These chocolate peppermint whoopie pies are the perfect holiday treat! Soft and tender rounds of cakey chocolate cookies are sandwiched with a festive white chocolate peppermint buttercream. Once assembled, the whoopie pies are rolled in crushed candy canes for a pop of color and minty crunch. Each bite offers a delightful blend of rich chocolate and cool mint with the unmistakable decadence of white chocolate.

If you’re looking for something a little unique to serve this holiday season, try these nostalgic chocolate peppermint whoppie pies. They’ll add an extra sentimental feeling and a lot of festive flavor!

If you’re a big peppermint fan, I also have these other peppermint recipes that are perfect for the holidays: Mini White Chocolate Peppermint Cheesecakes, Peppermint White Chocolate Cookies, Peppermint Mocha Cupcakes, Peppermint Mocha Brownies, No Bake Peppermint Mocha Pie, plus two pages of the best peppermint-flavored holiday snacks and desserts.

If you’ve never made homemade whoopie pies, they are extremely easy to make. You start by creating a cakey cookie base and sandwiching it together with a buttercream frosting.

I also have a whoopie pie recipe that is perfect for Fall, so make sure to bookmark these Pumpkin Whoopie Pies.

To turn ordinary whoopie pies into a holiday treat, I added just the right amount of peppermint extract to the buttercream, so it is festive without being overwhelming. I also added some white chocolate to add creaminess and sweetness. Plus, the white chocolate balances the rich chocolate cake pieces. 

Then, to garnish the whoopie pies, they are rolled in crushed candy canes to add a bright red and white Christmas look. Plus, it gives them a bright peppermint pop when you first bite into them.

They’re the kind of treat that disappears quickly from dessert platters and cookie boxes, and they’ve become one of those recipes people ask for again and again.

Since I want you to have success making this recipe, you need to note that this recipe requires using Dutch-process cocoa instead of natural cocoa powder. The leaveners in the recipe are balanced specifically for it. Natural cocoa powder won’t react the same way and can throw off the texture, so Dutch-process is definitely the way to go for the right lift and tenderness.

You can save some time by making the white chocolate peppermint buttercream ahead of time. Just cover it well and chill it in the fridge until you’re ready to assemble. When it comes time to use it, let it sit out until it reaches room temperature again, then give it a quick whip, which takes about one to two minutes.

You can also make the whoopie pies ahead and freeze them. Make sure to wrap each individually in Saran Wrap and then place them in an airtight container. They’ll keep in the freezer for up to two to three months. When you’re ready to serve, just thaw them overnight in the fridge. They taste as fresh and festive as the day you made them.

These whimsical whoopie pies are everything you want in a holiday treat! I hope your family loves them as much as mine did!

Ingredients

• unsalted butter
• light brown sugar
• an egg
• vanilla extract & vanilla bean paste
• all-purpose flour
• Dutch process cocoa
• sea salt
• baking soda & baking powder
• whole milk
• sour cream
• white baking chocolate or white chocolate bar 
• heavy cream
• powdered sugar
• peppermint extract
• crushed peppermint candies or candy canes, optional

How to Make Chocolate Peppermint Whoopie Pies

Preheat the oven and line three large baking sheets with parchment paper.

Add the butter and the brown sugar to the bowl of a stand mixer fitted with the paddle attachment. Beat on low, gradually increasing to medium speed, until the mixture is creamy (about 2 minutes). 

Scrape down the sides of the bowl, then add the egg and vanilla. Beat on medium speed for one minute.

Whisk together the flour, cocoa powder, salt, baking soda, and baking powder in a medium bowl. 

In a separate, smaller bowl, whisk together the milk and sour cream.

With the mixer running on low, add about half of the dry ingredients to the bowl, mixing until just combined. 

Then, add half of the milk and sour cream mixture, mixing until just combined. Scrape the bowl, then repeat with the remaining half of the dry ingredients, followed by the remaining wet ingredients. 

Scrape down the bowl one last time, then beat until just combined and there’s no longer any pockets of dry ingredients remaining.  

Use a 1-ounce (2 tablespoon) sized cookie scoop to scoop up portions of the batter, then place on the lined baking sheet at least 2 inches apart. 

Bake each sheet separately in the preheated oven until the cookies are just set, which takes about 12-15 minutes.

Allow them to cool on the pans for ten minutes, then use a spatula to move them to a wire rack to cool completely before filling.

When the pies are cool, make the buttercream. Add the white chocolate and the heavy cream to a double boiler. 

Melt the white chocolate fully, then remove from the heat. Set the white chocolate aside to cool down to room temperature for about 20-30 minutes. It’s ready when you hold your palm over it and don’t feel any residual heat. Make sure it’s not still warm, or it will melt the butter in the buttercream.

Add the softened butter to the bowl of a stand mixer fitted with the paddle attachment. Beat the butter on medium until creamy, about one to two minutes. Scrape the sides of the bowl. 

With the mixer on low, add the salt, then add the powdered sugar slowly, half a cup at a time. 

Once all of the powdered sugar has been added, stir the cooled white chocolate, then add it to the bowl. Beat on low for about 30 seconds, then gradually work up to medium and mix until creamy and fully combined. 

Scrape down the sides of the bowl, then add the vanilla bean paste and peppermint extract. Beat for a minute on medium until combined.

Pipe or spread the buttercream onto the flat side of half of the baked cookies, then sandwich with another and press gently to adhere. If you prefer, you can roll the sides of the pies in crushed peppermint candies or candy canes.

How to Store

Store the leftover whoopies pies in an airtight container in the fridge for 4-5 days. Before eating, I recommend removing them from the fridge and allowing them to sit at room temperature for about 15-20 minutes. This will allow them to soften.

You can also freeze the assembled whoopie pies for up to 2-3 months. I recommend wrapping each one individually in plastic wrap and then storing it in a freezer-safe, airtight container. Thaw them overnight in the fridge.

More Fun Holiday Recipes

• Frosted Sugar Cookie Bars
• Gingerbread Thumbprint Cookies
• Frosted Gingerbread Bars
• Gingerbread Truffles
• Gingerbread Latte Cake with Maple Glaze

What do you think of this festive Whoopie pie recipe? What would you serve with these treats? Let me know in the comment section below. 

If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!

Happy holiday baking, friends!

Chocolate Peppermint Whoopie Pie Recipe

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No Ratings

Yield: 14 whoopie pies

Chocolate Peppermint Whoopie Pies

These chocolate peppermint whoopie pies are the perfect holiday treat! Soft and tender rounds of cakey chocolate cookies are sandwiched with a festive white chocolate peppermint buttercream. Each bite offers a delightful blend of rich chocolate and cool mint with the unmistakable decadence of white chocolate.

Prep Time 30 minutes

Cook Time 45 minutes

Total Time 1 hour 15 minutes

Ingredients

For the chocolate cookies

Toggle ingredient group

• ½ cup unsalted butter, at room temperature
• 1 cup light brown sugar, packed
• 1 egg, at room temperature
• 1 ½ teaspoons vanilla extract
• 2 ¼ cups all-purpose flour
• ½ cup Dutch process cocoa, sifted
• ½ teaspoon sea salt
• ½ teaspoon baking soda
• 1 teaspoon baking powder
• ¾ cup whole milk, at room temperature
• ¼ cup sour cream, at room temperature

For the white chocolate peppermint buttercream filling

Toggle ingredient group

• 6 ounces white baking chocolate or white chocolate bar, roughly chopped
• 3 tablespoons heavy cream
• 1 cup unsalted butter, at room temperature
• ⅛ teaspoon salt
• 2 cups powdered sugar, sifted
• 1 ½ teaspoons vanilla bean paste
• 1/2 teaspoon peppermint extract
• Crushed peppermint candies or candy canes, optional for decorating

Instructions

1. Preheat the oven to 350 degrees and line three large baking sheets with parchment paper.
2. Add the butter and the brown sugar to the bowl of a stand mixer fitted with the paddle attachment. Beat on low, working up to medium, until the mixture is creamy (about 2 minutes). Scrape down the sides of the bowl, then add the egg and vanilla. Beat on medium speed for 1 minute.
3. Whisk together the flour, cocoa powder salt, baking soda, and baking powder in a medium bowl. In a separate smaller bowl, whisk together the milk and sour cream.
4. With the mixer running on low, add about 1/2 of the dry ingredients to the bowl, mixing until just combined. Then, add half of the milk/sour cream mixture, mixing until just combined. Scrape the bowl, then repeat with the remaining half of the dry ingredients, followed by the remaining wet ingredients. Scrape down the bowl one last time then beat until just combined and there’s no longer any pockets of dry ingredients remaining.  
5. Use a 1-ounce (2 tablespoon) sized cookie scoop to scoop up portions of the batter then place on the lined baking sheet at least 2 inches apart. Bake each sheet separately in the preheated oven for 12-15 minutes until the cookies are just set. Allow them to cool on the pans for 10 minutes, then use a spatula to move them to a wire rack to cool completely before filling.
6. When pies are cool, make the buttercream. Add the white chocolate and the heavy cream to a double boiler. Melt the white chocolate fully, then remove from the heat. Set the white chocolate aside to cool down to room temperature for about 20-30 minutes. It’s ready when you hold your palm over it and don’t feel any residual heat. Make sure it’s not still warm or it will melt the butter in the buttercream.
7. Add the softened butter to the bowl of a stand mixer fitted with the paddle attachment. Beat the butter on medium until creamy, about 1-2 minutes. Scrape the sides of the bowl. With the mixer on low, add the salt then add the powdered sugar slowly ½ cup at a time. Once all of the powdered sugar has been added, stir the cooled white chocolate then add it to the bowl. Beat on low for about 30 seconds then gradually work up to medium and mix until creamy and fully combined. Scrape down the sides of the bowl, then add the vanilla bean paste and peppermint extract. Beat for 1 minute on medium until combined.
8. Pipe or spread the buttercream onto the flat side of half of the baked cookies, then sandwich with another and press gently to adhere. If you prefer, you can roll the sides of the pies in crushed peppermint candies or candy canes.
9. Enjoy immediately or place in the fridge in an airtight until ready to enjoy. Enjoy within 4-5 days.

Notes

• To enjoy leftovers, I recommend removing them from the fridge and allowing them to sit at room temperature for about 15-20 minutes. This will allow them to soften.
• With a 1-ounce scoop, the recipe yields exactly 28 cookies, which is 14 assembled pies.
• You can make your own crushed peppermints or candy canes by adding them to a food processor fitted with the S blade, then pulsing several times until broken into small pieces.

FAQs

Can I use natural cocoa powder in the recipe? No, I do not recommend using natural cocoa powder, as the amount of leaveners in the recipe is formulated based on using a Dutch process cocoa powder.

Can I chill the buttercream once it’s made? Yes, you can cover and chill the buttercream once it’s made. When you’re ready to use it, allow it to come to room temperature, then beat it for 1-2 minutes.

Can I freeze assembled whoopie pies? Yes, assembled whoopie pies can be frozen for 2-3 months. I recommend wrapping each one individually in plastic wrap and then storing it in a freezer-safe, airtight container. Thaw them overnight in the fridge.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Silpat Premium Non-Stick Silicone Baking Mat, Half Sheet Size, 11-5/8" x 16-1/2"
• 
  Nordic Ware Natural Aluminum Commercial Baker's Jelly Roll Baking Sheet
• 
  Wilton 6-Cavity Doughnut Baking Pan

Nutrition Information:

Yield:

14

Serving Size:

1
Amount Per Serving: Calories: 613Total Fat: 32gSaturated Fat: 19gUnsaturated Fat: 13gCholesterol: 78mgSodium: 222mgCarbohydrates: 76gFiber: 4gSugar: 53gProtein: 7g

Making this Recipe?

Share it with us on Instagram using #aclassictwist so we can see what you are baking up in your kitchen!

The post Chocolate Peppermint Whoopie Pies appeared first on A Classic Twist.

Cozy yet elegant, this cranberry crumb cake pairs bright and tart cranberries with a spiced crumb topping and buttery cake. During baking, the cranberries burst and soften, and the crumb topping gets nice and crisp. Each slice of crumb cake is finished with a generous dollop of whipped maple creme fraiche. This cake is a delicious addition to a holiday dessert spread or brunch, pairing perfectly with a cup of coffee or tea. 

If you’re looking for a dessert that feels festive and comforting all at once, this Cranberry Crumb Cake might just become your new favorite dessert this season. It’s the kind of cake that reminds you of the comforting desserts you had growing up, but also feels special enough to serve when guests arrive. 

I’m a huge fan of incorporating cranberries into desserts over the holiday season. Cranberries are such an underrated berry, bringing a balance of tartness and color to sweet treats. I’ve celebrated this humble berry in a few of my holiday desserts, like this Cranberry Pear Crumble, Cranberry Swirl Coffee Cake, Cranberry Eggnog Coffee Cake, and White Chocolate Cranberry Tart.

We must talk about the flavor I packed into this crumb cake. The cranberry layer features classic orange zest. Orange zest brightens the taste of cranberries. Then, the crumb topping has festive, warm spices added, such as ground cinnamon, cloves, and nutmeg. The smell of this cake baking fills your kitchen with the most inviting aroma of the holiday season.

One of the things I love about this recipe is that part of it can be prepared ahead of time, which is always helpful during the busy holiday season. The crumb layer can be prepared up to two days in advance and stored in an airtight container in the refrigerator. 

I prefer to make this recipe using fresh cranberries because frozen cranberries release too much moisture into the cake. If you need to use frozen cranberries, I recommend thawing them first and then draining off any accumulated juices before using them in the recipe. 

I used yogurt in the batter for a nice tart taste. I know most of us have Greek yogurt in our fridges, but I recommend using plain unsweetened yogurt, not Greek yogurt, to make this recipe. Greek yogurt will make the cake batter a bit too thick.

Finally, let’s talk about that heavenly whipped maple crème fraîche that I used to top each slice of this crumb cake. Crème fraîche is both creamy and tangy. It has a higher amount of fat than sour cream and a richer flavor.

Just by adding a little maple syrup to it, it becomes the perfect finishing touch that holds its shape when used as a garnish. 

Ingredients

• all-purpose flour
• granulated sugar
• brown sugar
• sea salt 
• some warm spices like ground cinnamon, cloves, & nutmeg
• unsalted butter
• fresh cranberries
• a medium orange
• 3 large eggs
• vanilla extract
• baking powder
• plain unsweetened yogurt
• some creme fraiche
• maple syrup

How to Make Cranberry Crumb Cake

Preheat the oven and lightly grease a square baking pan with cooking spray, then line it with parchment, leaving an overhang on all sides. 

Make the crumb topping first. Mix the flour, granulated sugar, brown sugar, sea salt, and spices together in a medium-sized bowl. 

Add the melted butter and mix until crumbly. Put the crumb topping in the fridge while you continue with the next few steps. 

For the cranberry layer, add the cranberries, orange zest, a tablespoon of the orange juice, flour, and sugar to a medium-sized bowl. Toss together until the cranberries are evenly coated in the other ingredients. Set aside. 

To make the cake batter, add the unsalted butter and granulated sugar to the bowl of a stand mixer fitted with the paddle attachment. Beat together on medium speed until light and fluffy, scraping down the sides as needed. This will take a few minutes.

Add the eggs one at a time, fully incorporating each and scraping down the sides and bottom of the bowl as needed. Mix in the vanilla extract. At this point, the mixture will look split, but it will come together once the dry ingredients are added.

Add the flour, salt, and baking powder to a medium-sized bowl and whisk to combine. 

With the mixer running on low, add half of the flour mixture. Mix until mostly combined, then add the yogurt. 

Mix until mostly combined, then scrape down the bowl and add the rest of the flour mixture. Mix until just combined, and there are no longer any visible pockets of flour. The batter will be smooth and thick. 

Pour the batter into the prepared pan, spreading it in an even layer with an offset spatula. 

Scatter the cranberry mixture evenly over the top of the batter.

Remove the crumble mixture from the fridge. Break it up with your fingers until crumbly, then scatter it evenly over the cranberries. 

Bake the cake for about an hour on the center rack of the preheated oven until a tester inserted into the middle comes out clean. When the cake is set, it shouldn’t wobble. If it wobbles when you gently shake the pan, it’s not done yet.

Place the cake pan on a wire rack and cool for half an hour. After cooling, run a palette knife around the edges and use the parchment to help remove the cake. Place the cake on the wire rack and cool completely before slicing and serving. 

When you’re ready to serve the cake, remove the creme fraiche from the fridge and add it to the bowl of a stand mixer fitted with the whisk attachment. 

Add the maple syrup and sea salt and beat on low, gradually increasing up to medium-high as the creme fraiche thickens. It’s ready when medium peaks form. This will take a few minutes. 

Cut the cake into 9 equal slices and serve with a dollop of the whipped maple creme fraiche on top.

How to Store

Store leftover cake in an airtight container at room temperature for 1-2 days or in the fridge for up to 5 days. Note that the moisture from the cranberry layer will soften the crumb topping over time. For leftover whipped maple creme fraiche, keep it in an airtight container in the fridge for up to 3 days. Re-whip as needed.

More Holiday Dessert Recipes

• Eggnog Cheesecake with Gingersnap Crust
• Gingerbread Bundt Cake
• Peppermint Mocha Brownies
• Eggnog Coffee Cake
• Cranberry Orange Cheesecake

What do you think of this festive cranberry crumb cake recipe? What would you serve with a slice of this cake? Let me know in the comment section below. 

If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!

Happy holiday baking, friends!

Cranberry Crumb Cake Recipe

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No Ratings

Yield: 9 servings

Cranberry Crumb Cake with Whipped Maple Creme Fraiche

Cozy yet elegant, this cranberry crumb cake pairs bright and tart cranberries with a spiced crumb topping and buttery cake. This cake is a delicious addition to a holiday dessert spread or brunch and pairs perfectly with a cup of coffee or tea. 

Prep Time 25 minutes

Cook Time 55 minutes

Additional Time 2 hours

Total Time 3 hours 20 minutes

Ingredients

For the crumb topping:

Toggle ingredient group

• ¾ cup all-purpose flour
• ¼ cup granulated sugar
• ¼ cup brown sugar, packed
• ¼ teaspoon sea salt
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground cloves
• ⅛ teaspoon ground nutmeg
• 6 tablespoons unsalted butter, melted

For the cranberry layer:

Toggle ingredient group

• 1 ¾ cups fresh cranberries
• 1 medium orange, zested and juiced
• 2 tablespoons all-purpose flour
• 2 tablespoons granulated sugar

For the cake:

Toggle ingredient group

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 3 large eggs, at room temperature
• 1 tablespoon vanilla extract
• 1 ¾ cups all-purpose flour
• ½ teaspoon sea salt
• 1 teaspoon baking powder
• ¼ cup plain unsweetened yogurt, at room temperature

For the whipped maple creme fraiche:

Toggle ingredient group

• 8-ounce container creme fraiche, cold
• 2 ½ tablespoons maple syrup
• 1 small pinch sea salt

Instructions

1. Preheat the oven to 350 degrees. Lightly grease an 8-inch square baking pan with cooking spray, then line with parchment, leaving an overhang on all sides. 
2. Make the crumb topping first. Mix the flour, granulated sugar, brown sugar, sea salt, and spices together in a medium-sized bowl. Add the melted butter and mix until crumbly. Put the crumb topping in the fridge while you continue with the next few steps. 
3. For the cranberry layer, add the cranberries, orange zest, 1 tablespoon of the orange juice, flour, and sugar to a medium-sized bowl. Toss together until the cranberries are evenly coated in the other ingredients. Set aside. 
4. To make the cake batter, add the unsalted butter and granulated sugar to the bowl of a stand mixer fitted with the paddle attachment. Beat together on medium speed until light and fluffy, scraping down the sides as needed. This will take about 2-3 minutes.
5. Add the eggs one at a time, fully incorporating each and scraping down the sides and bottom of the bowl as needed. Mix in the vanilla extract. At this point, the mixture will look split, but it will come together once the dry ingredients are added.
6. Add the flour, salt, and baking powder to a medium-sized bowl and whisk to combine. With the mixer running on low, add half of the flour mixture. Mix until mostly combined, then add the yogurt. Mix until mostly combined, then scrape down the bowl and add the remainder of the flour mixture. Mix until just combined, and there are no longer any visible pockets of flour. The batter will be smooth and thick. 
7. Pour the batter into the prepared pan, spreading it in an even layer with an offset spatula. Scatter the cranberry mixture evenly over the top of the batter. Remove the crumble mixture from the fridge. Break it up with your fingers until crumbly, then scatter it evenly over the cranberries. Bake the cake for 55-65 minutes on the center rack of the preheated oven until a tester inserted into the middle comes out clean. When the cake is set, it shouldn’t wobble. If it wobbles when you gently shake the pan, it’s not done yet. 
8. Place the cake pan on a wire rack and cool for 30 minutes. After 30 minutes, run a palette knife around the edges and use the parchment to help remove the cake. Place the cake on the wire rack and cool completely before slicing and serving. 
9. When you’re ready to serve the cake, remove the creme fraiche from the fridge and add it to the bowl of a stand mixer fitted with the whisk attachment. Add the maple syrup and sea salt and beat on low, gradually increasing up to medium-high as the creme fraiche thickens. It’s ready when medium peaks form. This will take about 2-3 minutes. 
10. Cut the cake into 9 equal slices and serve with a dollop of the whipped maple creme fraiche on top.

Notes

Recipe Tips

• In order to facilitate spreading the cake batter into the lined pan, I recommend using binder clips to keep the parchment paper in place on all sides. Once you’ve added the crumb topping, you can remove the binder clips. 
• Make sure to use plain unsweetened yogurt, not Greek yogurt. Greek yogurt will make the cake batter a bit too thick.
• Keep the creme fraiche in the fridge until right before you’re ready to use it. This will ensure it whips up properly. It will soften as it sits out, so I recommend making it just before you’re ready to serve the cake.
• An 8-inch square baking pan with sides that are at least 2.25 inches high is ideal in order to allow room for the cake to rise. If your pan is more shallow, I recommend using a 9-inch square pan and checking for doneness around 40-45 minutes. 
• If you like a small dollop of cream, go with the whipped maple creme fraiche as written. If you prefer big dollops of cream with your cake, I recommend doubling the whipped maple creme fraiche! 
• Store leftover cake in an airtight container at room temperature for 1-2 days or in the fridge for up to 5 days. Note that the moisture from the cranberry layer will soften the crumb topping over time. For leftover whipped maple creme fraiche, keep it in an airtight container in the fridge for up to 3 days. Re-whip as needed.

FAQs

Can I make any of the components ahead of time? The only component I recommend making ahead of time is the crumb topping. It can be made up to 2 days in advance and kept in an airtight container in the fridge. When you’re ready to make the cake, I recommend allowing the crumb topping to sit out at room temperature for about 20-30 minutes so that it’s easier to break up with your fingers.

Can I use frozen cranberries? Frozen cranberries will release a lot of moisture into the cake if added when frozen. If you need to use frozen cranberries, I recommend thawing them first, then draining off any of the accumulated juices before using them in the recipe. 

Making this Recipe?

Share it with us on Instagram using #aclassictwist so we can see what you are baking up in your kitchen!

The post Cranberry Crumb Cake with Whipped Maple Creme Fraiche appeared first on A Classic Twist.

These pecan pie brownies are rich, fudgy, and perfect for when you’re craving a bit of indulgence! The base is a fudgy brownie made with both cocoa powder and melted dark chocolate. The brownies are topped with a buttery, caramel-like pecan pie filling, then baked to golden perfection. The contrast between the dense, dark chocolate brownies and the gooey, nutty pecan topping makes these irresistible!

Who says that gooey pecan pie filling is for pecan pie only? Let’s make some brownies inspired by this yummy pie because who doesn’t like brownies and pecan pie?

The caramel pecan pie filling, with its nuttiness and buttery sweetness, complements the rich, dark chocolate taste of the brownies.  

These pecan pie brownies are the kind of treat that you need to indulge in over the Fall. Can you think of anything better than biting into a slice of these brownies with that irresistible caramel-like pecan pie filling?

For this brownie recipe, I felt the base needed to be one of those dense, fudgy brownies, not a cake-like brownie. It needed to taste rich in dark chocolate flavor, so I used a combination of cocoa powder and dark chocolate.

When I tested this recipe, I found that I preferred the richness of a dark chocolate bar in these brownies over chocolate chips. If you don’t have a dark chocolate bar, you can substitute it with 2 ounces of dark chocolate chips.

While we are talking about tips, if you need to double this recipe to feed a crowd, you can bake the brownies in a 9×13 baking pan.

For easier cutting, I like to use the parchment to lift the brownies out of the pan, then place them on a cutting board and slice them with a sharp knife. If the pecan filling has seeped in between the pan and the parchment, use a palette knife to help loosen it.

Will you make these brownies for a special gathering this Fall or to indulge in for yourself? Let me know in the comments!

Ingredients

• cocoa powder
• all-purpose flour
• unsalted butter
• dark chocolate
• a variety of sugars like brown sugar, granulated sugar, & honey
• vanilla extract
• a few large eggs
• salt
• flaky sea salt, such as Maldon, plus extra for garnish 
• raw pecan halves

How to Make Pecan Pie Brownies

Line a square baking pan with parchment on all sides, leaving an overhang. Preheat the oven.

Sift the cocoa powder and flour into a medium bowl and whisk to combine. Set aside for now.

Melt the butter and dark chocolate in a double boiler, gently stirring every minute until entirely melted.

Remove from the double boiler and pour into a large bowl along with the brown sugar and granulated sugar.

Whisk until the sugars are moistened, then whisk in the vanilla, eggs, and salt until you have a glossy and relatively smooth mixture. 

Fold in the sifted cocoa powder and flour mixture. The batter should look glossy and thick. Pour the brownie batter into the prepared baking pan and spread it into an even layer.

Bake in the preheated oven until the top is set and a tester comes out with a few moist crumbs.

While brownies bake, make the pecan pie layer. Whisk together the brown sugar, honey, melted butter, egg, and vanilla until smooth. Fold in the flaky salt and pecans. 

Pour the pecan pie filling over the baked brownies, gently spreading it into an even layer and making sure not to press too much into the brownies. Return the brownies to the oven for an additional amount of time and bake until the pecans are golden and the filling has thickened.

Cool the brownies completely before slicing, as this gives the pecan pie layer time to fully thicken and set up. Slice into 9 equal squares for larger brownies, or 16 equal squares for smaller brownies. Sprinkle with additional flaky sea salt if desired. 

How to Store

Store leftovers in an airtight container for up to 3-4 days or in the fridge for up to 5 days. 

More Fall Dessert Recipes

• Apple Blondies
• Pumpkin Cake Bars
• Cheesecake Brownies
• Caramel Apple Popcorn Bars
• Apple Crumble Cheesecake Bars

What do you think of these amazing brownies with a pecan pie topping? What would you serve with these brownies? Let me know in the comment section below. 

If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!

Happy Fall baking, friends!

Pecan Pie Brownie Recipe

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No Ratings

Yield: ~12 brownies

Pecan Pie Brownies

These pecan pie brownies are rich, fudgy, and perfect for when you’re craving a bit of indulgence! The base is a fudgy brownie made with both cocoa powder and melted dark chocolate. The brownies are topped with a buttery, caramel-like pecan pie filling, then baked to golden perfection.

Prep Time 15 minutes

Cook Time 55 minutes

Total Time 1 hour 10 minutes

Ingredients

For the brownie layer:

Toggle ingredient group

• ½ cup cocoa powder
• ½ cup all-purpose flour
• 6 tablespoons unsalted butter
• 2 ounces dark chocolate, roughly chopped
• ½ cup brown sugar, packed
• ½ cup granulated sugar
• 1 ½ teaspoons vanilla extract
• 2 large eggs, at room temperature
• ½ teaspoon salt

For the pecan pie layer:

Toggle ingredient group

• ⅓ cup brown sugar, packed
• 6 tablespoons honey
• 2 tablespoons unsalted butter, melted
• 1 large egg, at room temperature
• 1 teaspoon vanilla extract
• ½ teaspoon flaky sea salt, such as Maldon, plus extra for garnish
• 1 ½ cups raw pecan halves

Instructions

1. Line an 8x8-inch baking pan with parchment on all sides, leaving an overhang. Preheat the oven to 350 degrees.
2. Sift the cocoa powder and flour into a medium bowl and whisk to combine. Set aside for now.
3. Melt the butter and dark chocolate in a double boiler, gently stirring every minute until fully melted. Remove from the double boiler and pour into a large bowl along with the brown sugar and granulated sugar. Whisk until the sugars are moistened, then whisk in the vanilla, eggs, and salt until you have a glossy and relatively smooth mixture. 
4. Fold in the sifted cocoa powder and flour mixture. The batter should look glossy and thick. Pour the brownie batter into the prepared baking pan and spread it into an even layer. Bake in the preheated oven for 25-30 minutes or until the top is set and a tester comes out with a few moist crumbs.
5. While brownies bake, make the pecan pie layer. Whisk together the brown sugar, honey, melted butter, egg, and vanilla until smooth. Fold in the flaky salt and pecans. 
6. Pour the pecan pie filling over the baked brownies, gently spreading it into an even layer and making sure not to press too much into the brownies. Return the brownies to the oven for an additional 20-25 minutes and bake until the pecans are golden and the filling has thickened.
7. Cool the brownies completely before slicing as this gives the pecan pie layer time to fully thicken and set up. Slice into 9 equal squares for larger brownies, or 16 equal squares for smaller brownies. Sprinkle with additional flaky sea salt if desired. 
8. Store leftovers in an airtight container for up to 3-4 days. Or, in the fridge for up to 5 days. 

Notes

Since there’s no baking soda or baking powder in this recipe, you can use either Dutch process cocoa powder or natural cocoa powder. I prefer the flavor of Dutch process cocoa in these brownies!

I do not recommend using a larger pan than an 8x8 as it will make the brownies too thin. 

For easier cutting, I like to use the parchment to lift the brownies out of the pan, then place them on a cutting board and slice them with a sharp knife. If the pecan filling has seeped in between the pan and the parchment, use a palette knife to help loosen it.

FAQs

Can I use chocolate chips instead of dark chocolate? During testing, I found that I preferred the richness of a dark chocolate bar in these brownies instead of chocolate chips. You can substitute 2 ounces of dark chocolate chips instead if you prefer.

Can I double the recipe? Absolutely, you can double the recipe. If you do, you can bake the brownies in a 9x13 baking pan.

Recommended Products

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  OXO Good Grips Non-Stick Pro Cake Pan 9 x 13 Inch
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  Anolon 51038 Vesta Roasting Pan / Baking Pan / Lasagna Pan - 9 Inch x 13 Inch, Persimmon Orange
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  Nordic Ware Natural Aluminum Commercial Baker's Jelly Roll Baking Sheet

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 349Total Fat: 20gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 67mgSodium: 200mgCarbohydrates: 40gFiber: 2gSugar: 32gProtein: 4g

Making this Recipe?

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The post Pecan Pie Brownies appeared first on A Classic Twist.

Delightfully cakey and tender, this brown butter cherry cobbler is bursting with cherry flavor. Fresh cherries are nestled on a layer of nutty brown butter and then enveloped in a batter flavored with lemon zest and almond extract. As the cobbler bakes, the cherries become tender while the batter puffs up and turns golden brown, soaking up all of the cherry juices. Served warm with a scoop of vanilla ice cream, this easy dessert is perfect for cherry season or anytime you’re craving a comforting dessert.

Hey there, and welcome back, friends.

You are in for a comforting treat!

This cobbler celebrates the freshness of summer. It’s a cozy dessert perfect for weeknights or gatherings, and best of all, it’s extremely easy to throw together.

You know brown butter is one of my favorite flavors to add to recipes. I have made many brown butter recipes like the Brown Butter Blueberry Lemon Loaf, Brown Butter Walnut Brownies, and Brown Butter Sugar Cookies! I go crazy for that nutty brown butter flavor.

Well, I had to make a cobbler with it, and to celebrate summer, I used fresh cherries from the market. I can’t think of anything better than filling a bowl with a scoop of this cherry cobbler and topping it with some cold vanilla ice cream. Each bite is an explosion of flavor.

This cobbler comes together effortlessly. First, you make the brown butter, add the cherries to the dish with the brown butter, then pour the cobbler batter over it and bake until golden.

I used lemon zest and almond extract to make this cobbler taste even better. The lemon zest brightens the flavors of the cherries and the almond extract makes the brown butter pop!

Plus, I added a little bit of almond flour to the batter to give it an even more nutty flavor. If you don’t like almond flour I give directions for how much extra flour to use.

This cobbler is very cake-like. It has a tender crumb that will melt in your mouth. The cherry filling doesn’t get too saucy, like where there’s a puddle of juices when you take a scoop of cobbler. It’s a perfect blend of just enough cobbler and juice from the cherries.

If cherries are not your thing, you can use any seasonal fruit in this cobbler. For more tart fruits, you may want to increase the sugar. An equivalent amount of blueberries, blackberries, or raspberries would be great substitutes for the cherries and would cut down on prep time as they don’t need to be cut in half.

If you’re like most people and don’t have a cherry pitter, don’t worry; you can use a chopstick. It’s a trick I learned from TikTok. You can use a chopstick, a piping tip, or a metal straw to pierce the top of the cherry and press out the pit. So don’t let a lack of a cherry pitter stop you from making this summery dessert.

Seriously, this is a dessert you need to make this summer. It combines everything I love about summer: fresh fruit, easy to make, and goes well with ice cream! I hope you and your family love it!

Ingredients

• unsalted butter
• fresh sweet cherries
• all-purpose flour
• almond flour
• sea salt
• baking powder
• granulated sugar
• zest from a lemon
• whole milk
• almond extract & vanilla extract
• vanilla ice cream, optional for serving

How to Make Cherry Cobbler

Preheat the oven. Add the diced butter to a small pan that is lighter in color. This will help you determine when the butter is properly browned.

Set the pan over medium heat. Once the butter melts, swirl the pan every minute or so until the bits on the bottom of the pan turn brown and the butter takes on a nutty aroma. This will take a few minutes.

Remove the pan from the heat and pour the brown butter into a baking dish. Tilt the dish to ensure the brown butter evenly coats the bottom.

Scatter the pitted and halved cherries over the brown butter in an even layer. Make the batter by whisking together the flour, almond meal, salt, baking powder, and sugar.

Add the lemon zest, milk, almond extract, and vanilla extract and whisk until smooth.

Pour the batter over the top of the cherries.

Bake the cobbler on the middle rack of the preheated oven until the top is golden brown and the cherry juices are bubbling.

Cool the cobbler for 10 minutes before serving. If you prefer, serve with vanilla ice cream.

How to Store

Leftover cobbler keeps best covered in the fridge. You can enjoy the cobbler cold or you can gently reheat it in the microwave. Make sure to enjoy it within 3-4 days.

More Summer Dessert Recipes

• Blueberry Peach Crumble
• Peach Raspberry Crumble
• Blueberry Crumble with a Browned Butter Oat Topping
• Blackberry Crumble
• Strawberry Crumble

What do you think of this Irresistible cherry cobbler recipe? What would you serve with a scoop of this? Let me know in the comment section below. 

If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!

Happy baking, friends!

Brown Butter Cherry Cobbler Recipe

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No Ratings

Yield: 8 servings

Brown Butter Cherry Cobbler

Delightfully cakey and tender, this brown butter cherry cobbler is bursting with cherry flavor. Fresh cherries are nestled on a layer of nutty brown butter and then enveloped in a batter flavored with lemon zest and almond extract.

Prep Time 20 minutes

Cook Time 1 hour

Total Time 1 hour 20 minutes

Ingredients

• 6 tablespoons unsalted butter, diced
• 3 ½ cups fresh sweet cherries, pitted and halved
• 1 cup all-purpose flour
• ¼ cup almond flour
• ¼ teaspoon sea salt
• 1 teaspoon baking powder
• ⅔ cup granulated sugar
• 1 medium lemon, zested
• 1 cup whole milk
• ¼ teaspoon almond extract
• ¾ teaspoon vanilla extract
• Vanilla ice cream, optional for serving

Instructions

1. Preheat the oven to 350 degrees. Add the diced butter to a small pan that is lighter in color. This will help you determine when the butter is properly browned. Set the pan over medium heat. Once the butter melts, swirl the pan every minute or so until the bits on the bottom of the pan turn brown and the butter takes on a nutty aroma. This will take about 5-8 minutes. Remove the pan from the heat and pour the brown butter into a 2.5 quart baking dish. Tilt the dish to ensure the brown butter evenly coats the
   bottom.
2. Scatter the pitted and halved cherries over the brown butter in an even layer.
3. Make the batter by whisking together the flour, almond meal, salt, baking powder, and sugar. Add the lemon zest, milk, almond extract, and vanilla extract and whisk until smooth. Pour the batter over the top of the cherries.
4. Bake the cobbler on the middle rack of the preheated oven for 50-60 minutes until the top is golden brown and the cherry juices are bubbling. Cool the cobbler for 10 minutes before serving. If you prefer, serve with vanilla ice cream.

Notes

1. Make sure to measure the cherries before they are pitted and halved.
2. Frozen pitted cherries can be used in place of the fresh cherries. They can be left whole to keep recipe prep easier. They will release more juice than fresh cherries as the cobbler bakes so you may need to increase the baking time and cooling time by 5-10 minutes.

I don’t have a cherry pitter. Is there something else I can use? Yes, you can use a chopstick, a piping tip, or a metal straw to pierce the top of the cherry and press out the pit.

Can I make this cobbler with other fruits? Yes, you can use other fruits. For more tart fruits, you may want to increase the sugar to ¾ to 1 cup total. An equivalent amount of blueberries, blackberries, or raspberries would be great substitutes for the cherries and would cut down on prep time as they don’t need to be cut in half.

Is there something I can use in place of the almond flour? The almond flour builds on the nutty flavor of the brown butter and helps enhance the flavor of the almond extract but if you don’t have any, you can use an additional ¼ cup all-purpose flour in its place.

Recommended Products

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• 
  Porcelain Souffle Dishes, Ramekins - 8 Ounce - Set of 6, White
• 
  Ceramic Baking Dish Baking Pan, Casserole Dish

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 314Total Fat: 13gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 33mgSodium: 155mgCarbohydrates: 45gFiber: 2gSugar: 30gProtein: 5g

Making this Recipe?

Share it with us on Instagram using #aclassictwist so we can see what you are baking up in your kitchen!

The post Brown Butter Cherry Cobbler appeared first on A Classic Twist.

These lemon blondies with coconut and white chocolate are soft, chewy, and packed with flavor. Both lemon zest and juice flavor the blondies, adding zing and subtle tartness. The brightness of the lemon is complemented by the addition of sweet white chocolate chips and nutty toasted coconut. Easy to make and impossible to resist, these blondies are perfect for springtime gatherings or anytime you’re craving a lemony treat. 

I love a good bar recipe, and I have shared plenty of brownies on the blog and a few blondie recipes like these apple blondies, raspberry blondies, and peanut butter blondies that have Reese’s Peanut Butter Chocolate Chunks in them! I felt it was time to make a blondie to celebrate Spring.

These blondies have all the trademarks of a great blondie: They’re chewy but soft and perfectly sweet. The coconut flakes and zesty lemon flavor pack them with texture. The white chocolate chips add a little sweetness sprinkled throughout.

I prefer using large coconut flakes in this recipe because shredded coconut tends to get lost in the batter. The flavor of the coconut stands out more when you use the large coconut flakes. Some stores label the coconut flakes as coconut chips.

I’m all about the flavor! For added flavor, I highly recommend toasting the coconut flakes.

If you love these bars (which I hope you do!) and want to serve them at a party, you can easily double the recipe and bake them in a 9×13 pan. Depending on your oven, you may have to increase the baking time slightly. 

Ingredients

• unsweetened coconut flakes
• granulated sugar
• a few lemons + zest
• unsalted butter
• a large egg + an egg yolk
• vanilla extract
• all-purpose flour
• baking powder
• salt
• white chocolate chips

How to Make Lemon Blondies

Put the coconut in a large skillet. Toast it over medium heat, stirring frequently, until golden. Set aside to cool.

Preheat the oven and lightly grease a square baking pan, then line it with parchment, leaving an overhang.

Add the sugar and lemon zest to a large bowl. Rub the zest into the sugar with your fingers for about a minute, until highly fragrant.

Juice one of the lemons and measure out 2 tablespoons of juice, then add it to the sugar mixture along with the melted butter, egg, egg yolk, and vanilla extract. Whisk until smooth.

In a separate medium bowl, mix together the flour, baking powder, and salt.

Mix in the toasted coconut and white chocolate chips until evenly distributed throughout the dry ingredients. 

Add the dry ingredients to the wet ingredients. Fold until just combined. The batter will be somewhat thick.

Spread the batter into the prepared pan in an even layer. Bake the bars in the preheated oven until the top and edges are golden and a tester inserted into the middle comes out clean. 

Cool the baked blondies for at least half an hour in the pan.

Loosen the edges with a palette knife, then use the parchment to lift the blondies out of the pan.

Slice the bars now for a softer texture, or allow them to cool completely for a firmer texture. Cut into 9 equal slices for larger blondies or 16 equal slices for smaller blondies.

How to Store

Keep the leftover blondie bars in an airtight container at room temperature. Make sure to enjoy them within 3-4 days. 

More Spring Bar Recipes

• Strawberry Cheesecake Bars
• Classic Lemon Bars
• Coconut Lime Bars
• Cheesecake with Ginger Lime Candied Strawberries
• Coconut Cassava Bars

What do you think of this amazing lemon blondie recipe? What would you serve with these bars? Let me know in the comment section below. 

If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!

Happy Spring baking, friends!

Lemon Blondie Recipe

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No Ratings

Yield: 16 squares

Lemon Blondies with Coconut and White Chocolate

These lemon blondies with coconut and white chocolate are soft, chewy, and packed with flavor. Easy to make and impossible to resist, these blondies are perfect for springtime gatherings or anytime you’re craving a lemony treat. 

Prep Time 20 minutes

Cook Time 35 minutes

Additional Time 30 minutes

Total Time 1 hour 25 minutes

Ingredients

• ⅔ cup unsweetened coconut flakes
• 1 cup granulated sugar
• 2 medium lemons, zested
• ½ cup unsalted butter, melted and cooled slightly
• 1 large egg + 1 egg yolk, at room temperature
• 2 teaspoons vanilla extract
• 1 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• ⅔ cup white chocolate chips

Instructions

1. Put the coconut in a large skillet. Toast it over medium heat, stirring frequently, until golden. Set aside to cool.
2. Preheat the oven to 350 degrees. 
3. Lightly grease an 8-inch square baking pan then line it with parchment leaving an overhang.
4. Add the sugar and lemon zest to a large bowl. Rub the zest into the sugar with your fingers for 30-60 seconds until highly fragrant. Juice one of the lemons and measure out 2 tablespoons of juice then add it to the sugar mixture along with the melted butter, egg, egg yolk, and vanilla extract. Whisk until smooth.
5. In a separate medium bowl, mix together the flour, baking powder, and salt. Mix in the toasted coconut and white chocolate chips until evenly distributed throughout the dry ingredients. 
6. Add the dry ingredients to the wet ingredients. Fold until just combined. The batter will be somewhat thick. Spread the batter into the prepared pan in an even layer. Bake for 30-35 minutes in the preheated 350 degree oven until the top and edges are golden and a tester inserted into the middle comes out clean. 
7. Cool the baked blondies for at least 30 minutes in the pan. Loosen the edges with a palette knife then use the parchment to lift the blondies out of the pan. Slice now for a softer texture or allow to cool completely for a firmer texture. Cut into 9 equal slices for larger blondies or 16 equal slices for smaller blondies.

Notes

These blondies can also be baked in a 9-inch square pan though they will not be as tall. Adjust the baking time to 25-28 minutes. 

• For super precise slices, allow the blondies to cool completely and use a sharp, clean knife for each cut. 
• Keep leftovers in an airtight container at room temperature. Make sure to enjoy them within 3-4 days. 

Recipe Tips

• Room temperature eggs will keep the melted butter from seizing up when mixed together. Bring eggs to room temperature quickly by setting them in a bowl and covering them with warm (not hot!) water. Let the eggs sit for 10-15 minutes before using them in the recipe. 
• Don’t skip out on toasting the coconut! It yields a deeper and more pronounced flavor. 
• To keep the blondies from being tough, mix the dry and wet ingredients until they are just combined. You should no longer see any dry pockets of flour. Overmixing can start to activate the gluten in the flour, which can yield a tougher texture. 
• An offset spatula will make easy work of spreading the thick batter into an even layer in the pan.
• You can use a chopped white chocolate bar in place of the chips. Just make sure to chop it into bite-sized pieces and then measure out ⅔ cup to use in the recipe. 

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  OXO Good Grips 3-Piece Silicone Spatula Set
• 
  Non-Stick Pro Cake Pan Square 9 x 9 Inch
• 
  Pyrex Glass Mixing Bowl Set (3-Piece)

Nutrition Information:

Yield:

16

Serving Size:

1
Amount Per Serving: Calories: 216Total Fat: 11gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 40mgSodium: 111mgCarbohydrates: 28gFiber: 1gSugar: 17gProtein: 3g

Making this Recipe?

Share it with us on Instagram using #aclassictwist so we can see what you are baking up in your kitchen!

The post Lemon Blondies with Coconut and White Chocolate appeared first on A Classic Twist.

These apple blondies marry the comforting flavors of apple pie with the rich and chewy texture of a blondie. The blondie base is infused with warm spices like cinnamon and nutmeg and sweetened with brown sugar for a distinctive chewy texture. Cubes of tender, spiced apples are folded throughout, adding a burst of apple pie flavor in every bite.

Hey there, and welcome back, friends.

You are in for a cozy fall treat!

Isn’t it nice that the weather is finally cooling off, and the air is starting to feel crisp?! I can’t get enough of it. It’s making me crave pumpkin spice lattes and apple treats.

I’m a huge fan of brownies, but if you’re not craving chocolate and still want a dense, fudgy bar to bite into, try making a blondie. These blondies, with their apple chunks and apple pie seasoning, are made for fall.

I know I will end up whipping up a few batches over the fall for weeknight desserts. This blondie recipe always makes my family happy.

I chose a Granny Smith apple for these bars because of its perfectly tart flavor. It’s my go-to apple for many fall recipes.

Since I wanted a blondie that was bursting with apple pie flavor, I used a blend of ground cinnamon, ginger, and nutmeg so that every bite would trigger memories of biting into an apple pie.

Using brown sugar instead of regular sugar helps give these apple cinnamon blondies a dense, chewy texture with a delicious caramel flavor.

I can’t think of anything more fall-like than these blondies. If you want a fall recipe to make instead of apple pie or apple crisp, give these apple pie blondies a try!

Ingredients

• a Granny Smith apple
• maple syrup
• some water
• all-purpose flour
• baking powder
• salt
• ground cinnamon, ginger, & nutmeg
• unsalted butter
• brown sugar
• a large egg + an egg yolk
• pure vanilla extract

How to Make Apple Blondies

Preheat the oven and lightly grease a square baking pan, then line it with parchment paper. Heat a large skillet or pan over medium heat. Add the apples, maple syrup, water, and cinnamon.

Cook, stirring regularly, until the apples have softened and there’s not much liquid remaining in the pan. This will take about a few minutes for the apples to soften. Set the apples aside for now.

Whisk together the flour, baking powder, salt, and spices in a medium-sized bowl.

In a larger bowl, whisk together the melted butter, brown sugar, egg, egg yolk, and vanilla until smooth.

Add the dry ingredients to the wet ingredients and stir until just combined.

Add the apples and any juices from the pan to the batter and fold them in. The batter should be rather thick, almost like cookie dough.

Spread the batter into the prepared pan in an even layer.

Bake the blondies until the top is golden, and a tester inserted into the middle comes out clean.

Set the pan on a cooling rack and let the blondies cool to room temperature.

Use the parchment to lift the blondies out of the pan, then slice them into squares.

How to Store

The blondies will store best in an airtight container at room temperature for 2 days or in the refrigerator for up to 1 week. You can freeze the blondies for up to 3 months. Unthaw them at room temperature.

More Fall Apple Recipes

These apple recipes would be perfect for any occasion this fall.

• Apple Crumble Cheesecake Bars
• Caramel Apple Pie with Cheddar
• Caramel Apple Cinnamon Rolls
• Caramel Apple Bundt Cake
• Cardamom Apple Crisp

What do you think of this delicious apple pie blondie recipe? What would you serve with these bars? Let me know in the comment section below. 

If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!

Happy fall baking, friends!

Apple Blondie Recipe

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No Ratings

Yield: 9 servings

Apple Blondie Recipe

These apple blondies marry the comforting flavors of apple pie with the rich and chewy texture of a blondie. The blondie base is infused with warm spices like cinnamon and nutmeg and sweetened with brown sugar for a distinctive chewy texture. Cubes of tender, spiced apple are folded throughout, adding a burst of apple pie flavor in every bite.

Prep Time 20 minutes

Cook Time 30 minutes

Total Time 50 minutes

Ingredients

For the apples:

Toggle ingredient group

• 1 large Granny Smith apple – peeled, cored, and diced
• 2 tablespoons maple syrup
• 2 tablespoons water
• 1/2 teaspoon ground cinnamon

For the blondies:

Toggle ingredient group

• 1 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• ¾ teaspoon ground cinnamon
• ½ teaspoon ground ginger
• ⅛ teaspoon ground nutmeg
• 1 stick (½ cup) unsalted butter, melted
• 1 cup brown sugar, packed
• 1 large egg + 1 egg yolk, at room temperature
• 2 teaspoons pure vanilla extract

Instructions

1. Preheat the oven to 350 degrees. Lightly grease an 8-inch square baking pan then line it with parchment paper.
2. Heat a large skillet or pan over medium heat. Add the apples, maple syrup, water, and cinnamon. Cook, stirring regularly, until the apples have softened and there’s not much liquid remaining in the pan. This will take about 8-10 minutes total. Set the apples aside for now.
3. Whisk together the flour, baking powder, salt, and spices in a medium-sized bowl. Whisk together the melted butter, brown sugar, egg, egg yolk, and vanilla in a larger bowl until smooth. Add the dry ingredients to the wet ingredients and stir until just combined. Add the apples and any juices from the pan to the batter and fold them in. The batter should be rather thick, almost like cookie dough. Spread the batter into the prepared pan in an even layer.
4. Bake the blondies for 25-30 minutes or until the top is golden and a tester inserted into the middle comes out clean. Set the pan on a cooling rack and let the blondies cool to room temperature. Use the parchment to lift the blondies out of the pan, then slice them into 9 squares.

Notes

1. Any tart and firm apple variety can be used in place of the Granny Smith.
2. If using a 9-inch square baking pan, reduce the baking time to 20-22 minutes.
3. Use room-temperature eggs to keep the melted butter from seizing up. You can quickly bring whole eggs to room temperature by setting them in a bowl and covering them with warm (not hot!) water. Let the eggs sit for 10-15 minutes before using them in the recipe.
4. Make sure to cook the apples until there’s not much liquid remaining in the pan. This ensures they are packed with flavor and will keep excess moisture out of the batter.
5. Cooling the blondies fully to room temperature will make them easier to cut and will yield the best texture.
6. The blondies will store best in an airtight container at room temperature for 2 days or in the refrigerator for up to 1 week.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  OXO Good Grips 3-Piece Silicone Spatula Set
• 
  Pyrex Glass Mixing Bowl Set (3-Piece)
• 
  Non-Stick Pro Cake Pan Square 9 x 9 Inch

Nutrition Information:

Yield:

9

Serving Size:

1
Amount Per Serving: Calories: 207Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 45mgSodium: 198mgCarbohydrates: 43gFiber: 1gSugar: 25gProtein: 3g

Making this Recipe?

Share it with us on Instagram using #aclassictwist so we can see what you are baking up in your kitchen!

The post Apple Blondies appeared first on A Classic Twist.