Apple Cinnamon Blondies

Apple Cinnamon Blondies are the perfect fall dessert. They combine the chewy, buttery goodness of a classic blondie with the warm, cozy flavors of apple cinnamon. They’re easier than apple pie but just as satisfying.

Here is a detailed recipe that will fill your kitchen with an incredible aroma.

Apple Cinnamon Blondies

These blondies are soft, chewy, and packed with tender apple pieces and warm spice. A simple glaze drizzle takes them over the top.

Yields: 9 large blondies or 16 smaller squares
Prep time: 20 minutes
Bake time: 30-35 minutes

Ingredients

For the Blondies:

• 1/2 cup (1 stick / 113g) unsalted butter, melted and slightly cooled

• 1 cup (220g) packed light brown sugar

• 1 large egg, at room temperature

• 2 teaspoons vanilla extract

• 1 cup (125g) all-purpose flour

• 1 teaspoon ground cinnamon

• 1/4 teaspoon ground nutmeg (optional, but recommended)

• 1/2 teaspoon baking powder

• 1/4 teaspoon salt

• 1 cup peeled, finely chopped apple (about 1 medium apple – Granny Smith or Honeycrisp work well)

• 1/2 cup chopped walnuts or pecans (optional)

For the Cinnamon Glaze (Optional):

• 1 cup (120g) powdered sugar

• 1/2 teaspoon ground cinnamon

• 2-3 tablespoons milk or apple cider

• 1/2 teaspoon vanilla extract

Instructions

1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving an overhang on two sides for easy removal. Lightly grease the paper.

2. Combine Wet Ingredients: In a large bowl, whisk the melted butter and brown sugar together until smooth. It’s okay if it looks a little gritty. Add the egg and vanilla extract, and whisk vigorously for about a minute until the mixture is well combined and slightly paler in color.

3. Combine Dry Ingredients: In a separate medium bowl, whisk together the flour, cinnamon, nutmeg, baking powder, and salt.

4. Make the Batter: Gently fold the dry ingredients into the wet ingredients using a spatula. Mix just until no flour streaks remain. Be careful not to overmix.

5. Fold in Apples (and Nuts): Gently fold in the finely chopped apples and nuts (if using). The batter will be thick.

6. Bake: Spread the batter evenly into the prepared pan. It may be sticky, so a spatula lightly sprayed with cooking spray helps. Bake for 30-35 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out with a few moist crumbs (but no wet batter). The center should look set.

7. Cool Completely: This is crucial for clean cuts! Allow the blondies to cool completely in the pan set on a wire rack. For best results, once they are room temperature, you can refrigerate them for 30 minutes to make them even firmer.

8. Make the Glaze (Optional): While the blondies cool, whisk together the powdered sugar, cinnamon, 2 tablespoons of milk/cider, and vanilla. Add the remaining tablespoon of liquid one teaspoon at a time until you reach a drizzle-able consistency.

9. Finish and Serve: Use the parchment paper overhang to lift the cooled blondie block out of the pan. Drizzle with the cinnamon glaze. Cut into squares and serve.

Tips for Perfect Apple Cinnamon Blondies

• The Apple: Using a tart apple like Granny Smith provides a nice contrast to the sweet blondie base. Make sure to chop the apple into small, pea-sized pieces so they distribute evenly and cook through.

• Don’t Overbake: The key to a chewy, fudgy texture is slightly underbaking them. If the toothpick comes out completely clean, they might be overdone.

• Spice It Up: Feel free to add a pinch of cardamom or allspice along with the cinnamon for a more complex flavor.

• Storage: Store cooled blondies in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days. They can also be frozen (without glaze) for up to 3 months.

Enjoy your delicious, homemade taste of fall