Amazing 16 Soft Chewy Apple Blondies With Maple Glaze

When the air gets crisp and I start craving all things cozy, forget the pie—I reach straight for the sugar and apples. There’s just something about those rich, gooey bars that feels like a hug on a chilly afternoon. My goal with this recipe was simple: take the rich flavor profile of a classic apple dessert and cram it into the chewiest, most satisfying bar imaginable. And wow, did we nail it!

These Soft Chewy Apple Blondies With Maple Glaze are absolutely addictive. They have just enough tartness from firm apples to cut through the sweetness of the brown sugar base, and that final drizzle of real maple glaze just sings on top. I probably tested about 15 different ratios of butter to sugar to get that signature chewiness just right. They became an instant hit during our last neighborhood potluck when everyone kept asking where they could buy them! Seriously, they disappear faster than you can chop the next apple.

If you love deep, buttery flavors but want something easier than rolling out pie dough, you need to try these. You get all the comforting autumnal flavor without the fuss. Trust me on this one; this recipe is going into heavy rotation all season long. If you happen to be making apple cider caramels too, you’ve got the perfect dessert spread!

Why You Will Make Soft Chewy Apple Blondies With Maple Glaze Often

There are a million things you could bake this fall, but these apple bars win every single time. They’re built for speed and maximum deliciousness, which is why they’ve become my go-to, no-stress dessert. You don’t even need a mixer for most of it!

Here’s the truth about why you’ll keep reaching for this recipe for your Soft Chewy Apple Blondies With Maple Glaze:

• The Texture is Unreal: Forget cakey blondies! We nail the perfect brown-sugar ratio, giving you that irresistible soft chew in every single bite. They melt in your mouth but hold their shape perfectly for snacking.
• Effortlessly Seasonal Flavor: You get the warmth of baked apples and rich butter, beautifully complemented by that sweet, pure maple glaze on top. It tastes like autumn without needing eighteen different spices.
• Super Fast Prep Time: Seriously, the batter comes together in under 15 minutes flat. You just whisk the wet stuff, stir in the dry, fold in the apples, and pop it in the oven. It’s unbelievably easy, leaving you more time to enjoy whatever fun stuff you have planned—maybe checking out how to make apple pie cheesecake later!
• Perfect Yield for Sharing: Baking in a 9×13 pan means you get 16 generous squares. That’s enough for the family and still leaves leftovers for lunch the next day (if they survive that long, which they usually don’t!).

Essential Ingredients for Soft Chewy Apple Blondies With Maple Glaze

When you look at the ingredient list for these bars, you’ll notice we keep things pretty straightforward, which is how we ensure the apple and that rich brown sugar really shine. We are skipping the butter creaming step here because we want that dense, fudgy base, so start with melted butter. It makes cleanup easier, too—win-win! If you’re ever wondering how to whip up your own dairy components, checking out my notes on how to make heavy cream at home is a fun side project.

Here is exactly what you need to make these amazing Soft Chewy Apple Blondies With Maple Glaze:

• 1 cup (2 sticks) unsalted butter, and it has to be melted, don’t try to soften it!
• 1 1/2 cups light brown sugar, and make sure it’s packed tight in the cup. That molasses is key.
• 2 large eggs, just room temperature is fine.
• 1 tablespoon vanilla extract—use the good stuff if you have it!
• 2 cups all-purpose flour for structure.
• 1 teaspoon baking powder for a little lift, but not too much!
• 1/2 teaspoon salt to balance all that sugar.
• 1 cup finely diced apple. We want neat little chunks, not mush.
• 1/2 cup chopped walnuts or pecans if you are feeling nutty!
• For the Glaze: 1 cup powdered sugar, 3 tablespoons pure maple syrup, and 1-2 tablespoons milk or cream for drizzling.

Ingredient Notes and Substitutions for Soft Chewy Apple Blondies

Okay, let’s talk apples because this is where people can go wrong. Trust me, you want a firm, tart apple that holds up to baking. Granny Smith is my absolute favorite for these Soft Chewy Apple Blondies because they don’t turn to applesauce in the heat. Honeycrisp or Braeburn are also great backups.

If nuts freak you out, or you’re dealing with an allergy, don’t stress! You can use an equal amount of white chocolate chips instead of walnuts or pecans. The white chocolate melts ever so slightly, blending wonderfully into the batter and thickening up that rich blondie base.

Step-by-Step Instructions to Bake Soft Chewy Apple Blondies With Maple Glaze

I know you’re excited to dig in, but baking these beauties is all about following the order, especially since we need that perfect balance of gooey center and set edges for our Soft Chewy Apple Blondies With Maple Glaze. Don’t worry; it moves fast! First things first: get that oven hot to 350 degrees F (175 degrees C). I always prep my 9×13 inch pan ahead of time by laying down parchment paper with a nice overhang on the sides. That parchment sling is your best friend when it comes time to lift these things out!

Grab a big bowl. Whisk that melted butter and brown sugar until they look smooth and happy together—no lumps allowed. Then, we beat in the two eggs, one at a time, making sure each one is fully incorporated before adding the next. A good splash of vanilla keeps things smelling wonderful in the kitchen.

Next, jump over to a separate bowl and briefly whisk your dry things: flour, baking powder, and salt. Now, this next part matters for chewiness: add the dry mix to the wet mixture gradually. You want to mix until *just* combined. I mean it—stop stirring as soon as you don’t see white streaks of flour anymore. Overmixing is how we turn a chewy blondie into a tough cookie! If you’ve ever tried to make thin, perfectly rolled treats, you know how delicate the blending process can be; this is similar, so be gentle, just like when I make my easy roll-ups and pinwheels.

Gently fold in those diced apples and optional nuts. Spread the batter evenly into your prepared pan—it will be thick, don’t panic. Bake it for 25 to 30 minutes. You are looking for set edges, but the real test is the toothpick inserted near the center: it should have moist crumbs clinging to it, not wet batter. Let them cool totally! I mean it, cool completely before you even *think* about glazing them, or you’ll just get a melted, sticky mess.

Tips for Achieving the Perfect Chewy Texture

If chewiness is your main goal, skip the mixer for the flour step; hand folding is key here. When you mix in the flour, only do it until everything is barely incorporated. We want minimal gluten development! Also, because we are adding fresh fruit, watch your baking time closely. If you pull them out just two minutes early, those centers will set up even chewier as they finish cooling in the pan.

Another trick is to ensure your brown sugar is true light brown and packed firmly into its measuring cup. That high molasses content is crucial structural support and moisture retention for the best bar texture. If you want to see a recipe where brown sugar glue makes things incredibly sturdy, check out my notes on fluffy brown sugar icing—it uses the same principle!

Preparing the Maple Glaze for Soft Chewy Apple Blondies

Once those bars are completely cool—and I mean zero warmth—we make the topping. This glaze for your Soft Chewy Apple Blondies With Maple Glaze is so simple you won’t believe the flavor it brings! Just whisk together the powdered sugar and the pure maple syrup in a small bowl. I use a fork, but a tiny whisk works too.

The trick to the right drizzle consistency is the milk or cream. Start by adding just one tablespoon. Whisk it hard! If it looks like thick paste, add the second tablespoon slowly until it falls off your whisk in slow, thick ribbons. If you somehow made it too thin—which happens to me when I’m distracted watching my shows—just whisk in a little extra powdered sugar until you get that perfect drip. Then drizzle it all over while humming a happy tune!

Serving Suggestions for Your Soft Chewy Apple Blondies

Okay, I have to admit, sometimes I sneak a square of these Soft Chewy Apple Blondies With Maple Glaze straight out of the cooling pan—yes, even before the glaze sets! But if you are classy enough to wait for the topping to firm up, these bars are amazing with a few simple additions. Honestly, they are perfect all on their own because they are already so rich and chewy, but who are we kidding? We love extra decadence!

Here are my top three ways to serve these treasures:

• The Classic Scoop: Warm the blondie up for about 15 seconds in the microwave—it makes the apples gooey again! Top it with a big scoop of high-quality vanilla bean ice cream. The cold ice cream against the warm, spiced apple is just heaven.
• Morning Coffee Treat: These are sturdy enough, post-glaze, to dip lightly into a hot cup of coffee or spiced tea. It softens the base just slightly, making them taste almost like an apple fritter. If you are looking for more breakfast-adjacent bakes, you might want to check out my classic homemade doughnuts recipe too!
• Simply Enhanced: If you don’t want ice cream melting everywhere, just add a nice dollop of fresh, homemade whipped cream right on top of the cool glazed square. I like to sprinkle just a tiny pinch of cinnamon over the cream for an extra aromatic flourish.

No matter how you serve them, these bars are guaranteed to be the star of whatever snack time or dessert spread you put them on!

Storage and Make-Ahead Tips for Soft Chewy Apple Blondies

One of the best parts about these Soft Chewy Apple Blondies With Maple Glaze is that they actually get *better* the next day. The moisture from the apples really sinks into that buttery brown sugar base as they sit, which only enhances the chew factor. I always make a batch on Sunday specifically so I have easy snacks for the week ahead!

Knowing how to store them correctly is key to maintaining that perfect texture. You definitely want to make sure the glaze has fully set before you cover them up; otherwise, you’ll end up with a sticky mess stuck to your container lid. If that happens, don’t stress, just use a spatula!

Here is my breakdown for keeping these bars fresh:

• Room Temperature Storage: Once the glaze is dry (give it at least an hour), you can store the blondies in a single layer in an airtight container at room temperature. They keep beautifully like this for a solid 3 to 4 days. I like putting a small square of parchment paper between any layers if I have to stack them, just to make sure the glaze doesn’t kiss the bottom of the bar above it.
• Refrigeration: If your kitchen is super warm or humid, or you want them to last longer than four days, you can pop them in the fridge. They will firm up a bit more because of the cold, but they are still delicious! Just let them sit out on the counter for about 20 minutes before you plan to eat them to soften back up a touch.
• Freezing for Later: Yes, you absolutely can freeze these! This is perfect if you’re baking for a big holiday event or just want bars ready months from now. You can wrap individual squares tightly in plastic wrap first, and then wrap the bundle in foil or place them in a freezer-safe bag. They freeze flat, which is so convenient! They keep well in the freezer for up to three months. Thaw them overnight in the fridge and then let them come to room temperature. If you’re looking for other make-ahead treasures, you have to check out my eclair cake recipe—it’s another great one for storing!

Having these on hand means you are always ready for that sudden craving for something sweet and apple-y!

Frequently Asked Questions About Soft Chewy Apple Blondies

I get so many lovely comments back after people try these bars, and always a few questions pop up. It’s fun seeing how everyone customizes their Soft Chewy Apple Blondies With Maple Glaze! Here are the ones I seem to answer most often when people are first diving into the recipe.

Is there anything worse than a blondie that turns out dry or cakey when you were really hoping for that perfect chew? Nope! We’ve tested every variable here so you get that gooey texture every single time.

What is the secret to keeping these apple blondies soft and chewy instead of firm or cakey?

The secret sauce is definitely twofold: We rely heavily on that packed light brown sugar, which has more moisture than white sugar, and we are careful not to overmix the flour. As soon as you add the flour, switch to gentle folding and stop mixing the second you see no more white streaks. Overmixing develops gluten, and gluten means cakey, not chewy! Also, don’t forget to pull them when the toothpick shows moist crumbs attached—that’s your insurance policy for chewiness.

Can I use different fruit instead of apples in this recipe?

Oh, that’s a fun twist! You totally can experiment with other firm fruits. Pears work beautifully, especially if you use a slightly tart variety. Chopped dried cranberries soaked in a little hot water first would also be lovely, though you’d want to skip the maple glaze since cranberries are already quite tart. Just remember whatever fruit you use needs to be diced small, just like those apples, so it distributes evenly throughout the Soft Chewy Apple Blondies.

How long do the Soft Chewy Apple Blondies With Maple Glaze last?

Like I mentioned earlier, they actually taste better on Day 2! Stored airtight at room temperature, they are fantastic for 3 to 4 days. If you plan on keeping them longer, the fridge is your best friend, though they firm up slightly when chilled. If you really want to make a big batch for the holidays or a party, freezing them wrapped tightly is the way to go, and they defrost like they were just baked!

Can I skip the maple glaze on these apple blondies?

You absolutely can skip the maple glaze if you aren’t feeling it, or maybe you’re just in a hurry! However, you should plan to top them with *something* to keep that surface from drying out in the oven. If skipping the glaze, try sprinkling about half a cup of turbinado (coarse raw) sugar over the batter right before it goes into the oven. That coarse sugar will melt and crystallize slightly, creating a lovely crunchy crust that contrasts nicely with the chewy interior.

Do these blondies need to be chilled before serving?

They technically don’t *need* refrigeration, but they absolutely need to cool completely before you attempt to glaze them. If you pour the glaze over a warm blondie, it will soak right in and disappear! You want them cool—maybe even close to room temperature—so the glaze sits nicely on top. If you are aiming for that super clean square cut, chilling the fully glazed bars for about an hour helps the glaze set rock-solid, giving you perfect slices!

Are there any tips for a richer, deeper flavor when making these apple blondies?

To deepen the overall flavor profile beyond just the apples, I like to use good quality vanilla extract, of course. But also, make sure you really press that brown sugar into the measuring cup when measuring it out. More packed brown sugar equals more molasses flavor shining through in the base. If you’re feeling extra fancy, I sometimes add a tiny pinch of cinnamon directly into the dry ingredients, even though the apples usually carry enough spice. If you want to explore other rich desserts, you should definitely check out my easy cheesecake recipe!

Estimated Nutritional Overview

Now, let’s talk fuel! I always keep nutrition estimates handy, mostly so I know how many squares I *should* be pacing out during the afternoon slump. Remember, these are just ballpark figures based on the raw ingredient list and standard calculations. Since we use real butter and plenty of brown sugar, we know these are richer than your average snack, but oh boy, are they worth it!

If you are trying to keep track of things, just know that the maple glaze adds a noticeable boost of sugar, but it’s all part of the experience! If you’re looking for something lighter for breakfast, these nutritional estimates might make you want to check out my quick oat bread recipe instead. But for dessert bars, these are quite reasonable!

Here’s the quick breakdown per square (Yield: 16 squares):

• Calories: Around 250 a slice.
• Total Fat: About 13 grams (Remember, that’s mostly from the butter, which is important for texture!).
• Carbohydrates: Roughly 33 grams.
• Protein: A small boost at 3 grams.
• Sugar: This is where the real goodness lives—about 30 grams here.

Just a friendly reminder, just like with any handwritten family recipe that uses slightly different brands of butter or different sized apples, these numbers are an estimate. So, enjoy them guilt-free, knowing you made something incredibly delicious from scratch!

Share Your Soft Chewy Apple Blondies With Maple Glaze Creations

Now that you’ve smelled your kitchen transform into an apple orchard, I really, really want to know what you think! Baking is about sharing—whether it’s your time or your treats—so please don’t be shy about hopping down to the comments section below.

Did you use Granny Smiths, or did you try a different apple? Did you sneak in white chocolate chips instead of those pecans? Tell me everything! Leaving a star rating helps other readers see how much fun you had making these Soft Chewy Apple Blondies With Maple Glaze.

If you snapped a picture of your perfectly gooey bars or your beautiful maple drizzle, tag me on social media! I absolutely live for seeing your bakes. It makes my whole day knowing that my family’s favorite fall treat is making it onto your tables, too. Seriously, show them off; they deserve applause!

And hey, if you’re already craving your next show-stopping dessert after conquering these blondies, you know where to find me! You should take a peek at my recipe for the triple chocolate cheesecake—it’s a heavy hitter for serious sweet tooth cravings!

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