Apple and Cinnamon Blondies
Apple and Cinnamon Blondies consistently remind me of apple pie. Such a lovely flavor. Ideal served warm with a generous scoop of vanilla ice cream!
This is a recipe that I released not long after I began my blog. Returning to it now for editing has reminded me of how incredible it truly is.
One of those items that you nearly forget, and then once you see it, you think “I really ought to prepare those more frequently.”
The essence of Apple Cinnamon Blondies is stunning.
You experience that tender, fudgy consistency of a brownie, combined with the , enhanced with apple and cinnamon, which is undeniably a classic flavor pairing.
*This entry may includeaffiliate links to items I find beneficial when preparing this recipe. As an Amazon Associate, I earn from qualifying purchases.*
Utilizing fresh apples for your Apple Blondies also ensures that you receive marvelous bursts of fresh fruit in each square.
They are genuinely astonishing, and now that I’ve recollected them, we’ll certainly have them all the time!
What defines a Blondie?
A blondie is not a white chocolate brownie.
In fact, a blondie doesn’t contain any white chocolate at all.
Certainly, you can incorporate white chocolate chips. However, you could equally add milk or dark chocolate chips, different fruits, and an array of other flavors. These are simply toppings, just as I incorporate my favorite chocolates into my brownie recipes.
A fundamental blondie derives its rich flavor from the brown sugar, rather than chocolate.
What distinguishes a Brownie from a Blondie?
While we frequently regard blondies as light brownies, I don’t genuinely believe this is a fair assessment.
While the (fudgy, gooey, soft, incredible!) the flavor is entirely distinct, and blondies are a delicacy or dessert in their own right.
Brownies are typically crafted with chocolate, usually dark, and cocoa powder.
Blondies do not encompass chocolate, and in its place, acquire their flavor from brown sugar and vanilla.
I utilize light brown sugar for my blondie recipe, particularly when I’m preparing apple blondies with cinnamon because I favor how the flavors interact.
Nevertheless, if you desire a richer, deeper flavor for your blondies with apple, you could certainly replace the light brown sugar in this apple and cinnamon traybake with dark brown sugar. You can also omit the caster sugar and use additional brown sugar as a direct substitute.
Experiment to discover the flavor that delights you.
Why do My Blondies Turn Out Cakey?
If your apple pie blondies are a bit cakey, there might be several factors.
- You’ve utilized a little excessive flour. Consider using slightly less next time
- You’ve baked your blondies for a touch too long. I usually bake mine for about 25 minutes in my fan-assisted oven set to 180 degrees. However, every oven varies. Inspect them after 20 minutes. If your blondies are separating from the edges and the sides appear firm, they are ready.
- If the center remains a bit shaky, don’t fret, they’ll solidify as they cool. You can allow them to cool in the tin, and then refrigerate if they require additional time to set properly
- You’ve incorporated a leavening agent. I use plain flour without any baking powder or baking soda, but I recognize that some recipes may call for baking powder. If you’ve included any, consider leaving it out
Any form of baking is indeed a science, yet no recipe is flawless. The optimal approach to refine your blondies (or any other bake) is to familiarize yourself with your oven and learn from your experiences.
What Type of Apples Should You Choose for Apple and Cinnamon Blondies?
There’s no definitive right or wrong in selecting apples for simple apple blondies.
Baking apples and other robust, tart varieties such as Granny Smith are the best choices as they are sturdy and maintain their shape effectively while baking. They also preserve their flavor quite well.
Sweeter varieties like Pink Lady can also be delightful. However, anything you have and enjoy will suffice.
I typically opt for Bramley in recipes like my Apple and Blackberry Loaf Cake and my Toffee Apple Loaf Cake.
Frosting for Apple Blondies
I enjoy embellishing my brownies. I usually drizzle melted chocolate over them and may even add chocolates or other adornments on top.
However, I genuinely believe that my Apple and Cinnamon Blondie Recipe is quite splendid on its own, so I keep them unadorned.
If you wish to frost or embellish the top of your blondies, you could drizzle with melted white chocolate, caramel, or toffee sauce, or a caramel icing.
How Should You Store Apple and Cinnamon Blondies?
Keep your Apple Blondies in a sealed tub or container.
I’ve noticed that due to the fresh apple pieces, they tend to become soggy faster than a standard blondie or brownie would.
They remain fresh and delightful for around 3 days.
Can You Freeze Blondies?
Absolutely! I utilize a rather large baking tray, so my blondies are somewhat thin, but there are plenty of them.
Thus, I usually freeze some.
I tightly wrap the apple blondies in cling film and then place them in a large freezer bag or airtight container.
Everything You Require to Make Apple and Cinnamon Blondies
You don’t need a lot to create blondies; they are incredibly simple! I employ an electric whisk to blend my eggs and sugar, a sizable baking tray, and reusable baking paper to line the tray. (All affiliate links)
Top Tips for Fudgy Apple and Cinnamon Blondies
- My pan is quite large (16 inches by 10 inches), resulting in numerous fairly thin blondies. If your pan is smaller, you can either reduce the mixture or extend the baking time
- Your blondies are finished when the edges are set and pulling away from the pan and the surface is cracking and paper-like
- If the center is still slightly underbaked, let them cool in the pan; you can also place them in the fridge after cooling to assist in setting
- Avoid cutting through the reusable paper if you are utilizing it (I can’t tell you how many times I’ve done this!)
- Enjoy your blondies warm with ice cream – delicious! You can simply heat them in the microwave or oven for a few minutes
Simple Apple and Cinnamon Blondies
Author Name
Apple and Cinnamon Blondies always evoke memories of apple pie. Such a lovely flavor. Best enjoyed warm with a generous scoop of vanilla ice cream!
-
170
g
Butter or Margarine
(Melted) -
75
g
Caster sugar -
200
g
Light brown sugar -
3
Eggs -
2
teaspoons
Vanilla extract -
1
teaspoon
Nutmeg -
2
teaspoon
Cinnamon -
220
g
Plain flour -
3
Apples
(Peeled, cored, and chopped into 1cm pieces)
-
Set the oven to 180 degrees Celsius and prepare a baking tray with parchment paper.
-
In a sizable mixing bowl, whip the sugars and eggs for 5 minutes until the blend appears lighter and thickens.
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Add the melted butter along with vanilla extract and continue whisking until the color is uniform.
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Sift in the flour, nutmeg, and cinnamon to the egg and sugar mixture.
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Blend well together.
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Add the apples and stir until thoroughly combined.
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Pour the mixture into the baking tray and spread it evenly.
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Bake for 25 minutes until lightly golden and the edges begin to pull away from the pan.
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Allow to cool in the tray for 25 minutes before carefully removing.
- Once the apples are peeled and chopped, they will start to brown. They aren’t left long, and a bit of browning won’t impact your blondies (you will bake them anyway!) but if you would prefer to avoid this, toss the apple pieces in a tablespoon or two of lemon juice.
- The mixture of eggs and sugar should become noticeably lighter and thicker, increasing in volume. This process may take 5 minutes on high-speed.
- Ensure they are completely cool before slicing.
- If the center is still a bit undercooked, leave to cool fully in the tin, and then refrigerate for an hour to set.
- If your blondies are slightly overbaked, you’ve created an apple and cinnamon cake – enjoy!
- Serve chilled as a snack, or reheat and accompany with vanilla ice cream for a delightful dessert.
Any nutritional data provided serves as a general reference and may not be precise. This information is derived using an online calculator and specific to the ingredients I used. Please conduct your own calculations if you desire exact data.
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