Soft, chewy Apple Blondies filled with spices and plenty of apple! Once baked, the apples get soft and tender and explode in your mouth. And with that typical flaky, crunchy topping you get on blondies, there’s no better Autumnal blondie you could make!
Well. Summer left with a bang. I mean, we didn’t have the best Summer ever, but we at least had some pretty bright, warm days.
It seems as soon as everyone started back at school and I started baking Autumnal recipes, the sun upped and left and we’ve been left with gloomy clouds and it being so dark I’m sat here with the light on at 4pm.
I’m sorry if it was me making these Apple Blondies that jinxed us all to a dark, wet September. They were just too good not to make. And HELLO, it’s time for Pumpkin. In fact, I had my first Pumpkin Spice Latte on Saturday. ADDICTED. Can’t stop won’t stop.
But I think you’ll forgive me for the weather once you try these blondies…!
I’ve made these three times in the past few weeks. In pursuit of perfection of course…. and because they’re so delicious I can’t stop eating them.
AND they have that glorious slightly flaky, crunchy topping you get on brownies too. Utter bliss. 🙂
^ Just look at that crackly-ness!!!
You should know by now I don’t scrimp on toppings/fillings; there’s three small apples in there, (two medium if you have them) and you get a soft, tender apple chunk in every. single. bite.
No need to thank me! 😉
I tried with just 2 small apples and there just wasn’t enough. When I want an Apple Blondie, I want apple packed into every part of my mix. It’s a bit like my cookie mantra; there simply must be chocolate chips in every bite otherwise I’m left disappointed and cheated thinking I just ate cookie dough with 3 chips in.
That’s a mantra I live by.
Now, let’s talk about the actual blondie mix. I always make my brownies/blondies by hand as I find they turn out better and you are less likely to over mix them; that means (with brownies at least) guaranteed fudge factor.
I start by whisking the eggs, sugar and vanilla together until just combined and smooth. Then I slowly add melted butter whilst whisking until smooth. After that you just need your spices, flour and baking powder and you have my base blondie mix.
This is a thick mixture. It will probably look like you don’t have enough to fill an 8×8 pan, but you do, I promise.
These blondies have the perfect butter to flour ratio and they turn out chewy, soft and heavenly.
I mean, they’re not exactly skinny jean friendly, there’s an entire stick of butter in there, but sometimes we need a treat. A thick, buttery, apple filled treat.
I won’t apologise for that… I’ll just have to jump around my bedroom whilst pulling up my jeans. True story. Am I the only one who ends up with cardboard, stiff, tight ass jeans once they’re washed. It’s basically a workout just to get into the damn things.
I digress. Really, you just need to go and find your favourite apple (I used Granny Smiths) and make these blondies. I was going to add some frosting, but when I tasted them, they just didn’t need anything else. Sometimes the simple things really are the best.
- 1 stick (113g) unsalted butter, melted and slightly cooled
- 2 medium sized apples, peeled, cored and sliced into 1/4 inch chunks, or 3 small
- 1 tbsp lemon juice
- 1/2 cup (100g) caster sugar
- 1/2 cup (100g) light brown sugar
- 1 large egg
- 1/2 tsp vanilla extract
- 1/2 tsp baking powder
- Pinch of salt
- 1/2 tsp ground cinnamon*
- 1/4 tsp ground nutmeg
- 1 1/4 cups (175g) plain flour
Preheat the oven to 180C/350F and grease and line an 8x8 inch square pan.
Place chopped apple into a medium sized bowl and pour over lemon juice. Toss to coat the apple in lemon juice and leave to one side.
Place sugars, egg and vanilla extract into a large bowl and whisk until well combined and smooth.
Gradually pour in the melted butter, whisking while you add it in, until the mixture is smooth and pale.
Add in the baking powder, salt, spices and flour, then take 2tbsp of flour out and place in the bowl with the apples. Toss the apple chunks in the flour. Leave to one side, whilst you whisk together the flour with your wet blondie mix.
Once thick and well combined, tip in the coated apples and fold in with a spoon until all the apples are coated in blondie mix.
Tip into your prepared pan and smooth over with a spatula/wooden spoon.
Place in the oven for 24-27 minutes until the edges are lightly brown and the centre is a very pale golden colour. A skewer, inserted into the centre, should come out clean.
Leave to cool in the pan for 1 hour before transferring to a chopping board to cool completely. (I found leaving them to cool completely in the pan made them too soft to remove from the pan in one piece. The apple adds moisture, so taking them out and leaving them to cool out of the pan worked better.)
Once cool, slice into 9-12 pieces and keep in an airtight container, at room temperature, for 4 days.
*I found that 1/2tsp cinnamon was plenty for these blondies, you definitely taste it, but if you're a spice fiend and love really strong spices, up it to 3/4tsp.
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