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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: 218 kcal

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


Cinnamon Maple Butter Glaze


  • 1. Preheat the oven to 350 degrees F. Line a 9×13 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
    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.

  2. 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!

  3. 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.

  4. 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

  5. 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.

      1. 5 stars
        Hi Tieghan, I made these for the first time tonight, and wow!!! Never baked with brown butter before, and the combination of all the flavors shout FALL! Despite baking them on 400° two-thirds of the time … whoops ? … and chopping my apples a bit large, they are fabulous, and my lunch guests will love them tomorrow! Thanks so much!!!

        1. Hi Bonnie,
          Happy Sunday! I am so glad to hear that this recipe turned out well for you, thanks a bunch for making it:)

  6. 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.

  7. 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

  8. 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

  9. 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

  10. 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.

  11. 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

  12. 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!