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Cinnamon Apple Blondies

These Cinnamon Apple Blondies are a delightful twist on the classic dessert, combining the flavors of sweet apples and warm cinnamon in a rich, buttery base. Perfect for a cozy afternoon snack or a sweet treat to share.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 9 pieces
Course: Dessert, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

For the blondies
  • 1/2 cup Unsalted butter, melted Can substitute with coconut oil for a dairy-free version.
  • 1 cup Brown sugar Adds sweetness and chewiness.
  • 1/2 cup Granulated sugar Balances the richness of brown sugar.
  • 2 large Eggs Room temperature eggs help create a smoother batter.
  • 1 cup All-purpose flour Can use a gluten-free blend if needed.
  • 1 teaspoon Baking powder Ensure it’s fresh for best results.
  • 1 teaspoon Ground cinnamon Feel free to add nutmeg for a spicy kick.
  • 1/4 teaspoon Salt Enhances sweetness and overall flavor.
  • 1 cup Fresh apples, chopped Use your favorite variety such as Granny Smith or Fuji.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease a baking dish or line it with parchment paper.
  2. In a large mixing bowl, melt the unsalted butter.
  3. Add brown sugar and granulated sugar to the melted butter. Mix well until combined.
  4. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
  5. Stir in the flour, baking powder, ground cinnamon, and salt until just combined. Avoid overmixing!
  6. Gently fold in the chopped fresh apples.
  7. Pour the batter into your prepared baking dish and spread it evenly.
Baking
  1. Bake for 25 to 30 minutes or until the edges are set and a toothpick inserted into the center comes out with a few moist crumbs.
  2. Allow the blondies to cool in the pan for about 10 minutes before transferring them to a wire rack to cool completely.

Notes

Use room temperature eggs for a smoother batter. Customize your blondies by adding nuts or chocolate chips. Store them in an airtight container for best texture.