Apple Blondies
Delightful twist on traditional blondies, merging buttery flavor with sweet and tart notes of apples and warm spices.
Ingredients
Main Ingredients
- 1 piece apple Firm varieties like Granny Smith or Honeycrisp recommended.
- 1/2 teaspoon cinnamon For apple mixture.
- 1 cup all-purpose flour Plus 2 tablespoons (for a total of 141 grams).
- 1/2 teaspoon cinnamon Additional for the batter.
- 1/8 teaspoon ground nutmeg
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter Melted (112 grams).
- 3/4 cup light brown sugar Packed (156 grams).
- 1 large egg
- 1 teaspoon vanilla extract
Instructions
Preparation
- Preheat the oven to 350°F (180°C). Line an 8x8 inch (20x20 cm) pan with parchment paper, leaving an overhang, or lightly grease the pan.
- Peel and core the apple, then slice it into small chunks, yielding about 3/4 to 1 cup. Toss with 1/2 teaspoon of cinnamon and set aside.
- In a separate bowl, whisk together the flour, remaining cinnamon, nutmeg, baking powder, and salt.
- In a large bowl, whisk the melted butter and brown sugar until no pools of butter remain.
- Add the egg and vanilla extract to the butter mixture and whisk until combined.
- Stir the flour mixture into the butter mixture until combined without lumps.
- Gently fold the cinnamon apples into the batter.
- Spoon the batter into the prepared pan and smooth the top.
Baking
- Bake in the preheated oven for about 22-25 minutes, or until the top looks set and a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Allow the blondies to cool completely before slicing.
Notes
Apple Blondies can be served warm or at room temperature. For an indulgent treat, serve with vanilla ice cream or whipped cream. Dust with powdered sugar for presentation. Store in an airtight container at room temperature for 3-4 days or refrigerate for up to a week. For longer storage, freeze individually wrapped blondies for up to 3 months.