Indulge in the cozy flavors of fall with these Cinnamon Apple Blondies! Soft, chewy, and loaded with the perfect blend of cinnamon, sweet apples and pecans, these blondies are a delightful treat. Easy to make and even easier to enjoy, they’re the ultimate comfort dessert for sharing with friends.
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I’m not a big fan of chocolate myself, but I do love a good, chewy brownie (hello corner pieces!). These Apple Blondies give the same texture with yummy apple-cinnamon flavor.
Ingredients
Apples: My favorite apple variety to use is Gala or Fuji. Feel free to use your favorite variety.
The apples can be chopped by hand or in a food processor. You want the piece to be the size of the tip of your pinkie. You could shred the apples using a box grater, but I really like to see the apple chunks in the cinnamon apple blondies.
Butter: I usually recommend using unsalted butter in baking so that you can control the salt in the recipe. One optional step that you can take is to brown the butter. This will add even more of a nutty flavor to your blondies.
Brown Sugar: When measuring brown sugar, make sure to pack the sugar into your measuring cup. You can use light or dark brown sugar, whatever you have on hand.
All-Purpose Flour: You will want to use regular all-purpose flour. I have not tested this recipe with gluten-free flour.
Additional Ingredients: You’ll also need eggs, baking powder, table salt, ground cinnamon, vanilla extract and optional pecans. You can easily leave the pecans out if you need nut-free.
Equipment
- Mixing bowls (various sizes)
- Measuring cup and spoons
- Electric mixer or whisk
- Spatula
- 9×13-inch baking pan
- Knife and cutting board
How to Make Apple Blondies
- Preheat oven to 350 degrees Fahrenheit.
- Cream the butter and brown sugar in a large bowl with a hand mixer or whisk.
- Add eggs and vanilla. Beat to combine well. You can take the time here to make sure that everything is really well combined.
- Add flour, cinnamon, baking powder and salt. Mix until just combined.
- Stir in apples and optional nuts.
- Spread batter in a greased 9×13 inch baking pan.
- Bake at 350 degrees for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool completely and cut into squares.
Frequently asked questions
Whether baking blondies or a pie, you want to use an apple variety that will stand up to the baking. Your best bets are Granny Smith, Gala, Fuji, Honey Gold, or Jonathan. My favorites are Gala and Fuji for their sweet flavor and crisp texture.
Yes, you can easily substitute grated carrot or zucchini or chopped pears for the apples in this recipe with no change to the measurements.
Your cooled blondies will keep at room temperature in an airtight container for up to 4 days. You can also freeze the blondies and store in a freezer bag for up to 2 months.
If you find that the blondies are drying out, put a slice of bread in the container. The bread will dry out and leave your baked goods soft and chewy.
More Apple Recipes
- Applesauce Banana Bread
- Cinnamon Apple Baked Oatmeal
- Apple Carrot Muffins
- Apple Nachos
- Instant Pot Apple Butter
Easy Cinnamon Apple Blondies Recipe
Apple Blondies
Soft and chewy, these Cinnamon Apple Blondies are bursting with sweet apple, warm cinnamon and toasted pecans. Bake up a batch for your cookie swap or bake sale - they are sure to be a hit!
Ingredients
- 2/3 cup butter
- 1 1/2 cups packed brown sugar
- 2 large eggs
- 2 teaspoons vanilla
- 2 cups all-purpose flour
- 1/2 teaspoon ground cinnamon
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup peeled, chopped apples (about 2-3 medium apples)
- 1/2 cup chopped pecans (optional)
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- Cream butter and brown sugar in a large bowl with a hand mixer or whisk.
- Add eggs and vanilla. Beat to combine well.
- Add flour, cinnamon, baking powder and salt. Mix until just combined.
- Gently fold in the apples and optional nuts.
- Spread batter in a greased 9x13 inch baking pan.
- Bake at 350 degrees for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool completely and cut into squares.
Notes
Any variety of apple may be used. I prefer either Granny Smith for its tart flavor or Gala or Fuji for their sweet flavor and crisp texture.
Variations: For different flavors of blondies, feel free to substitute the apples for chopped pears or even shredded carrots or zucchini.
Storing: Leftovers can be stored at room temperature in an airtight container for up to 4 days or in the freezer for up to 2 months.
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Nutrition Information:
Yield:
24Serving Size:
1Amount Per Serving: Calories: 152Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 29mgSodium: 113mgCarbohydrates: 20gFiber: 1gSugar: 12gProtein: 2g
Check out my 10 Uses for Apple Scraps to get a second life out of your apple peelings.
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These were wonderful and didn’t last long. Next time I will make a double batch.
So glad you enjoyed them!! And thank you for the comment, Kathy!