Apple Blondies

Short Description

Soft and indulgent blondies bursting with tender apple chunks and warm spices. These Apple Blondies are a delightful mix of buttery sweetness and cozy apple-cinnamon flavors—perfect for a comforting dessert or afternoon treat.

Why You’ll Love This Recipe

• Seasonal charm: Warm cinnamon and nutmeg complement the natural sweetness and soft texture of baked fruit.
• Effortless treat: Simple steps and minimal ingredients come together in under 30 minutes of bake time.
• Versatile and customizable: Use chopped or grated apples, switch up the sugar, or easily double the batch for a crowd.
• Crisp on the outside, chewy on the inside: A beautifully balanced texture with creamy, cakey depth.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 apple (preferably Granny Smith, Honeycrisp, Braeburn, or Pink Lady)
• ½ tsp ground cinnamon (for the apples)
• 1 cup + 2 tbsp all-purpose flour (about 141 g)
• Additional ½ tsp ground cinnamon (for the batter)
• ⅛ tsp ground nutmeg
• ½ tsp baking powder
• ¼ tsp salt
• ½ cup unsalted butter (112 g), melted
• ¾ cup packed light brown sugar (156 g)
• 1 large egg
• 1 tsp vanilla extract

Directions

1. Preheat & Prep Pan
   Preheat oven to 350 °F (180 °C). Line an 8×8-inch (20×20 cm) pan with parchment paper, leaving an overhang, or lightly grease the pan.
2. Prepare the Apples
   Peel, core, and chop the apple into small chunks—enough to yield ¾ to 1 cup. Toss with ½ tsp cinnamon and set aside. (Tip: To enjoy a subtler apple texture, grate the apple instead and use only ⅔ cup of grated apple.)
3. Mix Dry Ingredients
   In a bowl, whisk together the flour, remaining ½ tsp cinnamon, nutmeg, baking powder, and salt. Set aside.
4. Mix Wet Ingredients
   In a large bowl, whisk melted butter and brown sugar until well combined and not separated by butter pools.
   Add the egg and vanilla extract, whisking until smooth.
5. Combine Batter
   Stir the dry ingredients into the wet mixture until no streaks of flour remain. Gently fold in the cinnamon-coated apples.
6. Bake
   Spread the batter evenly in the prepared pan. Bake for 22–25 minutes, until the top is set and a toothpick inserted in the center comes out clean or with a few moist crumbs.
7. Cool & Slice
   Allow blondies to cool completely in the pan. Using the parchment overhang, lift them out to a cutting board; if greased instead, slice them directly in the pan.

Servings And Timing

• Yield: About 9 medium-sized fun-size bars
• Prep Time: ~10 minutes
• Bake Time: 22–25 minutes
• Total Time: ~35 minutes (including cooling)

Variations

• Apple format: Switch to grated apple (use ⅔ cup) for consistent flavor without apple pieces.
• Sugar alternative: Substitute dark brown sugar (½ cup) plus ¼ cup granulated sugar if light brown sugar isn’t available.
• Double the batch: Use a 9×13‑inch (23×33 cm) pan; bake for 26–28 minutes instead.
• Add-ins: Stir in chopped nuts, raisins, cranberries, or chocolate chips for extra texture and flavor.

Storage

Store bars in an airtight container in the refrigerator for up to 4 days. They slice beautifully chilled or at room temperature.

FAQs

Can I use another variety of apple?

Yes—granny smith, honeycrisp, braeburn, or Pink Lady work best. Avoid softer varieties like McIntosh or Red Delicious, which can turn mushy.

Can I prepare the apple ahead of time?

Sure—chop and toss them with cinnamon in advance. Store in the fridge so they stay crisp and flavorful.

How do I prevent the blondies from being too sweet or wet?

Use only ⅔ cup grated apple if not using chunks. Also press the apple lightly to remove excess juice before adding to the batter.

What’s the best way to get clean slices?

Allow the blondies to cool fully before slicing. Warming the knife blade under hot water and drying it between cuts helps create neat edges.

Are these suitable for freezing?

Yes—freeze individual bars in airtight containers. Thaw in the fridge and reheat as desired.

Why use both baking soda and baking powder?

Actually, this recipe uses baking powder only; its action ensures tender rise—no need for baking soda given no acidic component in the batter.

Can I swap in a gluten‑free flour?

Yes—replace with a 1:1 gluten-free flour blend for a gluten-free variant.

Can I reduce the sugar for a lighter taste?

You may reduce the brown sugar slightly, but note that sugar contributes to moisture and chew; adjust carefully.

Can I make them in muffin tins?

Yes—fill lined muffin tins ¾ up and reduce bake time slightly—start checking around 18 minutes.

Conclusion

These Apple Blondies are a wonderfully cozy dessert—moist, warmly spiced, and flavorful, with just the right hint of apple. With easy prep and smart variations, they’re a must-make for crisp mornings, brunches, or anytime you want a homey treat. Let me know if you’d like topping ideas or pairing suggestions next!

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