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If there was ever a recipe that screams fall, it’s these soft and gooey Brown Butter Apple Blondies with Cinnamon Maple Glaze. Made with nutty browned butter, salted apple butter, cinnamon, and nutmeg. Then generously glazed with a sweet, thick, and creamy cinnamon maple glaze. There’s really nothing not to love about these autumn spiced apple blondies. The true secret? Brown butter and sweet apple butter. They keep these blondies incredibly flavorful, soft, gooey, and so delicious. The added bonus is that these bars require almost no effort to make. They’re sweet, salty, heavy on the apple butter, extra cinnamony, and every last bite is truly delicious.

overhead photo of Brown Butter Apple Blondies with Cinnamon Maple Glaze

We’re going on a three-week roll of Friday apple desserts and I’m not seeing an end in the near future. Well, ok. I’ll probably switch it up next Friday, but my point is that I have so many fall apple recipes written on my “to make” list. I plan to make as many as I can.

I was worried you guys would be sick of apples, but after a quick poll on Instagram earlier this week, you all assured me that the more apple recipes the better. YES. I am so with you guys. I think I said this last week, but September is apple month, save the pumpkins for October and November, you know?

overhead prep photo of Brown Butter Apple Blondies before baking

These blondies are easy. Here are the steps.

These are not your average blondie. They are so much better.

For starters, there’s browned butter, apple butter, and fresh apples too. So much apple happening, and it’s SO GOOD!

overhead close up prep photo of Brown Butter Apple Blondies after baking

Second, these are truly the easiest to make, they don’t even require a mixer, just a bowl and skillet. We all have those.

Start out by browning salted butter on the stove. Browning the butter really adds a rich nutty flavor to these bars and makes them just a touch cozier. Perfect as we slowly head into the cooler days of autumn. Once the butter is browned, remove it from the stove, and dump in all the remaining ingredients.

You’ll first add the apple butter, eggs, vanilla, flour, and spices (lots of cinnamon). This makes up the dough. Simple. Simple. But trust me, it’s going to be good.

Spread the dough out into a pan. Now, take the chopped apples and toss them with brown sugar and cinnamon. Sprinkle the apples over the dough, then bake. As the bars bake away, you’ll have incredible wafts of cinnamon, sweet apples, and butter in the air. It’s the coziest.

side angle photo of Brown Butter Apple Blondies with Cinnamon Maple Glaze

The key to these bars?

The key lies within the browned butter and the butter.

Butter keeps the bars rich and flavorful, but the apple butter adds a concentrated sweet apple flavor while also adding moisture. Combined together they make the best blondie bar.

For the apple butter, I used my homemade apple butter, but of course, you can use a store-bought apple butter too. That said, if you’ve never made homemade apple butter, this is the fall to do so. This sounds dramatic, but if you LOVE apples and jammy type spreads, then this apple butter will be life-changing. It’s my favorite to use in both sweet and savory autumn recipes.

overhead photo of Brown Butter Apple Blondies with Cinnamon Maple Glaze

While the bars cool, make the glaze.

Most blondie recipes are not glazed, but I wanted these to be extra special and a little over the top.

I took inspiration from my Cinnamon Spiced Sugar Cookies and my Apple Scones, and decided on a buttery maple glazed with cinnamon throughout. It’s just some browned butter, maple, powdered sugar, cinnamon, and salt. Simple, but delicious.

side angle photo of Brown Butter Apple Blondies with Cinnamon Maple Glaze stacked one on top of the other

I keep mine drizzly but still thick and creamy. That way it can really sink into all the nooks and crannies throughout these buttery blondie bars.

Buttery, apple filled, flavored with hints of cinnamon, nutmeg, and vanilla, and topped with delicious and perfectly sweet maple glaze. Not much beats that, it’s autumn in a bar. Enjoy alongside a mug of steaming hot coffee, cider…or maybe even your favorite pumpkin spiced latte?!?

Total and complete perfection. Also…if you bake these up this weekend, your house is going to smell like fall, and trust me, it’s going to be amazing. Better than a fall candle. SO GOOD!

overhead close up photo of Brown Butter Apple Blondies with Cinnamon Maple Glaze

Looking for other sweet apple recipes? Here are a few ideas: 

Spiced Pecan Apple Cider Doughnut Cake

Mulled Spiced Apple Cider Doughnuts

Double the Streusel Apple Butter Bars

Homemade Slow Cooker Maple Apple Butter

Lastly, if you make these Brown Butter Apple Blondies with Cinnamon Maple Glaze,  be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Brown Butter Apple Blondies with Cinnamon Maple Glaze

Prep Time 15 minutes
Cook Time 25 minutes
Cooling Time 5 minutes
Total Time 45 minutes
Servings: 24 bars
Calories Per Serving: 165 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Cinnamon Maple Butter Glaze


  • 1. Preheat the oven to 350 degrees F. Line a 9x13 inch baking dish with parchment paper.
    2. Add the butter to a medium pot set over medium heat. Allow the butter to brown, until it smells toasted, about 2-3 minutes. Stir often. Remove from the heat and stir in the apple butter and 1 cup brown sugar. Let cool 5 minutes. Whisk in the eggs and vanilla. Add the flour, baking powder, 1 teaspoon of the cinnamon, nutmeg, and salt, mixing until just combined. Spread the dough out into the prepared dish.
    3. In a bowl, toss the apples with 1/2 cup brown sugar and 1 teaspoon cinnamon. Evenly sprinkle the apples over the dough. Transfer to the oven and bake for 25-30 minutes, just until set in the center. If there is liquid in the center, swirl it around the pan, then bake another 5 minutes. Let cool.
    4. Meanwhile, make the glaze. Add the butter to a small pot set over medium heat. Allow the butter to brown lightly until it smells toasted, about 2-3 minutes. Remove from the heat and whisk in the maple syrup, powdered sugar, cinnamon, and a pinch of salt. Drizzle the glaze over the bars. Let set for 5 minutes. Cut into bars...snack and enjoy!


To Make Gluten Free: Use an equal amount of your favorite gluten free flour blend in place of the all-purpose flour. I recommend Cup4Cup gluten free flour.
Storing: these bars keep well for 3-4 days at room temperature or in the fridge. 
To cool the bars quickly for frosting: place in freezer for 15 minutes. Remove and glaze.
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  1. 4 stars
    I’m curious, if I wanted to make the blondie brownie without the apples or the apple butter (because the flavor is too good to not have these brownies all year long) can you recommend how much butter to use to achieve the same texture? I tried it with one cup of butter and they seemed too cakey. Thanks!

    1. Hey there,
      I love to hear that this recipe was a winner, thanks so much for testing it out! Have a great week! xTieghan

  2. 4 stars
    This is a delicious recipe – however, 100% more of a cake than a blondie texture for sure. Not necessarily a bad thing, but different than expected based on the title. Will make again though because it’s so good!

    1. Hi Hannah,
      Happy Holidays! Thank you so much for making this recipe, I love to hear that it was enjoyed!🎄🎁 xTieghan

  3. 5 stars
    All of your recipes are amazing…I have been making a lot of your dessert recipes because this is the time of year for get togethers and I always seem to be tasked with dessert. I made these for a fall girl’s night together and they are the perfect combination of rich blondie, apple pie and that maple glaze just puts them over the top. If you are looking for a non-pumpkin spice fall dessert, these are the best! My next attempt is your Burnt Basque Cheesecake with the Chocolate Sauce on Friday for a Christmas get together.

    1. Hey Leslee,
      Happy Friday! I am thrilled to hear that this recipe was enjoyed. Thanks so much for making it and happy holidays!❄️ xTieghan

  4. 2 stars
    I’ve been wanting to try this recipe for weeks because I love blondies but was a little disappointed with the outcome. Cooking time way exceeded 25 minutes because the center was still wet while the rest of the cake dried out, unfortunately. Definitely not blondies, more cakey texture. I think the apples mixed into the batter could have balanced the flavor better.

  5. 2 stars
    I’ve been wanting to try this recipe for weeks because I love blondes but was a little disappointed with the outcome. Cooking time way exceeded 25 minutes because the center was still wet while the rest of the cake dried out, unfortunately. I think the apples mixed into the batter would have worked better to balance the flavor.

    1. Hey Tricia, I’m so sorry about that! Is there anything you did differently in this recipe? Thanks for letting me know! xTieghan

  6. 5 stars
    I made these as part of a cookie box and they were a hit. I prefer them without the glaze. I did taste the glaze and it was very good. However the ones I gave away I added the glaze, family and friends raved about it. This was my first blondie recipe and they were perfect. I did not make any changes to the recipe. The apples stayed firm but soft on top and I loved the texture.

  7. 4 stars
    So good! Warm and comforting and gooey and all the things a fall dessert should be. I used Granny Smith apples instead of Honeycrisp because I like the tart ones for baking. The blondies are so sweet already that I think a tarter apple was a good call. Also used a salted caramel glaze instead of the maple and I think the sea salt sprinkled on top offset the sweetness of the blondie too.

  8. 4 stars
    This recipe was delish! Not as sweet as I thought it might be. However… the cooking time for me was WAY off. I think it actually took 50 minutes. So with the longer cooking time the apples dried out a bit. Next time I think I will mix the apples right into the batter and sprinkle the top with a few pecans. Loved the cake like texture and the flavors were spectacular. Glaze was a great touch as well. I had made your apple butter for another of your recipes so I had some in the freezer and canned some too!

  9. 5 stars
    I followed recipe as written and baked for 30 minutes in a small convection oven and they are fantastic! I made your delicious apple butter and am using it every chance I get.

  10. Where do I find Apple butter and pumpkin butter?? I want to make these bars, but I do not know where to find the ingredients? Love your site!

    1. Hey there! I usually make my own apple butter and pumpkin butter, but you can also find them at Trader Joe’s, Whole Foods, or maybe your local grocery store/farmer’s market! xTieghan

  11. I made these yesterday and they are yummy! The middle is not quite done, so will have to cook them a little longer next time.

  12. 4 stars
    i baked these for 25 min then 9 min in 3 min intervals and it was still raw in the middle they looked so good. i really want to make these right so please help me what did i do wrong?

    1. I have made these twice now, and both times they had to cook for 50+ minutes. They came out perfectly, but 25 minutes was nowhere near enough time.

      1. I have been having the same issue. The only thing I can think of is water content from the apples messing it up? Did you measure out 2 cups after chopping or just go by the two apples the recipe called for.

    2. 4 stars
      The batter tastes amazing, the glaze is awesome, but it definitely takes longer than 25-30 minutes. My dish has been in the oven now for 35 minutes and the middle is no where near being fully cooked.

      Was it tested in a convention oven? I just have a regular oven and I’m glad to see I’m not alone w the cool time issue! I’ll keep checking every 10 mins.

    3. 3 stars
      Made these as the recipe was written. I had way more apple chunks than shown in the recipe picture. Apples totally covered the top of the mixture without being able to see any batter when I put them in the oven. Also, the apples gave up a lot of liquid when I mixed them with the sugar and cinnamon. Maybe my apples were extra large? Took over 45 minutes for them not to be raw in the middle which resulted in a very cakelike texture on the sides. Rather bland tasting and definitely not blondies. I would not make them again.

  13. Hi! I made this last weekend after apple picking with the family! To be honest, I have no idea what kind of apples I used because I just used a mixture. They were amazing especially with my hot cup of coffee the next morning. Loved them!

    Question – I have lots of apples left. In the past I have sliced and mixed with sugar, cinnamon and vanilla and frozen to use with my apple crisp recipe during the winter. Do you think I could do the same with the apple part oft his recipe?

    1. Hi Lindsay! Thanks so much for trying out this recipe, I’m so glad to hear you loved it! Yes, that should work just fine 🙂 xTieghan

  14. 4 stars
    Baked this after apple picking and half the pan was gone the same day! The glaze in particular is incredible. We made a few minor changes: used a more tart apple variety and upped the salt in the glaze to cut the sweetness of the cake, and slightly upped the spices by adding another tsp of cinnamon, 1/4 tsp of nutmeg, and a dash of clove.
    Taking one star off since it was a bit dry at the bottom. All the juices from the apples probably made the top wetter, so it took longer to bake there — although the way they caramelized on the sides of the pan is delicious

  15. 5 stars
    These were delicious, though the texture wasn’t at all like blondies. More like a nice, moist banana bread. Next time I’ll probably add walnuts or pecans for a little crunch, because it was all very soft. But the flavors of apple, cinnamon, maple, and brown butter came together in gorgeous harmony and tasted like heaven in autumn. I’ll definitely make these again, but I’ll probably call them bars rather than blondies.

    1. Hey there,
      Happy Friday!! I am thrilled to hear that this recipe was enjoyed, thank you so much for making it! xTieghan

  16. 5 stars
    The recipe turned out more cakey that I thought it would, but I’m not sure that I would make any changes. My sister had made it and said she thought it needed a bit more Apple so I went just over 3 cups, which was the two large Honeycrisp that I had. She also mentioned under baking it a bit, but I actually had to bake it a couple minutes longer. I spoon flour when I don’t have the weight and this is could’ve been the reason. I also made a pseudo-apple butter using applesauce, boiling down and adding some spices. All in all I would definitely make this again. It says fall and that’s all I need.

  17. My husband is allergic to milk. Could I sub out salted butter for margarine to make it dairy free or should I use vegan butter?

    1. Hi Alyssa,
      I bet either of those options would work well for you. I hope this recipe turns out amazing, please let me know if you give it a try! xTieghan

  18. I made these this morning! A keeper recipe! I used two small Honey Crisp Apples and a Small Granny Smith. I loved the pop of tart apple to balance the sweetness of the Honey Crisp. I didn’t bother to make it with the glaze; we loved it so much without. If I were to make these for company, I would probably make the maple glaze. I also added some Pecans on top. Just excellent! Thank you!

  19. 4 stars
    Very good! I altered the recipe due to others saying it was too cakey. I did 1/4 cup less flour and 1/2 tsp less baking powder. I also only used 1 apple. It’s much more dense like a blondie but still very soft. I also folded in the dry ingredients slowly. Hope that helps! Thanks!

    1. Hi Erin,
      Happy Sunday! I am thrilled to hear that this recipe was a winner. Thanks a lot for giving it a try! xTieghan

  20. 5 stars
    My friend sent me this recipe and OMG it’s delicious. It screams fall! I did bake mine longer as I used a glass pan. I also used a piping bag to put frosting on.

    It is a little more cake like in texture but it’s so good – it’s perfect!

    1. Hey Jennifer,
      Love to hear that this recipe was enjoyed, thanks a bunch for making it! Have the best weekend🍁 xTieghan

    1. Hey Amber,
      Wonderful!! So glad to hear that this recipe was loved, thanks for making it:) Was there anything you adjusted? xTieghan

    1. Hey Kris,
      Yes, apple butter will also work well for you here. I hope you love this recipe, please let me know if you give it a try! xTieghan

  21. 5 stars
    Wow, five stars! I love how unique this recipe is in terms of bars. I just made these and they’re fantastic. The only modifications I made were that I used 1 cup b. sugar instead of 1.5 cups, and I used white whole wheat flour instead of AP. They’re still plenty sweet and moist. I highly recommend NOT skipping on the apples, they add something special 🙂 Thanks for the recipe. I will make these again and again.

    1. Hey PJ,
      Thanks a bunch for trying out this recipe, I am delighted to hear that it was enjoyed! Have the best day:) xTieghan

  22. In no way are these blondies. I just made apple cake. It’s good, but not blondies. I read the bad reviews before making it, and forged on anyway. A trick for making blondies/brownies chewier is to sub cornstarch for flour, 1 for 1 ratio. I used 2 TBS less flour and subbed in 2 TBS cornstarch in hopes this would yield a less-cakey result. That was the only substitution I made.
    After eating my apple cake, I compared this recipe to several blondie recipes online. This recipe calls for less butter, less sugar, and more flour.
    Maybe 2 sticks of butter, 2 cups brown sugar (half light and dark, even) sub cornstarch, titch less baking powder, add an egg yolk, and they would be more blondie like?

    1. Hey Joey,
      Thanks for sharing your feedback, this recipe is what worked best for me and gave me the best results. Please feel free to adjust to your liking:) xTieghan

  23. These were so good but I (and everyone else that enjoyed them) have to agree that the texture was way more cake than blondie. The glaze is to die for and I will definitely be making again but may try a different blondie “base” and then just add apple butter and the toppings to get the flavor.

    1. Hey Kelsey,
      Awesome! I am so glad that this recipe was enjoyed, thanks for giving it a go! Sorry you found the texture to be off. xTieghan

  24. 4 stars
    I made these last night for the family. We are not super sweet tooth type people. Very very good! I had to put them back in the oven for another 5-10 minutes as you suggested and we ended up holding out the maple glaze since we felt they were sweet enough for us as is and were concerned it would make them too sweet. Absolutely would go perfect with some vanilla bean ice cream. A great Fall recipe!

    1. Hey Donna,
      Thanks for giving the recipe a try, sorry they did not turn out as you had expected. Was there anything you adjusted in the recipe? What temp did you bake them at? A little more info would be helpful:) xTieghan

  25. 4 stars
    Ooh I wanted to love those so bad, but unfortunately I feel let down. After making apple butter yesterday & following this step by step I’m left with a cake. The flavor is there, but dang too much flour! I was expecting a nice chewy bar. I didn’t read all the other comments about if you use a glass pan that the cake doesn’t set after the 25-30 mins, but obviously figured that out. So not sure if this cake is more cake like because of the time or the flour. Gonna try it again because I know this recipe could be great!

    1. Hey Alyssa,
      Thanks so much for giving the recipe a try, so sorry you didn’t enjoy the texture. Was there anything you adjusted in the recipe? Let me know how I can help! xTieghan

  26. 5 stars
    This recipe is dangerous because it is SO ADDICTING! I followed the recipe exactly and had no issues with the consistency of the batter. It came out perfect. Will definitely be making for Thanksgiving!

  27. Hi there – I live at 9,000 feet elevation. Any tips on changes for this altitude? Thanks!!! Love your stuff – huge fan!!

    1. Hey Norlan,
      No adjustments are needed, you can follow the recipe as is! I hope you love the blondies, please let me know if you have any other questions! xTieghan

  28. 3 stars
    Thought these were flavourful, like others, I had difficulty getting the bars to bake through properly. After an additional 15 minutes of bake time they hadn’t set in the middle. Will try again though!

    1. Hey Stephanie,
      Thanks for giving the recipe a try! What kind of pan did you use? If you used glass it usually will take longer in the oven:) Let me know how I can help! xTieghan

      1. This recipe looks so good! I’m going to try it for a party and was wondering if you think adding some pecans in it would be any good?

        1. Hey Daniel,
          Sure, I bet pecans would be great here. I hope you love the recipe, let me know how it turns out! xTieghan

      1. Hi, I’m trying this recipe right now, I just noticed the instructions on when Adding the applesauce/butter isn’t clear. In fact I made the dough and never read when Adding it.
        At the end I had to spread it over the chopped Apple mix, I don’t think I will result but I didn’t had any option what to do with it.
        Thank you though for the recipe!

        1. Hey Lorena,
          Sorry for any confusion, the apple butter is added in step 2:) Please let me know if you have any other questions! xTieghan

  29. Hi Tieghan,
    I wanted to try this recipe tonight but I don’t have apple butter and I don’t have enough apples to make applesauce…could I sub in pumpkin puree for a similar result? Obviously the flavor will be different but I thought it might still work. I’d love to get your thoughts! Thanks 🙂

    1. Hey Debbie,
      Sure, pumpkin butter will work here! I hope you love the recipe, please let me know if you give it a try! xTieghan

  30. 5 stars
    Honestly don’t care if these were cake-like or blondie-like in texture, they were freaking delish. Followed the recipe to a tee except for baki g a couple minutes beyond, and will be making them again! You never disappoint!

  31. 3 stars
    Really great flavors but I was expecting more of a blondie texture and it ended up being cakey. Again, the flavors were amazing so I wish I could figure out how to get the desired texture!

    1. Hey Ally,
      Thanks for giving the recipe a try, so sorry these did not have the texture that you were expecting. xTieghan

  32. Hi! I live in Spain and can’t seem to find apple butter. Could I substitute it for anythyng else? Thank you!

  33. 5 stars
    I love these! It is really hard for me to tell if they are done. They seem cooked on the edge, but too soft in the middle. How do you know? This is my second time making them because they were so yummy, but they are int he oven right now and I still don’t know if they are done. 🙂

  34. I made these yesterday. The tops of my bars are delicious – the bottoms are fine – I think I might have kept them in a little too long worried about the dough towards the top getting done enough (since they were wetter). Wondering if you’ve tried it putting the apple pieces all through the batter rather than only on top and if so how that turned out?! Thank you for sharing your recipes!

    1. Hey Leah,
      Thanks for giving the recipe a try, sorry I’ve not tried adding the apple to the batter. Let me know how they turn out! xTieghan

  35. I changed nothing while doing this recipe, followed it to a T, but… still cake-like. Since so many people are having this issue, I wonder what it could be… tasted delicious though!

    1. Hey Kristen,
      Thanks for giving the recipe a try, so sorry you did not enjoy the texture. Let me know how I can help! Happy Holidays! xTieghan

  36. These were delicious! But definitely baked up more like an apple snack cake rather than blondies. I followed the recipe exactly except tossed the apples in only 1/4 cup of brown sugar. The bake time is much longer also, I had this in the oven for 40 minutes to get the right consistency. Would make again and add walnuts for some added texture.

  37. 5 stars
    A new family favorite! I am about to make a second batch to put in boxes of Christmas goodies…so my question is “how well do these freeze?”

    I had a bushel of fall apples to use up, so when I went to make these I realized I first had to make apple butter – but the apple butter recipe I used needed apple cider, so then I had to make apple cider first, then apple buttter…so at the end of the day, I managed to use up most of my apples. Thank you for a great recipe!

    1. Hey Karen,
      I am so glad you have been enjoying this recipe! I have never frozen these, but you can certainly give it a try! Please let me know if you have any other questions! Happy Holidays! xTieghan

  38. 5 stars
    I mentioned previously that I would try these with candied walnuts. For Thanksgiving, I made these using one honeycrisp apple and 1-1/2 cups candied walnuts on top. Deelish! The walnuts added a nice crispy crunch. Next time I will double the icing volume…can’t get enough of that awesome gooey glaze!

  39. 5 stars
    Made these today and they were amazing!!! The only issue I found myself having was the apples not browning and getting that dark brown sugary color which is still okay because I’m sure it tastes the same. Thank you for the recipe!

  40. 4 stars
    The recipe wasn’t quite finished with the bake time provided. I had to bake approx 10-15 min longer for the middle to set. After cooling, the inside was semi dry. Wondering if I should have pulled them when they still looked unset in the middle vs. would a little bit of oil in the mix fix this? Otherwise, the flavoring was delicious! I just wished the dough was slightly more moist.

    1. Hey there,
      So sorry you had issues with the baking time. Next time, I would recommend sticking a knife in the middle, if it comes out clean then they are done. I hope this helps! xTieghan

  41. 4 stars
    While absolutely delish, I did NOT end up with anything remotely resembling a blondie. The end result was cake. Moist, flavorful, perfectly baked CAKE. I can’t imagine why, because the base of the recipe IS a blondie/cookie base, the only variation being apple butter and baking powder instead of baking soda. My pan has no density, no crumble, no crisp edges. Again, its good, but its cake, and I didn’t want cake. If I wanted cake, I’d of baked a cake 🙁 what went wrong?

    1. Hey Debra,

      PI am sorry you had trouble. Was there anything you did differently at all? Any ingredients different? Method of baking this? Any info will be helpful to help me problem solve and figure out what might be happening for you. It’s hard to know without knowing any details.

      Also, you cam try using baking soda instead of powder to see if that helps, but I don’t think that is the issue.

      Hope I can help you! Thank you! And Happy Holidays!! xTieghan 🎄

  42. Something was off about this recipe for me. I went back and checked several times and all the measurements were correct. The batter was very sticky and hard to spread, almost like soft chew caramel. It also took them forever to bake and then when they were baked they were overdone. It seemed like there was way too much sugar. What could have went wrong?

    1. Hey Natalie,
      So sorry you had issues with this recipe! Was there anything you could have adjusted? Used a different cooking method? I haven’t had this issue so I am not sure what could have happened. Let me know how I can help! xTieghan

  43. 5 stars
    These were incredible! Instead of the usual brownies or chocolate chip cookies, I am going to make this recipe my go-to dessert for family gatherings.

  44. Hi! These look amazing! I’m planning on making for Thanksgiving dessert – can I make these 2 days ahead of time and they’ll still be moist?

  45. Hi Tieghan!
    Did you use your homemade maple apple butter for this recipe? Curious if the maple will overpower the recipe.

    Thanks so much … love all your recipes! Happy Thanksgiving to you and your family.


    1. Hey Kim,
      I did use my recipe yes. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  46. 5 stars
    Brown butter is everything! These apple blondies are off the charts! Super easy to put together – they taste amazing. This is must try!

  47. 5 stars
    I wound up making these with pumpkin butter since I had some left from another recipe – the cinnamon swirl chocolate chip pumpkin bread which was INSANELY good. I skipped the apples on top and added chopped pecans instead. The brown butter truly makes these – and I think I could drink the glaze by the bucket full! Can’t wait to try it as written with the apples and apple butter. Thanks for another winner!

  48. 4 stars
    As other reviewers stated, mint came out more like a cake than a blondie. I did use an apple jam instead of apple butter. But everything else was correct. I whisked the eggs before i added them to brown butter? Was that it? Also my butter wasn’t completely brown i was too scared to burn?

    1. Hey Lauren,
      Thanks for giving the recipe a try, I am sorry they came out like a cake. Were your leveling agents fresh? The brown butter wouldn’t cause this issue. Let me know how I can help! xTieghan

  49. 4 stars
    I gave this 4 stars because it tastes delicious!! Buttt I’d have to agree with a few of the other comments in that mine came out more like a cake and less like a yummy dense blondie. Not sure if I did something wrong! Again, still delicious nonetheless!

    1. Hey Alice,
      I would follow the recipe as is and then freeze. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  50. Hi Tieghan,
    I am really keen to make these however apple butter is not available in Australia. Can I use apple sauce instead?

  51. Hi there!

    If I were to sub for dairy free butter (allergy), would I need to adjust any cooking time? These look incredible and I would love to make them!

    1. Hey Jessica,
      Nope, I would follow the recipe as is! I hope you love the recipe, please let me know if you have any other questions! xTieghan

    1. Hey Olga,
      Yes, unsalted butter is fine to use, just add 1/4 teaspoon of salt. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  52. Hi Tieghan, I would love to try this recipe; however, do not have apple butter, or enough ingredients on hand to make. What can I substitute for apple butter?


    1. Hey Lisa,
      You could use apple sauce in place of the apple butter. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  53. can these be made ahead of time and frozen? if not, what thanksgiving dessert would you suggest that can be frozen and then used for holiday. was looking more for bars than cookies.


  54. 5 stars
    These were delicious and super easy to make. My oven is old so they took about 45 minutes to bake, I took them out twice to move the liquid on top around the blondies and followed by baking 5 minutes.

    Also I had a little trouble on the first attempted with the glaze, I added the maple syrup directly into the pot after melting the butter and the sugar burned, so I tried again. The second attempt I melted the butter, then put it in a bowl and added the maple syrup, powdered sugar, cinnamon and salt there. Nothing burned and it came out great!

    Thanks for sharing this recipe, I can’t wait to make it again.

    1. Hi Madi! I am really glad this recipe turned out so amazing for you! Thank you so much for trying this one! xTieghan

    1. Hey Adele,
      You can certainly use pumpkin butter, I would just note that it will change the flavor slightly. I hope you enjoy the recipe, please let me know if you have any other questions! xTieghan

  55. Hello, really nice recipe. Like someone else mentioned, I also did not realize that the brown sugar should be divided and therefore added too much to the dough — I think this is why my bars took a long time to bake. I might suggest adding “,divided” to the ingredients list so folks know to reserve 1/2 cup for the apples. Also, I needed way less than two apples to sprinkle them fully across my 9×13 pan — one large honey crisp should do it.

  56. 5 stars
    These are truly very delicious. Very sweet. I sprinkled even more flaky salt on top. I couldn’t find my beloved apple butter anywhere, but applesauce worked just fine. I have a tricky oven and found mine needed longer than suggested to cook, but this is normal for me. Cooked until a knife came out almost clean. FALL!

  57. 5 stars
    These were delicious! A little bit of a struggle to find apple butter in Italy (so I think I used an apple butter/apple sauce hybrid) – but either way even with that, these were AMAZING. They made the entire kitchen smell delicious and this will for sure be a go back to recipe!!

    1. Hi Emily! Wow I am so happy to hear that!! Thank you so much for trying this one! I hope you continue to enjoy my recipes! xTieghan

  58. 3 stars
    Big fan of the site and love all the recipes! Agree with other reviews that end product is more cake-like than a traditional blondie texture. I did not make my own apple butter so maybe that’s the difference?? Good flavor and really easy but wouldn’t make again.

    1. Hi Katie! I am sorry the texture was different than expected. I hope you enjoy some other recipes of mine! xTieghan

  59. 4 stars
    Mine also came out cake like and a little dry. Bottom was browned but I think I could have taken out 5 minutes earlier. I baked for the 30 minutes. I followed the recipe exactly. Good flavor especially where there were apples. I may try again. You have a gift for presenting your food in a way that is mouth watering. I will be trying a lot more of them.

    1. Hi Rebecca! I am really sorry this did not turn out as expected! Is there anything I can help with? I would love to! xTieghan

  60. 3 stars
    Unfortunately turned out more like an Apple cake than a blondie. Good flavor but not what I was expecting.

  61. 5 stars
    I made these tonight. They were delicious! How is the texture supposed to be at the end? Is it more like a cake or like a brownie? After 30 minutes the edges were cooked like a very moist cake but the center was mush and I had to put it back in the oven to cook longer.

    1. Hey Kristin,
      Thanks so much for trying the recipe. The final texture is meant to be more like a brownie. All ovens can be slightly different so you definitely want to make sure they are baked through before removing from the oven. Please let me know if you have any other questions! xTieghan

  62. I made these yesterday and the flavor is great!! However, they were much more cakey in texture than your bars. I didn’t weigh my flour as I usually do because there weren’t any weight measurements given, so I spooned and leveled the flour. I think next time I might try adding more apple butter to get a denser consistency and also bake them for less time. Overall, great recipe! Thanks!!

  63. 1 star
    The cooking time was about double of the recipe and the texture was nothing like a blondie – more cake like. There wasn’t much flavor to it aside from the glaze. Everyone in my family gave it a pass and only one did not throw theirs away in the bin.

    1. I am really sorry about that, Annette. Please let me know if there is anything I can help with! Otherwise, I hope you love some other recipes of mine! xTieghan

  64. Made these amazing blondes today and they did not disappoint! Soooo delicious! I did have to bake about an hour, like others have noted, but worth the wait!

  65. Hi…I was wondering if you might be able to help me troubleshoot. My batch turned out more like a cake than brownies!?! Any thoughts?

    1. Hey Lisa,
      So sorry you had issues with the texture! Did you adjust anything in the recipe? Let me know how I can help! xTieghan

  66. 4 stars
    These are wonderful, and the flavor is more of a caramel apple. I agree with the reviewers who commented on the texture. Mine also produced more of a cake like texture, but they’re delicious. I’ll make them again. Thanks for the wonderful fall recipes!

  67. 4 stars
    Just finished making (and eating) this delicious recipe. The flavor was on point, but like others in the comments, mine definitely were more “cake” than “blondie”. I was expecting them to be a bit more chewy bar-like than cake-like. I baked them for exactly 25 minutes. I added some almond extract in the batter and pecans to the apple mixture. HIGHLY recommend doing so. 🙂

  68. 3 stars
    I normally love all of your recipes, but as others have mentioned, this one also resulted cake-y / dry / bread-y for me too — 🙁 The top was delicious (the glaze especially — yum!), but the bottom part was just the greatest texture or flavor. Not sure what I did wrong — 🙁 Thought I followed the recipe pretty closely.

  69. 3 stars
    As with some of the other comments, my “blondies” turned out more like cakey. From what I’ve read, overmixing can cause more cake like brownies and too much moisture can as well. Any liquid from the cut apples might affect the dough consistency, so next time I will make sure to let those apples reduce their juice for a bit (and not add it). The flavor was still great and the icing is a hit. I will try again, as I love blondies, and apple butter.

    1. Hi Samantha! I am sorry this did not turn out as expected! I hope these turn out better for you the next time! Please let me know if there is anything I can help with! xTieghan

  70. These are to die for! Made them this evening after a friend sent me the recipe, didn’t have apple butter and no means to make it so I settled for stewing apples with brown sugar and water, and then blending them and adding it to the dough, and they actually turned out pretty well ! Served them warm with some fresh whipped cream, perfect for after dinner with a coffee!

  71. 3 stars
    Good, but definitely cake-y rather than a blondie texture. This also happened with a brownie recipe I used from Half-baked Harvest. I followed both recipes exactly and don’t quite know what is going wrong. Should I use less flour?

    1. Hey AG,
      Sorry you are getting different results, I am wondering if your baking powder is fresh? Let me know how I can help! xTieghan

  72. 4 stars
    Very tasty! But with other commenters these are definitely cakey and not blondies. I think there’s too much flour in the recipe. I didn’t make any subs and used a kitchen scale to measure everything out. Still yummy though!

    1. Hi Nina! I am glad you still liked these even though the texture was a bit off! Thank you for trying them! xTieghan

  73. these were delicious! definitely agree with others that it was more of an apple cake than a blondie, but I really loved the texture anyway! I tried reducing the quantity of flour as well to get it closer to a blondie texture, by 1/4 cup, but it was still cakey. again, still delicious, warm, and perfect for fall!

  74. Please fix the link to the homemade apple butter recipe in this article…it linked to a blank/null page w/ no content. I’d really like to try making the apple butter and use it in this recipe! Thanks!

  75. 5 stars
    I’m so excited to try these! I only have dark brown sugar on hand — should I use less of it or make any adjustments?

    1. Hey Selena,
      I would leave the measurements the same. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  76. I unfortunately have to agree with the other comments in which it was reviewed as “cakey”. I was a high school cooking teacher and can tell you I followed recipe this to the letter. The bars aren’t terrible, they’re just not that good. Im actually pitching the whole batch and making brownies. Sad about the wasted ingredients.

  77. 4 stars
    I made these tonight, and did really enjoy them!
    But they did come out a lot more bready / cakey than a blondie. Perhaps too much flour? I feel most blondie recipes have a closer qty of flour and sugar.

    1. Hey Dominique,
      Thanks for trying the recipe, I am sorry you had issues with the texture and they did not come out at expected. Let me know how I can help! xTieghan

    1. Hey Teri,
      Sure you could freeze these! I hope you love the recipe, please let me know if you have any other questions! xTieghan

  78. 3 stars
    I was so excited to make these, because blondies are one of my favorite flavors and “textures” for desserts, but after making these, I had the same result as several others…followed the recipe to a T (I used to have my own bakery, so I’m not a novice), and these came out more like a shorter cake (“pan cake” lol). Was disappointed, because I was really looking forward to a brownie-like consistency (a delicate crisp or crunch on top, with a mildly underbaked gooey middle). These were not that. I also wished the recipe instructed to bake longer, because by the time I had already put the drizzle on top and let it set and cut into bars, the middle was very underbaked. I can only assume the high moisture content from the apples sprinkled on top would contribute to this, so it would definitely need more time to bake through. The recipe overall has a good deal of moisture in it from the brown sugar and the apples together, and usually alot of moisture contributes to “cakey” brownies, so that would help explain some of the cakey-ness here. Appreciated trying it though!

    1. Hi Heather! I am sorry these did not turn out as expected! I will look into the recipe again! Thank you for trying these! xTieghan

  79. Aaaah, these look so goooood! Gutted I have to wait until I’ve made apple butter before I can make these, ha ha!

    1. Hi Sarah! I am really glad you like these! You can also find apple butter usually at farmers markets if you do not want to wait to make it! I hope you love these blondies! xTieghan

  80. Hi Tiegen,
    These look amazing! I’m planning on making either these or the double the streusel apple bars for dessert this evening, hard to pick between the two! I made the amazing apple butter on your site yesterday. I’m wondering if I could make either of the bars ahead and then keep in the fridge before baking? Thank you so much!

  81. Can’t wait to try these! They look amazing. If I’m halving the recipe to make 12 bars, what size pan do you suggest using?

    1. Hey Emily,
      I would do an 8 inch baking dish. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  82. 5 stars
    These were wonderful! So delicious – the browned butter adds a depth of flavor that is just lovely with the cinnamon and tart apples. I even messed it up – I put all of the brown sugar and cinnamon in the dough, and then just added less on the apples, and it was still excellent! Rave reviews from family members. Will make again!

    1. Hi Lauren! I am really glad this recipe turned out so well for you! Thank you so much for trying it! xTieghan

  83. these were SO delicious, my kitchen smells like candied apples in the best way! mine turned out really well but I had to bake them for 35-38 minutes (and still are really soft and gooey after cooking for a few hours). They’re set, like the bottom is firm but probably could have done 42-45 minutes and still had them be undone in that yummy way I like blondies to be. maybe my apples were chopped too small and it affected the baking time? either way, SO good!! xx

    1. Hey Molly,
      Thanks so much for giving the recipe a try! Unfortunately all oven are slightly different so that could have affected your baking time! Please let me know if you have any other questions! xTieghan

  84. 3 stars
    I agree with a few other commenters- these were good but not anything like a blondie. It’s much more like a cake texture. I also found it to be a bit overly sweet. Good flavors from the browned butter.

    1. Hi Allison! I am sorry these did not turn out as expected! Please let me know if there is anything I can help with! xTieghan

  85. This was AMAZING! I also made your slow cooker apple butter because I couldn’t any at the store and that was awesome. My husband (who is not a sugar fanatic whatsoever) was in love with these blondies! He said it’s the best thing I’ve ever baked (and I bake a lot!). Thank you so much for all of your recipes!

  86. Hi Tieghan! If I don’t have a metal baking pan, can I use a 9×13 enameled cast iron dish instead? Not sure if that would adjust the temp or baking time. Thanks!!

    1. Hey Emily,
      That would be totally fine to use! No need to adjust anything, just keep an eye on them:) I hope you love the recipe, please let me know if you have any other questions! xTieghan

  87. 5 stars
    OH MY GAWD, these were so good. I grew up loving brown butter. My family would brown butter and pour it over egg noodles. My grandma would made brown butter icing for cakes. Needless to say, I knew this would be a hit. The apples were still a little raw which I didn’t mind. They added a nice texture to the soft blondie. I think I’ll try making these next time but maybe omit the apples because I’m a total sweet tooth right now and just love to focus on the blondie and glaze.

    1. Hi Katherine! I love that your family loves brown butter! It is the BEST! Thank you so much for giving these a try! I am glad they turned out well for you! xTieghan

  88. 5 stars
    I baked these bars this morning, and everyone in my family LOVES them! The browned butter amplifies the spicy fall flavors. Simply delicious!

  89. 5 stars
    Just made these and they are amazing!! Super simple to make and the flavors delicious. Already planning on making these 5 more times 😋

  90. 5 stars
    the most amazing blondies! first fall item I baked this year and I can’t wait to make them again! The glaze makes these extra special!

  91. Hmm, I’m not sure what happened but I had to add 20 minutes to the cook time. This also happened to me with your crinkle top brownies! Not sure what I’m doing wrong! These look amazing, wish they turned out better for me.

  92. 5 stars
    I think this is my favorite recipe I’ve made from half baked harvest so far. And possibly my favorite thing I’ve ever made. It’s fall and all things happy and I could literally eat half a pan without stopping. I’m making my second batch tomorrow cause the first one only lasted 24 hours!

  93. 4 stars
    The smell of my kitchen the entire time baking these was soooo good. But my glaze separated, and I’m not sure why! Should I have sifted the confectioners sugar?

    I wound up adding the clumpy mixture on top while it was still in the oven since I didn’t have the ingredients to remake it. Still delish.

    1. Hey Kayla,
      So sorry you had issues with the glaze, I am thinking your butter was too hot. Please let me know if you have any other questions, thanks for trying the recipe! xTieghan

    1. Hi Danielle! I am sorry this did not turn out as expected! Please let me know if there is anything I can help with! xTieghan

  94. I bought apple butter to make this recipe, but the apple butter isn’t very thick and it’s more apple sauce consistency. Therefore, I’m worried about the overall consistency if I use it. Any suggestions? Should I use less of it than the recipe calls for?

    1. Hey Tina,
      I would just follow the recipe as is:) I hope you love the recipe, please let me know if you have any other questions! xTieghan

  95. 5 stars
    These came out perfect and the apple butter made them truly unique! I have a smaller pan so end up halving most of your recipes and they turn out great as well. I used some leftover aquafaba that I had for this recipe and no one noticed! I don’t really like cinnamon, but I think you’re changing that.

  96. 5 stars
    Made these today, I had to make two adjustments, I only had about a teaspoon of cinnamon left, so I subbed in some cardamom (a favorite in our house) and it’s amazing. AMAZING. I’m about to cut my second piece… the second adjustment was adding some vanilla paste and about a tablespoon of milk to my glaze, this helped it really come together. This is a winning recipe! (As always 😉

  97. Loved this recipe, especially the brown butter in both the bars and the glaze, and the glaze is amazing! I also love how easy & quick it was to make. The only issue I had was that it came out more cake like and not blondie. I followed the recipe as written except for a jarred apple butter. I used the 9×13 pan, and cooked for 30 minutes and swirled and cooked for another 5 minutes. I used the 1 teaspoon baking powder as written. Is it possible it needs less baking powder? Or perhaps cook for less time to get a fudgie texture?

    1. Hey Katria! So happy you loved these! I would recommend cooking for less time. Try 25 minutes. This will give you a nice fudgy blondie I would imagine. Always best to under bake in my opinion! Please let me know if you have any other questions. Thank you!! xTieghan

  98. 5 stars
    Made these this afternoon – a rainy cool day in metro Detroit. Wow! They are delicious. I am now a brown butter and apple butter fan. Thank you for this delish fall recipe. I will make these over and over.

  99. 5 stars
    Amazingly delicious! I was worried about this being overly sweet but was so surprised how balanced everything was. The whole family enjoyed it, so good with coffee! Super easy to make and share with friends and family!

  100. Hey Tieghan! This looks os good! I saw you recently shared an apple butter recipe on Instagram that can be made without a slow cooker, but can’t find it here. Can you tell me where I can find it, please?

  101. 3 stars
    So mine came out waaaaay underdone. I cooked them for 30 min., and the middle was set – a little wobbly but not liquid at all. Two changes I made: shredded the apples and mixed them in, and subbed applesauce for apple butter. I’m thinking my changes skewed the liquid ratio, though the batter was pretty thick. The taste is quite good, but there is no way I can remove these from the pan as they will ooze into a puddle. Can I save them? Pop them back in the oven? It would be such a shame to waste but the glaze is already on. Help!

    1. Hey Courtney,
      So sorry you had issues with the recipe. Unfortunately, the substitutes that you made definitely could have affected the outcome. I would try popping these back into the oven for a bit longer. Please let me know if you have any other questions! xTieghan

    1. Hey Karina,
      I have a video saved to IG highlights. I hope you love the recipe, please let me know if you have any other questions! xTieghan

    1. Hey,
      So sorry you had issues with the recipe. I am wondering if you adjusted the recipe at all? Let me know how I can help! xTieghan

  102. 5 stars
    I made these yesterday – fantastic! Such a rich, deep flavour! But as a result of this, I have several jars of homemade apple butter screaming to be used! Could you please make a collection of all your recipes with apple butter, so I can get some inspiration for what to make next?

  103. 4 stars
    Just made these today and they are tasty! That being said, I do wish I had read the other comments because like many others have said, mine did not turn out with a blondie texture at all. I followed the recipe exactly, use an oven thermometer, baked exactly 25 minutes, and ended up with a dense, almost dry cake. Still delicious and it wasn’t a waste! But not the blondie chewy texture I was hoping for that was described. I may try making these again and decrease the amount of flour and/or baking time and see what happens. Still very yummy but not a blondie in my opinion!

    1. Hi Christina! I am sorry this did not have the texture you were looking for. Is there anything that could have changed while making these? I would love to help! xTieghan

  104. 5 stars
    Just made this and it’s fabulous! Won’t last long here! A perfect way to use up a few of the Mac’s that are ready right now here locally. Love your recipes .

  105. 5 stars
    Holy crap! I had to make these gluten free and even with the 1-1 substitution these are my FAVORITE apple dessert now. 🙂

  106. I was coming to ask about Apple butter substitutions as I have a jar of pumpkin butter or applesauce. Good to know ilk be able to sub 1:1 with those. These look delicious & will be what Ibake with my bruised apples I dropped this morning, doh! Happy baking & thanks for the great recipe! My cousin made it & posted it on IG & I knew I needed to try as well!

  107. 4 stars
    I made these today, really delicious. But, that being said, they’re not blondies. It’s a cake. Great with a cup of coffee or tea. Nobody was complaining about the taste, that’s for sure, but if you’re expecting brownie type texture this isn’t it. But 4 stars for taste!

  108. Hey Tieghan – do you have any recommends for what you can sub apple butter for? Trying to streamline 🤠
    Can’t wait to make!

  109. 5 stars
    You had me at brown butter! Made these last night. Easy recipe with delicious results. I stuck them in the fridge overnight and I dare say they taste even better the next day!

  110. 5 stars
    I made apple cider so I could make apple butter so I could make this recipe! AND I still have almost a full bag of apples from the orchard 😅😵

  111. 5 stars
    I made these tonight after going apple picking and they are so over-the-top delicious! I love the use of salted butter for the browned butter in both the glaze and the blondies. It’s just the right hint of salt to cut the delicious sweetness! (also probably why I love your crinkle top brownies so much!) I brought these to a socially-distanced park gathering and everyone was asking for the recipe! Thanks so much!! 🙂

    1. Wow that is so amazing to hear! I am really glad these brownies turned out so well for you all, Abby! Thank you for trying this! xTieghan

  112. I cannot figure out what I might have done wrong. They came out more spongey and cakey than I expected and a little drier? They were still great and the flavor is there but I feel like I may have done something. What do you think.

    1. Hey Shydeenha,
      So sorry you had issues with the recipe. Is there anything that you adjusted? I would love to help! xTieghan

      1. There are tons of comments like this and I don’t see any real answer. I made these last year exactly as written, and it was very much cake and not a blondie. Is there any way to fix it? Have you made any additional changes to the recipe? I want to make them again since I made apple butter, but really going for the blondie texture.

        1. I’m not a baking expert, but other blondie recipes I’ve made tons of times have similar ratios of everything in this recipe but they use one egg rather than two. I’m going to try to make these with one and see if they have a fudgier texture.

        2. Hey Shannon,

          I have not made any adjustments to the recipe as most really love the recipe as is. I am not sure how direct you with these. What specific blondie texture are you going for?

  113. 5 stars
    Love these! I was worried about baking time after reading reviews but mine seem fine after the original 30 and swirling liquid around and then finishing for an additional 5. The maple glaze is amazing!

  114. 5 stars
    These are dangerous. I used a slightly smaller pan so these were thicker and required a longer cook time. Worth it! I also threw in a sprig of rosemary while browning the butter for a little something extra – highly recommend. The slightest twang goes a long way!

  115. 5 stars
    These turned out really good! I did overbake them slightly, make sure to carefully test doneness, avoiding the apple pieces.

  116. 4 stars
    I also had the same challenge on bake time. Because the Apple and brown sugar on top was kind of gooey, I couldn’t tell if it was baked or not. I baked for 30 mins and it was a underdone Still and hard to cut into squares. Super delicious(!!!!) but I think under cooked?

    1. Hey Caroline,
      Sorry you had issues with the bake time. Next time try sticking a knife in the middle, if it comes out clean then it is done, if not it needs more time. I hope this helps! xTieghan

  117. 5 stars
    These were amazing and so easy! They tasted like the gooey center of a cinnamon roll. We couldn’t get enough. Thank you!

  118. 2 stars
    Was so excited to try these. Unfortunately, I found them very dry. They did not remind me of brownies – more like a dense, dry cake.

  119. 5 stars
    These were AMAZING!! I had no issues with the blondies turning out cake-like as some reviews have mentioned. They did take about 15 minutes longer for my oven than the suggested bake time, but the wait was worth it! Will definitely make these again.

  120. I skipped the glaze because I was out of powered sugar but these are sooo good even without it. Easy. Delicious. Probably going to eat the whole pan in one night.

  121. 5 stars
    Talk about a fantastic fall dessert Bingo this is it I also made my own Apple butter The family raved about it My daughter who just had her baby yesterday said mom I love this girl lol I’ve made a lot of your recipes and that’s always what she says

  122. 5 stars
    Went apple picking solely to make this recipe and it did not disappoint! It was a great fall dessert for our Sunday family dinner. Easy to make and so flavorful!

  123. 5 stars
    I didn’t have apple butter (or the ambition to make my own) so I subbed pumpkin butter, and instead of apples, I topped it with walnuts. 10/10 would recommend!

  124. 4 stars
    the flavor of these bars is AMAZING!! but mind did not firm up. the wetness from the apples affected the cake at the bottom. did I do something wrong? I love all the flavors but this is eaten in a bowl w a spoon for me. still delish

    1. Hey Nicole,
      Thanks so much for giving the recipe a try. I am so sorry they did not firm up for you. I am wondering if you adjusted the recipe at all or if they needed to be baked a little longer. I hope this helps for next time! xTieghan

  125. 3 stars
    My husband and I both thought the bars came out dry and tasteless and with all those good ingredients you’d think it would be full if flavor. I had to bake it 40 minutes for it to get done in the center even though I swirled the pan spreading the moisture from the apples around. Maybe I baked it too long.

    1. Hi Susan! I am really sorry these did not work for you. Is there anything you changed about the recipe? I would love to help! xTieghan

  126. Made these yesterday afternoon and they are simply delicious! The glaze is incredible could be used on so many different things. Even just on a piece of buttered sourdough toast! This will be a fall staple for desserts in my home!

  127. UGH! This has my name ALL OVER IT!! Even though we are coming into spring here…I MUST make this as soon as possible! XD

  128. 3 stars
    As soon as I saw these up on Instagram, I knew I needed to make them! They are delicious but, unfortunately, I have to say, they are not blondies. I followed the recipe to a T and they came out more bready, like an apple cake. I’m not sure why. Against my better judgement, I used the 9X13″ pan as written. I don’t know if that had anything to do with it, maybe a smaller pan could lend to a chewier, Blondie texture…?? But it’s an apple cake. A yummy one, yes, but still, not what I was wanting. 😭😭 Sorry Teighan, I love your work, but I just want to be honest!! 5 star for taste, 2 star for Blondie.

    1. Hey Hannah! Hmm, not sure why your blondie is turning out cakey. Is there anything you have changed about the recipe? I don’t think a smaller pan is what you want to use. I imagine a smaller pan would give you and even cakier blondie. If there is any questions I can help you with please let me know! I’d love to help you get this recipe just the way you’d like it! If you can provide me with more details on how you baked the blondies, I think I could be of more help. Thank you!! xTieghan

  129. So so good! Made some apple butter this morning just so I could make this recipe. The brown butter adds such a nice nuttiness to the sweetness of the apples! Mine turned out a bit fluffy and cake-like, not quite like a blondie, but still absolutely delicious!

  130. 5 stars
    These are delicious! I think they might be classified almost more of an apple cake though. Not quite as dense as a blonde usually is. The flavor is awesome though and the extra step to make homemade apple butter was the right choice!

  131. 5 stars
    I made a few mistakes. I read the directions wrong and added 2 and a half cups of brown sugar to the batter instead of reserving the last half cup for the apples. And my blondies took FOREVER to cook. Like a full hour-ish total cook time. I used a 10 x 10 inch ceramic dish, though. I need to invest in a good tin baking dish, I think. Any other suggestions or trouble shooting tips? They still came out really good and I paired with iced coffee. 🙂

  132. 5 stars
    this came out great! i accidentally overbaked it slightly and it was stll so soft an delcious – i think we ate half in one go! will definitely make it again!

    thank you for a fantastic recipe

    1. Hey Chelsea,
      Yes those would work! I hope you love the recipe, please let me know if you have any other questions! xTieghan

  133. I woke up this morning wanting to bake but the chocolate merengue cake I had planned just wasn’t going to cut it. Then, I saw this recipe in my inbox and got so excited. My house smells like fall and these are incredible! I accidentally added all of the cinnamon to the blondie mix before realizing I was supposed to save some for the apples and it was a very happy accident! I highly recommend adding the extra cinnamon when you make these again!

    The only thing I would say is that these needed way longer than 25 minutes. I had to rebake them after putting the glaze and cutting into them because That had to be eaten with a spoon, they were so gooey!

    1. Hi Christy! I am really glad these turned out well for you! If you have any questions, I would love to help1 Thank you for trying them! xTieghan

  134. 5 stars
    Saw these this morning and couldn’t help but make them right away. They are AMAZING! If I could give them more than 5 stars I would. Will definitely be making these again this fall!

  135. I just made these and they are crazy good. Browning the butter made them richer and so tasty. (I had to taste one before dinner tonight!) I left the peels on the apples and they baked up soft with just a bit of texture. Next time I am adding nuts! The glaze was just on the edge of too sweet but that’s me. Amazing as always.

  136. Could this work with almond flour to make them gluten-free?

    Thank you for all the hard work you out into your recipes! Every one I’ve tried has been amazing!

    1. Hey Jeannine,
      I would recommend using an equal amount of gluten free flour. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  137. These look delicious! Can’t wait to bake them for my family!
    Thank you for including “cup” measurement for butter. In Canaada, our butter is not usually packaged in sticks so I would always have to do a little math before measuring.

  138. Whenever I receive your recipes, I just right to the recipe for ingredients….I know 100% that the recipe will be delicious! I do go back and read before making….HA!

  139. These look delicious. YES! This is apple season. I am not into pumpkin recipes until late October and November. I guess one reason is we have an Apple Festival about 30 minutes from us and apple orchards as well. This year the festival is cancelled of course. Also, when I worked at school everything was apple related in Sept. for kindergarteners. In fact, today they are making mini apple pies in our great granddaughters class.

    1. I completely get not being into pumpkin until later in the season! Apples are the best right now! Aw that is so cute they are making mini apple pies! Love that! xTieghan

  140. Hello! This looks amazing! I really want to try this! Can you please share your best homemade apple butter recipe but on the stove? I don’t have a slow cooker. Actually they don’t even sell them in my country.