Apple Cinnamon Blondies

Ok, I love fall. Growing up in Michigan, I was spoiled with easy accessibility to apple picking, going to cider mills (if you've never been, put it on your list), and strolling around the pumpkin patches. I'm still on the search for an apple orchard in Georgia - until then, Michigan apples from Kroger will have to suffice. Luckily, these Apple Cinnamon Blondies remind me of fall back in Michigan - and they're made with pantry staples and only require one fresh, seasonal apple. I can't wait to hear what you think of these!!

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Ingredients in Apple Cinnamon Blondies

These apple cinnamon blondies require simple ingredients that you probably already have on hand. Packed with incredible fall flavor, they're going to be devoured before you even have time to store them! Heres what you need:

• For the blondie mixture: unsalted butter, light brown sugar, coconut sugar, apple pie spice (ground cinnamon is the alternative here), apple cider / juice, eggs, all purpose flour, sea salt, baking powder, and vanilla extract.
• For the caramel drizzle: almond or pecan nut butter (for this recipe in particular, I love using Abby's Better Butter: Date Pecan Butter), melted coconut oil, and all natural honey. Feel free to use the discount code 'apaigeofpositivity' at Abby's Better Butter.

How to make the Apple Cinnamon Blondies

for the blondies:

1. In a small sauce pan, melt 1 stick of butter over medium-high heat - whisking once it starts to bubble. Continuing stirring in an oscillating motion for 2-3 minutes until butter starts to brown and has a caramel smell. Once the butter is browned, immediately pour butter into a mixing bowl. Let it cool for 3-4 minutes before continuing next steps. 
2. Add in 1 cup light brown sugar, ⅓ cup coconut sugar (can use all brown sugar here if needed), and ¼ cup apple cider or apple concentrate. Fold until the sugars dissolve into mixture. Make sure there are no clumps here.
3. Crack 1 egg & 1 yolk, and 1 tsp vanilla extract into the batter. The extra yolk adds a chewiness to the baked blondie that pairs well with the caramelized brown butter and sugar.
4. Then combine the dry ingredients to the mixture: 1 ½ cup all purpose flour, 1 tsp apple pie spice (can sub ground cinnamon or cinnamon sugar here), 1 tsp baking powder, and a pinch of sea salt. 
5. Line the 8" x 8" baking pan with parchment paper and spray with coconut oil This is SO important; your blondies will stick to the pan if not sprayed or lined properly. The apple cider caramelizes with the brown sugar and butter creating a sticky texture when cooled - lining the pan is an easy way to ensure clean cuts. 
6. After adding the batter to the lined pan, place sliced apples on top. 
7. Bake at 350 degrees F for 27-30 minutes or until a toothpick inserted into the center comes out clean. 
8. Let the blondies cool for 30-60 minutes before adding the caramel.

For the caramel:

1. First, melt 1 tablespoon coconut oil with 1 tablespoon honey in the microwave for 30 seconds.
2. Remove from microwave and stir in ¼ cup desired nut butter: I love date pecan butter, but almond butter works just fine too!
3. Once smooth throughout, drizzle over your blondies and enjoy! I like them best cooled so I store mine in the fridge.

Want to switch it up? Customize them!

• Make them in a muffin tin: it's so easy to put a fun twist on a recipe by changing up the way it's baked. Try these blondies in individual muffin form for a doughy, rich dessert.
• Change up the topping: Fall surely doesn't limit you to only using apples - try topping these blondies with flavors of pumpkin or cranberry. Tag me in your creations! I can't wait to see what you whip up. 

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Print

Apple Cinnamon Blondies

5 from 1 vote

Prep10 mins

Cook30 mins

Total40 mins

Servings9

1x2x3x

These seasonal blondie bars are doughy on the inside and caramelized on the edges. The cinnamon flavoring is layered throughout and topped with fresh apples. These Apple Cinnamon Blondies won't only make your house smell glorious, they taste incredible too!

Author: Courtney Paige

Equipment

• Mixing Bowl
• Rubber Spatula
• Measuring Cups
• 8 x 8 pyrex pan
• parchment paper
• sauce pan

Ingredients

Blondies

• ½ sliced pink lady apple
• 1 stick browned butter**, needs to cool for 2-3 minutes before using
• 1 cup light brown sugar
• ⅓ cup coconut sugar
• 1 egg
• 1 egg yolk
• 1 tsp vanilla extract
• ¼ cup apple cider
• 1 ½ cup all purpose flour
• 1 tsp apple pie spice, alt: ground cinnamon
• 1 tsp baking powder
• dash sea salt

Caramel Drizle

• 1 tbsp coconut oil, melted
• ¼ cup almond butter
• 1 tbsp honey

Instructions

For the Apple Cinnamon Blondies

• In a small sauce pan, brown 1 stick of butter over medium - high heat. Be sure to whisk butter while melting until butter browns on the bottom of the pan. Remove brown butter from heat and transfer to glass mixing bowl.
• Add in light brown sugar, coconut sugar, and apple cider to the mixing bowl with the browned butter. Whisk together.
• Fold in 1 egg + 1 egg yolk and vanilla extract into mixture.
• Add in all the dry ingredients (all purpose flour, apple pie spice, sea salt, and baking powder) into the bowl before combining with the wet ingredients.
• Line 8 x 8 baking pan with parchment paper and spray with vegetable / coconut oil. **NOTE: the apple cider in the batter will carmelize - if the pan is not sprayed and lined, the blondies will be more difficult to get out of the pan**
• After adding in batter to the pan, add sliced apples on top.
• Bake at 350 degrees F for 27-30 minutes until the center of the blondies are cooked (check with a toothpick or fork pierce to ensure they're thoroughly done).
• Let blondies cool for 30-60 minutes before enjoying. I like to store them in the fridge to allow them too cool and before adding the caramel drizzle

For the Caramel Drizzle

• Melt coconut oil and honey for 30 seconds in the microwave.
• Stir in almond butter until drizzle consistency is achieved.
• Using a butterknife, drizzle caramel over blondies.

Notes

Store in the fridge for up to 5 days. Need to make these individually? Try making them in muffin liners instead. This recipe can be modified to make nut free by using sunflower seed butter or granola butter. Want to try these without apples? Try topping the cinnamon blondies with other seasonal flavors like cranberry or pumpkin. Enjoy!! 

I'd love to hear your thoughts in the comments below. It's my passion to create dishes that can be shared with others. Tell me something you loved, something that you think it might need, or just say hi!

Looking for this in MyFitnessPal?

If you're using MyFitnessPal, search 'A Paige Of Positivity' and find Apple Cinnamon Blondies

1 blondie: 51 grams Carbs | 17 grams Fat | 5 grams Protein

**Disclaimer: for most accurate macronutrients and caloric breakdown, it is recommended that you input each ingredient into your MyFitnessPal food diary.

SHOP THIS POST!

Sauce Pan

8x8 Pyrex Dish

Measuring Spoons

Mixing Bowls

Spatula

Parchment Paper