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

Print

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?

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The post Apple Blondies appeared first on A Classic Twist.

Hey there, and welcome back, friends.

You are in for a treat!

These moist and delicious peanut butter blondies are made with Reese’s peanut butter chocolate chunks, brown butter, and chopped walnuts. 

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The post Peanut Butter Blondies with Reese’s Peanut Butter Chocolate Chunks appeared first on A Classic Twist.