A Cozy Fall Favorite You Need to Try
When crisp air rolls in and leaves start to turn, there’s nothing quite as comforting as dessert that tastes like fall. These Cinnamon Apple Blondies deliver exactly that: soft, chewy bars filled with warming spices, sweet apples, and just the right hint of vanilla. Whether you slice them up for an afternoon treat or serve with caramel sauce and ice cream, they’re bound to delight.
Why These Blondies Stand Out
- Warm, comforting flavors – Cinnamon, nutmeg, and brown sugar combine with apple to make each bite cozy.
- Soft, chewy texture – Not cakey or overly dense, but just right, thanks to the balance of butter, sugar, and apples.
- Simple to make – Minimal fuss: you’ll whisk, fold, bake, and enjoy.
- Versatile serving options – Great alone, but even better with a drizzle of caramel, scoop of ice cream, or cream cheese frosting.
Ingredients
Here are the ingredients needed (for about 9 large squares):
- 1 apple (peeled, cored, chopped; about ¾ to 1 cup chopped apple)
- ½ teaspoon cinnamon (for apples)
- 1 cup + 2 tablespoons all-purpose flour (≈ 141 grams)
- ½ teaspoon cinnamon (for batter)
- ¼ teaspoon ground nutmeg
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, melted (≈ 112 grams)
- ¾ cup light brown sugar, packed (≈ 156 grams)
- 1 large egg
- 1 teaspoon vanilla extract
Step‑by‑Step Instructions
- Preheat & prep pan
Preheat your oven to 350°F (≈ 180°C). Line an 8×8 inch (20×20 cm) baking pan with parchment paper, leaving an overhang (makes lifting out bars easier), or lightly grease it. - Prepare apples
Peel, core, and chop the apple into small pieces (aim for ¾–1 cup). Toss chopped apple with ½ teaspoon cinnamon. - Mix the dry ingredients
In a bowl, whisk together: flour, the additional ½ teaspoon cinnamon, nutmeg, baking powder, and salt. - Make the wet base
In a separate bowl, whisk the melted butter and light brown sugar until combined (no pools of butter floating). Then whisk in the egg and vanilla extract. - Combine
Stir the dry mixture into the wet until no streaks of flour remain. Then gently fold in the cinnamon‑coated apple pieces. - Bake
Spread the batter in the prepared pan, smooth the top. Bake for about 22‑25 minutes, or until the top is set and a toothpick inserted into the center comes out clean or with a few moist crumbs. - Cool & serve
Let the blondies cool completely. If you used parchment, lift them out of the pan using the overhang, then slice. Serve as is, or optionally with caramel sauce, ice cream, or cream cheese frosting.
Tips, Variations & Storage
- Apples choice matters: Use a crisp, tart apple like Granny Smith, Braeburn, Pink Lady or Honeycrisp. These hold their shape and balance the sweetness. Avoid overly soft apples like McIntosh or Red Delicious.
- Grated vs. chopped apples: If you prefer a smoother texture (less apple chunks), peel and grate the apple instead, using about 2/3 cup grated apple.
- Sugar swaps: If you don’t have light brown sugar, you can use dark brown sugar plus some granulated sugar. Dark brown sugar alone may add too much moisture.
- Scaling up: To double the recipe, use a 9×13 inch pan. Bake a bit longer (≈ 26‑28 minutes).
- Storage: Store cooled blondies in an airtight container in the refrigerator; they keep well up to 4 days.
Nutritional Info (Estimate per Blondie, 1 of 9)
- Calories: ~ 231 kcal
- Carbohydrates: ~ 32 g
- Protein: ~ 2 g
- Fat: ~ 11 g
Serving Suggestions
- Drizzle caramel sauce over warm blondies.
- A scoop of vanilla ice cream adds contrast between warm and creamy.
- Spread on some cream cheese frosting lightly spiced with cinnamon for a richer dessert.
- Pair with a hot drink: chai tea or spiced latte makes a lovely match.