Cinnamon Apple Blondies combine sweet cinnamon apples with toasted nutty brown butter for a decadent cookie bar that has the gooey texture of a classic blondie. It’s easy to make and the perfect fall treat!
For those times you want pie, but have neither the time nor the patience to make pie, I give you these blondies. Because apparently, as of late blondies (the dessert, lol!) have become my thing.
It started back in October when my Salted Peanut Butter and Chocolate Snickers Brown Butter Blondies saved the day (or at least the moment!). They helped use up leftover Halloween candy.
The trend continued with my Flourless Pecan Pie Cashew Butter Blondies (which are soooo gooey and delicious!).
And now these Cinnamon Apple Bondies.
Truthfully, I’ve been sitting on this recipe for going on two months now. However, I couldn’t share this recipe right after I shared the Snickers blondies, right? Lest you all catch on quick to the fact that apparently I am blondie-obsessed. (But I promise I’m not, lol. This batch went to a good friend who polished them off in a single day!)
If you want an easy fall dessert that you can whip up on a whim that everyone will love, this Cinnamon Apple Blondies recipe is it!
The Best Cinnamon Apple Blondies Recipe
The really great thing and perhaps what I love most about blondies (other than their amazingly gooey texture) is the fact that once you come up with the perfect base recipe, you can change up the flavor seasonally or to suit your preference.
I had two lonely little apples in my fridge, and of course that’s not enough to make a pie. But it’s the perfect amount to whip up these apple bars.
This festive fallish apple treat might make you think twice before you take an entire afternoon to make an apple pie!
Apple Blondies Ingredients
- Sweet-tart apples
- Granulated sugar
Brown Butter Blondies:
- Unsalted butter
- Brown sugar
- Vanilla extract
- All-purpose flour
How to Make Apple Blondies
- Make the apple mixture.
- Brown the butter and let it cool for 1 to 2 minutes.
- Whisk in the brown sugar.
- And then whisk in the egg.
- Stir in the dry ingredients.
- And then stir in the cooled apple mix.
- Spread the batter into a prepared 8 by 8-inch baking pan.
- Bake until the blondies are set along the outside, but still look a touch doughy in the center. Cool before slicing.
How to Store Apple Blondies
Store Apple Cinnamon Blondies in an airtight container at room temperature for up to 2 days. After that if there are any left, move them to the fridge for up to 3 days more.
Variations on This Recipe
- Pears. Use pears instead of apples and keep everything else the same, including pre-cooking the pears the same way as the apples.
- Figs. Use fresh figs instead of apples. Figs are softer than apples, so you can skip pre-cooking the figs. If desired, add 1 teaspoon cinnamon to the batter.
- Dried fruit. Add up to 3/4 cup of chopped dried fruit instead of the apple mix. A few good choices are raisins, apricots, cranberries, blueberries, and cherries.
- Nuts. Add up to 3/4 cup of chopped nuts, such as pecans or walnuts.
Tips for Making Cinnamon Apple Blondies
- For this recipe, I like to use Honeycrisp, Fuji, or Granny Smith apples.
- The apples have to be slightly precooked before being added to the blondie batter. Don’t skip this step; it results in perfectly tender and sweetly aromatic pieces of apple.
- Browning the butter adds an underlying toasted nutty richness to this recipe. However, if you’re pressed for time you can skip browning the butter. If you don’t brown the butter, just melt it fully and let it cool slightly before making the batter.
- Be careful not to over-bake. The blondies are done when they’re set along the outside, but still look a touch doughy in the center.
More Blondies Recipes to Make
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Cinnamon Apple Blondies
- 2 medium sweet-tart apples cored and chopped small (not peeled)
- 1/4 cup water
- 2 tablespoons granulated sugar
- 1 1/4 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
Brown Butter Blondies:
- 10 tablespoons unsalted butter browned and cooled for 1-2 minutes
- 3/4 cup brown sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 cup all-purpose flour
- 1/4 teaspoon salt
For the Apple Mix:
- Add all ingredients to a small saucepan. Bring to a boil and then reduce heat and simmer until the apples are tender and the liquid is evaporated, about 6 to 8 minutes, stirring occasionally. Cool completely.
For the Brown Butter Blondies:
- Preheat the oven to 350F; line an 8 by 8-inch baking pan with parchment paper so it hangs over all 4 sides.
- In a large bowl, whisk together the brown butter and brown sugar. Then whisk in the egg and vanilla extract. Stir in the flour and salt until just combined, being careful not to over-mix. Fold in the apples (they should be syrupy).
- Pour the batter into the prepared pan, and spread it out as evenly as possible. Bake until golden on the outside, but still a touch doughy in the center, about 27 to 31 minutes. Be careful not to overbake, as these are best gooey in the center.
- Cool completely before cutting.
- Total Servings and Serving Size: This recipe makes an 8 by 8-inch pan of blondies; to serve, cut it into 12 portions.
- What Type of Apples to Use: For this recipe, I like to use Honeycrisp, Fuji, or Granny Smith apples.
This post was first published on An Edible Mosaic on December 4, 2017. I updated it with more information on September 17, 2021.
I have been playing around with brownie recipes recently, and you are so right pies can be a bit laborious so a blondie would definitely hit the spot!