Easy Apple and Cinnamon Blondies
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!
Servings 24 Squares
Calories 151kcal
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.