Apple Cinnamon Blondies – These cinnamon-spiced blondies are incredibly thick and chewy with a lovely crinkly top, and stuffed full of juicy apple chunks!
Today, I bring you my autumn version of my Chocolate Chip Blondies – Apple Cinnamon Blondies! These are the ultimate blondies to enjoy this autumn. But, don’t let that stop you enjoying them all year round. 😉
These cinnamon-spiced blondies are so incredibly thick and deliciously chewy, and they have that beautiful paper-thin crinkly top. These are loaded with scrumptiously juicy apple chunks, making these the perfect blondies to enjoy this autumn with a nice, hot cup of tea or coffee.
What I love about this blondie base recipe, is that it is a one-bowl recipe. All the ingredients are combined in one bowl, with only a whisk or spatula – no mixer required!
The apples are also so easy to prepare. All you need is 2 apples, peeled, cored, and chopped into small chunks. Simply fold the juicy apple chunks into the blondie batter. Simple (and delicious)!
I hope you enjoy my Apple Cinnamon Blondies! 🙂
Apple Cinnamon Blondies
- 3/4 cup unsalted butter 170g, melted
- 1 cup caster/granulated sugar 200g
- 1/2 cup light or dark brown sugar 100g
- 1 large egg + 1 egg yolk
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 cup plain/all-purpose flour 125g
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 2 small apples I used Gala, peeled, cored, and chopped into small cubes
Preheat the oven to 180C/350F/Gas 4. Line an 8x8-inch square baking pan with aluminium foil or parchment paper and spray with baking spray. Set aside.
Whisk together the butter and sugars until smooth and combined. Add the egg, egg yolk, vanilla, and salt, and whisk vigorously until smooth and combined. Fold in the flour, and spices until completely combined, then fold in the apples.
Spread the batter evenly into the prepared pan, and bake for about 45 - 50 minutes, or until the top is no longer soft and a toothpick inserted into the centre comes out clean. Do not over-bake. Allow to cool completely in the pan on a wire rack before cutting into squares. I like to leave mine in the fridge for 1 - 2 hours before slicing, as they are more firm and I get cleaner, neater cuts.
NotesBlondies can be stored in an airtight container at room temperature or in the fridge for up to 3 days. They also freeze well for up to 3 months. Thaw overnight before serving.
Did you make this recipe? Take a photo and share it on Instagram with the hashtag #marshasbakingaddiction, or tag me at @marshasbakeblog. I would love to see!