These apple blondies are soft and tender with a warm apple-spice flavor from cinnamon, brown sugar, and vanilla. They’re quick to make and taste wonderful with a drizzle of caramel sauce.
If you want an easy apple treat for fall, try these apple blondies. The bars are soft and chewy, flavored with brown sugar, vanilla, cinnamon and a touch of nutmeg to complement the apples. The batter takes under 20 minutes to prepare, then the blondies bake until set. They’re not overly sweet and offer a comforting, homemade flavor. Serve them chilled with a drizzle of caramel and a scoop of ice cream, or spread with cream cheese frosting for a richer dessert.
Making Apple Blondies
Below are clear, step-by-step directions to guide you through the recipe.
- 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 for easy removal, or lightly grease the pan.
- Peel, core, and chop the apple into small pieces so the bars are easy to slice. One medium apple yields about 3/4 to 1 cup chopped apple. Toss the apple pieces with 1/2 teaspoon cinnamon and set aside.
- Whisk together the dry ingredients in a medium bowl: 1 cup plus 2 tablespoons all-purpose flour (141 g), 1/2 teaspoon cinnamon, 1/8 teaspoon ground nutmeg, 1/2 teaspoon baking powder, and 1/4 teaspoon salt. This ensures even distribution of the spices and removes lumps.
- In a large bowl, whisk together 1/2 cup (112 g) melted unsalted butter and 3/4 cup (156 g) packed light brown sugar until there are no pools of melted butter remaining.
- Add 1 large egg and 1 teaspoon vanilla extract to the butter-sugar mixture and whisk until smooth.
- Fold the dry ingredients into the wet ingredients gently until no streaks of flour remain. Avoid overmixing to keep the bars tender.
- Fold the cinnamon-coated apple pieces into the batter.
- Spoon the batter into the prepared pan, smooth the top, and bake in the center of the oven for about 22–25 minutes, until the top looks set and a toothpick inserted in the center comes out clean or with a few moist crumbs.
Grated vs chopped apple: If you want apple flavor without visible chunks, peel and grate the apple using a cheese grater. Use 2/3 cup grated apple for this version.
These blondies are lovely as-is, but for a more decadent dessert serve warm or chilled with caramel sauce and ice cream. They also pair beautifully with a light cream cheese frosting—use half of a standard cream cheese frosting recipe and stir in a little cinnamon for topping.
Easy, chewy, and full of apple-cinnamon flavor, these blondies are an ideal seasonal treat.
Equipment
- 8×8 inch (20×20 cm) pan — this recipe does not have quite enough batter for a 9×9 inch (23×23 cm) pan.
Ingredients
- 1 apple (about 3/4–1 cup chopped)
- 1/2 teaspoon cinnamon (for the apples)
- 1 cup plus 2 tablespoons all-purpose flour (141 g)
- 1/2 teaspoon cinnamon (for the dry mix)
- 1/8 teaspoon ground nutmeg
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter (112 g), melted
- 3/4 cup light brown sugar (156 g), packed
- 1 large egg
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (180°C). Line an 8×8 inch pan with parchment or grease the pan.
- Peel, core, and chop the apple into small pieces, about 3/4 to 1 cup. Toss with 1/2 teaspoon cinnamon and set aside. Do not use more than 1 cup chopped apple.
- Whisk the flour, remaining 1/2 teaspoon cinnamon, nutmeg, baking powder, and salt in a bowl and set aside.
- In a large bowl, whisk the melted butter and brown sugar until no pools of butter remain.
- Whisk in the egg and vanilla until blended.
- Fold the flour mixture into the wet ingredients until combined and no streaks remain.
- Gently fold the cinnamon-coated apples into the batter.
- Spoon the batter into the prepared pan and smooth into an even layer.
- Bake 22–25 minutes, until the top is set and a toothpick comes out clean or with a few moist crumbs. Let cool completely before slicing. If you used parchment, lift the blondies from the pan using the overhang and slice on a cutting board; if greased, slice in the pan.
Notes
- Apple: Choose a crisp, tart apple such as Granny Smith, Honeycrisp, Braeburn, or Pink Lady. Avoid very soft baking varieties like McIntosh or Red Delicious.
- Grated vs chopped: For an even apple flavor without chunks, use 2/3 cup grated apple.
- Brown sugar substitute: If you don’t have light brown sugar, use 1/2 cup dark brown sugar plus 1/4 cup granulated sugar. Using only dark brown sugar may add excess moisture.
- Doubling: Double the recipe for a 9×13 inch pan; bake time will increase to about 26–28 minutes.
- Storage: Store in an airtight container in the refrigerator for up to 4 days.
Nutrition (estimate per blondie, 9 large squares)
Calories: 231 kcal, Carbohydrates: 32 g, Protein: 2 g, Fat: 11 g, Saturated Fat: 7 g, Sugar: 20 g
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