These apple blondies are deliciously soft, moist and chewy, perfectly spiced with Fall flavors. It is so easy to make and bake, takes almost 45 minutes from start to finish! No mixer needed!
Today I am sharing another version of my easy blondie recipe. Blondies, also known as blondie brownies are so yummy even plain.
Last year I made delicious cranberry and white chocolate blondies which are great for Fall and Winter season.
Now I share my cinnamon apple blondies which are perfect for this season as well and I believe these moist apple bars can easily be your new Fall favorite recipe.
You need simple ingredients to make these soft and moist blondies. It takes only 15 minutes to prepare and 28-32 minutes to bake.
The ingredients you’ll need
- All-purpose flour– gives structure
- Butter-melted butter gives moisture
- Sugar–I prefer a combination of dark brown sugar and granulated sugar. Dark brown sugar for the chewiness and the distinct flavor due to molasses it has and some granulated sugar so the dark brown sugar flavor is not overwhelmingly strong.
- Vanilla– pure vanilla extract, a necessary ingredient for blondies that gives its delicious flavor.
- Egg-1 large egg is enough for the structure (8*8 pan)
- Apple–You can either use Granny Smith or other sweet and tangy flavored apple or sweet apple such as Golden Delicious. Gala would be too sweet. Depending on the apple, you can increase the lemon juice for the tart flavor.
- Lemon juice-both adds a nice flavor to the apples and prevents the apple turning brown.
- Cinnamon and nutmeg-perfect spices for the Fall that go perfect with apples.
- Salt-balances sweetness and brings the flavor out. I usually put the salt as optional under the ingredients but you need a little salt at least to balance the sweetness as I use a little flour with a good amount of dark brown sugar.
Step by step instructions
First I peel and core the apple. I usually use an apple corer but this time I place the peeled apple on a cutting board, cut from 4 sides close to the core and then chop each 4 slices into small pieces (around 0,4-0,6 inches- 1-1,5cm)
Then I place the chopped apples into a small bowl and mix in the sugar, cinnamon, nutmeg and lemon juice. I set aside the bowl.
Next I put the flour, cinnamon and salt in a medium bowl and stir with a whisk. I set aside the bowl.
Later, I put the brown sugar, granulated sugar and melted butter into a large bowl and whisk until just combined. Then I add in the egg and vanilla extract.
I add the flour and stir. First I use my whisk but then I continue with a spoon/spatula until completely mixed.
Finally I fold the apples with a spoon and place the mixture into a baking pan and evenly spread. I bake for almost 28-32 minutes until the top is set and a toothpick inserted into the middle comes out clean.
Just a few moist crumbs are fine but there shouldn’t be wet crumbs. I advise you to check your oven after 25 minutes as the baking time may change from oven to oven.
After I remove the blondie from the oven, I keep it in the pan at least for 40 minutes before cutting into pieces. First, it will continue to bake in the pan and then it will slowly cool. You can cut into 16 slices or as you like once cooled.
I hope you enjoy this simple yet delicious blondie recipe as much as I do!
Frequently asked questions
Blondies are made with brown sugar, unlike classic brownies that contain granulated sugar. Blondie recipe doesn’t include melted chocolate or cocoa for its base that brownie recipe calls for.
You can store totally cooled apple blondies in an airtight container for up to 3 days at room temperature, up to a week in the fridge and up to 3 months in the freezer.
You can melt the butter halfway, remove from the heat and stir. This way the butter cools fast and doesn’t cook the egg when added.
If you like brownies you should check my brownies without cocoa powder. If you can’t decide between brownies and blondies, you should make my brownie blondies which is a mixture of two.
Other apple recipes you may enjoy!
- Apple Pie Bars Recipe
- Easy Apple Crumble Recipe
- Apple Crisp Cookie Cups
- Apple Cake Loaf
- Caramel Apple Bars
- Puff Pasty Apple Turnovers
- Dried Apples
- Apple crumble muffins
I love hearing from you! If you try this recipe or my other recipes please leave a comment and give a star rating!
- 160 grams (1 and ¼ cup-1 med-large apple) apple, peeled, cored and chopped into cubes**
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 to 1 and ½ teaspoon lemon juice**
- 1 teaspoon granulated sugar
- 140 g (1 cup) all-purpose flour, dip and sweep
- ¼ teaspoon salt
- ½ teaspoon ground cinnamon
- 90 g (⅓ cup and 1 tablespoon) unsalted butter, melted*
- 110 g (½ cup packed) dark brown sugar
- 50 g (¼ cup) granulated sugar
- 1 large egg, at room temperature
- 1 teaspoon pure vanilla extract
- Preheat the oven to 350°F/177°C (325°F/165°C fan). Grease 8 inch (20cm) square oven-proof dish and line the bottom and sides with parchment paper, about 2 inches(5 cm) of overhang on each side.
- Peel, core and chop the apple into almost 0,4-0,6 inch (1-1,5 cm) pieces. Put the chopped apples into a small bowl and toss with lemon juice, cinnamon, nutmeg and sugar. Set aside.
- Place the flour, salt and cinnamon in a medium bowl. Set aside.
- Put the brown sugar, granulated sugar and melted butter in a large bowl and whisk until just combined.
- Mix in the egg. Add the vanilla and stir.
- Stir in the flour mixture. You can use your whisk at the beginiing but then it is easier to completely stir with a spoon/spatula.
- Fold the apples to the mixture, pour into the baking dish and evenly spread with a spoon/spatula.
- Bake for almost 28-32 minutes until the top is set and a toothpick inserted into the middle comes out clean, just a few moist crumbs are fine but not wet crumbs. Check your oven after 25 minutes as baking time may change from oven to oven.Let it stay in the pan after removing from the oven at least for 40 minutes. You can cut into 16 slices or as you like once cooled.
Mine didn’t come out well at all. Should there have been baking powder in this recipe?
Hi Brooke, This recipe doesn’t have baking powder. Could you please give me details, how it came out? Thank you!
They don’t rise much, just a little.