Description
These Apple Blondies combine the chewy sweetness of light brown sugar with fresh, tender bits of apple in a spiced, buttery blondie bar. With warm notes of cinnamon and nutmeg, this easy-to-make dessert is perfect for fall or anytime you crave a comforting treat. Baked to golden perfection in an 8×8 pan, they’re perfect for sharing or enjoying as a snack.
Ingredients
Scale
Dry Ingredients
- 1 1/4 cups all-purpose flour (142 g)
- 1/2 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
Wet Ingredients
- 1/2 cup unsalted butter, melted and cooled (1 stick or 113 g)
- 1 cup light brown sugar, packed (200 g)
- 1 teaspoon vanilla extract
- 1 large egg, room temperature
- 2 medium apples, peeled, cored, and cut into 1/4-inch squares
Instructions
- Prepare the Oven and Pan: Preheat your oven to 350° F (175° C). Line an 8-inch by 8-inch baking pan with parchment paper to prevent sticking and set it aside.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, kosher salt, cinnamon, and nutmeg until well combined. This helps distribute the leavening agent and spices evenly.
- Combine Wet Ingredients: In a large bowl, whisk the melted and cooled butter with the light brown sugar until smooth and fully blended, about 2 minutes. Then add the egg and vanilla extract, mixing thoroughly until incorporated.
- Add Dry Ingredients: Gradually add the flour mixture to the wet ingredients, stirring gently just until combined. Avoid overmixing; small pockets of flour are okay as they will blend in when apples are folded in.
- Fold in Apples: Gently fold in the diced apples, distributing them evenly throughout the batter without crushing to maintain texture.
- Transfer to Pan and Bake: Spoon the thick batter into the prepared pan and spread evenly. Bake for 25 to 28 minutes, or until a toothpick inserted in the center comes out clean, indicating the blondies are fully cooked.
- Cool and Serve: Allow the blondies to cool completely in the pan before cutting into 16 squares. Serve as a delicious snack or dessert.
Notes
- Use firm apples like Granny Smith or Honeycrisp for best texture and flavor.
- Do not overmix the batter to keep the blondies tender.
- Make sure the butter is cooled so it doesn’t cook the egg when mixed.
- Store blondies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
