Cinnamon Apple Blondies
Chewy blondie bars packed with tender cinnamon-spiced apples and pockets of white chocolate. A one-bowl fall dessert that comes together fast and holds up well for a day or two after baking.
Equipment
- 9x9-inch square baking pan
- Parchment paper
Ingredients
- 2 sticks butter softened at room temperature
- 1 ½ cups + 2 tablespoons light brown sugar packed (divided)
- 2 large eggs at room temperature
- 2 teaspoons pure vanilla extract
- 1-½ cups all-purpose flour
- 1 teaspoon baking powder
- 2 teaspoons ground cinnamon
- ½ teaspoon salt
- 2 large apples peeled and chopped
- ½ cup white chocolate chips optional
Instructions
- Preheat the oven to 350 degrees F and line a 9x9-inch square baking pan with a piece of parchment paper.
- In a large mixing bowl, combine butter and 1 ½ cups of brown sugar. Whisk until smooth and lightly fluffy.
- Add in the eggs and vanilla extract; continue whisking until smooth and combined.
- Add in the flour, baking powder, cinnamon, and salt. Gently fold until the batter and smooth, taking care not to overmix.
- Toss apples with remaining brown sugar in a small bowl. Gently fold the apples and the white chocolate chips, if using, into the batter.
- Transfer the blondie batter into the prepared baking pan and place in the oven to bake until the top is lightly browned and a toothpick inserted into the center of the pan comes out mostly clean, around 30-40 minutes. The blondies will set as they cool down.
- Allow the blondies to cool to room temperature before slicing and serving. Enjoy!
Notes
- When choosing apples for baking, look for apples that are crisp, firm, sweet-tart and can stand up to the heat of the oven or stove without turning mushy, such as Braeburns, Honeycrisp, Pink Lady, or Jonagold.
- Store in an airtight container at room temperature for up to 3 days, in the refrigerator for up to a week, or freeze sliced and wrapped for up to 3 months.
- Nutrition information is an estimate and will vary with the specific ingredients used.
