Description
Deliciously soft and chewy Apple Blondies featuring sweet cinnamon-spiced apples folded into a buttery brown sugar batter. Perfect for a fall treat or anytime you crave a dessert with a fruity twist, these blondies bake to golden perfection with a moist, tender crumb and vibrant cinnamon apple bites throughout.
Ingredients
Apple Mixture
- 1 apple, peeled, cored, and chopped into 3/4 to 1 cup small chunks
- 1/2 teaspoon cinnamon
Dry Ingredients
- 1 cup plus 2 tablespoons (141 grams) all-purpose flour
- 1/2 teaspoon cinnamon
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup (112 grams) unsalted butter, melted
- 3/4 cup (156 grams) packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla bean paste
Instructions
- Preheat and prepare pan: Preheat the oven to 350°F (180°C). Line an 8×8 inch (20×20 cm) baking pan with parchment paper, leaving an overhang on the sides for easy removal, or lightly grease the pan.
- Prepare the apples: Peel and core the apple, then chop into small chunks until you have about 3/4 to 1 cup of apple pieces. Toss the apple chunks with 1/2 teaspoon of cinnamon to evenly coat and set aside. Avoid using more than 1 cup to maintain proper texture.
- Mix dry ingredients: In a separate bowl, whisk together the all-purpose flour, the additional 1/2 teaspoon cinnamon, baking powder, and salt until combined. Set aside.
- Combine butter and sugar: In a large mixing bowl, whisk the melted butter and light brown sugar thoroughly until no pools of butter remain and the mixture is smooth.
- Add egg and vanilla: Whisk the large egg and vanilla bean paste into the butter and sugar mixture until fully incorporated.
- Incorporate dry ingredients: Gradually stir the flour mixture into the wet ingredients, mixing until just combined with no visible lumps or streaks of flour.
- Fold in apples: Gently fold the cinnamon-coated apple chunks into the batter, ensuring even distribution without overmixing.
- Transfer to pan: Spoon the batter into the prepared pan, smoothing the top into an even layer with a spatula or the back of a spoon.
- Bake: Place the pan in the preheated oven and bake for 22 to 25 minutes, or until the top looks set and a toothpick inserted into the center comes out clean or with a few moist crumbs attached.
- Cool and slice: Allow the blondies to cool completely in the pan. If you used parchment paper, lift the blondies out by the overhang and transfer to a cutting board before slicing. If greased, slice directly in the pan. Serve and enjoy.
Notes
- Do not exceed 1 cup of chopped apple to keep the blondies from becoming too moist or dense.
- Using parchment paper makes removal and slicing cleaner and easier.
- For a deeper apple flavor, you can use a tart apple like Granny Smith.
- Vanilla bean paste can be substituted with 1 teaspoon vanilla extract if unavailable.
- Store blondies in an airtight container at room temperature for up to 3 days or refrigerate to keep fresh longer.
