Let's Talk Blondies—And a Memory or Two
So, funny enough, this recipe for chewy cinnamon apple blondies actually started out as a mistake. Years ago, I was trying to impress my neighbor Barb (she's got this wild collection of apple-themed sweaters; stay with me here) by baking regular blondies, but I grabbed the cinnamon and apples on autopilot. Turns out, my “mess up” is now an autumn tradition—at least in my kitchen. It’s basically a hug in a pan, you know? My dad always says the kitchen smells like apples got into a pillow fight during this bake. (Don’t ask me what that means; it just feels right.)
Why I Love These—And Maybe You Will, Too
I make these chewy cinnamon apple blondies whenever I want something cozy and not overly complicated. My family goes absolutely bonkers for these—especially if they're still a little warm and gooey. Usually, someone ends up stealing a chunk straight from the pan (yes, it’s me). If I’m having one of those annoying days where nothing goes right, baking these brings me back to ground (well… the sweet kind). And, okay, slicing the apples is hands down the worst part (sticky fingers alert), but it’s worth it. I’ve tried raisins in these and my husband actually asked if I was mad at him, so… I stick to apples now.
Here's What You'll Need (Swaps Included)
- 1 cup (225g) unsalted butter, melted (I use whatever’s on sale; my grandmother insists on Kerrygold, but let’s be real: anything works.)
- 1 and ½ cups (300g) packed light brown sugar
- 2 large eggs
- 2 teaspoon vanilla extract (once I forgot it, nobody noticed—but I did!)
- 2 cups (250g) all-purpose flour (you can swap out ½ a cup for oat flour if you want a hint of earthy flavor—sometimes I do if it’s lingering in the cupboard)
- 1 and ½ teaspoon ground cinnamon (or a bit more; nobody ever got mad about too much cinnamon)
- ½ teaspoon salt (if your butter is salted, skip this or don’t—honestly, I forget sometimes)
- ½ teaspoon baking powder
- 1 and ½ cups finely chopped apple—about 2 small apples (pretty much any kind you like; tart Granny Smiths are my fave, but Fuji is fab too. Once used pears and it... didn’t go well.)
- Optional: ½ cup chopped pecans or walnuts (my mom says it ‘makes it grown up’)
How to Make 'Em: My Imperfect Method
- Preheat your oven to 350°F (175°C). Grease up an 8x8 inch pan. If you’ve only got a bigger pan, just check for doneness earlier—no biggie.
- In a big ol' bowl, whisk your melted butter with brown sugar. It shouldn't be boiling hot—let that cool for a minute if you just melted it. This is where I usually sneak a taste (quality control—wink).
- Mix in the eggs and vanilla. Stir until it's nice and glossy; don’t panic if the butter looks weird at first, it comes together.
- Dump in your flour, cinnamon, salt, baking powder. Fold with a spatula until mostly combined (dry streaks are fine, don't beat it to death).
- Gently fold in your apple bits and nuts if you're using them. Actually, I find it works better if you toss the apples with a pinch of flour first to keep them form sinking.
- Spread the batter into your pan. It’s thick, but smoosh it out to the corners with a spatula or the back of your hand (washed please). Don’t worry if it looks lumpy—it bakes out, promise.
- Bake for about 33-38 minutes, or until the edges look set and a toothpick poked in the middle comes out with a few moist crumbs, not raw batter. If you like them gooey, don’t overbake! (I speak from experience.)
- Let cool (sort of... we usually hack into them while they’re warm because we’re impatient like that). Slice into bars. Eat.
Stuff I Wish I Knew Sooner (Learned the Hard Way)
- I used to chop the apples too big—bad news. Small dice is best or you get weird soggy patches.
- That vanilla—if you run out, a splash of maple syrup works. Not the exact same, but nice in a pinch!
- Once tried oil instead of butter. Not the same at all, not worth it.
- If you overmix, blondies get tough. Treat ’em gently like you would a housecat that doesn’t want cuddles.
Things to Try (And One Fail)
Sometimes I swap in pears for apples, but honestly, the taste goes a bit sideways—kind of bland. If nuts aren’t your thing, leave ’em out or try dried cranberries. I’ve mixed in a few white chocolate chips before, and that was lovely. One disaster: tried adding ground cloves... ugh, tasted like someone dropped Christmas potpourri in my blondies. 10/10 don't recommend.
What If You Don't Have the Right Stuff?
No stand mixer? No problem. I mostly just use a big bowl and a wooden spoon; it's sort of old-school satisfying. No 8x8″ pan? I've used a loaf pan in a pinch – just adjust that bake time, and check earlier. If you’re cooking in a dodgy student flat or your pans are in the attic, aluminum foil for lining makes lift-out much easier—but sometimes I skip it, lazy days win.
How to (Attempt to) Store Blondies
I’m meant to say keep them in an airtight container for up to 4 days at room temp, and they’re probably fine for a bit longer in the fridge, but honestly, they barely last 24 hours in my house. If you do have leftovers (ha!), they freeze well wrapped up tight—but texture gets a little weird after a month.
How We Eat Them (and Why You Should Too)
So, here's the thing; they're epic warm with a scoop of vanilla ice cream. My uncle insists on eating them with black coffee and a cold apple (he says it's a 'guy thing,' whatever that means). I’ve even chopped them up over morning yogurt (don’t judge, it’s great). Or just plain, straight from the pan, standing at the counter—no shame.
Hard-Earned Tips (AKA Oopsies I’ve Made)
- Don’t rush letting them cool just a bit. I once tried cutting too soon and it turned into a blondie avalanche.
- If you use apples that are insanely juicy, blot them with a paper towel so you don’t end up with soggy edges. Nobody likes damp cake!
- Mix those eggs in fully; the one time I got lazy, I had weird white bits. Not nice.
FAQ—No Silly Questions Here
- Can I use a different fruit? Well, like I said, pears aren’t amazing, but if you like adventure—go for it. Peaches are sometimes good, though a bit messy.
- How do I know they're done? If the edges are set and the middle doesn’t wiggle when you shake the pan, it’s probably good. I poke with a toothpick and if it comes out mostly clean (a crumb or two is fine), I call it done.
- Gluten free? Try a 1 to 1 gluten free blend—though texture isn’t quite the same. You could check out King Arthur’s Blondie recipe for GF tips.
- Can I double the recipe? Yup—but use a 9x13 – just watch your bake time. Go for less time first, then keep checking.
- Can I make these vegan? Actually, yes, I’ve had luck with Earth Balance and flax eggs (1 tablespoon flax + 3 tablespoon water per egg, let it gel), but they’re a smidge softer. Oh, and if you want an expert’s take, Minimalist Baker does some great vegan blondies over here.
One last thing—every oven’s a little different. I’ve moved house a lot and honestly, the only universal is the blondies smell right when they’re almost done. Trust your nose. And don't stress if they're a tad gooey in the middle; that's half the point.
If you bake these, let me know how it went (preferably with all your kitchen mayhem stories, because nobody needs another ‘perfect’ bake in their life). Happy baking, mate!
Ingredients
- 1 cup (220g) light brown sugar, packed
- ½ cup (115g) unsalted butter, melted
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup (125g) all-purpose flour
- 1 ½ teaspoon ground cinnamon
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 cup (130g) diced peeled apple (about 1 medium apple)
Instructions
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1Preheat oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper or lightly grease it.
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2In a large bowl, whisk together the brown sugar and melted butter until smooth and combined.
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3Add the egg and vanilla extract, and whisk until well combined.
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4In a separate bowl, whisk together the flour, cinnamon, baking powder, and salt. Gradually stir the dry ingredients into the wet ingredients until just combined.
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5Fold in the diced apple until evenly distributed throughout the batter.
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6Spread the batter evenly into the prepared pan. Bake for 28-32 minutes, or until the blondies are golden and a toothpick inserted in the center comes out clean. Cool completely before slicing.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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