Apple Blondies

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.

Course Dessert

Cuisine American

Keyword Apple Blondies, Cinnamon Apple Blondies

Prep Time 20

Cook Time 24

Total Time 44

Servings large squares

Calories 231kcal

Author Fiona Dowling

Equipment

8x8 inch (20x20 cm) pan this recipe does not have quite enough batter to use a 9x9 inch (23x23 cm) pan

Ingredients

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

Instructions

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.

Notes

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.

Nutrition