Cinnamon Apple Blondies
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!
Servings 12 servings
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.
- This recipe makes an 8 by 8-inch pan of blondies; to serve, cut it into 12 portions.
- For this recipe, I like to use Honeycrisp, Fuji, or Granny Smith apples.
Serving: 1blondie | Calories: 204kcal | Carbohydrates: 28g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 39mg | Sodium: 60mg | Potassium: 71mg | Fiber: 1g | Sugar: 19g | Vitamin A: 328IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 1mg