These Apple Cinnamon Blondies are soft and chewy with little bites of apple and a cinnamon sugar topping. Apple and cinnamon is one of the best fall flavor combinations, and this is an easy recipe to add to your fall baking list.
A reader mentioned interest in an apple version of my Cinnamon Sugar Pumpkin Blondies, and I'm so glad she did. I had already been working on these, and her comment gave me the push to finish testing them. They turned out exactly how I wanted, and I can't wait for you to try them!
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Quick Wins 🙌
- No mixer needed. A whisk and rubber spatula are all you need to mix the batter.
- Simple ingredients. You probably have most of what you need already.
- Easy to share. Let the blondies cool, slice them into squares and add them to a fall dessert tray or pack them up to share with friends.
Game Plan 📋
- Bake these ahead of time so they have time to cool completely before you need to slice them.
- The recipe uses just ½ cup of diced apple, so it's a good way to use part of an apple left from another recipe. Save the rest for a snack!
Ingredients 🛒
Here are a few things to keep in mind when gathering your ingredients. See the recipe card below for the full ingredient list and measurements.
- Sugar: You'll need granulated sugar for both the blondies and the cinnamon sugar topping.
- Eggs: Have two large eggs on hand. You'll use one whole egg and just the yolk from the second.
- Vanilla: I use pure vanilla extract.
- Flour: Use all-purpose flour.
- Apples: Honeycrisp is my go-to apple for baking (and eating!) Granny Smith is a good choice if you prefer a little tartness, or try Pink Lady or Braeburn. Choose a firm apple and avoid softer varieties like McIntosh, which break down more during baking. You'll need ½ cup of peeled, diced apple.
Variations
- Add nuts: Fold in a small handful of chopped walnuts or pecans with the apple.
- Try another apple: Use an apple variety you enjoy baking with. A tart apple will give you more contrast with the sweet blondies.
- Serve with ice cream: A scoop of vanilla ice cream is always a good addition!
I haven't tested these with nuts, but if you give them a try, let me know how they turn out!
Equipment Needed 🥄
- Square metal cake pan: Use a 9x9-inch metal cake pan to bake the blondies evenly and slice them into easy-to-serve squares.
Step by Step Instructions
STEP 1: Preheat the oven to 350°F. Line a 9×9-inch baking pan with parchment paper, leaving an overhang on two sides.
STEP 2: In a medium mixing bowl, whisk together the sugar and melted butter.
STEP 3: Add the egg, egg yolk and vanilla. Whisk until fully combined.
STEP 4: In a small mixing bowl, whisk together the flour, cinnamon, baking powder and salt.
Add the flour mixture to the butter mixture. Fold together with a rubber spatula until just combined.
STEP 5: Fold in the diced apple, then spread the batter evenly in the prepared pan.
STEP 6: Stir together the sugar and cinnamon for the topping. Sprinkle three-fourths of the mixture evenly over the batter, saving the rest for after baking.
Bake for 25-27 minutes, or until the edges begin to brown and the center is set.
STEP 7: Immediately sprinkle the remaining cinnamon sugar over the blondies when they come out of the oven.
STEP 8: Let cool completely in the pan. Lift out using the parchment paper, then slice into squares.
Expert Tips
- Measure the flour carefully. Spoon it into your measuring cup and level it off with a straight edge.
- Keep the apple pieces small. This helps you get little bites of apple throughout the bars.
- Mix just until combined. Once you add the flour, fold gently and stop when no dry streaks remain.
- Watch the center. Start checking at 25 minutes. The center should be set, and the edges should just be starting to brown.
- Let them cool before slicing. They'll be easier to lift out of the pan and cut into neat squares.
FAQ ❓
Yes, I peel the apple for these blondies so the little pieces blend into the soft bars without bits of peel.
Most of the cinnamon sugar goes on before baking to form the topping. The rest goes on right after baking for an extra layer of cinnamon sugar on top.
I haven't tested a doubled batch. For the most consistent results, make two batches in separate 9×9-inch pans.
The edges will be starting to brown and the center should look set. Begin checking at 25 minutes so you can avoid overbaking them.
Storage
Let the blondies cool completely before storing them in an airtight container. Keep at room temperature for up to 2 days or refrigerate for up to 5 days. The cinnamon sugar topping may soften during storage.
For longer storage, wrap individual blondies and place them in a freezer-safe container or bag. Freeze for up to 2 months and thaw at room temperature before serving.
More Recipes to Try
Looking for other recipes to make? Try these:
Give These a Try!
If you make these Apple Cinnamon Blondies, leave a comment and rating below! 🍎
I'd love to hear what you think of the apple versio
Recipe
Apple Cinnamon Blondies
Ingredients
For the Blondies:
- 1 cup granulated sugar
- ½ cup butter melted
- 1 tablespoon vanilla extract
- 1 egg
- 1 egg yolk
- 1 cup all-purpose flour
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ¼ teaspoon baking powder
- ½ cup peeled diced apple
For the Cinnamon Sugar Topping:
- ¼ cup granulated sugar
- ¾ teaspoon ground cinnamon
Instructions
- Preheat the oven to 350°F. Line a 9×9-inch baking pan with parchment paper, leaving an overhang on two sides for easy removal.
- In a medium mixing bowl, whisk together the sugar and melted butter until combined.1 cup granulated sugar, ½ cup butter
- Add the egg, egg yolk and vanilla. Whisk until fully combined.1 tablespoon vanilla extract, 1 egg, 1 egg yolk
- In a small mixing bowl, whisk together the flour, cinnamon, baking powder and salt.1 cup all-purpose flour, 1 teaspoon ground cinnamon, ¼ teaspoon baking powder, ½ teaspoon salt
- Add the flour mixture to the butter mixture and fold together with a rubber spatula until just combined.
- Fold in the diced apple. Transfer the batter to the prepared pan and spread into an even layer.½ cup peeled
- In a small bowl, stir together the sugar and cinnamon for the topping. Sprinkle three-fourths of the mixture evenly over the batter, reserving the rest for after baking.¼ cup granulated sugar, ¾ teaspoon ground cinnamon
- Bake for 25-27 minutes, or until the edges begin to brown and the center is set.
- Remove from the oven and immediately sprinkle evenly with the remaining cinnamon sugar.
- Allow to cool completely in the pan. Use the parchment paper to lift the blondies out of the pan, then slice into squares.
Video
Notes
- Dice the apple small: Small, evenly sized pieces distribute more easily throughout the batter.
- Avoid overbaking: Start checking at 25 minutes to keep the centers soft.
- Cool before slicing: Let the blondies cool so they hold their shape when cut.
Nutrition Information
Please note that these nutrition facts are approximations and may not be entirely precise.
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