Apple Cinnamon Blondies – These cinnamon-spiced blondies are incredibly thick and chewy with a lovely crinkly top, and stuffed full of juicy apple chunks!

Apple Cinnamon Blondies stacked in the middle of a fluted tart dish.

Today, I bring you my autumn version of my Chocolate Chip Blondies – Apple Cinnamon Blondies! These are the ultimate blondies to enjoy this autumn. But, don’t let that stop you enjoying them all year round. 😉

Apple Cinnamon Blondies in foil on a wire rack cut into slices.

Ingredients for Apple Cinnamon Blondies:

  • unsalted butter
  • caster/granulated sugar
  • light or dark brown sugar
  • large egg + large egg yolk
  • vanilla extract
  • salt
  • plain/all-purpose flour
  • ground cinnamon, ginger, and nutmeg
  • apples

These cinnamon-spiced blondies are so incredibly thick and deliciously chewy, and they have that beautiful paper-thin crinkly top. These are loaded with scrumptiously juicy apple chunks, making these the perfect blondies to enjoy this autumn with a nice, hot cup of tea or coffee.

Overhead shot of Apple Cinnamon Blondies on a wire rack.

What I love about this blondie base recipe, is that it is a one-bowl recipe. All the ingredients are combined in one bowl, with only a whisk or spatula – no mixer required!

The apples are also so easy to prepare. All you need is 2 apples, peeled, cored, and chopped into small chunks. Simply fold the juicy apple chunks into the blondie batter. Simple (and delicious)!

A stack of Apple Cinnamon Blondies on marble background.
Apple Cinnamon Blondies

Try these delicious blondies next!

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Simply Bake

Apple Cinnamon Blondies

These cinnamon-spiced blondies are incredibly thick and chewy with a lovely crinkly top, and stuffed full of juicy apple chunks!
Author: Marsha
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Yields: 16 bars

Ingredients

  • ¾ cup (170g) unsalted butter, melted
  • 1 cup (200g) caster/granulated sugar
  • ½ cup (100g) light brown sugar
  • 1 large egg + 1 large egg yolk
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • 1 cup (125g) plain/all-purpose flour
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • 2 small apples, peeled, cored, and chopped into small cubes

Instructions

  • Preheat the oven to 180C/350F/Gas 4. Line an 8×8-inch square baking pan with aluminium foil or parchment paper and spray with baking spray. Set aside.
  • Whisk together the butter and sugars until smooth and combined. Add the egg, egg yolk, vanilla, and salt, and whisk vigorously until smooth and combined. Fold in the flour, and spices until completely combined, then fold in the apples.
  • Spread the batter evenly into the prepared pan, and bake for about 25 – 30 minutes, or until the centre is no longer jiggly and a toothpick inserted comes out clean. Do not over-bake.
  • Allow to cool completely in the pan on a wire rack before cutting into squares. I like to leave mine in the fridge for 1 – 2 hours before slicing, as they are more firm and I get cleaner, neater cuts.

Recipe Notes

Blondies can be stored in an airtight container at room temperature or in the fridge for up to 3 days. They also freeze well for up to 3 months. Thaw overnight before serving.

Nutrition Information:

Serving: 1barCalories: 194kcalCarbohydrates: 27gProtein: 2gFat: 9gSaturated Fat: 6gPolyunsaturated Fat: 3gCholesterol: 46mgSodium: 41mgFiber: 1gSugar: 20g

Nutrition information is automatically calculated, so should only be used as an approximation.

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24 Comments

  1. Mmmmm! Thank you for this fantastic recipe, Marsha! These blondies were easy to make, baked perfectly and tasted ohhhhh sooooo delicious. 🙂 The smell while baking drove us all crazy!!! Hahaha

    Reply

  2. I like the idea of these but there’s so much sugar it’s literally all I can taste. And this is coming from someone with a major sweet tooth/addiction. Doubling or tripling the apples and increasing spices might fix the flavour but then I’m not sure if the consistency (which was lovely) would hold up.

    Reply

  3. Looking for a blondie recipe my friend’s mom made. I have searched the website and have not located. The last step was to swirl the almost melted chocolate chips into the blondie batter and complete the baking cycle. Hope I have gone to the right source, love your website. Merry Christmas.

    Reply

  4. Hi Marsha, i m about to make this for the second time in a week, they were splendid! They re probably even better straight out of the fridge. I didnt have nutmeg or ginger but they were great with yust cinnamon ! I will get some though cause they ll definitely spice up the flavor! I was wondering if i can double the recipe and use a 9×13 baking pan. Thank you very much for sharing!

    Reply