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Cinnamon Apple Blondies – Soft, Chewy & Filled with Spices

Cinnamon Apple Blondies – Soft, Chewy & Filled with Spices
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★★★★★

5 from 7 reviews

Delightfully soft and chewy Cinnamon Apple Blondies infused with warm spices and sweet cinnamon-coated apple chunks. Perfect as a cozy dessert or snack, these blondies offer a comforting blend of autumn flavors in every bite.

Ingredients

Scale

Fruit

  • 1 crisp apple (Granny Smith, Honeycrisp, Braeburn, or Pink Lady)
  • 1/2 teaspoon cinnamon (for tossing the apple)

Dry Ingredients

  • 1 cup plus 2 tablespoons all-purpose flour (141 grams)
  • 1/2 teaspoon cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt

Wet Ingredients

  • 1/2 cup unsalted butter (112 grams), melted
  • 3/4 cup light brown sugar (156 grams), packed
  • 1 large egg
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat Oven 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 for easy removal, or lightly grease the pan if preferred.
  2. Prepare Apple: Peel and core the apple, then chop into small chunks to yield about 3/4 to 1 cup. Toss the apple pieces with 1/2 teaspoon cinnamon until well coated. Set aside, ensuring not to use more than 1 cup of apple.
  3. Mix Dry Ingredients: In a medium bowl, whisk together the flour, remaining 1/2 teaspoon cinnamon, ground nutmeg, baking powder, and salt until evenly combined.
  4. Combine Butter and Sugar: In a large bowl, whisk melted butter with light brown sugar until no visible pools of butter remain and mixture is homogenous.
  5. Add Egg and Vanilla: Whisk the egg and vanilla extract into the butter and sugar mixture until fully incorporated.
  6. Incorporate Dry Ingredients: Gradually stir the dry flour mixture into the wet ingredients until just combined and no lumps or streaks of flour remain.
  7. Fold in Apples: Gently fold the cinnamon-coated apple chunks into the batter to distribute evenly without breaking the fruit.
  8. Transfer to Pan and Bake: Spread the batter evenly into the prepared pan, smoothing the top. Bake for 22-25 minutes, or until the top is set and a toothpick inserted in the center comes out clean or with a few moist crumbs.
  9. Cool and Slice: Allow the blondies to cool completely in the pan. Use the parchment paper overhang to lift the blondies out onto a cutting board for slicing. If greased, slice directly in the pan.

Notes

  • Apple Choice: Use crisp, tart apple varieties like Granny Smith, Honeycrisp, Braeburn, or Pink Lady for the best texture and flavor. Avoid McIntosh or Red Delicious as they become too mushy.
  • Grated Apple Option: For a more subtle apple flavor without chunks, peel and grate the apple using a cheese grater. Use only 2/3 cup of grated apple in place of chopped.
  • Sugar Substitution: If light brown sugar is unavailable, substitute with 1/2 cup dark brown sugar and 1/4 cup granulated sugar. Avoid using only dark brown sugar to prevent excess moisture.
  • Doubling the Recipe: Double ingredients and bake in a 9×13 inch (23×33 cm) pan. Increase baking time to 26-28 minutes as the bars will be thicker.
  • Storage: Store cooled blondies in an airtight container in the refrigerator for up to 4 days for best freshness.

Nutrition

Keywords: Cinnamon apple blondies, apple blondies, soft blondies, chewy blondies, spiced blondies, autumn dessert, apple dessert

Find it online: https://tastemadebyclara.com/cinnamon-apple-blondies-soft-chewy-and-filled-with-spices/