Description
Apple Cinnamon Blondies are a deliciously moist and flavorful dessert bar that combines the warmth of cinnamon with sweet diced apples and optional crunchy walnuts. Baked to golden perfection, these blondies are perfect for a cozy treat or an impressive dessert to share with friends and family.
Ingredients
Scale
Dry Ingredients
- 1 cup (125 grams) all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
Wet Ingredients
- 1/2 cup (115 grams) unsalted butter, melted
- 1 cup (200 grams) brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
Add-ins
- 1 cup diced apples (about 2 medium apples)
- 1/2 cup chopped walnuts (optional)
Topping
- 2 tablespoons cinnamon sugar (for dusting)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it’s ready for baking the blondies evenly.
- Prepare Pan: Grease an 8×8 inch (20×20 cm) baking pan or line it with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a separate bowl, whisk together all-purpose flour, baking powder, and ground cinnamon to evenly distribute the leavening and spices.
- Combine Wet Ingredients: In a large mixing bowl, combine the melted butter and brown sugar until smooth. Add eggs one at a time, beating thoroughly after each addition, then stir in vanilla extract for flavor.
- Combine Mixtures: Gradually add the dry ingredients to the wet, stirring gently until just combined to avoid overmixing and tough blondies.
- Add Apples and Walnuts: Fold in the diced apples and chopped walnuts, distributing them evenly through the batter.
- Bake: Pour the batter into the prepared pan and bake for 25-30 minutes, or until edges turn golden brown and a toothpick inserted into the center comes out clean.
- Add Topping: Immediately after removing from the oven, sprinkle cinnamon sugar evenly over the top for a sweet, crunchy finish.
- Cool and Serve: Allow the blondies to cool in the pan for 10-15 minutes before cutting into 16 squares and serving.
Notes
- Use tart apples like Granny Smith for a nice balance of sweetness and tanginess.
- To make walnut-free blondies, simply omit the walnuts or substitute with pecans.
- Ensure not to overbake; blondies are best when moist and chewy.
- Allow blondies to cool slightly before cutting to prevent crumbling.
- For an extra touch, drizzle with caramel sauce before serving.
