Description
These Chewy Spiced Apple Blondies combine the warm flavors of cinnamon, nutmeg, and ginger with tender chunks of fresh apples and a rich buttery base. Perfectly chewy with a golden crust, they make a delightful treat for fall or any cozy occasion.
Ingredients
Scale
Wet Ingredients
- 1 cup (2 sticks) unsalted butter, melted
- 1 cup packed light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
Add-ins
- 1 1/2 cups peeled and diced apples (about 2 medium apples)
- 1/2 cup chopped walnuts or pecans (optional)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan or line it with parchment paper to ensure easy removal of the blondies later.
- Mix Butter and Sugars: In a large mixing bowl, combine the melted butter, packed light brown sugar, and granulated sugar. Stir the mixture until it becomes smooth and well-blended, creating a rich base for the blondies.
- Add Eggs and Vanilla: Incorporate the eggs and vanilla extract into the butter and sugar mixture. Beat well until the batter is fully combined and smooth.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, ground ginger, and salt until the mixture is evenly blended.
- Mix Dry into Wet Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined. Avoid overmixing to keep the blondies tender.
- Fold in Apples and Nuts: Carefully fold the peeled and diced apples and optional chopped walnuts or pecans into the batter, ensuring even distribution without breaking up the fruit.
- Transfer to Pan: Pour the batter into the prepared baking pan and spread it evenly with a spatula for uniform thickness.
- Bake the Blondies: Bake in the preheated oven for 30-35 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean, and the top should be golden brown.
- Cool and Serve: Let the blondies cool completely in the pan placed on a wire rack. Once cooled, cut into squares and serve.
Notes
- For best results, use tart apples like Granny Smith for a nice balance of sweetness and acidity.
- Walnuts or pecans add a pleasant crunch but can be omitted for a nut-free version.
- Do not overmix the batter to keep the blondies chewy and tender.
- Using parchment paper makes cleanup easier and helps to remove the blondies without breaking.
