Zesty Apple Brownies With Maple Glaze

I make these Apple Brownies whenever I want something that feels cozy but comes together without much fuss. The apples get caramelized in cinnamon and sugar before folding into the batter, and that step alone makes the kitchen smell incredible.

The maple glaze sets into a thin, sweet crust that adds just the right finish. I love how these bars walk the line between dessert and breakfast treat, soft enough to enjoy with coffee but rich enough to serve after dinner.

What makes this Apple Brownies With Maple Glaze a keeper for years to come

I keep coming back to this recipe because it delivers on texture and flavor without requiring any special skills. The batter mixes up quickly, and the apples soften just enough to stay tender without turning mushy.

The maple glaze is simple to whisk together, and it firms up beautifully as it cools. These bars slice cleanly and hold their shape, which makes them easy to pack for gatherings or serve on a platter.

The balance of buttery brownie base and warm spiced apples feels right no matter the season. I appreciate how forgiving the recipe is, and how it always turns out moist and chewy with crisp edges.

If you enjoyed these, my Easy Homemade Apple Cider Donuts bring that same cozy apple flavor in a different form, and the Old-Fashioned Apple and Cheese Casserole offers a surprising savory-sweet twist worth trying.

Everything you need for the perfect Apple Brownies

For the Apples:

• 2½ cups Honeycrisp apples, peeled and diced into ½ to ¾-inch pieces
• ¼ cup granulated sugar
• ½ teaspoon ground cinnamon

For the Brownie Batter:

• 2¼ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon ground cinnamon
• ½ teaspoon salt
• 1½ cups light brown sugar, packed
• 1 cup unsalted butter, melted and slightly cooled
• 1 teaspoon vanilla extract
• ½ teaspoon maple extract
• 2 large eggs, room temperature

For the Maple Glaze:

• 3 tablespoons unsalted butter, melted and cooled
• ⅓ cup pure maple syrup
• ½ teaspoon maple extract
• ⅛ teaspoon ground cinnamon
• ⅛ teaspoon salt
• 1½ cups powdered sugar, sifted

Notes on Ingredients:

• Honeycrisp apples hold their shape well and offer a nice balance of sweet and tart. Gala or Pink Lady apples work if you prefer sweeter fruit, while Granny Smith adds more tartness.
• Pure maple syrup gives the glaze its authentic flavor. Avoid pancake syrup, which lacks depth.
• Room temperature eggs blend more smoothly into the batter and help create a lighter texture.
• If you dice the apples ahead of time, toss them with a little lemon juice to prevent browning.

My Method for Apple Brownies

1. Preheat your oven to 350°F. Spray a 9×13-inch baking pan with nonstick spray and line it with parchment paper, leaving enough overhang on the sides to lift the brownies out later.
2. Add the diced apples, granulated sugar, and cinnamon to a medium skillet over medium heat. Stir to coat the apples evenly. Cook for 5 to 7 minutes, stirring often to prevent the sugar from burning, until the apples soften but still hold their shape and the cinnamon-sugar mixture forms a light caramelized coating. Remove from heat and let the apples cool to room temperature.
3. In a small bowl, whisk together the flour, baking powder, cinnamon, and salt. Set aside.
4. In a large mixing bowl, combine the light brown sugar, melted butter, vanilla extract, and maple extract. Beat with an electric mixer on medium-low speed for 1 to 2 minutes until the butter and sugar are fully blended and smooth.
5. Add the eggs to the bowl and beat for 30 seconds to 1 minute until the mixture is fluffy and well combined.
6. Add the flour mixture to the wet ingredients. Using a rubber spatula, gently fold everything together just until no streaks of flour remain. Avoid overmixing, as this keeps the brownies tender and chewy.
7. Use a slotted spoon to transfer the cooled apples from the skillet to the batter, leaving behind any excess liquid. Fold the apples gently into the batter until evenly distributed.
8. Spread the batter into the prepared pan, smoothing it into an even layer with the spatula.
9. Bake for 25 to 30 minutes, or until the top is lightly golden and a toothpick inserted into the center comes out clean or with just a few moist crumbs. Watch closely near the end to avoid overbaking.
10. Remove the pan from the oven and let the brownies cool completely on the counter while you prepare the glaze.
11. In a 3-quart saucepan over medium heat, combine the melted butter, maple syrup, maple extract, cinnamon, and salt. Whisk constantly for 2 to 3 minutes until the butter melts and the mixture begins to bubble lightly around the edges. Remove from heat.
12. Add the sifted powdered sugar to the saucepan and whisk until the glaze is smooth and all the sugar is incorporated. If the glaze is too thick, stir in a bit more maple syrup. If too thin, whisk in a little more powdered sugar.
13. Pour the glaze evenly over the cooled brownies, spreading it to the edges with a spatula. Let the glaze set completely at room temperature before slicing.
14. Once the glaze has firmed up, lift the brownies from the pan using the parchment overhang. Cut into squares and serve.

My go to methods for Apple Brownies success

I always let the apples cool completely before folding them into the batter. Warm apples can make the batter too loose and affect the texture of the finished bars.

Leaving the excess liquid in the skillet is important, as too much moisture will make the brownies dense instead of chewy. Use a slotted spoon to transfer just the apples.

I check the brownies a few minutes before the timer goes off to avoid overbaking. They should come out when a toothpick shows just a few moist crumbs, not completely dry, which keeps them soft and tender.

The best way I serve Apple Brownies

I serve these bars at room temperature with a scoop of vanilla ice cream on the side. The cold ice cream melts slightly into the warm brownie, and the contrast is simple but satisfying.

They pair well with freshly brewed coffee or spiced apple cider, especially during fall gatherings. A drizzle of caramel sauce over the top adds extra richness if you want to dress them up for guests.