These Apple Cinnamon Blondies are the ones to make! I’ve tested this blondie base over and over again, and it has never let me down, it’s the same foolproof base I use for all of my blondies, so you can trust it works every single time. Think brown butter, chewy, rich bars infused with warm cinnamon and nutmeg, then folded with juicy bites of apple. Every square is packed with comfort and flavor.
The magic starts with brown butter, which deepens the flavor and gives these blondies a nutty richness. Paired with dark brown sugar, cinnamon, and nutmeg, the flavor is warm and bold, while diced apples add freshness and just the right amount of moisture. I love using a mix of tart Granny Smith and sweet Gala apples for balance. These blondies are fudgy in the center, slightly crisp at the edges, and super satisfying.
Why You'll Love This Easy Apple Cinnamon Blondies Recipe
- Easy: No mixer needed, just a whisk and a bowl.
- Foolproof: My tried and true blondie base means consistent results every time.
- Flavor: Brown butter, dark brown sugar, cinnamon, nutmeg, and apples create layers of cozy fall taste.
- Texture: Perfectly chewy edges, soft centers, and bursts of apple in every bite.
Baking Tips
- Using a kitchen scale is a total game changer for baking. It makes measuring ingredients super precise, so your recipe comes out perfect every single time. Plus, fewer measuring cups means less cleanup, and who doesn’t love that? Invest in one, and you’ll wonder how you ever baked without it!
- I absolutely love baking with fine kosher salt, it gives the perfect balance of flavor. Table salt, on the other hand, can be a bit too harsh, so if you're using it, be sure to cut the amount in half to avoid over salting your treats.
- Always check your oven temperature! Ovens can be sneaky, sometimes running hotter or cooler than what the dial says, and that can really affect how your baked goods turn out. For the most consistent results, I recommend using an oven thermometer to make sure your temps are spot on every time
Apple Cinnamon Blondie Ingredients
- Butter: Brown butter isn’t just about flavor, it changes the fat structure. When you cook butter until golden, the milk solids caramelize and create nutty, toffee like notes while also slightly reducing the water content. This gives the blondies a richer taste and chewier texture. Make sure to scrape all the browned bits from the pan into the batter, since that’s where the flavor is concentrated.
- Dark Brown Sugar: Dark brown sugar has a higher molasses content than light brown sugar, which not only deepens the flavor but also adds extra moisture and chew.
- Apples: Using two types of apples creates balance, Granny Smith provides tartness and structure because of its firmness, while Gala (or another sweet apple) adds juiciness and natural sweetness. Dice the apples small (¼ inch) so they integrate evenly.
- Eggs: The combination of one whole egg plus an extra yolk increases fat and emulsifiers, resulting in a denser, more tender crumb. The yolk also helps the blondies stay moist.
- Baking Powder: Apples release liquid as they bake, which can weigh down the crumb. A small amount of baking powder counteracts this by providing subtle leavening without making the blondies cake like. It keeps them chewy with just enough lift.
See recipe card below for quantities.
How to Make Apple Blondies
- Add the butter to a saucepan over medium heat. Stir continuously as it melts and begins to foam. Keep cooking until the butter turns golden brown and gives off a nutty aroma. Watch closely, once browned, immediately pour it into a heat safe bowl to stop the cooking process
- In a large mixing bowl, whisk together the cooled browned butter, brown sugar, and granulated sugar until well combined.
- Add the egg, egg yolk, and vanilla extract.
- whisking until combined. In a separate bowl, whisk together the flour, salt, baking powder, cinnamon, and nutmeg.
- Add the dry ingredients to the butter mixture. Stir with a spatula until just combined.
- Gently fold in the diced apples until evenly distributed throughout the batter.
Hint: The blondie batter is very thick! Use an offset spatula to spread it out evenly.
Pro Tips for Making Cinnamon Blondies
- Butter: Stir constantly when browning and scrape up the golden bits from the bottom of the pan, that’s pure flavor.
- Apples: Dice small, about ¼-inch pieces, so they bake evenly.
- Baking: Do not over bake! The blondies should be set at the edges but still soft in the center. They’ll finish setting as they cool.
Apple Cinnamon Blondies Variations
- Nuts: Add chopped walnuts or pecans for crunch.
- Topping: Drizzle caramel sauce or spread icing over the top.
- Serving: Serve warm with a scoop of vanilla ice cream.
- Spices: Swap in cardamom or allspice for a twist.
How to Store
These blondies are best enjoyed hours after making, but they’ll keep well at room temperature for up to 1 day. Because of the moisture from the apples, they can become a bit soft over time, so for longer storage, place them in an airtight container in the refrigerator for up to 3 days
Freezer: Wrap individually and freeze for up to 2 months. Thaw before enjoying.
FAQs about Brown Butter Apple Blondies
Unfortunately I have not tested this recipe with substitutions but I know this recipe will be very different if you don't use butter and eggs, gluten free flour might work but it has not been tested.
These blondies are best enjoyed hours after making, but they’ll keep well at room temperature for up to 1 day. Because of the moisture from the apples, they can become a bit soft over time, so for longer storage, place them in an airtight container in the refrigerator for up to 3 days
Blondies are like the buttery, vanilla based cousin of brownies. Instead of cocoa or melted chocolate, blondies get their flavor from brown sugar, vanilla, and butter.
They're called blondies because they’re the “blonde” version of brownies.
Blondies taste like a buttery, chewy mix between a cookie and a brownie. They have a rich, caramel like flavor thanks to brown sugar and vanilla, and the texture is dense and soft, often with crispy edges.
More Sweet Treats
Looking for other recipes like this? Try these:
📖 Recipe
Brown Butter Apple Blondies
Equipment
- Medium Saucepan
- 8X8 metal baking pan
- Kitchen Scale
- Parchment Paper
Ingredients
- 173 grams unsalted butter, browned and cooled down *see notes below if not browning the butter
- 143 grams dark brown sugar dark is best but can also use light brown
- 90 grams granulated sugar
- 1 large
- 1 large egg yolk
- 1 teaspoon vanilla extract
- ½ teaspoon kosher salt
- 225 grams all purpose flour
- ½ teaspoon baking powder
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- 1 heaping cup (140 grams) apples, peeled and diced ¼ inch thick I used granny smith and gala
Icing for top (optional)
- ¾ (90 grams) cup powdered sugar
- ½ teaspoon cinnamon
- ½ teaspoon vanilla extract
- 1-2 tablespoons milk
Instructions
Apple Blondies
- Preheat the oven to 350°F. Line an 8x8 metal baking pan with parchment paper, leaving a little overhang on the sides for easy removal.
- Add the butter to a saucepan over medium heat. Stir continuously as it melts and begins to foam. Keep cooking until the butter turns golden brown and gives off a nutty aroma. Watch closely, once browned, immediately pour it into a heat safe bowl to stop the cooking process. Make sure to get the brown bits off the bottom. Let it cool for at least 10 minutes before using.
- In a large mixing bowl, whisk together the cooled browned butter, brown sugar, and granulated sugar until well combined. Add the egg, egg yolk, and vanilla extract, whisking until combined.
- In a separate bowl, whisk together the flour, salt, baking powder, cinnamon, and nutmeg.
- Add the dry ingredients to the butter mixture. Stir with a spatula until just combined.
- Gently fold in the diced apples until evenly distributed throughout the batter, it will be thick.
- Spread the batter evenly into the prepared pan, smoothing the top. Bake for 20–24 minutes or until the top looks set and golden brown. Do not overbake, they will continue to bake as they cool. Over baking will make them cakey instead of fudgy.
- Let the blondies cool in the pan for about 15 minutes, then lift them out using the parchment paper and cool fully on a wire rack before icing.
Icing
- In a small bowl, whisk together powdered sugar, cinnamon, vanilla extract, and 1 tablespoon of milk. Gradually add more milk, a little at a time, until you reach your desired drizzle consistency.
Kathy says
I made these for friends, I topped them with salted caramel. I was happy with how soft they were and not cakey at all!!
Amanda says
Woo! I love hearing that, thank you for leaving a review!