Moist & Cherry Apple Brownies with maple glaze are my answer to that very specific craving when you want something chocolatey, but also kind of fruity and cozy. You know the feeling, like you have apples sitting on the counter getting a little too soft, and you are bored of muffins. These brownies are dense in the best way, with little pops of tart cherry and soft apple bits tucked into the batter. Then you pour on a quick maple glaze and suddenly the whole pan feels a little fancy. I make them when friends are coming over, but I also make them just because I want a treat with my afternoon coffee. 
The Story Behind This Recipe
Hey, I’m Alexandraa! This Moist & Cherry Apple Brownies with maple glaze was built for family tables: simple steps, reliable results, and flavor that makes people ask for seconds. Moist & Cherry Apple Brownies with maple glaze are my answer to that very specific craving when you want something chocolatey, but also kind of fruity…
What You’ll Need
I am keeping this super practical. Nothing here is hard to find, and you do not need special equipment beyond a bowl, a whisk, and a pan. If you can stir, you can make this.
Ingredients and simple swaps
- Butter, melted (you can use neutral oil, but butter gives better flavor)
- Brown sugar and a little white sugar (brown sugar keeps them extra soft)
- 2 large eggs
- Vanilla extract
- Unsweetened cocoa powder
- All purpose flour
- Salt
- Baking powder (just a touch so they are not brick heavy)
- 1 to 1 and 1/2 cups peeled apples, diced small (I like Granny Smith or Honeycrisp)
- 1/2 to 3/4 cup chopped cherries (dried tart cherries are easiest, but you can use chopped fresh or thawed frozen, well drained)
- Optional: 1/2 cup chocolate chips if you want extra fudgy brownies
For the maple glaze:
- 1 cup powdered sugar
- 2 to 3 tablespoons pure maple syrup
- 1 to 2 tablespoons milk or cream (as needed)
- Pinch of salt
If you are in an apple mood and want something on the side that feels crisp and fresh, I am obsessed with this crisp apple pecan salad with tangy apple cider vinaigrette. It is the kind of combo that makes dessert feel even more special.
How to Make Apple Brownies
This is basically a one bowl brownie situation. I am not here to wash five bowls, and I am guessing you are not either. The only thing that matters is not overmixing once the flour goes in, because that can make brownies tough.
Step by step directions
1) Prep your pan and oven. Heat your oven to 350 F. Line an 8×8 pan with parchment paper, or grease it really well. Parchment makes it easy to lift the brownies out and cut them neatly.
2) Mix the wet stuff. In a large bowl, whisk melted butter with the sugars until it looks glossy. Whisk in the eggs and vanilla.
3) Add the dry stuff. Sprinkle in cocoa powder, flour, salt, and baking powder. Stir gently with a spatula until you do not see dry streaks.
4) Fold in apples and cherries. Toss in the diced apples and chopped cherries and fold just until everything is mixed in. If you are adding chocolate chips, now is the time.
5) Bake. Spread batter into the pan. Bake about 28 to 35 minutes. Start checking at 28. A toothpick should come out with moist crumbs, not wet batter. Remember they keep cooking a little as they cool.
6) Cool and glaze. Let the brownies cool in the pan at least 30 minutes. Mix powdered sugar, maple syrup, a pinch of salt, and enough milk to make it pourable. Drizzle over the cooled brownies. Wait 10 to 15 minutes for it to set, then slice.
These Moist & Cherry Apple Brownies with maple glaze are honestly best after they sit for a bit. I like them the next day even more because the apple softens and the cherry flavor settles into the chocolate.
“I made these for a family dinner and everyone asked for the recipe. The apple pieces stayed tender, and the maple glaze was the part people would not stop talking about.”
Also, if you love brownie bakes in general, you might also like these heart-shaped brownies with fresh raspberry buttercream for a cute occasion situation. Totally different vibe, but same kind of satisfying chocolate moment.
Tips & Tricks
Here is what I have learned after making these a bunch of times, including one time when I rushed and regretted it.
Cut the apples small. Big chunks can stay too crisp and make slicing messy. Small dice melts into the brownie and feels more like a soft bite.
Do not overbake. The line between fudgy and dry is real. Pull them when a toothpick has thick crumbs. If it is totally clean, you probably went a bit too far.
Choose your cherries on purpose. Dried tart cherries give strong flavor and less extra moisture. If using fresh or frozen cherries, chop them and blot them dry with a paper towel so the batter does not get watery.
Make the glaze thicker than you think. If it is too thin, it disappears into the brownies. I want a drizzle that actually sits on top and looks pretty.
Let them cool before cutting. I know, it is hard. But warm brownies with apple pieces can fall apart. If you want clean squares, cool them fully, then slice.
If you are planning a fall spread, I love serving these brownies with something fresh like an autumn harvest fruit salad with maple cinnamon. The maple note ties everything together and makes the table feel intentional without extra work.
Nutrition Facts (per serving)
I am not a nutrition lab, but I do like giving a realistic snapshot so you know what you are getting. These numbers are estimates for 1 of 12 squares, including the maple glaze. If you cut bigger pieces, obviously it goes up.
Estimated per serving:
- Calories: 260 to 320
- Carbs: 38 to 46g
- Protein: 3 to 5g
- Fat: 11 to 16g
- Sugar: 24 to 32g
- Fiber: 2 to 4g
A quick note from real life: apples and cherries add a little fiber and moisture, but these are still brownies. I treat them like a true dessert and enjoy them slowly, ideally with coffee or tea.
More Apple Desserts
Once you make Moist & Cherry Apple Brownies with maple glaze, it is very likely you will start looking at every apple in your kitchen like, what else can you become. If you want a few more ideas, here are some favorites I rotate through depending on my mood.
When I need something quick that feels like a bakery treat, this 3 ingredient apple danish is a lifesaver. For a cozy, spoonable dessert moment, I also love layering flavors like you get in apple trifles, but brownies are still the easiest crowd pleaser.
If you are into maple desserts, cookies are a fun side quest too. These easy delicious maple cookies with maple icing hit that sweet, nostalgic spot and they travel well.
Common Questions
Can I use apple sauce instead of diced apples?
You can, but it will change the texture. Diced apples give little juicy bites. If you use apple sauce, reduce it to about 1/2 cup and expect a softer, more cake-like brownie.
Do I need to peel the apples?
I usually peel them because the skins can get a little chewy in brownies. If you do not mind that, you can leave them on, especially with thin-skinned apples.
What pan size works best?
An 8×8 pan gives thick brownies. A 9×9 works too, just bake a little less because they will be thinner.
How do I store them?
Keep them in an airtight container. They are fine at room temp for 2 days, then I move them to the fridge for up to 5 days. Let them sit out a few minutes before eating so they soften up again.
Can I freeze these brownies?
Yes. Freeze the brownies without glaze if you can, tightly wrapped, up to 2 months. Add fresh glaze after thawing for the best look and texture.
A sweet little ending
If you bake these Moist & Cherry Apple Brownies with maple glaze, do yourself a favor and let the pan cool before you cut in. The apple and cherry bits need that time to settle, and the maple glaze sets into a soft, shiny layer that makes every bite feel special. If you want a similar cozy idea, I have bookmarked Maple Frosted Apple Blondies – The View from Great Island for the next time I want something more blondie than brownie. Let me know if you try these, and do not be surprised if this becomes your new go to “use up the apples” dessert.
Moist & Cherry Apple Brownies with Maple Glaze
Ingredients
Method
- Preheat your oven to 350°F (175°C) and line an 8×8 pan with parchment paper or grease it well.
- In a large bowl, whisk melted butter with brown sugar and white sugar until glossy. Mix in eggs and vanilla extract.
- Sprinkle in cocoa powder, flour, salt, and baking powder. Stir gently until no dry streaks remain.
- Fold in diced apples and chopped cherries until evenly distributed. Optionally, add chocolate chips.
- Spread the batter evenly in the prepared pan. Bake for 28 to 35 minutes, checking at 28 minutes. A toothpick should come out with moist crumbs.
- Allow the brownies to cool in the pan for at least 30 minutes.
- For the glaze, mix powdered sugar, maple syrup, a pinch of salt, and enough milk to reach desired consistency.
- Drizzle the glaze over the cooled brownies and let it set for 10 to 15 minutes before slicing.
