Description
Delight in these moist and flavorful Apple Cinnamon Blondies, a perfect blend of tender apples, warm spices, and a smooth cinnamon icing. These blondies combine the comforting taste of cinnamon and nutmeg with the natural sweetness of apples baked into a soft, buttery base, finished with a luscious spiced glaze that makes every bite irresistible.
Ingredients
Apple Mixture
- 1 cup peeled, cored, and chopped apples (½” pieces)
- ⅛ teaspoon ground cinnamon
- 1 tablespoon dark brown sugar
Dry Ingredients
- 1¼ cups all-purpose flour
- ¾ teaspoons baking powder
- ¼ teaspoon kosher salt
- ½ teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
Wet Ingredients
- ½ cup unsalted butter (melted)
- ¾ cups dark brown sugar (packed)
- 1 large egg (room temperature)
- 1 teaspoon vanilla extract
Cinnamon Icing
- 1 cup powdered sugar
- ¼ teaspoon vanilla extract
- ½ teaspoon cinnamon
- 2 tablespoons milk
Instructions
- Cook the Apples: In a frying pan over medium heat, combine the chopped apples, 1 tablespoon dark brown sugar, and ⅛ teaspoon ground cinnamon. Cook, stirring occasionally, for about 5 minutes until the apples soften. Remove from heat and transfer the mixture to a plate to cool.
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking pan and line it with parchment paper, leaving an overhang for easy removal of the blondies.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, kosher salt, ½ teaspoon ground cinnamon, and ground nutmeg until well combined.
- Mix Wet Ingredients: In a separate bowl, whisk the melted unsalted butter with the packed dark brown sugar until smooth. Add the room temperature egg and vanilla extract and whisk again until fully incorporated.
- Combine Batter: Pour the wet mixture into the dry ingredients and gently fold together with a rubber spatula until most of the flour is just combined. Fold in the cooled cooked apples along with their juices.
- Bake the Blondies: Transfer the batter into the prepared baking pan and spread it evenly. Bake in the preheated oven for 18-22 minutes or until the top is lightly browned and a toothpick inserted in the center comes out with a few moist crumbs. Avoid overbaking to keep the blondies moist.
- Cool the Blondies: Remove the pan from the oven and place it on a wire rack. Let the blondies cool completely in the pan before adding icing.
- Prepare the Cinnamon Icing: In a small bowl, combine powdered sugar, vanilla extract, cinnamon, and milk. Mix until smooth. Adjust consistency by adding more milk to thin or more powdered sugar to thicken as needed.
- Ice and Serve: Drizzle the cinnamon icing generously over the cooled blondies. Carefully lift the blondies out of the pan using the parchment paper overhang and cut into 16 equal squares for serving.
Notes
- Use tart apples like Granny Smith for a nice balance of sweetness and acidity.
- Make sure the egg is at room temperature to help the batter mix smoothly.
- Don’t overbake the blondies; they should be slightly gooey in the center for the best texture.
- The cinnamon icing can be stored in the refrigerator and reheated slightly for easier drizzling.
- The blondies keep well in an airtight container at room temperature for up to 3 days, or refrigerated for up to a week.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
