A tasty and easy Fall recipe, these Apple Blondies are the perfect dessert to make to use up some of those apples. Flavorful, easy and delicious.
Blondies are one of my favorite things, well pretty much any dessert it. I mean I really can’t lie about that.
Since it is that time of year for apples and baking with them, you absolutely have to give these easy Apple Blondies a try.
They are a fun dessert and bar recipe that is easy to throw together and burst with a bit of brown sugar and apple flavor.
I love baking with apples from pies, to cake and more. Fall is actually one of my favorite seasons to bake in.
But when it comes to these Apple Blondies, they are super simple and a basic recipe that you can really dress up to make your own.
If you want a tasty recipe to use up those apples, then these blondies are what you need in your life.
Some of my other favorite bar recipes that we have on our site include: Chocolate Chip Oatmeal Bars, Butterscotch Blondies and Lunch Lady Peanut Butter Bars.
WHY THIS RECIPE WORKS:
- Easily available baking ingredients help these come together
- They make a smaller batch but you can absolutely double it.
- The maple extract gives these just a touch of flavor that puts them over the top.
INGREDIENTS NEEDED (FULL RECIPE AT THE BOTTOM OF THE POST):
All-purpose flour
Baking powder
Baking soda
Salt
Salted butter
Light brown sugar
Granulated sugar
Egg
Vanilla extract
Maple extract, optional
Apples
HOW TO MAKE APPLE BLONDIES, STEP BY STEP:
- Preheat your oven to 350 degrees F and line a metal 8×8-inch baking pan with parchment paper and spray with baking spray.
- In a medium mixing bowl whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl use a hand mixer to cream the butter, brown sugar, and sugar together until light. Add the egg, vanilla extract, and maple extract and mix until combined.
- Add the dry ingredients into the butter mixture and mix until almost combined.
- Add the apples and fold them in. Don’t overmix.
- Press evenly into the prepared baking pan and bake for 26-31 minutes or until a toothpick inserted comes out clean. If at the 26-minute mark your blondies are already golden brown on top but still too gooey in the middle, you can lightly place a piece of foil on top to tent the blondies and not let get too brown on top
- Remove the pan to sit on a wire cooling rack for 15-20 minutes before removing the blondies to finish cooling.
- Remove from pan, cut and serve warm, room temperature or even refrigerated.
WHAT ARE THE BEST APPLES TO USE FOR THIS RECIPE?
You can use whatever kind of apples you’d like to. I used half granny and half honeycrisp.
If you want to offset the sweetness of the bars use Granny Smith because they are sour.
DO I HAVE TO USE THE MAPLE EXTRACT?
The maple extract gives this dessert an even more fall-like taste which we absolutely love, but realize some people do not like maple flavoring.
If you leave out the maple extract, add an extra teaspoon of vanilla extract.
CAN I ADD ANYTHING ELSE TO THE BLONDIE BATTER?
Yes, you can always find other ways to jazz these up and give these blondies some more flavor. Some ideas include:
- Chopped Pecans
- Chopped Walnuts
- White Chocolate Chips
- Caramel Bits
- Toffee Bits
CAN I ADD ANYTHING TO THE TOP?
We kept these as simple as possible to just bring out the flavor of the blondies but you can absolutely add things to the top.
Some ideas include powdered sugar, caramel drizzle, frosting, etc.
HOW TO STORE:
These can be store in an airtight container or bad on the countertop for 1 day or in the refrigerator for 4 days.
You can also freeze this recipe. Place in a freezer bag or container and they will keep for up to 3 months.
To defrost, remove to the countertop until thawed.
TIPS AND TRICKS:
- Use any of your favorite baking apples for this recipe. We use half granny smith and half honeycrisp.
- Double this recipe and bake in a 9×13-inch pan.
- If you use a glass baking dish you will have crunchier edges and may need a few minutes less time in baking. I recommend a metal baking pan for this recipe.
- These can be frozen, see above on how to do that.
- Other ingredients can be added to the batter, see above on those.
- Top with a caramel drizzle, powdered sugar or frosting if desired.
- If you use unsalted butter add an extra ¼ teaspoon salt to the recipe.
When it comes to a delicious Fall recipe, you absolutely cannot go wrong with these simple Apple Blondies.
If you like this recipe you might also like:
If you’ve tried these APPLE BLONDIES or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK and INSTAGRAM to see more amazing recipes and what shenanigans I’m getting into!
Apple Blondies
Ingredients
- 1 ½ cups all-purpose flour
- ¾ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 8 Tablespoons salted butter softened
- ¾ cup light brown sugar packed
- ¼ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ½ teaspoon maple extract optional
- 1 ¾ cups apples your favorite, chopped small
Instructions
- Preheat your oven to 350 degrees F and line a metal 8×8-inch baking pan with parchment paper and spray with baking spray.
- In a medium mixing bowl whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl use a hand mixer to cream the butter, brown sugar, and sugar together until light. Add the egg, vanilla extract, and maple extract and mix until combined.
- Add the dry ingredients into the butter mixture and mix until almost combined.
- Add the apples and fold them in. Don’t overmix.
- Press evenly into the prepared baking pan and bake for 26-31 minutes or until a toothpick inserted comes out clean. If at the 26-minute mark your blondies are already golden brown on top but still too gooey in the middle, you can lightly place a piece of foil on top to tent the blondies and not let get too brown on top
- Remove the pan to sit on a wire cooling rack for 15-20 minutes before removing the blondies to finish cooling.
- Remove from pan, cut and serve warm, room temperature or even refrigerated.
Notes
- Use any of your favorite baking apples for this recipe. We use half granny smith and half honeycrisp.
- Double this recipe and bake in a 9×13-inch pan.
- If you use a glass baking dish you will have crunchier edges and may need a few minutes less time in baking. I recommend a metal baking pan for this recipe.
- These can be frozen, see above on how to do that.
- Other ingredients can be added to the batter, see above on those.
- Top with a caramel drizzle, powdered sugar or frosting if desired.
- If you use unsalted butter add an extra ¼ teaspoon salt to the recipe.
Nutrition
Tornadough Alli is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value is important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and values can vary depending on which brands were used.
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