Apple Brownie with Maple Glaze

This apple brownie recipe brings together the comforting warmth of baked apples and the rich, fudgy texture of classic brownies. Combining cinnamon-spiced apples with a maple glaze adds a cozy, autumnal twist perfect for any time you want a sweet treat that feels homemade and special.

I first made these on a chilly fall afternoon, and my whole family fell in love instantly. Now it’s a go-to for holiday gatherings or weekend indulgences.

Ingredients

• For the apples: Honeycrisp apples peeled and diced into half to three quarter inch pieces Honeycrisp apples are crisp and slightly tart which contrasts beautifully with the sweetness of the brownie
• Granulated sugar: helps the apples caramelize beautifully in the pan
• Ground cinnamon: adds a warm spice note enhancing the apple flavor
• For the brownie batter: All-purpose flour provides structure to the brownies make sure it is fresh for best texture
• Baking powder: helps the brownies rise slightly giving just enough lift
• Cinnamon: adds a subtle spice without overpowering
• Salt: balances and enhances the sweetness
• Light brown sugar: adds moisture and a gentle molasses undertone
• Unsalted butter: melted for rich flavor and tender crumb
• Vanilla extract: brings depth to the batter
• Maple extract: enhances the autumn flavor profile
• Large eggs: at room temperature help the batter bind and stay fluffy
• For the maple glaze: Unsalted butter melted and cooled for richness without salting
• Pure maple syrup: gives a deep sweet complexity
• Maple extract: heightens the syrup’s flavor
• Cinnamon and salt: ground into a smooth glaze for flavor harmony
• Powdered sugar: for sweetness and ideal glaze consistency

Instructions

Sauté the Aromatics:

Add diced apples granulated sugar and cinnamon to a medium skillet over medium heat. Stir to combine then cook for five to seven minutes stirring often so the sugars do not burn. The apples should become soft yet hold their shape as they lightly caramelize with the sugar and cinnamon coating them. Remove from heat and let cool to room temperature while preparing the batter.

Prepare the Dry Ingredients:

In a small bowl stir together all-purpose flour baking powder cinnamon and salt. Set aside to incorporate evenly when mixing into the batter.

Make the Brownie Batter:

In a large mixing bowl combine light brown sugar melted butter vanilla extract and maple extract. Using an electric mixer on medium-low beat for one to two minutes until fully incorporated. Add eggs and beat for thirty seconds to one minute until mixture is smooth and fluffy.

Combine Batter and Flour:

Gently fold the dry ingredient mixture into the wet ingredients using a rubber spatula. Stir only until no flour lumps remain to avoid overmixing which can make the brownies tough.

Add Cooked Apples:

Using a slotted spoon remove the cooled apples from the skillet making sure to leave any excess liquid behind. Fold apples gently into the batter distributing evenly without breaking the fruit apart.

Bake the Brownies:

Pour the batter evenly into a prepared nine by thirteen inch baking pan lined with parchment paper and sprayed with baker’s spray. Bake at 350 degrees Fahrenheit for twenty-five to thirty minutes or until lightly golden and a toothpick inserted comes out clean or with just a few moist crumbs.

Prepare the Maple Glaze:

In a three quart saucepan over medium heat melt the butter with maple syrup maple extract cinnamon and salt. Whisk constantly until the butter melts and the mixture bubbles lightly around the edges. Remove from heat and sift powdered sugar into the saucepan. Whisk until smooth and fully combined.

Glaze the Brownies:

Once the apple brownies have completely cooled slowly pour the maple glaze evenly over the surface. Spread to cover the entire pan for a shiny sweet finish.

My favorite part is the carefully sautéed apples coating each bite with a soft sweetness that feels like a warm hug. I remember making this batch with my daughter who eagerly helped stir the apples and declared it “the best dessert ever.” Those moments make recipes like this truly unforgettable.

Storage Tips

Store apple brownies in an airtight container at room temperature for up to three days to keep them moist. For longer storage wrap tightly and refrigerate for up to one week or freeze for up to three months. Thaw in the fridge overnight and warm slightly before serving.

Ingredient Substitutions

If you cannot find Honeycrisp apples any crisp apple like Fuji or Gala will work but Honeycrisp offers the best balance of sweetness and tartness. You can substitute butter with coconut oil for a different flavor profile making the brownies dairy free. Maple extract can be replaced with additional vanilla extract but it will lose some of the distinctive maple note.

Serving Suggestions

Serve apple brownies slightly warm with a scoop of vanilla ice cream or a dollop of whipped cream. A drizzle of caramel sauce enhances the fall feel even more. They also pair beautifully with a hot cup of spiced chai or coffee.

Add chopped nuts such as walnuts or pecans into the batter for texture in late autumn.

FAQs about Recipes

→ What type of apples work best in these brownies?

Firm, crisp apples like Honeycrisp are ideal because they hold their shape and provide a sweet-tart contrast that complements the batter well.

→ Why is the maple glaze added after baking?

The glaze is poured onto cooled brownies to avoid melting and to create a smooth, glossy finish that seals in moisture and adds extra sweetness.

→ Can I substitute the maple extract?

Yes, vanilla extract can be used alone or combined with a small amount of almond extract for a different but harmonious flavor.

→ How do I know when the brownies are perfectly baked?

Check with a toothpick inserted in the center; it should come out clean or with just a few moist crumbs for the ideal texture.

→ What is the purpose of caramelizing the apples first?

Cooking the apples with sugar and cinnamon softens them and creates a light caramel coating, enhancing their sweetness and flavor before folding into the batter.