I keep coming back to this recipe because it combines the comfort of apple desserts with the rich texture of brownies. I like how the apple filling adds moisture and flavor, while the maple glaze brings a smooth, sweet finish. It’s great for gatherings, bake sales, or simply slicing into throughout the week.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the brownies: 2 cups flour 1 tsp baking powder 1/2 tsp kosher salt 1 cup unsalted butter, softened 1/4 cup sugar 1 cup dark brown sugar 2 large eggs 1 1/2 tsp pure vanilla extract 1/2 tsp ground cinnamon 1/2 tsp pumpkin pie spice
For the apple filling: 2 large Gala apples, finely chopped 2 tbsp light brown sugar 1 tbsp unsalted butter 1/2 tsp pure vanilla extract 1/2 tsp ground cinnamon
For the maple glaze: 2 tbsp unsalted butter 1/4 cup pure maple syrup 1/2 cup powdered sugar 1/4 tsp pure vanilla extract 1/4 tsp pumpkin pie spice
Directions
I start with the apple filling by adding the chopped apples, brown sugar, butter, vanilla, and cinnamon to a medium pot over low heat. I cook the mixture for about 5–7 minutes, stirring occasionally, until the apples are soft. I set it aside and let it cool completely.
For the brownies, I preheat the oven to 350°F and spray an 11×7-inch baking dish with baking spray.
In a large bowl, I cream the butter, brown sugar, and sugar together until light and fluffy. I beat in the eggs one at a time until combined, then mix in the salt and vanilla.
In a separate bowl, I whisk together the flour, baking powder, cinnamon, and pumpkin pie spice. I gradually mix the dry ingredients into the wet ingredients until just combined.
I spread half of the batter evenly into the prepared pan, then spread the cooled apple filling over the batter. I carefully spread the remaining batter on top.
I bake the brownies for 25–30 minutes, until a toothpick inserted in the center comes out clean. I let them cool slightly while I prepare the glaze.
To make the maple glaze, I melt the butter, maple syrup, vanilla, and pumpkin pie spice together in a small pot over medium heat. Once melted, I remove it from the heat and whisk in the powdered sugar until smooth. I spread the glaze evenly over the brownies and let them cool completely before slicing.
Servings and Timing
I usually get about 20 servings from this recipe. The total time is around 55 minutes, including baking and glaze preparation.
Variations
I sometimes use Granny Smith apples for a more tart flavor. I like adding chopped walnuts or pecans to the batter for extra texture. I swap pumpkin pie spice for apple pie spice when I have it on hand. I drizzle extra maple glaze on individual servings for added sweetness.
Storage/Reheating
I store these brownies in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. I like warming them slightly before serving so the glaze softens and the flavors come through even more.
FAQs
Can I make these brownies ahead of time?
I often bake them a day in advance and glaze them once they’ve fully cooled.
Do I need to peel the apples?
I usually peel them for a smoother texture, but I’ve left the peel on before and enjoyed it.
Can I freeze these apple brownies?
I freeze them without the glaze, then add the glaze after thawing for best results.
What type of maple syrup works best?
I prefer pure maple syrup because it gives the glaze a deeper, richer flavor.
Can I double this recipe?
I double it and bake it in a larger pan when I’m serving a crowd, adjusting the bake time as needed.
Conclusion
I find these Apple Brownies with Maple Glaze to be the perfect mix of comforting flavors and soft, bakery-style texture. They’re easy to make, full of warm spices, and always a hit whenever I serve them.
