Description

These Chewy Spiced Apple Blondies combine the warmth of cinnamon, nutmeg, and ginger with tender diced apples for a deliciously moist dessert. Perfectly soft and chewy, these blondies boast a rich buttery base enhanced by brown and granulated sugars and optionally include nuts for added crunch. Baked to golden perfection, they make an ideal treat for fall or any time you crave a comforting sweet with a spiced twist.

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

Additional Ingredients

1 1/2 cups peeled and diced apples (about 2 medium apples)
1/2 cup chopped walnuts or pecans (optional)

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Instructions

Preheat 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 for easy removal. This ensures your blondies won’t stick and bake evenly.
Combine Sugars and Butter: In a large mixing bowl, combine the melted butter, light brown sugar, and granulated sugar. Mix until smooth and well-blended to create a rich, sweet base.
Add Eggs and Vanilla: Add the eggs and vanilla extract to the butter-sugar mixture and beat until fully combined and smooth, helping to incorporate air for a light texture.
Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, ground ginger, and salt thoroughly to evenly distribute the leavening agents and spices.
Combine Wet and Dry Mixtures: Gradually add the dry ingredients into the wet ingredients, stirring gently until just combined. Be careful not to overmix to maintain a tender crumb.
Fold in Apples and Nuts: Gently fold the peeled and diced apples and optional chopped walnuts or pecans into the batter to distribute evenly without breaking up the fruit.
Transfer Batter to Pan: Pour the batter into the prepared baking pan and spread it uniformly with a spatula to ensure even baking.
Bake: Bake in the preheated oven for 30-35 minutes until the top is golden brown and a toothpick inserted in the center comes out clean, indicating doneness.
Cool and Serve: Let the blondies cool completely in the pan on a wire rack before cutting them into squares to allow the texture to set perfectly.

Notes

For a nuttier flavor, walnuts or pecans can be added; omit for nut-free option.
Choosing tart apples like Granny Smith balances sweetness and adds a pleasant tang.
Ensure not to overmix once dry ingredients are added to avoid tough blondies.
Use parchment paper for easier removal and cleaner edges.
Store blondies in an airtight container at room temperature for up to 4 days or freeze for longer storage.