These apple blondies are soft and tender with a delicious apple spice flavor thanks to the cinnamon, brown sugar, and vanilla. They’re quick and easy to make and taste delicious with a drizzle of caramel sauce.
If you’re looking for an easy apple treat that’s perfect for fall – then I highly recommend trying these apple blondies. They’re a soft and chewy bar recipe made with brown sugar, vanilla, cinnamon and nutmeg to complement the apples perfectly. You can make the batter in under 20 minutes, and then the bars go into the oven to bake. They aren’t overly sweet and have a deliciously comforting, homey flavor. They’re delicious cold from the fridge, with a drizzle of caramel sauce and ice cream, or topped with cream cheese frosting.
Making Apple Blondies
Below, you’ll find step-by-step photos to show you exactly how each step should look.
- As (almost) always, start by preheating your oven to 350F (180C) and preparing the pan. I personally like to line with parchment paper, leaving an overhang around the edges of the pan. This makes it easy to lift the bars out of the pan, place on a cutting board, and slice after they’ve baked and cooled. Alternatively, lightly grease the pan.
- To prepare the apples, you’ll peel them and slice into small pieces. You want the apple chunks to be quite thin/small because it makes the baked blondies easier to slice. You’ll cut up 1 apple which should give you around 1 cup of chopped apple after you’re cored and peeled the apple. Then toss with ½ teaspoon of cinnamon to cover the apples.
- In a separate bowl, you’ll whisk together the dry ingredients: 1 cup plus 2 tablespoons all-purpose flour, ½ teaspoon cinnamon, ¼ teaspoon ground nutmeg, ½ teaspoon baking powder and ¼ teaspoon salt. This ensures that the spices are evenly distributed and helps to remove any lumps in the flour. Set aside.
- Then in a large bowl, whisk together the melted butter and light brown sugar. You want to continue whisking until you no longer see pools of melted butter sitting on top of the brown sugar.
- From there, you’ll whisk in the egg and vanilla extract until you no longer see any pieces of egg.
- Gently stir in the dry ingredients into the wet ingredients until you no longer see streaks or clumps of flour. Note that the more vigorously you stir the batter (ie using an electric mixer) the less dense your bars will be.
- Then fold in the chopped apple.
- Spoon the batter into your prepared pan, smooth the top and pop in the oven to bake. The bars will bake in the middle of your oven for about 22-24 minutes.
Grated vs Chopped Apple: Note that if you’d prefer to have an apple flavor, but not have chunks of apples in your blondies, then use grated apple instead. Peel the apple, then grate using a cheese grater. Measure out ⅔ cup grated apple.
These apple blondies are delicious just as they are. However, I’m partial to serving them with a little caramel sauce and ice cream for a more decadent dessert. They’re also delicious with cream cheese frosting smothered on top. I like to use this cream cheese frosting recipe (you’ll need to half the recipe) and add a sprinkle of cinnamon to the frosting.
Easy, chewy and with the perfect apple cinnamon flavor – these apple blondies are the perfect apple treat for fall!
And for more apple desserts, then be sure to try:
- 8x8 inch (20x20 cm) pan this recipe does not have quite enough batter to use a 9x9 inch (23x23 cm) pan
- 1 apple
- ½ teaspoon cinnamon
- 1 cup plus 2 tablespoons all-purpose flour (141 grams)
- ½ teaspoon cinnamon
- ⅛ teaspoon ground nutmeg
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter (112 grams) melted
- ¾ cup light brown sugar (156 grams) packed
- 1 large egg
- 1 teaspoon vanilla extract
- Preheat the oven to 350F (180C). Line an 8x8 inch (20x20 cm) pan with parchment paper, leaving an overhang around the sides. Alternatively, lightly grease the pan.
- Peal and core the apple. Then slice into small chunks. You should end up with about ¾ to 1 cup sliced apple. Toss the sliced apple with the ½ teaspoon cinnamon. Set aside. **Do not use more than 1 cup of chopped apple.
- In a separate bowl, whisk together the flour, additional ½ teaspoon cinnamon, nutmeg, baking powder and salt. Set aside.
- In a large bowl, whisk together the melted butter and brown sugar until you no longer see pools of melted butter.
- Then whisk the egg and vanilla extract into the butter and sugar mixture.
- Stir the flour mixture into the butter mixture until you no longer see lumps or streaks of flour.
- Gently fold the cinnamon apples into the batter.
- Spoon the batter into the prepared pan and smooth into an even layer.
- Bake in the preheated oven for about 22-25 minutes or until the top looks set and an inserted toothpick comes out clean or with a few moist crumbs.
- Allow the blondies to cool fully. When ready to slice, lift them out of the pan using the overhang of the parchment paper and place on a cutting board (if you lined the pan). If you greased the pan, then slice the blondies in the pan.
- Apple: I recommend using a crisp, tart apple for this recipe such as Granny Smith, Honeycrisp, Braeburn or Pink Lady. The apple will sweeten and soften while baking. I do not recommend baking with McIntosh or Red Delicious apples.
- Grated vs Chopped Apple: If you'd rather have an apple flavor, without chunks of apples in your blondies, peel the apple first. Then grate using a cheese grater. **Only use ⅔ cup of grated apple.
- Light Brown Sugar: If you do not have light brown sugar on hand, use ½ cup dark brown sugar and ¼ cup granulated sugar. I find using exclusively dark brown sugar adds too much moisture to these blondies.
- Doubling the Recipe: This recipe can be doubled and made in a 9x13 inch (23x33 cm) pan. The bars will be thicker and therefore the bake time will be longer - about 26-28 minutes.
- Nutrition: Details provided are an estimate only and based on 1 blondie, assuming the pan is sliced into 9 uniform bars.
- Storage: Store in an airtight container in the fridge for up to 4 days.