Description
Delicious Apple Blondies combine the warm flavors of cinnamon and vanilla with the crisp tartness of Granny Smith apples and the crunch of walnuts. These moist, chewy blondies are perfect for a fall dessert or a sweet snack any time of year.
Ingredients
Scale
Blondie Batter
- ¾ cup unsalted butter, melted
- 1 ½ cups packed brown sugar
- 1 ½ cups white sugar
- 3 large eggs, room temperature
- 3 teaspoons vanilla extract
- ¾ teaspoon ground cinnamon
- ¾ teaspoon salt
- 3 teaspoons baking powder
- 3 cups all-purpose flour
- 3 cups Granny Smith apples, diced
- 1 cup walnuts, chopped
Topping
- 1 tablespoon white sugar
- ½ teaspoon ground cinnamon
- Baking spray for greasing pan
Instructions
- Prepare the pan: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan with baking spray to ensure the blondies don’t stick.
- Mix wet ingredients: In a large bowl, combine the melted unsalted butter with both the brown sugar and white sugar. Stir well until smooth and blended. Add the eggs one at a time, beating thoroughly after each addition. Then stir in the vanilla extract.
- Combine dry ingredients: In a separate bowl, whisk together flour, baking powder, salt, and ground cinnamon until evenly mixed.
- Make the batter: Gradually add the dry ingredients to the wet ingredients, folding gently until just combined. Avoid overmixing to keep the blondies tender.
- Add apples and nuts: Fold in the diced Granny Smith apples and chopped walnuts evenly throughout the batter.
- Prepare topping: In a small bowl, mix the tablespoon of white sugar with the ½ teaspoon of ground cinnamon to make a cinnamon sugar topping.
- Assemble and bake: Pour the batter into the prepared baking pan and smooth the top with a spatula. Sprinkle the cinnamon sugar topping evenly over the batter. Place in the preheated oven and bake for 45 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Cool and serve: Remove the pan from the oven and allow the blondies to cool completely in the pan on a wire rack. Once cooled, cut into 20 squares and serve.
Notes
- Use Granny Smith apples for a nice tart contrast that complements the sweet blondies.
- Make sure the eggs are at room temperature to mix more evenly.
- You can substitute walnuts with pecans if desired.
- Store blondies in an airtight container for up to 4 days at room temperature or freeze for longer storage.
- Adjust baking time slightly if you use a different size pan.
