Maple Apple Blondies with Fall Spices

I bake when the house smells like sweaters and something sticky is happening in the oven. This is my version of a cozy, chewy blondie that sneaks in diced apple, maple-sweetness, and a fistful of warming spices so every bite tastes like a tiny fall hug. It’s not fussy — rustic, a little gooey in the middle, and perfect with a mug of way-too-strong coffee.

My husband declared these “officially dangerous” after the first tray. He will, without shame, eat the edges and the center and then come back an hour later for the corner piece he swears he “left for later.” The kids call them fall bars and have a rule that one cannot be eaten before dinner, which lasts approximately 12 minutes. This recipe started as an experiment to use up too-many-apples-and-not-enough-willpower and now it’s on our rotation whenever the leaves turn or someone needs cheering.

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These are forgiving. I’ve tossed in bigger apple chunks when I was distracted, and the bars still behaved. Once I caramelized the apples first because I was trying to be fancy — turned out great but a little messier. Don’t over-mix the batter; it keeps them tender. Also, parchment paper is your friend here — it makes pulling the slab out like a magic trick, and less cursing at sticky pans.

Shopping Tips

– Baking Basics: Pick all-purpose flour you trust; bleached vs. unbleached won’t ruin these, but fresher flour (check the sell-by) gives a nicer structure.
– Fats & Oils: Use real butter if you can — it adds flavor and that slightly crisp edge — but melted butter or a neutral oil both work in a pinch.
– Fruit: Choose a firm, tart-sweet apple so it holds shape; Gala or Honeycrisp are crowd-pleasers. Avoid mealy apples.
– Spices: Freshly ground cinnamon and a pinch of nutmeg or cardamom make a big difference; check the jar’s aroma before buying.
– Nuts & Seeds: If you want crunch, grab chopped pecans or walnuts; toast them briefly for more flavor.

Prep Ahead Ideas

– Chop apples the day before and store in a sealed container with a squeeze of lemon to keep them from browning.
– Mix the dry ingredients in advance and stash in a jar so you only need to add wet ingredients when you’re ready.
– Bake the blondies ahead and freeze slices between parchment layers for grab-and-go snacks; thaw on the counter or pop in a warm oven to refresh.

✔Time-Saving Tricks

– Use a box grater or food processor to grate the apple if you want the fruit dispersed more evenly and to shave minutes.
– Toast nuts in a skillet while the oven preheats — quick, fragrant, and done in 3–5 minutes.
– If you’re short on time, toss diced apple straight into batter raw; the bars will bake with little caramelization but still be delicious.
– Don’t rush the cool-down completely — too-hot blondies crumble; let them rest 15–20 minutes before slicing.

✔Common Mistakes

– Over-stirring the batter: once those flour streaks disappear, stop. I once whisked like a mad scientist and got cake, not blondie. Fix: bake a little less and call them blondie squares.
– Using a watery apple: some apples shed too much juice and make a soggy center. Fix: toss diced fruit with a tablespoon of flour to absorb excess moisture.
– Skipping the parchment: without it, you’ll be chipping away at a pan and swearing at the oven. Use parchment, seriously.
– Baking too long: they’ll dry out. If they look slightly underdone in the center, they’ll set while cooling.

What to Serve It With

– A scoop of vanilla ice cream or a spoonful of tangy Greek yogurt.
– Strong coffee (duh) or a dirty chai for spice lovers.
– A simple arugula salad with lemon vinaigrette if you want a balance of sweet and peppery.
– Toasted walnuts or a drizzle of extra maple syrup for guests who need bells and whistles.

✔Tips & Mistakes

– Use room-temperature eggs and butter for smoother mixing.
– Don’t slice straight from the oven — give the slab time to set for cleaner squares.
– If your apples are extra juicy, toss them in a pinch of flour first.
– Want sharper maple flavor? Fold in a tablespoon of strong maple syrup to the batter, not just the top.

✔Storage Tips

Keep leftovers in an airtight container at room temp for 2 days, or in the fridge for up to a week. They’re perfectly fine cold (I eat them straight from the fridge like a savage), but warming a slice for 10–15 seconds in the microwave brings back that just-baked vibe. Freeze individual squares between parchment for up to 3 months.

✔Variations and Substitutions

– Swap maple for honey in a pinch, but it’ll change the flavor profile a bit — maple is more woodsy.
– Gluten-free lovers: use a 1:1 cup-for-cup gluten-free flour blend; texture will be similar if the blend contains xanthan or guar.
– Nut-free? Leave out the nuts and add a tablespoon of sunflower seeds for crunch.
– Want boozy? Stir in a tablespoon of bourbon with the wet ingredients for grown-up depth.

Frequently Asked Questions

Maple Apple Blondies with Fall Spices

Chewy maple-sweet blondies packed with juicy apples, toasted pecans, and cozy fall spices. Finished with a simple maple drizzle.

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Prep Time: 20 minutes minutes

Cook Time: 28 minutes minutes

Total Time: 48 minutes minutes

Servings: 16

Ingredients

 

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Main Ingredients

• ▢ 0.75 cup unsalted butter, melted and cooled
• ▢ 1.25 cup packed light brown sugar
• ▢ 0.33 cup pure maple syrup
• ▢ 0.5 cup beaten eggs about 2 eggs
• ▢ 2 tsp vanilla extract
• ▢ 2 cup all-purpose flour
• ▢ 1 tsp baking powder
• ▢ 0.5 tsp fine salt
• ▢ 1.5 tsp ground cinnamon
• ▢ 0.25 tsp ground nutmeg
• ▢ 0.25 tsp ground ginger
• ▢ 2 cup peeled diced apples firm, sweet-tart apples work best
• ▢ 0.75 cup chopped toasted pecans or walnuts
• ▢ 0.75 cup powdered sugar for maple drizzle
• ▢ 2 tbsp maple syrup, for drizzle
• ▢ 1.5 tsp milk or cream to thin drizzle

Instructions

Preparation Steps

• Heat oven to 350°F. Grease a 9-inch square pan and line with parchment, leaving overhang.
• Whisk flour, baking powder, salt, cinnamon, nutmeg, and ginger in a medium bowl.
• Stir brown sugar, maple syrup, and melted butter in a large bowl until glossy.
• Whisk in beaten eggs and vanilla until smooth and slightly thickened.
• Fold dry ingredients into wet just until no dry streaks remain. Do not overmix.
• Gently fold in diced apples and pecans. Spread batter evenly in the pan.
• Bake 26–30 minutes, until the top is set and a tester comes out with a few moist crumbs.
• Cool completely in the pan on a rack. Lift out using parchment overhang.
• Whisk powdered sugar, maple syrup, and milk until smooth and drizzly. Adjust thickness as needed.
• Drizzle over cooled blondies, let set, then cut into 16 squares.

Notes

Variation: Swap pecans for walnuts, or fold in a handful of dried cranberries. For extra spice, use 2 tsp pumpkin pie spice in place of the individual spices.

Storage: Keep blondies covered at room temperature for 2 days or refrigerate up to 5 days. Freeze, well wrapped, for 2 months.

This recipe is an original creation inspired by classic Maple Apple Blondies with Fall Spices flavors. All ingredient ratios and instructions are independently developed.