Cinnamon Apple Blondies are a softer version of a traditional blondie. Cinnamon spiced apples give them moisture and sweetness, with pecans sprinkled in for a little crunch. These bars make the perfect fall dessert. Great for a snack but sweet enough for dessert.
I’ve been trying to find a good way to incorporate apples into a dessert bar, however, while my first attempt was delicious, it was just too gooey to eat with your hands. I turned to a blondie base and added apples and pecans for cinnamon apple blondies that you can eat with your fingers.
I love almost anything with apples, whether it’s a traditional apple pie or a savory apple and sausage biscuit. While they’re best in the fall, you can still find delicious sweet apples all year long.
These are super moist but stay together, just like a blondie. I used Honey Crisp apples and the flavor and texture were both a hit. I got approval from all tasters. You can easily double the recipe and any you can choose any type of firm apple.
Blondies are not just brownies without the chocolate. They are a dessert all on their own, known for their brown sugar and butter base, they’re a dense dessert bar that’s nothing like a fudgy brownie.
A traditional blondie is pretty amazing, but whether you add apples or make a raspberry blondie or a blondie with white chocolate you still get that unique butter and brown sugar flavor.
Why you’ll love it
- A soft dessert bar full of Fall flavors
- The apples make them super moist
- You don’t need a lot of ingredients and they come together easily
What you’ll need
- Apples – 1-2 slightly tart apples like Honeycrisp, fuji or Granny Smith, peeled and chopped.
- Pecans – toasted so that you get the deep rich nutty flavor.
- Cinnamon – it’s the perfect spice with apples
- Pantry staples – butter, brown sugar, egg, flour, baking powder.
How to make buttery apple blondies
A mixer makes it much easier but you could get by with a spoon and some elbow grease.
Cream the butter and sugar. Add an egg and the dry ingredients and mix just until combined.
Pro tip: Level up your blondies by browning the butter, let it cool before combining the ingredients in the first step.
Fold in toasted pecans and chopped apples. The mixture will be very thick. Spread into a baking dish and bake for about 35-40 minutes until golden brown.
I don’t think these need any frosting. They have sweetness from the apples and brown sugar and a frosting might cover up the delicious buttery taste. If you’re a frosting lover, don’t worry – these Brownies with Cookie Dough Frosting will fit the bill and give you that delicious thick layer of frosting.
FAQs and tips
Try using a Granny Smith, Fuji or Honeycrisp. They will keep their shape when baking and add a great tart flavor.
A blondie will stay fresh at room temperature for a couple of days but the best way to store them is in the freezer. They don’t take long to thaw.
If you are buying apples from the grocery, and they are large apples which is typically what you see at the grocery, you will need 1-2 apples.
The easiest way to toast pecans is in the oven at 350º for about 5 minutes. Check on them frequently so they don’t burn. You can also toast them in a skillet.
MORE apple desserts
MORE dessert bar recipes
Adapted from Southern Bite
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Cinnamon Apple Blondies
- ½ cup butter softened
- 1 cup brown sugar
- 1 egg
- 1 cup flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon cinnamon
- 1½ cups apples peeled, cored and diced (1-2 apples)
- ½ cup pecans chopped and toasted
- Preheat oven to 350º and prepare an 8×8 inch baking pan with parchment paper and non-stick cooking spray.
- Toast the pecans and set aside. Peel, and chop apples, set aside.
- With an electric mixer or hand held, cream the butter and sugar together until smooth. Add the egg and mix well.
- In another bowl, whisk the flour, baking powder, salt and cinnamon together. Gradually fold in the dry ingredients into the wet ingredients, do not over mix. Once combined, stir in the chopped apples and toasted pecans. The mixture will be thick.
- Spread the batter into the baking pan and bake for 35-40 minutes or until golden brown and set. Cool and cut into squares.
Barbara’s Tips + Notes
- This recipe can easily be doubled
- To toast the pecans, heat in a 350º oven for 5 minutes or until they start to darken.
- Use a tart apple like Granny Smith, Fuji or Honeycrisp.
- Do not over mix the batter once you have added the dry ingredients.
- You can add even more flavor by browning the butter. If you brown it, do that in advance because it will need to cool and be softened before adding.
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