A blondie is a vanilla and brown sugar-flavored brownie, a heavenly confection that comes together with the most basic of pantry staples;I can almost guarantee you’ve got it covered in the pantry right now. If you have chocolate on hand then you can make the classic chocolate chip blondie; but in the fall, I suggest you try this apple-cinnamon version. It’s a cross between a dense, chewy blondie and a dainty, fragrant apple cake.
| Level: | Easy |
| Total: | 1 hr 5 min |
| Prep: | 25 min |
| Inactive: | 15 min |
| Cook: | 25 min |
| Yield: | 24 blondies |
Ingredients
- 2 sticks unsalted butter, plus additional for buttering pan
- 2 1/2 cups all-purpose flour
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon baking powder
- 3/4 teaspoon salt
- 3/4 cup packed dark brown sugar
- 3/4 cup granulated sugar
- 2 large eggs
- 1 1/2 teaspoons pure vanilla extract
- 2 cups peeled, small-diced apples (from 1 to 2 apples)
- 1 cup chopped walnuts
Instructions
- Preheat the oven to 350 degrees F. Butter a 13-by-9-inch baking pan. Line with parchment paper, leaving a slight overhang.
- In a medium bowl, whisk together the flour, cinnamon, baking powder and salt. In a large bowl, beat the sugars and butter with an electric mixer on medium until light and fluffy, about 3 minutes. Add the eggs and vanilla and beat to combine. Add the flour mixture to the butter mixture and beat to combine. Fold in the apples and walnuts.
- Transfer the batter to the prepared pan and spread it out into an even layer. Bake until a toothpick inserted into the center comes out with moist crumbs attached, 20 to 25 minutes. Transfer the pan to a rack to cool completely. Then lift the bars out using the parchment overhang and transfer to a cutting board. Cut into 24 pieces.
Nutrition Facts
| Serving Size | 1 of 24 servings |
| Calories | 209 |
| Total Fat | 11 g |
| Saturated Fat | 5 g |
| Carbohydrates | 25 g |
| Dietary Fiber | 1 g |
| Sugar | 14 g |
| Protein | 3 g |
| Cholesterol | 36 mg |
| Sodium | 97 mg |
Reviews
Delicious. Very moist. More like cake or muffin texture than a blondie but that is okay with me. I added extra cinnamon because I love it.
These were absolutely wonderful. A nice twist to the Fall based blondie.
these are the most delicious variation on the traditional blondie I have ever had. my family gobbled them up. I added more apples and butterscotch chips to the last batch I made…no words.
stiff batter, hands needed to “spread” into pan! so worth it.
These are moist and delicious. I don’t bother with the parchment paper–just butter the 13×9 dish and be done with it. The dough is super-stiff, so I use my stand mixer and have even resorted to using my hands to mix in the apples and walnuts. Each time I’ve made this, I wonder if it’s worth it. It is! Everyone loves these.