Description
These Chewy Spiced Apple Blondies combine tender, buttery texture with warm spices and fresh apple chunks for a delicious twist on a classic treat. Perfectly moist and packed with cozy autumn flavors, they make an ideal dessert or snack for any 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: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan or line it with parchment paper for easy removal.
- Mix Sugars and Butter: In a large mixing bowl, combine the melted butter, brown sugar, and granulated sugar. Mix until smooth and well-blended.
- Add Eggs and Vanilla: Add the eggs and vanilla extract to the butter-sugar mixture and beat until combined.
- Combine Dry Ingredients: In another bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt until evenly mixed.
- Mix Wet and Dry: Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix to maintain a tender texture.
- Fold in Apples and Nuts: Gently fold in the diced apples and optional nuts until they are evenly distributed throughout the batter.
- Transfer to Pan: Pour the batter into the prepared baking pan, spreading it out evenly with a spatula.
- Bake: Bake in the preheated oven for 30-35 minutes, or until the top is golden brown, and a toothpick inserted into the center comes out clean.
- Cool and Serve: Allow the blondies to cool completely in the pan on a wire rack before cutting into squares.
Notes
- Use fresh apples for the best texture and flavor; Granny Smith or Honeycrisp work well.
- Optional nuts add crunch but can be omitted for a nut-free version.
- Check doneness starting at 30 minutes to avoid overbaking and drying out the blondies.
- Store cooled blondies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- For extra flavor, consider adding a tablespoon of maple syrup or a pinch of cloves to the dry spices.
