Apple Cinnamon Blondies Recipe
Introduction
Apple blondies are a delightful twist on a classic treat, combining the sweetness of apples with warm spices for a moist, flavorful dessert. These bars are perfect for fall or anytime you want a comforting snack with a hint of fruitiness.
Ingredients
- 1 apple
- 1/2 teaspoon cinnamon
- 1 cup plus 2 tablespoons all-purpose flour (141 grams)
- 1/2 teaspoon cinnamon
- 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
- 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 around the sides, or lightly grease the pan.
- Step 2: Peel and core the apple, then slice into small chunks to yield about 3/4 to 1 cup. Toss the apple pieces with 1/2 teaspoon cinnamon and set aside. Avoid using more than 1 cup.
- Step 3: In a separate bowl, whisk together the flour, the additional 1/2 teaspoon cinnamon, nutmeg, baking powder, and salt. Set aside.
- Step 4: In a large bowl, whisk the melted butter and brown sugar until fully combined and no visible pools of butter remain.
- Step 5: Whisk the egg and vanilla extract into the butter and sugar mixture until smooth.
- Step 6: Stir the flour mixture into the wet ingredients until no lumps or streaks remain.
- Step 7: Gently fold the cinnamon-coated apple chunks into the batter.
- Step 8: Spoon the batter into the prepared pan and smooth the surface evenly.
- Step 9: Bake for 22-25 minutes, or until the top is set and a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Step 10: Allow the blondies to cool completely. If lined with parchment, use the overhang to lift the blondies out and transfer to a cutting board before slicing. If greased, slice the bars directly in the pan.
Tips & Variations
- Use tart apples like Granny Smith for a nice balance of sweetness and acidity.
- Add a handful of chopped nuts or white chocolate chips for extra texture and flavor.
- For a richer flavor, brown the butter before mixing it with the sugar.
- Make sure not to overload the batter with too much apple to keep the blondies from becoming too moist.
Storage
Store the apple blondies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months. Reheat briefly in the microwave or enjoy cold—it’s delicious either way.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use different types of apples?
Yes, you can use any apple you like, but tart varieties like Granny Smith hold up better during baking and balance the sweetness well.
How do I know when the blondies are done?
They’re done when the top looks set and a toothpick inserted in the center comes out clean or with just a few moist crumbs attached.
PrintApple Cinnamon Blondies Recipe
These Apple Blondies are a deliciously moist and tender treat, bursting with warm cinnamon-spiced apple chunks. Easy to make and perfect for any time of day, they combine classic blondie flavors with the fresh, juicy sweetness of apples, creating a delightful balance of textures and tastes.
- Prep Time: 15 minutes
- Cook Time: 22-25 minutes
- Total Time: 37-40 minutes
- Yield: 9 blondies (cut into 3x3 squares) 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Fruits
- 1 apple
Dry Ingredients
- 1 cup plus 2 tablespoons all-purpose flour (141 grams)
- 1/2 teaspoon cinnamon (divided)
- 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
- Preheat 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 for easy removal, or lightly grease the pan if preferred.
- Prepare the Apple: Peel and core the apple, then cut it into small chunks, aiming for about 3/4 to 1 cup. Toss these apple pieces with 1/2 teaspoon of cinnamon and set aside, ensuring not to exceed 1 cup of chopped apple.
- Mix Dry Ingredients: In a separate bowl, whisk together the flour, remaining 1/2 teaspoon cinnamon, ground nutmeg, baking powder, and salt. Set this mixture aside.
- Combine Butter and Sugar: In a large bowl, whisk the melted butter and light brown sugar together until fully blended and no visible pools of butter remain.
- Add Egg and Vanilla: Whisk in the egg and vanilla extract into the butter and sugar mixture until smooth and well combined.
- Incorporate Dry Ingredients: Gradually stir the flour mixture into the wet ingredients until the batter is smooth, with no lumps or streaks of flour.
- Fold in Apples: Gently fold the cinnamon-coated apple chunks into the batter, distributing them evenly.
- Transfer to Pan: Spoon the batter into the prepared pan, smoothing it into an even layer.
- Bake: Bake in the preheated oven for 22 to 25 minutes or until the top is set and a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Cool and Serve: Allow the blondies to cool fully in the pan. When ready to serve, lift them out using the parchment paper overhang if lined, or cut directly in the pan if greased. Slice into squares and enjoy.
Notes
- Make sure not to use more than 1 cup of chopped apple to keep the batter balanced and avoid excess moisture.
- You can substitute the apple variety based on preference, such as Granny Smith for tartness or Fuji for sweetness.
- Ensure the butter is fully melted but not hot to avoid cooking the egg prematurely.
- Use parchment paper to make it easier to remove blondies neatly from the pan.
- Store leftover blondies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Keywords: apple blondies, cinnamon apple blondies, apple dessert, easy blondie recipe, moist blondies, fall dessert
