Apple Blondies

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4.63 from 8 votes

These apple blondies are deliciously spiced with Fall flavors. These easy to make bars are soft, moist and chewy!

Prep Time15

Cook Time30

Total Time45

Course: Dessert

Cuisine: American

Servings: bars

Calories: 119kcal

Author: Meymi

Ingredients

Apple mixture

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

Blondie Batter

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

Instructions

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.

Apple mixture

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.

Batter

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.

Notes

*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 I use tangy apple such as Granny Smith, I add just a little less than 1 teaspoon of lemon juice, if I use a Golden delicious or a sweeter apple I add 1 and ½ teaspoon of lemon juice. If you don't want a tangy flavor you can cut the lemon juice amount.

How to store: You can keep totally cooled 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.

The calorie information above is an estimate that is provided by an online nutrition calculator.

Nutrition