Apple Cinnamon Blondies: My Go-To Fall Treat! (Print Version)

These Apple Cinnamon Blondies with maple frosting are my favorite! A warm, cozy, easy dessert perfect for any season. You'll love this recipe!

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 30 Minutes minutes
Total Time: 50 minutes
Servings: 12 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian

# Ingredients:

→ Blondie Base

01 - 1 cup (2 sticks) unsalted butter, melted
02 - 1 cup light brown sugar, packed
03 - 1/2 cup granulated sugar
04 - 2 large eggs, room temperature
05 - 2 teaspoons vanilla extract

→ Apple Cinnamon Goodness

06 - 1 3/4 cups all-purpose flour
07 - 1 teaspoon baking powder
08 - 2 teaspoons ground cinnamon
09 - 1/2 teaspoon salt
10 - 1 1/2 cups Granny Smith apples, peeled, cored, and finely diced (about 2 medium apples)

→ Maple Frosting Magic

11 - 1/2 cup (1 stick) unsalted butter, softened
12 - 2 cups powdered sugar, sifted
13 - 1/4 cup pure maple syrup
14 - 1-2 tablespoons milk or cream

→ Optional Extras

15 - 1/2 cup chopped walnuts or pecans (for batter)
16 - Pinch of flaky sea salt (for frosting)

# Instructions:

01 - First things first, get that oven preheating to 350°F (175°C) and line a 9x13 inch baking pan with parchment paper, leaving an overhang on the two longer sides. Trust me, that overhang is your best friend for getting these Apple Cinnamon Blondies out of the pan without a fight. I've skipped it before, and let's just say, cleanup was <em>not</em> fun, and the blondies stuck!
02 - In a large, microwave-safe bowl, melt your butter. You can do this gently on the stovetop too, if you prefer. Once melted, stir in both the brown sugar and granulated sugar. Whisk it all together vigorously for about a minute until it's smooth and glossy. This is where you're building the foundation for those perfectly chewy Apple Cinnamon Blondies!
03 - Crack in your eggs, one at a time, whisking well after each addition until fully incorporated and the mixture looks light and fluffy. Then, stir in the vanilla extract. The mixture should look light and creamy now. I always get a little too enthusiastic with the whisking here, sometimes splashing a bit on the counter, oops!
04 - In a separate medium bowl, whisk together your flour, baking powder, cinnamon, and a pinch of salt. Don't skip the salt! It really brings out all those warm flavors and keeps the blondies from being too sweet. This step is quick but important for even distribution.
05 - Gradually add the dry ingredients to the wet, mixing until just combined. Don't overmix; we want tender Apple Cinnamon Blondies, not tough ones! Then, gently fold in your diced apples. Make sure they're evenly distributed so every bite gets that sweet, tart apple goodness. I sometimes sneak a little taste of the batter here, shhh! It's delicious even raw.
06 - Pour the batter into your prepared pan and spread it evenly with a spatula. Pop it into the preheated oven for about 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs, not wet batter. The edges should be golden brown and smell absolutely heavenly. Let these Apple Cinnamon Blondies cool completely before frosting – patience is key!
07 - While the blondies cool, let's make that dreamy maple frosting! In a medium bowl, whisk together softened butter, powdered sugar, real maple syrup, and a splash of milk or cream until smooth and creamy. If it's too thick, add a tiny bit more milk; too thin, a little more powdered sugar. Frost the cooled Apple Cinnamon Blondies generously, then slice and serve! My favorite part, honestly, the combination is just perfection.

# Notes:

01 - Always use room temperature eggs and butter for the best, creamiest batter texture. It makes a huge difference, I swear!
02 - These blondies keep beautifully in an airtight container at room temperature for up to 3 days, or in the fridge for a week. They're even better the next day, if you can wait!
03 - No fresh apples? You can use dried apples, chopped small, rehydrated briefly, or even a can of apple pie filling (drained well!). I tried canned once, and it was a bit softer, but still tasty.
04 - A sprinkle of chopped pecans or walnuts on top of the frosting adds a lovely crunch and visual appeal. I do this almost every time!

# Tools You'll Need:

01 - 9x13 inch baking pan
02 - large mixing bowls
03 - whisk
04 - spatula
05 - electric mixer (optional)

# Nutrition Facts (Per Serving):

Calories: 350
Total Fat: 18g
Total Carbohydrate: 45g
Protein: 4g

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