Apple Blondies put a perfect-for-fall spin on an indulgent dessert. Sweet, tangy apples pair with classic spices for a warm baked treat ready to enjoy with your favorite coffee.

Fall is in the air, and it’s time to turn on the ovens and pull out all those recipes we’ve been wanting to bake. Apples are a classic autumn fruit, and this apple blondies recipe adds the flavor of apple pie with a rich, chewy bar. Serve it as is or topped with vanilla ice cream and a drizzle of caramel sauce. Yum!

For more apple goodness, try this popular Apple Dump Cake. Or for another fall favorite that I can’t get enough of, Pumpkin Cupcakes are a must!

Blondies are soft and chewy treats similar to brownies, but in this recipe, apples and warm spices take the place of gooey chocolate. The name “blondie” comes from the light brown color. The buttery flavor of these bars is rich and comforting, like a favorite sweater on a chilly day.

Serve these yummy apple blondies as a weekend celebration after dinner with the family, or cover them and take them with you to a friend’s house for coffee and conversation. No one will be able to pass these up!

Ingredients

Gala apple – You can use any apples for this recipe. Galas are a common variety that adds a little extra sweetness to baked goods
Ground cinnamon – Mix half with your apple mixture, and whisk the rest in a bowl with the flour
Nutmeg – Adds classic apple pie flavor
Lemon juice – Fresh or bottled, whatever you have
Sugar – We use both white and light brown sugar in this recipe
Flour
Salt
Unsalted butter – If you only have salted butter, leave out the additional salt
Egg
Vanilla – For the best flavor, use good quality vanilla extract
Crushed pecans – Optional, but delicious!

How To Make Apple Blondies

Step 1. Prepare

Preheat the oven to 350 degrees and line a 13×9 baking dish with parchment paper.

Step 2. Prep the apple

Peel, core, and chop the apple into small pieces. Place the pieces in a bowl and toss with half a teaspoon of cinnamon, nutmeg, lemon juice, and sugar. Completely coat the apples with the sugar and spice mixture, then set them aside.

Step 3. Mix the dry ingredients

Whisk the flour, salt and remaining half teaspoon of cinnamon in a medium-sized mixing bowl.

Step 3. Mix the wet ingredients

In a separate large bowl, cream the sugars and butter until light and fluffy using a hand mixer. Add in the eggs and vanilla, and mix well.

Hint: Creaming the butter and sugar works best when the butter is at room temperature, so take it out of the fridge an hour or so before you plan to assemble the blondies. If you forget, 15-20 seconds in the microwave should do the trick. It should be soft but not melty.

Step 4. Combine the wet and dry ingredients

Add the flour mixture to the wet ingredients a little at a time, mixing well after each addition. Gently fold the apples and crushed pecans into the batter.

Step 5. Bake

Spoon the batter into the prepared baking dish and spread it evenly. Bake for 28-32 minutes at 350 degrees. When it is done, the edges will be set and the middle will still be soft. Remove the dish from the oven and set aside for at least 40 minutes to cool before cutting and serving.

Substitutions

Flour – You can also use gluten-free flour if you prefer. The texture will be a little different, and you may need an extra egg.
Nutmeg – You can use apple pie spice or pumpkin spice instead
Apples – Try using peaches or pears instead of apples for a fruity twist

FAQS

Q: What is the difference between a brownie and a blondie?

A: Brownies have cocoa and blondies don’t. Both have a rich, soft and chewy texture. Blondies usually have more of a butterscotch or molasses flavor and lighter color due to the brown sugar and the absence of chocolate.

Q: Should blondies be gooey?

A: Like brownies, blondies harden when they are overbaked. In order to achieve the soft and chewiness you want in a blondie, take them out of the oven when they are still soft and slightly underdone in the middle. They will set as they cool.

Q: What makes blondies turn out cakey?

A: Overmixing incorporates too much air into the batter and will make the blondies fluffier, more like cake. Adding too much liquid, melting the butter, or replacing eggs with bananas will also give the blondies a lighter cakelike texture.