Apple Cinnamon Blondies Recipe

Introduction

Apple blondies are a delightful twist on the classic treat, combining tender, cinnamon-spiced apples with rich, buttery batter. These sweet bars are perfect for dessert or a cozy snack, offering a soft texture with warm autumn flavors.

Ingredients

• 1 apple
• 1/2 teaspoon cinnamon (divided)
• 1 cup plus 2 tablespoons all-purpose flour (141 grams)
• 1/8 teaspoon ground nutmeg
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter (112 grams), melted
• 3/4 cup light brown sugar (156 grams), packed
• 1 large egg
• 1 teaspoon vanilla extract

Instructions

1. Step 1: Preheat the oven to 350°F (180°C). Line an 8×8 inch (20×20 cm) pan with parchment paper, leaving an overhang on the sides, or lightly grease the pan.
2. Step 2: Peel, core, and slice the apple into small chunks to measure about 3/4 to 1 cup. Toss the apple pieces with 1/2 teaspoon cinnamon and set aside. Avoid using more than 1 cup of chopped apple.
3. Step 3: In a separate bowl, whisk together the flour, remaining 1/2 teaspoon cinnamon, nutmeg, baking powder, and salt.
4. Step 4: In a large bowl, whisk the melted butter and brown sugar until fully combined and no pools of butter remain.
5. Step 5: Whisk the egg and vanilla extract into the butter and sugar mixture until smooth.
6. Step 6: Stir the dry flour mixture into the wet ingredients until no lumps or streaks of flour remain.
7. Step 7: Gently fold the cinnamon-coated apple chunks into the batter.
8. Step 8: Spoon the batter evenly into the prepared pan and smooth the top with a spatula.
9. Step 9: Bake for 22-25 minutes, or until the top is set and a toothpick inserted comes out clean or with a few moist crumbs.
10. Step 10: Let the blondies cool completely. Use the parchment paper overhang to lift them from the pan before slicing, or slice directly in the pan if greased.

Tips & Variations

• For extra moisture, try adding 1/4 cup chopped walnuts or pecans to the batter.
• Use tart apples like Granny Smith for a nice balance to the sweetness.
• If you prefer a softer blondie, reduce baking time by 2-3 minutes.
• Sprinkle a pinch of flaky sea salt on top before baking to enhance flavor contrast.

Storage

Store the apple blondies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to one week or freeze tightly wrapped for up to 3 months. Reheat gently in a microwave or warm oven before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen or canned apples?

Fresh apples are best for texture and flavor. If using frozen apples, thaw and drain them well to avoid excess moisture. Canned apples may be too soft and watery for this recipe.

Can I substitute the butter with oil or margarine?

Butter provides both flavor and structure, so it’s recommended. You can use a mild-tasting oil like vegetable or canola oil, but the texture and flavor may differ slightly. Margarine can be used but may affect the final taste and moisture.

Apple Cinnamon Blondies Recipe

Print Recipe

★★★★★

4.5 from 81 reviews

Delightfully moist and tender apple blondies infused with warm cinnamon and nutmeg, perfect for a cozy dessert or sweet snack. This recipe combines the natural sweetness of cinnamon-spiced apples with a buttery brown sugar batter for a comforting treat.

• Author: Nethan
• Prep Time: 15 minutes
• Cook Time: 22-25 minutes
• Total Time: 37-40 minutes
• Yield: 9 servings (3×3 inch squares) 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Fruit

• 1 apple, peeled, cored, and sliced into small chunks (about 3/4 to 1 cup)

Dry Ingredients

• 1 cup plus 2 tablespoons all-purpose flour (141 grams)
• 1/2 teaspoon ground cinnamon (plus an additional 1/2 teaspoon for tossing apples)
• 1/8 teaspoon ground nutmeg
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt

Wet Ingredients

• 1/2 cup unsalted butter (112 grams), melted
• 3/4 cup light brown sugar (156 grams), packed
• 1 large egg
• 1 teaspoon vanilla extract

Instructions

1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (180°C). Line an 8×8 inch (20×20 cm) baking pan with parchment paper, allowing an overhang on the sides to easily lift the blondies later, or alternatively, lightly grease the pan to prevent sticking.
2. Prepare Apples: Peel, core, and slice the apple into small chunks, measuring about 3/4 to 1 cup. Toss the apple pieces with 1/2 teaspoon of cinnamon to evenly coat them and set aside. Be careful not to use more than 1 cup of chopped apple to maintain proper texture.
3. Mix Dry Ingredients: In a separate bowl, whisk together the flour, the remaining 1/2 teaspoon cinnamon, ground nutmeg, baking powder, and salt until well combined. Set aside for later.
4. Combine Butter and Sugar: In a large mixing bowl, whisk the melted butter and light brown sugar vigorously until the mixture is uniform and pools of butter are no longer visible, ensuring an even distribution of fat and sweetness.
5. Add Egg and Vanilla: Whisk the egg and vanilla extract into the butter and sugar mixture until fully incorporated, creating a smooth batter base.
6. Incorporate Dry Ingredients: Gradually stir the dry flour mixture into the wet ingredients until no lumps or streaks of flour remain, making sure to mix just enough to combine.
7. Fold in Apples: Gently fold the cinnamon-coated apples into the batter, spreading them evenly without overmixing to preserve their texture.
8. Fill the Pan: Spoon the batter into the prepared pan, smoothing the surface with a spatula to create an even layer for uniform baking.
9. Bake: Place the pan in the preheated oven and bake for 22 to 25 minutes. The blondies are done when the top appears set and a toothpick inserted into the center comes out clean or with a few moist crumbs.
10. Cool and Slice: Allow the blondies to cool completely in the pan. If you used parchment paper, lift the blondies out using the paper overhang and transfer to a cutting board for slicing. If the pan was greased, slice the blondies directly in the pan.

Notes

• Do not use more than 1 cup of chopped apple to keep the blondies from getting too wet.
• Using parchment paper for lining the pan makes removing the blondies easier and cleaner.
• Ensure the melted butter and brown sugar are well combined to avoid greasy pockets in the batter.
• Check doneness with a toothpick to avoid overbaking and maintain moistness.
• These blondies store well in an airtight container for up to 3 days or can be frozen for longer keeping.

Keywords: apple blondies, cinnamon blondies, easy blondie recipe, apple dessert, fall dessert, cinnamon nutmeg blondies