Apple Brownies with Maple Glaze

There are days when a regular brownie just doesn’t cut it—and that’s when I turn to these apple brownies with maple glaze. They’re chewy, moist, and a little unexpected. I love the way the apple pieces melt into the batter, creating sweet, juicy pockets that make every bite feel like autumn wrapped in a square. And then there’s the maple glaze. Honestly, it takes the whole thing from “nice treat” to “where has this been all my life?”

What Are Apple Brownies?

They’re not traditional chocolate brownies; they’re apple brownies. On the inside, they resemble an unusual spiced apple cake. The dense, fudgy brownie flavor of cinnamon, nutmeg, and apple chunks is infused with a heavenly maple glaze at the top, added for good measure, to create a cozy dessert pretty much any time of year, but especially during the autumn months.

Why These Apple Brownies Are Special

The clarity of balance is that, whereas they are not super sweet, the apples add flavour and naturally add moisture. This maple glaze is not just for show; it pulls everything together in a way that makes one crave “just one more bite”. Perfectly storable brownies, several of which can be made ahead of time to prepare for a party, a potluck event, or even for coffee breaks during the week.

Why You’ll Love This Recipe

• Full of apple flavor, well accented by cinnamon and nutmeg
• Maple glaze is added on the top-most layer, a sweet, silky touch that feels fancy but is very easy to whip up
• One-bowl batter-you’ll spend less time cleaning up and more eating
• It has an ideal balance of soft, fudgy texture and just a little bit of chew at the edges
• Easy to customise with nuts, raisins, or even a chocolate twist

Tools You’ll Need

I like to keep things simple. Here’s what you’ll actually use:

• Mixing bowls (medium and large): one for dry ingredients and another for wet ingredients.
• Whisk or fork: for beating eggs, sugar, and oil. Wharf results are smoother.
• Wooden paddle or spatula: an ingenious way to fold in apples without crushing.
• A baking pan of 9 x 13 inches (23 x 33 cm) will thus give the right thickness to your brownies.
• Parchment paper: Very easy lift-outs of brownies.
• Cooling rack: to prevent the soggy bottom of baked goods.
• Small saucepan: for the maple glaze, you will need to wait for the stove for a few minutes.

Ingredients

For the Apple Brownies

• 2 cups (250 g) all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• 1 cup (200 g) granulated sugar
• ½ cup (100 g) brown sugar, packed
• 2 large eggs
• ½ cup (120 ml) vegetable oil (or melted butter for richer flavour)
• 1 tsp vanilla extract
• 2 medium apples, peeled, cored, and diced (about 2 cups / 240 g)
• ½ cup (60 g) chopped walnuts or pecans (optional, but they add crunch)

For the Maple Glaze

• 1 cup (120 g) powdered sugar
• 2 tbsp pure maple syrup
• 1–2 tbsp milk (adjust for consistency)
• Pinch of salt

Step-by-Step Instructions

1. Preheat and Prep

The oven should be preheated to 350°F (175°C). The layer of baking paper on the pan allows lifting brownies from it later.

2. Mixing of dry Ingredients

In a medium bowl, mix flour, baking powder, baking soda, salt, cinnamon, and nutmeg with a whisk. This distributes the spices evenly in the brownie mix so that you don’t get one super-spicy bite.

3. Mixing Wet Ingredients

In a large bowl, granulated sugar, brown sugar, eggs, oil, and vanilla are whisked together until blended and gently glossy. Don’t rush this part; whisking works to dissolve the sugar and gives the brownies much-needed texture.

4. Bringing the wet and dry ingredients together

Add the dry ingredients to the wet bowl. With a spatula, gently stir until just combined. A couple of streaks of flour is perfectly acceptable; overmixing is a sure way to toughen the brownies.

5. Add Apples and Nut

Add in the diced apples and nuts (if using). Very gently fold the two in, so that there is apple in every bite, while trying not to break them down too much.

6. Baking

The prepared batter gets poured into the prepared pan and spread evenly. Bake for 35-40 minutes or until a toothpick that goes into the centre comes out clean (a few moist crumbs are OK).

7. Cool

Let the brownies cool in the pan for about 15 minutes, then lift them out onto a wire rack. They need to cool completely before glazing, or the glaze will melt right off.

8. Make the Maple Glaze

In a small saucepan, whisk together powdered sugar, maple syrup, milk, and a pinch of salt. Warm gently over low heat until smooth. If it feels too thick, add a splash more milk.

9. Drizzle and Set

Pour or drizzle the glaze over the cooled brownies. Let it set for 10–15 minutes before slicing into squares.

Serving Ideas

• Serve warm with a scoop of vanilla ice cream for a cozy dessert.
• Pair with coffee or chai for a mid-morning pick-me-up.
• Dress them up with an extra drizzle of caramel for a party platter.

Variations & Customization

• Spiced kick: enrich flavour with ground ginger or cloves.
• Fruit interchange: pears will do just as beautifully instead of apples.
• Chocolate lover: fold in ½ cup chocolate chips with the apples.
• Nut-free: let nuts go and top up with dried cranberries or raisins.

Storage & Make-Ahead

• Store brownies in an airtight container at room temperature for up to 3 days.
• Refrigerate for up to a week-they will get denser but will still taste great.
• Freeze (unglazed) for up to 2 months. Thaw overnight, then glaze before consuming.

Pro Tips & Mistakes to Avoid

• Don’t overmix: tough brownies are no fun. Stop as soon as the flour disappears.
• Measure apples after chopping: size matters here; too much apple makes them gummy.
• Cool before glazing: patience pays off—otherwise the glaze just soaks in.
• Use real maple syrup: the flavor difference is huge.

Recipe Details

• Yield: about 16 brownies
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour

Nutrition (per brownie, approx.):

Calories: 235 | Fat: 10 g | Carbs: 35 g | Protein: 3 g | Sugar: 21 g | Fiber: 2 g

Final Note

I can’t tell you how many times these apple brownies have disappeared faster than I expected. There’s just something about that maple glaze that makes them irresistible. If you try them, I’d love to hear how they turn out for you—do you keep them classic, or put your own twist on them? Either way, share them with friends or save them all for yourself (no judgment here). Happy baking!