Skip to content
This is a fantastic recipe. Based on the ingredients you’ve provided, here is a complete and detailed recipe for Apple Brownies with Maple Glaze.
These are more like a dense, cakey, and incredibly moist bar cookie (similar to blondies) packed with apple flavor, rather than a chocolate-based brownie. The maple glaze is the perfect finishing touch.
Apple Brownies with Maple Glaze
Ingredients:
For the Apple Brownies:
-
2 cups all-purpose flour
-
1 teaspoon baking powder
-
½ teaspoon salt
-
1 teaspoon ground cinnamon
-
¼ teaspoon ground nutmeg (optional, but recommended)
-
½ cup unsalted butter, melted and slightly cooled
-
1 cup packed brown sugar
-
1 large egg, at room temperature
-
1 teaspoon vanilla extract
-
2 cups finely chopped, peeled apples (about 2 medium apples; Granny Smith, Honeycrisp, or Fuji work well)
-
½ cup chopped walnuts or pecans (optional)
For the Maple Glaze:
-
1 cup powdered sugar, sifted
-
2-3 tablespoons pure maple syrup
-
1 tablespoon unsalted butter, melted
-
1-2 teaspoons milk or cream (if needed)
-
Pinch of salt
Instructions:
1. Prepare the Pan and Oven:
-
Preheat your oven to 350°F (175°C).
-
Grease an 8×8 or 9×9 inch square baking pan, or line it with parchment paper, leaving an overhang for easy removal.
2. Combine Dry Ingredients:
-
In a medium bowl, whisk together the flour, baking powder, salt, cinnamon, and nutmeg. Set aside.
3. Combine Wet Ingredients:
-
In a large bowl, whisk together the melted (and slightly cooled) butter and brown sugar until smooth.
-
Add the egg and vanilla extract, and whisk vigorously until the mixture is well combined and smooth.
4. Make the Batter:
-
Using a spatula, gently fold the dry flour mixture into the wet ingredients until just combined. Do not overmix.
-
Fold in the finely chopped apples and nuts (if using). The batter will be very thick.
5. Bake:
-
Spread the thick batter evenly into the prepared baking pan. It may require some patting down with your spatula or wet fingers.
-
Bake for 35-45 minutes (check at 35), or until the top is golden brown and a toothpick inserted into the center comes out with a few moist crumbs (but no wet batter).
-
Let the brownies cool completely in the pan set on a wire rack.
6. Make the Maple Glaze:
-
While the brownies are cooling, prepare the glaze. In a small bowl, whisk together the sifted powdered sugar, 2 tablespoons of maple syrup, and the melted butter until smooth.
-
The glaze should be thick but pourable. If it’s too thick, add more maple syrup or a teaspoon of milk. If it’s too thin, add a little more powdered sugar. Whisk in a tiny pinch of salt to balance the sweetness.
7. Glaze and Serve:
-
Once the brownies are completely cool, drizzle the maple glaze over the top.
-
Allow the glaze to set for about 15-20 minutes before slicing into squares.
Chef’s Notes & Tips:
-
Apple Choice: Using a firmer, tart apple like Granny Smith provides a nice flavor contrast and holds its shape well. Using a sweeter, softer apple will make them even moister.
-
Don’t Overmix: Overmixing the batter after adding the flour will develop the gluten and make the brownies tough. Mix until the flour streaks just disappear.
-
Testing for Doneness: Because of the moist apples, the toothpick test might be tricky. Look for a set top and golden edges. It’s better to slightly underbake than overbake.
-
Storage: Store these in an airtight container at room temperature for 1 day or in the refrigerator for up to 5 days. They also freeze beautifully (without the glaze) for up to 3 months.
-
Why Cool Completely? These brownies are extremely moist. If you try to glaze or cut them while warm, they will fall apart. Patience is key!
Enjoy these delicious, fall-spiced treats! They are perfect with a cup of coffee or tea.
