Apple and Cinnamon Blondies always remind me of apple pie. Such a gorgeous flavour. Perfect served warm with a big dollop of vanilla ice cream!
This is a recipe that I published near to when I first started my blog. Coming back to it now to edit has reminded me of how wonderful it really is.
One of those things that you almost forget about, and then as soon as you see you think “I really should make those more often”
The flavour of Apple Cinnamon Blondies is gorgeous.
You get that soft, fudgy texture of a brownie, with the delicious brown sugar flavour of a blondie, with added apple and cinnamon, which is, of course, an absolute classic flavour combination.
*This post may contain affiliate links to products I find useful when making this recipe. As an Amazon Associate, I earn from qualifying purchases.*
Using fresh apples for your Apple Blondies also means that you get wonderful bursts of fresh fruit in every square.
They are honestly amazing, and now I’ve remembered them, we’re sure to have them all of the time!
What is a Blondie?
A blondie is not a white chocolate brownie.
In fact, a blondie doesn’t have white chocolate in at all.
Sure, you can add white chocolate chips. But, you could also add milk or dark chocolate chips, other fruits, and plenty of other flavours. These are additions, just like I add my favourite chocolates to my brownies recipes.
A basic blondie gets its rich flavour from the brown sugar, not from chocolate.
What is the Difference Between a Brownie and a Blondie?
While we often think of blondies as light brownies, I don’t really think that this is fair.
While the texture of blondies and brownies is the same (fudgy, gooey, soft, amazing!) the taste is totally different, and blondies are a treat or pudding in their own right.
Brownies are made with chocolate, typically dark, and cocoa powder.
Blondies don’t contain chocolate, and instead, get their flavour from brown sugar and vanilla.
I use light brown sugar for my blondie recipe, especially when I’m making apple blondies with cinnamon because I prefer how the flavours work together.
But, if you wanted a richer, deeper flavour for your blondies with apple you could absolutely substitute the light brown sugar in this apple and cinnamon traybake for dark brown sugar. You can also skip the caster sugar and use more brown sugar instead in a straight swap.
Experiment to find the flavour that you enjoy.
Why are My Blondies Cakey?
If your apple pie blondies are a little cakey, there could be a few reasons.
- You’ve used a little too much flour. Try using a little less next time
- You’ve baked your blondies for a little too long. I bake mine for around 25 minutes in my fan-assisted oven at 180 degrees. But, all ovens are different. Check after 20 minutes. If your blondies are coming away from the sides, and the edges look firm, they are done.
- If the middle is still a little wobbly, don’t worry, they’ll firm up as they cool. You can leave them in the tin to cool, and then pop them in the fridge if they need a little extra push to firm up properly
- You’ve used a rising agent. I use plain flour without any baking powder or bicarbonate of soda, but I know some recipes call for baking powder. If you’ve used some, try without
Any kind of baking is very much a science, but no recipe is perfect. The best thing that you can do to perfect your blondies (or any other bake) is to get to know your oven and learn from your efforts.
What Kind of Apples Should You Use for Apple and Cinnamon Blondies?
There’s no right or wrong when it comes to the apples that you use for easy apple blondies.
Cooking apples and other firm, tart apples like Granny Smiths are ideal because they are hard, and so hold shape well as they bake. They also retain their flavour really well.
Sweeter apples like Pink Lady can also taste great. But, anything that you’ve got, and you like will do.
Ideally, I use Bramley in recipes like my Apple and Blackberry Loaf Cake and my Toffee Apple Loaf Cake.
Icing for Apple Blondies
I do like to decorate my brownies. I typically drizzle with melted chocolate and even add chocolates and other decoration to the tops.
But, I actually think my Apple and Cinnamon Blondie Recipe is pretty great as it is, so I leave them plain.
If you did want to ice or decorate the top of your blondies, you could drizzle with melted white chocolate, caramel or toffee sauce, or a caramel icing.
How do You Store Apple and Cinnamon Blondies?
Store your Apple Blondies in a sealed tub or container.
I find that because of the fresh apple chunks, they go soggy quicker than a plain blondie or brownie would.
They stay fresh and lovely for about 3 days.
Can You Freeze Blondies?
Yes! I use quite a big baking tray, so my blondies are fairly thin, but there are loads of them.
So, I typically freeze some.
I wrap the apple blondies tightly in cling film and then place them in a big freezer bag or airtight tub.
Everything You Need to Make Apple and Cinnamon Blondies
You don’t need much to make blondies, they are super easy! I use an electric whisk to wish my eggs and sugar, a large baking tray, and reusable baking paper to line the tray. (All affiliate links)
Top Tips for Fudgy Apple and Cinnamon Blondies
- My tin is quite big (16inches by 10inches), so I get loads of fairly thin blondies. If your tin is smaller, you can either decrease the mixture or increase the baking time
- Your blondies are ready when the edges are firm and coming away from the tin and the top is cracking and papery
- If the middle is still a little underbaked, leave them in the tin to cool, you can also pop them in the fridge once cool, to help them set
- Don’t cut through the reusable paper if you are using it (can’t tell you how often I’ve done this!)
- Try your blondies warm with ice cream – yum! You can just warm them in the microwave or oven for a few minutes
Easy Apple and Cinnamon Blondies
Ingredients
- 170 g Butter or Margarine (Melted)
- 75 g Caster sugar
- 200 g Light brown sugar
- 3 Eggs
- 2 teaspoons Vanilla extract
- 1 teaspoon Nutmeg
- 2 teaspoon Cinnamon
- 220 g Plain flour
- 3 Apples (Peeled, cored, and chopped into 1cm chunks)
Instructions
- Preheat the oven to 180 degrees and line a baking tray with greaseproof paper.
- In a large mixing bowl whisk the sugars and eggs for 5 minutes until the mixture has lightened and is thick.
- Add the melted butter and vanilla extract and keep whisking until the colour is even.
- Sift the flour, nutmeg, and cinnamon into the egg and sugar mixture.
- Fold together well.
- Add the apples and mix until evenly spread.
- Pour into the baking tray and spread evenly.
- Bake for 25 minutes until pale golden and the edges are coming away from the tin.
- Leave to cool in the tray for 25 minutes before removing carefully.
Notes
- Once peeled and chopped, your apples will start to brown. They aren’t left long, and a little browning won’t affect your blondies (you are going to bake them anyway!) but if you’d rather avoid, toss the apple chunks in a tbsp or 2 of lemon juice.
- The eggs and sugar mixture should get noticeably lighter, and thicker, increasing in volume. This can take 5 minutes on high-power.
- Cool completely before cutting.
- If the middle is still slightly undercooked, leave to cool completely in the tin, and then pop in the fridge for an hour to firm up.
- If your blondies are slightly overbaked, you’ve got an apple and cinnamon cake – enjoy it!
- Serve cold as a snack, or reheat and serve with vanilla ice cream for a yummy pudding.
Any nutritional information is given as a general guide only and may not be accurate. The information is provided using an online calculator and is specific to my ingredients. Please make your own calculations if you want precise information.
