apple cinnamon blondies with maple cream cheese frosting

  1. Olivia Reneé says:

    Just made these, and they are amazing! The perfect fall treat!

    • megan sheley says:

      Glad you loved them!

      • Jacob C says:

        4 stars
        They tasted amazing but were just a little dry, any remedy for this?

        • megan sheley says:

          There are few things that could contribute to this. Too much flour is the most common, make sure you’re not overpacking your cups – instead, spoon flour into it lightly and level it off. A scale will be the most accurate way for this. Also, depending on what kind of pan you used, this can alter the texture / baking time. If you used metal, your blondies will cook quicker than if you used glass or ceramic. Hope this helps!

    • Kaitlyn says:

      5 stars
      These were amazing! 35 minutes was a little long for my oven but I kept my eye on them and simply popped them out a little early. Thanks for such a tasty recipe!

    • Kevin says:

      Hi there wondering how many ppl the larger batch would cover, if I would serve little 2 inch squares? I want to use this recipe for a catering of about 50 ppl. Thanks!

  2. Ren says:

    Salted or unsalted butter? Looks great!

  3. Stephanie King says:

    5 stars
    Made these tonight after dinner and they will for sure be a fall staple in our household! DELISHHHH.

  4. shaylee says:

    5 stars
    this is a very tasty recipe! it has great flavor in the base and the frosting. it was a great recipe to kick start fall 🍂🍁

  5. Veronica Gates says:

    Love the recipe but my daughter doesn’t like apples, what adjustments should I make if I omit the apples?

    • megan sheley says:

      You wouldn’t need to make any adjustments, just omit the part of sautéing the apples with butter and cinnamon and leave them out!

  6. Laura says:

    Sounds amazing! Could I cook them in cupcake cases? If so, what adjustments (ingredients, time, etc.) would you recommend? 🙂

    • megan sheley says:

      Yes you could! They may not rise the same way a muffin / cupcake would be definitely try it! And you would just need to adjust the amount of time that it would bake. I haven’t tried them this way but I’d assume 12-15 minutes. Give it a go and just keep an eye on them! Take them out of the oven when they’re golden brown.

  7. Selena says:

    5 stars
    Wow!! Made these today and they are delicious!!! Will definitely be making these again!!

  8. Stacey Lanigan says:

    5 stars
    Perfect fall flavor and love the texture combination between the blondie and the cream cheese frosting.

  9. Garan Williams says:

    5 stars
    Saw this on your Tiktok and I had to try it. It’s an amazing fall inspired dish. Love it. Thank you for sharing.

  10. Tori says:

    5 stars
    YUM these were amazing. I made them last night and did not change a single thing about the recipe. They turned out nice and dense, a perfect blondie. Flavors were incredible!! I’m already planning the next time I make them 🙂

  11. Natalia says:

    Can’t wait to make the blondie but as not Amerirac I have a few question 🙈 how many grams would be stick butter? And a cup of butter is 250 grams? Thank you! 😍

  12. Emma Parsons says:

    5 stars
    These are so delish! I want to take some of these to my coworkers tomorrow and share the love, should I store this in the refrigerator overnight or would they be okay at room temp?

  13. Meg says:

    4 stars
    Taste is incredible but I did 35 mins and I think that was too long as my blondies are not moist or chewy like a brownie 🙁 I can’t imagine if I’d done 45….

    • megan sheley says:

      What size pan did you use?

      • Meg says:

        9×13. And I would say my oven is pretty standard, as I have never had to adjust the temperature or time for another recipe… So I’m not sure what happened!

        • megan sheley says:

          Okay – the recipe *does* say 35-45 minutes because everyone’s oven is a bit different. Baking is tough like that, just keep an eye on them, remove them when they’re golden brown and when a toothpick comes out of the center clean.

    • Jen says:

      4 stars
      Same with mine, 35 minutes was too long. I was surprised how fast they baked. I skipped the step of leaving in pan for 1 hour and let cool on rack longer. This seemed to help!

      • megan sheley says:

        The recipe does say 35-45 minutes due to everyone’s oven being a bit different! Just keep an eye on them and take them out when they’re golden brown and when a toothpick comes out clean.

    • Nicole says:

      Any healthier subs you can suggest? Can I go with coconut or almond flour instead of all purpose?

      • megan sheley says:

        You sure can give it a try! I however have not tried this recipe with flour substitutes so cannot speak to how it will turn out!

  14. Kst says:

    i made these tonight and they are amazing! How do you suggest storing them? Are they okay to be left out or should they be refrigerated?

  15. Laura says:

    These look absolutely delicious! I was wondering if the blondies could still be good even without the frosting?

    • megan sheley says:

      I’m sure! I haven’t tried that – give it a go.

    • 5 stars
      everything came out so good!!!
      it was way too much frosting though and why is the recipe in american measurements……. my friend almost burned the house down bc we thought you meant 350 C°… thx for that

      god bless america 🇺🇸🇺🇸🇺🇸

      • megan sheley says:

        The recipe is in American measurements because I’m an American. Please know for future reference you should never (for any recipe) have your oven set to 350 degrees Celsius. That is 662 degrees Fahrenheit. Most recipes are written in Fahrenheit when referring to an oven temp.

  16. Klaudia says:

    Hi, this looks amazing! Can I add less sugar and use for example erythritol? Or texture would be too bad? Thanks

    • megan sheley says:

      I’m not sure – I don’t cook or bake with erythritol so I’m unsure how that would turn out! Would love to hear if it works for you.

    • Valentin Durchev says:

      Hey there! Erythritol is a good alternative when baking, usually. The texture is not supposed to change, especially if you find the crystalized version of it (there is powedered as well). Honestly the blondies in this recipe (and the icing) are quite sweet so I think you won’t have a problem with it. Usually the erythritol:sugar proportion is 1:1 but I would but less erythritol in this case. Good luck!

  17. Erin Lund says:

    Can you sub almond flour in to make it gluten free? 1:1 ?

  18. 5 stars
    My whole family LOVED these!!! So sweet & different! Definitely going to make again.

    • megan sheley says:

      I love that! Glad everyone enjoyed them <3

    • Victoria says:

      4 stars
      Are they supposed to be very heavy? Mine did not fill a 9×13 and are very dense and spice cake like… I think covid ruined my taste buds (thanks 2020) but these were ok. I’ll see what my daughter says and update. Good recipe to play with.

  19. Katie Johnson says:

    I saw these on TikTok and I look forward to making them this week! How small should I chop the apples? Smaller or bigger than half inch cubes?

    • megan sheley says:

      Hi there! Chop them into smaller than 1/2 inch chunks. It’s kind of a preference! You want small bite-sized pieces.

  20. Bri says:

    5 stars
    We don’t eat a lot of sweets, but I had to try these. This recipe was super easy to half and came out absolutely delicious! I’ll be making these again ❤️

  21. KGee says:

    My kids aren’t fond of maple flavoring. What could I substitute instead instead of having just plain creme cheese frosting? Cannot wait to try this recipe!

  22. Crystal says:

    Just made this recipe. They are delicious and rich. The texture is like a brownie. Crisp on the outside, moist and chewy on the inside. The picture on insta looked a little more cake-like in texture, but mine were more like the title suggests and are a brownie-like consistency. Thanks!

  23. kc says:

    How much is “one stick” of butter? Canadian butter didn’t come in sticks :/

  24. Ana says:

    3 stars
    I made these yesterday and holy crap they are sooo sweet. I think there is too much frosting. I don’t think I’ll be making these again, sorry.

  25. Nicole says:

    I’m planning on making these but I was curious- I do not have maple syrup and it is a little expensive and not sure I want to purchase it specifically for this recipe. Would I be able to use maple flavoring instead? Or is it the consistency and flavor of maple syrup specifically that is necessary? Thank you! 🙂

  26. Tori says:

    5 stars
    These are delicious! I didn’t have Unsalted butter on hand so I used salted in the batter and frosting and they weren’t too salty, but we’re so yummy! Fall in a bite! I was wondering what the nutrition facts for these bars are, though?

  27. Sally says:

    5 stars
    This turned out great! I was concerned they would bee too sweet, but it was a really balanced flavor. great fall recipe

  28. Sally says:

    5 stars
    This turned out excellent! A very fall recipe. I was worried that they would turn out too sweet, but the flavor was really balanced. I didn’t have nutmeg and did more cinnamon, and it was totally fine.

  29. Brooke Sierra says:

    5 stars
    So amazing! Switched out the flour for a gluten free flour and it was still so so yummy!

  30. Darian says:

    5 stars
    Just made these-they’re FANTASTIC! A fan favorite. Perfectly balanced, not overly sweet, and the perfect fall dessert. Love how it automatically made the house smell like Thanksgiving <3

  31. Valentin Durchev says:

    4 stars
    Honestly, I am a huge fan of the recipe itself. My blondies turned out to be so delicisious. However, I had a real struggle with the ingredients as you had them listed in every way possible – cups, grams, oz… Especially when you point out how important it is for the dough to have the right consistency and the flour being the specific 290 grams, I think it was quite frustrating trying to guess how much “one cup of melted butter” is supposed to be. Same with the frosting… mine turned out to be too liquid. Despite, this was a great idea for a fall dessert that is not too hard to make and tastes great!

    • megan sheley says:

      Hi Valentin! I’m sorry this recipe was frustrating for you. I added grams because that is the most accurate way to bake anything but I know most people don’t own a food scale so using cups is the most user-friendly way to create a recipe. Also, 1 stick of butter is equal to 1/2 cup. So when a recipe calls for 1 cup of butter, it is 2 sticks. Cream cheese is also measured in ounces on the packaging – 8oz is equal to 1 brick of cream cheese, it says it right on the packaging. Thank you!

  32. Diane says:

    5 stars
    Delicious, love them! Can you just clarify how much apple to use as you say 2 cups in the ingredients, but 2 apples in the instructions. I went for halfway between and used 4 small apples, which seemed fine. Thanks!

  33. Miah S says:

    5 stars
    I made this for my mom and dad but did both the frosting suggested and a simple vanilla glaze frosting, my dad doesn’t like cream cheese frostings, and both were absolutely delicious on top! The cream cheese frosting added an amazing flavor profile to the apple in the blondie and the vanilla glaze kept it simple and let the blondie shine. Absolutely amazing recipe all around!!

  34. Jade says:

    Hey do you think coconut sugar would be good ¿?

  35. Brooke says:

    5 stars
    My dough was very thick not very runny almost stiff, is that how it is supposed to be? It still turned out good!

    • megan sheley says:

      I’m glad they were good! You may have used too much flour if you used measuring cups. It’s easy to overpack flour into cups which will alter the texture of the dough a bit.

  36. NYS says:

    2 stars
    The conversion from Cup to mg is WAY! If you use 330mg of sugar the dough is dry as desert. I then took the measure in cups to double check. And it’s not 230mg. Also for AP flour. 2 cups 1/3 is much more than 290. I would recommend 1/ fixing or 2/ do not add mg if the you’re not sure of the information.

    • megan sheley says:

      if 2 1/3c of flour is more than 290g you are packing way too much flour into your measuring cups. You need to lightly scoop flour into your cups and then level it off. Do not pack your flour into your cups, that will alter the recipe way too much.

  37. Sophia Spina says:

    5 stars
    Absolutely amazing! I’m not the best baker and it was so easy and delicious. My whole family loved it and my grandma said it was prize worthy! Thanks for the great recipe, I’ll be making it often!

  38. Erin Rock-Ballard says:

    5 stars
    Made these last night and they came out very good. The frosting was a bit sweet but I just ate it with a cup of coffee to cut the sweet 😉
    You are correct, waiting for them to cool was the worst part 😂

  39. Hanna Jordyn says:

    I made these last night and my roommate just texted me “ This is the best thing I’ve ever tasted how dare you”.

    They are SO GOOD!

  40. Renae S says:

    My daughter is celiac – other than using a gf flour blend, would I need to change anything (add more or less of something) to make these turn out ok? They look delicious!!

    • megan sheley says:

      I don’t believe so. If you use a 1:1 gluten free flour (I believe Bob’s Red Mill has one), you should just be able to swap that in and they should turn out! I, however, have not tried to make these gluten-free so no guarantees!

  41. Alicia says:

    Can’t wait to make these! What size pan did you use?

  42. Jasmin says:

    1 star
    I’m extremely disappointed; I wasted so many ingredients because I trusted that the measurements in this recipe were accurate. I was really looking forward to making this, but using the incorrect amount of flour (in cups) completely ruined it. I hope you can correct this for future users because I’m incredibly frustrated.

    • megan sheley says:

      Hi Jasmin! I’m sorry this recipe didn’t turn out for you. I recommended in the recipe to weigh flour with a scale because sometimes using measuring cups can alter the amount of flour that goes into the recipe. It’s important to scoop your flour into your measuring cup and not pack it in too tight. I have that written in the blog but maybe you missed that part. I’m sorry again these didn’t turn out!

  43. Maria says:

    5 stars
    I made these. I should start by saying that I cook but I don’t bake – I’m a pretty good chef but bread and cakes always mess up for me.
    Also, I’m in Europe, so had to convert all the measurements. This was a nightmare, not due to the recipe but merely because of my baking anxiety. Oh, and also I had to half it, as we’re only two people eating.

    These came out amazing. I gave the cake 35 mins (had to cover with alu foil for the last 15 mins due to my oven being a temperamental jerk). It came out golden brown on top. Baked all the way throughout. Dense like a brownie but still fluffy – none of that raw-in-the-middle bs that I’m used to.
    For the first time in my life, I made a successful cake, and it tastes divine too! Thank you so much for this recipe!

  44. Danielle says:

    5 stars
    Just made these and I’m so happy with the results! I rarely bake from scratch and they turned out absolutely delicious!!

  45. Leah M. says:

    5 stars
    I went through all the reviews before making this recipe, mine turned out divine. I think it’s ironic when so many don’t read all your notes on weighing/grams and tips, then post a negative review . Thank you for this recipe, it is super delicious.

  46. Pax says:

    5 stars
    Just made this yesterday, its absolutely delicious! I made them into muffins so they would be easier to store, with my oven it took around 25 minutes to bake and made 16 muffins. The browned butter adds so much more flavour to it, I think i will attempt that trick with different loaves and muffins!

    I am in LOVE with the icing recipe, super light and fluffy, almost like a whipped cream with the perfect level of sweetness. I added a bit of vanilla to my icing and it was a great addition. Will definitely be making this again!

  47. Luisa says:

    5 stars
    Really, really good – thank you for this recipe! I topped the frosting with some roasted pecans – can highly recommend for some extra crunch and works perfectly with the other flavours!

  48. Katrina Hylas says:

    The ingredients say 1 2/3 c brown sugar but 330g? Which is it? Sorry I’m so confused! These look so delicious!

  49. Moriah says:

    5 stars
    Just made these last night with my fiancé and these bars were TO DIE FOR. We quickened the cooling step by putting them in the freezer for about 10 minutes. We took them out when they were still slightly warm and the perfect temperature to put frosting on. Will definitely be making these every fall!

  50. Nikki says:

    5 stars
    Could I freeze these somehow to keep for the next week? Any suggestions? Thank you!

    • megan sheley says:

      My suggestion with freezing would be to keep your blondies and icing separate. Wrap and freeze your blondies and then make the icing and frost when you’re ready to eat!

  51. carrie moses says:

    5 stars
    HUGE hit at work! I made these Gluten Free and they came out perfectly! I use Jule’s All Purpose GF flour 1:1 ratio. No one could tell at all they were gluten free. So tasty.

  52. Dylan says:

    5 stars
    I made these for my school’s fall bake sale and they came out so well!! I don’t bake too often so I wasn’t sure how they’d come out but they taste incredible, will definitely be making these again.

  53. Santina Z says:

    5 stars
    I ran out of white flour so I ended up doing 190g white flour and 100g whole wheat flour and the texture turned out amazing!!! This will definitely be a repeat Recipe. The maple cream cheese frosting was a perfect topping.

  54. Mike says:

    4 stars
    35-45 mins seemed a bit long when I read it, so it’s on me to have checked em regularly , but 35 mins left mine super done (I was hoping a little softer).
    I’m excited to try them again next time!

    • megan sheley says:

      Hi Mike! Thanks for sharing – unfortunately with baking there are so many factors that go into it. If you use a metal pan, they will bake quicker. I will add this to the recipe for future reference. Thank you!

  55. Johanna says:

    5 stars
    I just ate one 2 seconds ago, they are DELICIOUS! The frosting came out very liquid-y for me. I have it in the fridge now before frosting all of the blondies, but for future reference, is there a way you recommend to thicken it up a bit?

    • megan sheley says:

      Hi Johanna, I’m unsure what would have made it liquidy. Can you tell me the ingredients you used in the frosting?

  56. Kate says:

    5 stars
    Easily one of the best desserts I’ve ever made! They were delicious, soft, and had so much flavor! I’m already making more to give to family!

  57. Troy says:

    5 stars
    I only put mine for 30 minutes which worked well on my oven.

    Added toasted pecans to the top for some extra texture. Amazing recipe!

  58. Tommy says:

    5 stars
    These turned out insanely good. Followed the recipe exact except the maple cream cheese, I swapped for caramel cream cheese! Turned into like a caramel apple taste. So good Megan thank you!

  59. Jan says:

    How long could I store these in the fridge. And can I freeze them?

    • megan sheley says:

      They can be stored in the fridge for 5-7 days. You can freeze them however I’d recommend keeping the blondie and frosting separate and make the frosting and frost once you’re ready to serve!

  60. Natascha says:

    Just made these, you are a genius!!! So delicious. I will be bringing these to work tomorrow to make all my coworkers like me <3

  61. Devon says:

    3 stars
    I followed the recipe as is and ended up with blondies that were very dry, almost a scone like texture. But the flavor is delicious, so I’m going to try again. Do you think the reason for this consistency is I baked for too long or perhaps used too much flower? I used 2 & 1/3 cups, and did not pack it. It was a very dense consistency when I was pouring into my pan. I used a 9×13 glass pan. I’m open to suggestions!

    • megan sheley says:

      Hi Devon, since you do not have a scale, it sounds like 2 1/3c may have been too much. Try less flour next time. Maybe 2 cups?

  62. Olivia V says:

    5 stars
    These were so yummy & I added some chopped pecans and walnuts & used granny smith apples to balance the sweetness. So delish!

  63. Marty Cook says:

    Do you know if I could substitute gluten-free flour for regular flour to make these? They sound delicious, but I need them to be gluten-free.

    • megan sheley says:

      People have said they used gluten free flour and they turned out great! I personally have no tried it. Let me know how it goes!

  64. Chris says:

    5 stars
    WOW! My family devoured these at Thanksgiving. Such a delicious recipe and not hard to make. I followed the recipe using my kitchen scale to measure out the ingredients as I find that the easiest way to bake. I used honeycrisp apples and the blondies came out moist and flavorful. The frosting was a bit runny so I added extra sugar and then ended up not using all the frosting. Anyway, this was fabulous and I will make it in the future for sure!

    • megan sheley says:

      Hi Chris! I am so glad you and your family loved these. I’m happy to hear you use a scale also – this is definitely the most accurate way to bake! I’m interested as to why your frosting came out runny? Any ideas?

  65. Bryan says:

    Hi! Thank you so much for the recipe! I need your help though, I think I’m doing something wrong, I’ve made these three times and they’ve come out SO flat! In your video, yours looks more cake-like, just wondering what I might be doing wrong? (They still taste amazing)

    • megan sheley says:

      Hi Bryan – a few things can contribute to this.
      1. are you using a scale to measure your flour?
      2. what kind of pan are you using for these? Things will bake differently depending on metal, ceramic, or glass!

  66. Lala says:

    5 stars
    These were absolutely delicious. I subbed gluten free flour and knew that might change the outcome; however – they were perfection. Will be making these regularly for the family. The texture, flavor, icing, yum. And very easy to make with your directions. Thanks for the recipe!

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