Apple Cinnamon Blondies

A blondie is a vanilla and brown sugar-flavored brownie, a heavenly confection that comes together with the most basic of pantry staples[—I can almost guarantee you've got it covered in the pantry right now. If you have chocolate on hand then you can make the classic chocolate chip blondie; but in the fall, I suggest you try this apple-cinnamon version. It's a cross between a dense, chewy blondie and a dainty, fragrant apple cake.]

Total Time:
1 hr 5 min
25 min
15 min
25 min

24 blondies

  • 2 sticks unsalted butter, plus additional for buttering pan
  • 2 1/2 cups all-purpose flour
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon baking powder
  • 3/4 teaspoon salt
  • 3/4 cup packed dark brown sugar
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 1/2 teaspoons pure vanilla extract
  • 2 cups peeled, small-diced apples (from 1 to 2 apples)
  • 1 cup chopped walnuts
  • Preheat the oven to 350 degrees F. Butter a 13-by-9-inch baking pan. Line with parchment paper, leaving a slight overhang.

  • In a medium bowl, whisk together the flour, cinnamon, baking powder and salt. In a large bowl, beat the sugars and butter with an electric mixer on medium until light and fluffy, about 3 minutes. Add the eggs and vanilla and beat to combine. Add the flour mixture to the butter mixture and beat to combine. Fold in the apples and walnuts.

  • Transfer the batter to the prepared pan and spread it out into an even layer. Bake until a toothpick inserted into the center comes out with moist crumbs attached, 20 to 25 minutes. Transfer the pan to a rack to cool completely. Then lift the bars out using the parchment overhang and transfer to a cutting board. Cut into 24 pieces.

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