Description
These Chewy Spiced Apple Blondies are a delightful twist on a classic treat, blending warm autumn spices with tender, juicy apples for a chewy, flavorful dessert. Perfectly sweet and aromatic, they’re ideal for cozy gatherings or a comforting snack.
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 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.
- Combine 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.
- Mix Dry Ingredients: In another bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt until evenly mixed.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix.
- Fold in Apples and Nuts: Gently fold in the diced apples and optional nuts until evenly distributed in the batter.
- Pour Batter into 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
- Using tart apples like Granny Smith adds a nice tang to the sweetness of the blondies.
- For extra moisture, you can substitute half the unsalted butter with applesauce.
- Optional nuts add a pleasant crunch but can be omitted for a nut-free version.
- Make sure not to overmix the batter to keep the blondies tender and chewy.
- Store blondies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
