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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!!
Ingredients in Apple Cinnamon Blondies
These apple cinnamon blondies are made with 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 (alternative here is ground cinnamon), 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
- 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.
- 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 sugars are dissolved into mixture. Make sure there are no clumps here.
- 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.
- Next, 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.
- 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.
- After adding the batter to the lined pan, place sliced apples on top.
- Bake at 350 degrees F for 27-30 minutes until the center of the blondies are cleared by a clean toothpick.
- Let the blondies cool for 30-60 minutes before enjoying. The doughy texture is delicious both warm or cool; but I think I prefer them cool. So, I store them for a few hours (or as long as my patience will allow me too) until enjoying.
- Drizzle the caramel mixture on top of the blondies after cooking. First, melt 1 tablespoon coconut oil with 1 tablespoon honey in the microwave for 30 seconds. Remove from microwave and stir in ¼ cup desired nut butter: I love date pecan butter, but almond butter works just fine too!
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 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.
Apple Cinnamon Blondies
- Mixing Bowl
- Rubber Spatula
- Measuring Cups
- 8 x 8 pyrex pan
- parchment paper
- sauce pan
- 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
- 1 tbsp coconut oil, melted
- ¼ cup almond butter
- 1 tbsp honey
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.
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!