

email list sign up prompt

You Might Also Like


    Leave a Reply

    Please rate this recipe!

  • Reply
    February 11, 2021 at 6:34 am

    5 stars
    Hi I’m so excited to try this recipe, it looks amazing! I’m in ireland and can’t get apple butter here, I’ve looked up some recipes for it but it looks like it’ll take a couple of hours to make. Can I substitute homemade apple sauce instead?

    • Reply
      Sue Moran
      February 11, 2021 at 6:40 am

      I would cook down the apple sauce on the stove to reduce some of the liquid, Anna, that will concentrate the flavor and make it thicker.

      • Reply
        February 11, 2021 at 8:15 am

        5 stars
        That’s great thank you so much! I will comment again when I’m done 🙂

  • Reply
    Kelly Marie
    September 11, 2020 at 9:05 pm

    4 stars
    This definitely needs at least an hour to bake.

    also, I didn’t have a sifter, so I just put the maple frosting back on the stove, so the heat would melt the powdered sugar clumps. worked fine.

    I only used about half of the frosting.

    I was disappointed that the frosting turned out more like syrup than like frosting. The picture makes it look better than it turned out. I used Log Cabin maple syrup (a cheap brand), maybe that is why?


  • Reply
    Crystal Magiera
    August 25, 2020 at 12:04 pm

    Do you think it would work to make these up ahead and freeze them for 1 month (minus the frosting)?

  • Reply
    Nichole Arnold (Lidman)
    August 21, 2020 at 6:55 am

    I tried these and put 1/2 the icing and they were amazing but still too sweet for our taste. I would like to double the blondie part and put the remainder icing on them. What size pan would you suggest I use or do I use the same size and they are just thicker. I am a nurse here in Florida and I like to bake and take things in to make our shift easier.. Thanks for taking to the time to respond.

    • Reply
      August 21, 2020 at 7:13 am

      Hi Nicole! First of all, thank you for all you’re doing on the ‘front lines’ <3 And I think a 9×13 pan would work because the blondies are so moist you don’t want them much thicker than they are.

  • Reply
    August 14, 2020 at 3:46 pm

    4 stars
    Not sure what I did wrong-my icing came out runny, thick, sticky? Not enough powdered sugar? Tasted great though.

    • Reply
      August 14, 2020 at 5:44 pm

      Make sure you boil the maple syrup down, Lisa, that reduces excess water and concentrates the flavor.

  • Reply
    Carrie millen
    August 12, 2020 at 3:17 pm

    5 stars
    Love this
    I saw your banana blondies too. I do the maple frosting on my version of banana cake – use maple extract and which is awesome too. Brought back great memories

  • Reply
    Patty Kady
    February 2, 2020 at 8:48 am

    5 stars
    I keep meaning to comment on your recipes but the truth is, I have been trying about 2 a week for the last 6 months and they are all amazing…seriously. I just don’t have time to comment on evey one but I will try to cimment on more…promise. This one I made to take to a party this past fall and they were devoured in no time and 2 of the guests were professional chefs and wanted the recipe. I had extra frosting and saved it in the refrigerator for weeks (no problem) and then used it for your caramel apple bundt cake that I used for another party and didn’t have time to make the sauce. I warmed it up and poured over the cake and it was perfect. I am enjoying trying all these new things and so are my family and friends as they are the recipients!

    • Reply
      February 2, 2020 at 11:18 am

      Love this Patty, and I appreciate you coming back to comment, it helps the site thrive, for sure. I’m so happy that you’re loving the recipes, I’ll keep them coming!

  • Reply
    October 1, 2019 at 8:54 pm

    I am making these now… I didn’t have apple butter so I used pumpkin, which I’m pretty excited about. However, the baking time has gone on to excess. Maybe it’s from my substitution? It has been in about 50 mins and still a little soupy in the middle

    • Reply
      October 2, 2019 at 8:12 am

      These are quite moist, but if your aren’t baking it could be that the pumpkin was looser than the apple butter, that makes sense. A little extra flour next time will help. Also make sure your oven is at the correct temp, too, sometimes they’re off by a little bit and with blondies that can make a difference.

  • Reply
    August 30, 2019 at 6:05 pm

    I made these today. Very tasty!! I was concerned because no leavening agent is called for and I did add a half teaspoon baking powder. Worked out fine.

    • Reply
      August 30, 2019 at 6:32 pm

      Traditionally blondies don’t include a leavening agent, as the aim is a dense texture.

      • Reply
        September 2, 2019 at 12:00 pm

        I assumed that was the reason but I like a little less dense. They turned out good and that’s the important thing.

  • Reply
    October 30, 2018 at 2:36 am

    What is apple butter please I’m from new Zealand

    • Reply
      October 30, 2018 at 6:54 am

      Hey Kylie, apple butter is a very thick spiced apple spread, or jam. It’s very easy to make yourself, there are lots of recipes on the internet.

  • Reply
    September 23, 2018 at 12:46 pm

    Hello! I like this website so much, all the recipes i try are delicious and look just like the picture! I don’ want to horrify anyone but is there any way to make the glaze a little less sweet? Could I use one or two more tablespoons of butter and just a cup of powdered sugar? These blondies are truly amazing and I don’t want to do anything to ruin them. We had to try one even though they were only out of the oven and glazed for half an hour, they were so creamy and melty. I’ve never tasted anything like this.

    • Reply
      September 23, 2018 at 1:12 pm

      These blondies are super sweet, Donna, so your question makes sense. You might just half the amount of glaze, and reduce the sweetness that way. I’m glad you liked them, the flavor is so special!

  • Reply
    Jennifer @ WrittenByJennifer
    September 26, 2016 at 10:33 am

    We have guests coming to visit in two weeks. I know what I’m making. Maybe I should make a test batch before then…you know for quality control purposes.

  • Reply
    September 26, 2016 at 7:00 am

    Made them yesterday, and they are sitting in our departmental mail room as I type.. 😉

    they are delicious, however I had to adapt the icing, as “someone” left just a couple of tablespoons inside the maple bottle, and I could not make the reduction as planned. But I have maple extract, so that was not too bad of a disaster…

    • Reply
      September 26, 2016 at 7:56 am

      Isn’t that so annoying when ‘someone’ does that?? I’m so glad you had the extract, I’m sure that worked perfectly. Thanks Sally!

      • Reply
        September 27, 2016 at 7:27 am

        Yeah, that “someone” better get me another bottle next time he stops by the grocery store… 😉 Everyone loved the blondies, by the way – they were gone before 10am!

  • Reply
    Chris Scheuer
    September 26, 2016 at 5:58 am

    What a brilliant way to infuse fall into a universally favorite treat! Love these flavors together!

    • Reply
      September 5, 2017 at 7:45 pm

      maple and apple were made for each other….

  • Reply
    September 24, 2016 at 8:35 am

    Piined..they look amazing!

  • Reply
    Laura | Tutti Dolci
    September 23, 2016 at 8:37 pm

    You had me at maple frosted… be still my heart!

  • Reply
    September 23, 2016 at 9:51 am

    These look dangerous Sue, I will have to bake these with company already in house. Love all the baking that comes with this season.

  • Reply
    September 23, 2016 at 9:11 am

    I like blondies even more than brownies—and with apple??? These are irresistible!!!

  • Reply
    September 23, 2016 at 6:54 am

    this is precisely why i love fall!

  • Reply
    September 23, 2016 at 3:19 am

    Ditto your comment to me, Sue! And I saw this on Facebook, was drooling. Is there anything better than maple syrup with apples? Just loving the autumn recipes…even though Florida is still in the 90’s!
    You take the most fabulous photos. Think I am getting LAZY.

    • Reply
      September 23, 2016 at 8:12 am

      We’re still in the 90’s too Barbara, it’s so dispiriting…

  • Reply
    September 23, 2016 at 3:15 am

    I haven’t made blondies in a while, yours really make me want to bake some again. That frosting looks delicious!

  • Reply
    Virginia Graves
    September 22, 2016 at 7:39 pm

    yummy yummy yummy what else can I say thanks so much

  • Reply
    Mary Ann | The Beach House Kitchen
    September 22, 2016 at 7:14 pm

    I love blondies just as much as brownies Sue and these look perfect for fall! That icing is just perfect. I bet the maple apple combo is delicious!

  • Reply
    Vicki Bensinger
    September 22, 2016 at 6:25 pm

    These look amazing! I could feel my mouth salivating just looking at these. I love and hate fall just because of all these luscious recipes. I love to eat the food and hate that when I do, I gain weight. This is one of those desserts you just have to indulge in and forget about the waistline.

  • Reply
    September 22, 2016 at 6:06 pm

    Sue, this is beautiful. Decadent and delicious. Of course maple is the flavor of fall-delicious!


  • Reply
    Dawn @ Words Of Deliciousness
    September 22, 2016 at 4:51 pm

    I love the apple and maple combination. The apple blondies look moist and the maple frosting… you know I think I could eat the whole pan.

  • Reply
    Tricia @ Saving room for dessert
    September 22, 2016 at 3:24 pm

    You are amazing Sue! These sound perfect for the season and the addition of apple butter was brilliant. Pinning and drooling!

  • Reply
    Karen @ Seasonal Cravings
    September 22, 2016 at 12:57 pm

    Hello fall is right. These look great and I love the close ups!

  • Reply
    Jules @ WolfItDown
    September 22, 2016 at 12:41 pm

    Ahhh that frosting! I feel like an Autumn Squirrel ready to lurk in a tree outside the kitchen window – in case it should be left open and I could sneak a piece 😀 Yum! I have yet to make blondies – can you believe it?! This has got to change, thanks for the inspiration 🙂 x

    • Reply
      September 22, 2016 at 1:09 pm

      Lol!! Any lurking squirrels would be out of luck, between me and my husband we do a pretty thorough job of finishing off these blondies.

  • Reply
    September 22, 2016 at 11:59 am

    I feel like I’m pinning every single recipe you send via email…oh, that’s because I am! I am this close to chewing on the screen right now, just to get a taste of these luscious blondies. This close, I tell you.

    Thank you! Ardith

    • Reply
      September 22, 2016 at 1:08 pm

      haha, I guess I must be doing something right, wanting to chew the screen is pretty great 🙂

  • Reply
    Platter Talk
    September 22, 2016 at 11:51 am

    Another winner! I come from an area of the country where maple syrup is made. I know lots of people who are going to enjoy this! Thanks.

    • Reply
      September 22, 2016 at 11:54 am

      I miss living in New Hampshire, where we could tap our own trees!

  • Reply
    terri kuhlman
    September 22, 2016 at 11:42 am

    Will definitely be making these. Looks delish!!!!

  • Reply
    September 22, 2016 at 11:19 am

    Oh wow, these look like Fall on a plate! I’m just like you, Sue…whenever I have a new idea, I go back to a recipe base that worked in the past. In fact, recipes like that are usually the ones I like the most…you’re just improving on something that was already good to begin with! Unfortunately, I don’t think there is any way to improve on these blondies, though. They’re already perfect! 🙂

    • Reply
      September 22, 2016 at 5:27 pm

      Especially with baking, David, starting from ground zero is tough!

  • Reply
    Amy Katz from Veggies Save The Day
    September 22, 2016 at 11:05 am

    You had me at maple! I don’t eat eggs/dairy, but I’m sure I can use substitutes in your recipe. It looks so delicious!

    • Reply
      September 22, 2016 at 11:52 am

      Please let us know if you try a vegan version Amy 🙂

  • Reply
    [email protected]'s Recipes
    September 22, 2016 at 11:02 am

    Lots of sugar and butter…I bet they taste heavenly!

  • Reply
    Leslie @ Flora Foodie
    September 22, 2016 at 10:40 am

    Holy drool, these look fantastic! I am a die hard maple fan. I’ve made frosting like this with maple extract before, but I love your reduction idea. Plus I have these super cool crunchy maple flakes of dehydrated syrup – like maple sprinkles 😀

    • Reply
      September 22, 2016 at 10:50 am

      I came up with the reduction idea because I’ve never been happy with the depth of maple flavor when I use it as is, Leslie. And where do you find maple sprinkles?? I need some 🙂

  • Reply
    2 sisters recipes
    September 22, 2016 at 10:23 am

    Hello Fall! These are perfect to kick off the season! Love these Sue!

  • Reply
    September 22, 2016 at 10:19 am

    Perfect for the first day of the season. Hello Fall indeed. GREG

  • Reply
    September 22, 2016 at 10:18 am

    This looks amazing and soooo appetizing.

  • Reply
    September 22, 2016 at 10:16 am

    I am so making these tomorrow night after work! I can’t wait, they sound amazing. Apples AND Maple how fabulous.

  • Reply
    Kim @ Three Olives Branch
    September 22, 2016 at 9:47 am

    These sound so amazing! Perfect for the fall 🙂

  • Reply
    Georgina Ingham | Culinary Travels
    September 22, 2016 at 9:43 am

    Oh my! You had me at Maple Frosted. These look absolutely stunning.

  • Reply
    Cheyanne @ No Spoon Necessary
    September 22, 2016 at 9:32 am

    Oh my goodness, hello fall is totally right! I have a weak spot for blondies (I’m allergic to cocoa, so I’m biased), and these beauties are seriously calling my name!! Maple and apple is such a delicious combination! Add in some frosting, and holy cow. No words!! Pinned! Cheers!

    • Reply
      September 22, 2016 at 10:11 am

      I had no idea you were allergic to cocoa, then these are right up your alley for sure 🙂

  • Reply
    Jennifer @ Seasons and Suppers
    September 22, 2016 at 7:20 am

    So perfect for Fall snacking! Love the maple frosting 🙂

  • Reply
    Hester @ Alchemy in the Kitchen
    September 22, 2016 at 5:03 am

    Oh my goodness! I’m already addicted to blondies so there’s no hope for me now. I love the Granny Smith tartness and the smoky maple syrup. Yum, yum, yum!

    • Reply
      September 22, 2016 at 7:30 am

      I love your enthusiasm, Hester 🙂

  • Reply
    Robyn @ Simply Fresh Dinners
    September 22, 2016 at 4:16 am

    Wow! Believe it or not, I don’t think I’ve ever had a Blondie, lol. I think they’re much more popular in the US than here but then again, we have Nanaimo Bars to make up for that!
    It’s definitely time I tried one of these because your mouthwatering pics are making me want a plate of them for breakfast!

    • Reply
      September 22, 2016 at 7:31 am

      How ’bout I trade you a maple blondie for a nanaimo bar?

  • Reply
    Liz S.
    September 22, 2016 at 3:27 am

    Oh my goodness, what a fabulous Blondie recipe for the autumn season! Or anytime 🙂

Sharing is Caring

Help spread the word. You're awesome for doing it!

Grab my latest e-book

for free!

Subscribe to get first dibs on all my new recipes, plus extra subscriber only benefits!


You can unsubscribe at any time by clicking the link in the footer of our emails. For information about our privacy practices, please visit our website.

You have Successfully Subscribed!