Apple Cinnamon Blondies are dense and chewy made with chunks of real apple, brown sugar, and cinnamon. They smell like apple pie (but way easier), and fill me with so much nostalgia every time that I bake them.
They are super easy to make, not fussy, and come together quickly. I love apple desserts, like Dutch Apple Pie with a crumb topping, or Swedish Apple Pie, and this recipe combines all those flavors in a super simple way. A must-make apple dessert!
These Apple Cinnamon Blondies are the perfect sweet treat and a great way to usher in fall. They are chewy, not cakey, and taste so much like apple with real chunks of apple throughout.
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Why You'll Love This Recipe
Simple: There's no browning butter or cooking apples. It's easy to put together and won't take up your day.
Chunks of Real Apple: Granny Smith apples are diced into small cubes and incorporated into the batter for a real apple taste.
Chewy and Not Overly Sweet: These blondies are chewy, not cakey and they are not too sweet, which means you can taste the apple and cinnamon, not just sugar.
Recipe Inspiration and Testing
A neighbor brought over a plate of apple blondies for us after going apple picking one year. I had never had a blondie before and didn’t know what they were. After one bite I was obsessed. I savored each piece bite by bite, and when it was finished, I asked for the recipe so that I could make more.
For whatever reason when I made the recipe it did not turn out nearly as good. So, I tried again and again, making adjustments as I went and eating the whole thing each time. I learned when testing this recipe that it was really important to not overmix the batter. I don't typically mix wet and dry ingredients separately before combining them (too much work!), but in this recipe it really pays off. You can adjust the sugar level to as low as ½ cup or as high as ¾ cup depending on your preference.
What are Blondies?
Blondies are a type of dessert bar. They are the blonde version of brownies (like these Double Fudge Brownies). Blondies are made without the chocolate that is so central to brownies and they often contain vanilla. They come in all different varieties and may include nuts, toffee, chocolate chips, candies like M&Ms, or Biscoff spread in these Biscoff Blondies.
Ingredients
Below are the ingredients needed to make Apple Cinnamon Blondies.
- Flour: Use all-purpose, unbleached flour.
- Baking Powder: For leavening. Check to make sure yours has not expired.
- Salt: To bring out and balance flavor.
- Cinnamon: This recipe uses 1 teaspoon of cinnamon for a strong cinnamon flavor.
- Nutmeg: I included only ¼ teaspoon nutmeg as it can sometimes be too strong and overpowering in larger amounts.
- Butter: The butter is melted, which helps to create fudgy, dense blondies (rather than cakey).
- Light brown sugar: Light brown sugar is used to add moisture and flavor. Using light instead of dark brown sugar keeps the color lighter.
- Vanilla Extract: Use real vanilla extract, not imitation vanilla. If you bake somewhat regularly consider buying a large bottle of vanilla extract from Costco, which may be more economical.
- Egg: Use large eggs, pasture-raised if possible.
- Granny Smith Apple: These are the best apples to use in this recipe because they are not overly sweet and they hold up well to baking.
See the recipe card for full information on ingredients and quantities.
Substitutions and Variations
- Apples: Granny Smith Apples are best, but you can substitute them for Honey Crisp Apples if needed.
- Brown Sugar: Feel free to substitute light brown sugar for dark brown sugar. The blondies will be a little darker in color, but they will still taste great.
- Butter: For an extra caramel-like flavor, you can brown the butter. This is completely optional. Make sure the butter has cooled to room temperature before adding the egg.
- Cinnamon and Nutmeg: These can be adjusted to your taste preferences. Be careful not to add too much nutmeg. It can quickly get overpowering.
- Variations: These blondies can be served with ice cream, made with frosting such as maple cream cheese frosting, or you can add nuts like walnuts for extra crunchiness.
How To Make Apple Cinnamon Blondies
Below are the step-by-step instructions for making Apple Cinnamon Blondies.
*Note: The recipe card with instructions, ingredient list, and quantities is included further below these step-by-step photos.
Step 1. Preheat the oven to 350°F. Prepare an 8x8 baking dish (metal or ceramic) either by buttering and flouring the dish or buttering the dish, lining it with parchment paper, and buttering the parchment paper.
Step 2. Combine the flour, baking powder, salt, cinnamon, and nutmeg in a large mixing bowl.
Step 3. Add the butter to a medium mixing bowl and melt it in the microwave for 30 seconds at a time until fully melted. Then stir in the brown sugar and vanilla extract.
Test to make sure that the blondie mixture is cool (at room temperature) then add the egg and combine.
Expert Tip: If the mixture is too hot, the egg will scramble when you add it to the batter. Wait until it has cooled, or place it in the fridge or freezer for a couple of minutes to cool down faster.
Step 4. Add the dry ingredients to the wet ingredients and gently combine with a spoon. Do not overmix.
Step 5. Add the diced apples and gently combine.
Step 6. Press the batter into the 8x8 baking dish such that the batter reaches all of the sides and corners. It may seem like there's not enough batter, but it will puff up when it bakes for nice thick chewy blondies.
Bake for 25-30 minutes at 350°F.
The blondies are done when the edges start to become lightly brown.
More Tips and Tricks
- Granny Smith Apples: Peel and dice the apples into ¼ inch chunks. They need to be small enough that they incorporate well into the batter. Granny Smith apples are the best kind of apple to use because they are not overly sweet, and the slight tartness is a nice contrast to the sweet blondie.
- Don't Overmix: When combining the wet and dry ingredients, mix until just combined. Overmixing can result in tough blondies.
- Don't Over Bake: The blondies are done when the edges just start to turn a light brown color. Check the blondies 5 minutes before the allotted baking time to make sure that they do not get overdone.
- Allow the Blondies to Cool: Allow the apple cinnamon blondies to cool fully before slicing. This helps to get nice clean slices.
Apple Cinnamon Blondies FAQs
The apple cinnamon blondies can be stored on the counter wrapped in plastic for up to 2-3 days. Because the blondies contain fresh apples the texture of the blondies will change over time as the apples release extra water. They are best eaten in 1-2 days.
This blondie batter is nice and thick. The apples won't sink to the bottom if they are evenly incorporated when you stir them into the batter.
These blondies are best the day of, but they can be made up to 1 day ahead of time and still be nice and chewy. They will get softer over time as the apples release water and soften the blondies.
If You're Interested in More Apple Recipes, You May Love These:
If you tried this Apple Cinnamon Blondies Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. I appreciate your feedback!
Apple Cinnamon Blondies
Ingredients
- 1¼ cups all purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ½ cup butter
- ⅔ cup light brown sugar
- 1 tsp vanilla extract
- 1 egg
- 1 granny smith apple, peeled and diced into ¼ inch chunks
Instructions
- Preheat the oven to 350°F. Butter and flour an 8×8 inch square baking dish.
- In a large bowl combine the flour, baking powder, salt, cinnamon, and nutmeg.
- In a medium bowl melt the butter in the microwave, 30 seconds at a time. Add the brown sugar and with a spoon stir to combine. Add the vanilla extract. Test to make sure the ingredients are not too warm (should be room temperature), then add the egg and combine.
- Add the wet ingredients to the dry ingredients and stir gently to combine. Do not overmix. Add the apples and gently combine.
- Press into an 8x8 baking dish. Bake for 25-30 minutes. Allow to cool, before cutting and serving.
Notes
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- Granny Smith Apples: Peel and dice the apples into ¼ inch chunks. They need to be small enough that they incorporate well into the batter. Granny Smith apples are the best kind of apple to use because they are not overly sweet, and the slight tartness is a nice contrast to the sweet blondie.
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- Adding the Egg: If the melted butter and sugar mixture is too hot, the egg will scramble when you add it to the batter. Wait until it has cooled, or place it in the fridge or freezer for a couple of minutes to cool down faster.
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- Don't Overmix: When combining the wet and dry ingredients, mix until just combined. Overmixing can result in tough blondies.
-
- Don't Over Bake: The blondies are done when the edges just start to turn a light brown color. Check the blondies 5 minutes before the allotted baking time to make sure that they do not get overdone.
-
- Allow the Blondies to Cool: Allow the apple cinnamon blondies to cool fully before slicing. This helps to get nice clean slices.
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