Introduction

These apple blondies are soft and tender, bursting with warm cinnamon and apple flavors. Easy to make and perfect for a cozy dessert, they combine the sweetness of brown sugar with a hint of spice. Enjoy them plain or with a drizzle of caramel sauce for an extra treat.

There is a stack of three thick square pieces of light brown crumbly cake on a white plate with rustic texture on the surface. The top piece is drizzled with caramel sauce running down the sides, and a scoop of white vanilla ice cream sits on top with a smooth texture and some soft ripples. In the background, there is a red apple adding a pop of color. The plate is placed on a wooden surface with a blurred dark brown background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 apple
1 teaspoon cinnamon (divided)
1 cup plus 2 tablespoons all-purpose flour (141 grams)
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) baking pan with parchment paper, leaving an overhang on the sides, or lightly grease the pan.
Step 2: Peel and core the apple, then slice into small chunks to measure about 3/4 to 1 cup. Toss the apple pieces with 1/2 teaspoon cinnamon and set aside. Do not use more than 1 cup of chopped apple.
Step 3: In a medium bowl, whisk together the flour, remaining 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 smooth with no visible butter pools.
Step 5: Whisk the egg and vanilla extract into the butter and sugar mixture until fully incorporated.
Step 6: Gradually stir the dry flour mixture into the wet ingredients until the batter is smooth and no streaks of flour remain.
Step 7: Gently fold the cinnamon-coated apple chunks into the batter.
Step 8: Spoon the batter into the prepared pan, smoothing the top into an even layer.
Step 9: Bake 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.
Step 10: Let the blondies cool completely. If using parchment paper, lift them out using the overhang and transfer to a cutting board before slicing. If the pan is greased, slice the blondies directly in the pan.

Tips & Variations

Use tart apples like Granny Smith for a balance of sweet and tangy flavors.
For extra moist blondies, add 1/4 cup of applesauce to the batter.
Top with chopped nuts or drizzle with caramel or white chocolate for added texture and flavor.
Do not overload with apple chunks, as too much can make the batter soggy and prevent proper baking.

Storage

Store the apple blondies in an airtight container at room temperature for up to 3 days. For longer storage, keep them refrigerated for up to a week or freeze for up to 2 months. Reheat gently in the microwave or oven to enjoy warm.

How to Serve

A stack of three thick, crumbly beige cake squares with a slightly rough texture sits on a white plate with subtle curved edges, placed on a wooden surface against a white marbled texture background. The top two layers have a shiny caramel sauce drizzled over the edges, dripping down the sides. A single scoop of smooth, white vanilla ice cream rests on the top square, slightly melting at the base. In the background, a blurred red apple can be seen. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen apples for this recipe?

It’s best to use fresh apples as frozen ones release extra moisture and can make the blondies soggy. If using frozen, thaw and drain them thoroughly before folding into the batter.

How do I know when the blondies are done baking?

The top should look set and a toothpick inserted into the center should come out clean or with just a few moist crumbs. Avoid overbaking to keep them soft and chewy.

Cinnamon Apple Blondies – Soft, Chewy & Filled with Spices Recipe

Print Recipe

★★★★★

5 from 80 reviews

These Apple Blondies are soft, chewy, and bursting with warm apple spice flavors, enhanced by cinnamon, nutmeg, and vanilla. They offer a perfect balance of sweetness and spice, making them an irresistible treat ideal for any occasion. Easy to prepare and baked to perfection, these blondies are best enjoyed fresh with a drizzle of caramel sauce or your favorite topping.

Author: Lena
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 9 large squares 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Fruit

1 apple (peeled, cored, and sliced into small chunks, about 3/4 to 1 cup)

Dry Ingredients

1 cup plus 2 tablespoons all-purpose flour (141 grams)
1/2 teaspoon ground cinnamon (divided)
1/8 teaspoon ground nutmeg
1/2 teaspoon baking powder
1/4 teaspoon salt

Wet Ingredients

1/2 cup unsalted butter, melted (112 grams)
3/4 cup light brown sugar, packed (156 grams)
1 large egg
1 teaspoon vanilla extract

Instructions

Preheat Oven and Prepare Pan: Preheat your oven to 350°F (180°C). Line an 8×8 inch (20×20 cm) baking pan with parchment paper, leaving an overhang on the sides for easy removal, or lightly grease the pan if preferred.
Prepare the Apples: Peel, core, and slice the apple into small chunks to yield about 3/4 to 1 cup. Toss the sliced apples with 1/2 teaspoon cinnamon and set aside. Be careful not to use more than 1 cup of chopped apple to maintain the batter consistency.
Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, the additional 1/2 teaspoon cinnamon, ground nutmeg, baking powder, and salt. Set this mixture aside.
Combine Butter and Sugar: In a large bowl, whisk together the melted butter and light brown sugar until the mixture is uniform and free of visible pools of melted butter.
Add Egg and Vanilla: Whisk the egg and vanilla extract into the butter and sugar mixture until well combined.
Incorporate Dry Ingredients: Gradually stir the flour mixture into the wet ingredients. Stir until there are no lumps or streaks of flour, creating a smooth batter.
Fold in Apples: Gently fold the cinnamon-coated apple chunks into the batter, distributing them evenly throughout.
Transfer to Pan: Spoon the batter into the prepared baking pan and smooth the top into an even layer using a spatula.
Bake: Bake in the preheated oven for 22-25 minutes or until the top is set and a toothpick inserted into the center comes out clean or with a few moist crumbs.
Cool and Serve: Allow the blondies to cool completely in the pan. If you used parchment paper, lift the blondies out using the overhang and transfer to a cutting board. Slice into 9 large squares and enjoy, optionally drizzled with caramel sauce.

Notes

Do not use more than 1 cup of chopped apple to avoid overly wet batter.
Alternative topping options include powdered sugar, a caramel drizzle, or chopped nuts for added texture.
Ensure melted butter is not hot when mixing with sugar to prevent cooking the egg prematurely.
Storage: Keep blondies in an airtight container at room temperature for up to 3 days or refrigerate for up to one week.
For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend of equal measure.

Keywords: apple blondies, cinnamon blondies, spiced blondies, easy dessert, apple dessert, baking recipe, fall dessert