Apple Blondies
These Apple Blondies are dense yet chewy, packed with sweet apples and warm spices, making them a cozy dessert for any occasion.
Ingredients
For the apple mixture
- 1 piece apple (peeled, cored, and chopped)
- 1/2 teaspoon cinnamon (for the apple)
For the blondie batter
- 1 cup plus 2 tablespoons all-purpose flour (141 grams)
- 1/2 teaspoon cinnamon (for the batter)
- 1/8 teaspoon ground nutmeg
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 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
Preparation
- Preheat your oven to 350°F (180°C). Line an 8×8 inch (20×20 cm) pan with parchment paper, leaving an overhang.
- Peel and core the apple, then slice it into small chunks (about 3/4 to 1 cup). Toss the apple slices with 1/2 teaspoon of cinnamon and set them aside.
- In a separate bowl, whisk together the flour, the additional 1/2 teaspoon of cinnamon, nutmeg, baking powder, and salt. Set this aside.
Batter Mixing
- In a large bowl, whisk together the melted butter and light brown sugar until you can no longer see any pools of melted butter.
- Add the egg and vanilla extract to the butter and sugar mixture, whisking until combined.
- Stir the flour mixture into the butter mixture until there are no lumps or streaks of flour visible.
- Gently fold in the cinnamon-infused apple pieces into the batter until evenly distributed.
Baking
- Spoon the batter into the prepared pan and smooth it into an even layer.
- Bake in the preheated oven for approximately 22-25 minutes or until the top looks set and a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Allow the blondies to cool completely. If you used parchment paper, lift them out of the pan using the overhang. If you greased the pan, slice them directly in the pan.
Notes
These Apple Blondies can be served warm or at room temperature. For an extra indulgent treat, serve them with a scoop of vanilla ice cream or a dollop of whipped cream. Store in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.