This Apple Cinnamon Blondies recipe turns a handful of pantry basics into a fudgy, buttery bar packed with real apple chunks and warm cinnamon flavor.
Every bite has that soft, chewy blondie texture with little pockets of tender apple throughout, and a whisper of cinnamon glaze on top.
I make these constantly once the weather turns cool. They come together in one bowl, bake in about half an hour, and disappear from the counter almost as fast.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 15 minutes |
| Cook Time | 32 minutes |
| Total Time | 47 minutes |
| Servings | 16 blondies |
| Difficulty Level | Easy |
If you love this flavor combination, you will probably also want to bookmark my Maple Glazed Apple Blondies Recipe for your next baking session.
Why You’ll Love This Apple Cinnamon Blondies Recipe
These bars hit that sweet spot between an apple crisp and a classic blondie.
They’re dense, chewy, and loaded with real fruit instead of relying on spice alone for flavor.
They also travel well, hold up at room temperature for days, and use ingredients you likely already have on hand.
No mixer is strictly required, and cleanup is just one bowl.
- Made with simple, everyday pantry ingredients
- Chewy, fudgy texture instead of cakey or dry
- Real diced apple in every single bite
- Comes together in one bowl with no fancy equipment
- Easy to customize with nuts, glaze, or extra spice
- Great for potlucks, lunchboxes, and fall gatherings
Another favorite: Apple Cinnamon Scones Recipe if you want that same flavor pairing for breakfast.
Ingredients
Most of what you need for this Apple Cinnamon Blondies recipe is already sitting in your kitchen.
The apples and cinnamon do the heavy lifting, and everything else builds the fudgy blondie base.
- 1/2 cup unsalted butter, melted
- 1 cup light brown sugar, packed
- 1 large egg
- 2 teaspoons pure vanilla extract
- 1 1/2 cups all purpose flour
- 1 teaspoon Vietnamese cinnamon, plus more for the glaze
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 cups peeled and diced Granny Smith apples, about 2 medium apples
- 1/2 cup chopped pecans, optional
- 1/2 cup powdered sugar, for the glaze
- 1 to 2 tablespoons milk, for the glaze
This recipe uses the same base I turn to for my Apple Pie With Cinnamon Crust Recipe, just reworked into bar form.
Kitchen Equipment Needed
You do not need anything fancy for this recipe, just a few basics that help the blondies bake evenly and come out of the pan cleanly.
- Large mixing bowl
- 8×8 metal baking pan
- Parchment paper
- Whisk
- Rubber spatula
- Hand mixer, optional
- Cutting board and paring knife
- Measuring cups and spoons
- Wire cooling rack
These are similar to the tools I reach for whenever I make my Apple Cinnamon French Toast Casserole, so if you have those on hand already, you are set.
Recommended Products for This Recipe
These are a few products I personally use and recommend for this recipe, based on years of baking these bars over and over.
None of these are required, but they make the process a little smoother and the results a little more consistent.
1. USA Pan Nonstick 8×8 Square Baking Pan
This pan has straight sides and heavy gauge aluminized steel, so the blondies bake evenly without scorched edges or a sunken middle.
The nonstick coating also means the bars lift out cleanly even without parchment, which is handy on a busy baking day.
2. Simply Organic Vietnamese Cinnamon
Vietnamese cinnamon has a bolder, sweeter heat than standard grocery store cinnamon, and it makes a real difference in a recipe where cinnamon is front and center.
A little goes a long way, so one jar lasts through many batches of blondies.
3. KitchenAid Hand Mixer
This batter comes together fine by hand, but a hand mixer whips the butter and brown sugar into a smoother, more uniform base in under a minute.
It also makes the glaze silkier with almost no effort.
4. Reynolds Parchment Paper Sheets
Precut parchment sheets fit an 8×8 pan almost perfectly and make lifting the whole slab of blondies out for slicing effortless.
It also saves you from wrestling with a parchment roll while your hands are covered in batter.
5. OXO Good Grips Wire Cooling Rack
Cooling the blondies fully before slicing is what keeps them from falling apart, and a proper wire rack lets air circulate underneath so the bottom does not turn soggy.
It is a small tool that makes a noticeably better final texture.
I use the same setup whenever I bake my Cinnamon Streusel Bread Recipe, since both recipes rely on even baking and a clean release from the pan.
Step-by-Step Instructions: How to Make Apple Cinnamon Blondies
1. Prep the pan and oven
- Preheat your oven to 350 degrees Fahrenheit.
- Line the 8×8 baking pan with parchment paper, leaving a slight overhang on two sides so you can lift the blondies out later.
- Lightly spray the parchment with nonstick cooking spray, even though it is already nonstick paper, since this makes the edges release even more cleanly.
- Set the pan aside while you make the batter.
2. Dice the apples
- Peel the Granny Smith apples, then cut them into small, even cubes about the size of a pea.
- Small, uniform pieces mean the apple cooks through fully during baking without leaving raw, crunchy bits.
- You should end up with roughly 1 1/2 cups of diced apple.
- Set the diced apple aside on a plate or in a small bowl.
3. Whisk the wet ingredients
- In your large mixing bowl, whisk together the melted butter and brown sugar until the mixture looks smooth and glossy.
- Add the egg and vanilla extract, then whisk again until fully combined.
- Make sure the butter has cooled slightly before adding the egg, so the egg does not scramble on contact with the warm butter.
- The mixture should look like a thick, wet caramel at this stage.
4. Add the dry ingredients
- Sprinkle the flour, cinnamon, baking powder, baking soda, and salt directly over the wet mixture.
- Use a rubber spatula to fold everything together just until no dry streaks of flour remain.
- Avoid overmixing at this stage, since too much stirring can make the blondies tough instead of chewy.
- The batter will be thick, more like cookie dough than a pourable cake batter.
5. Fold in the apples and pecans
- Add the diced apples to the batter, along with the chopped pecans if you are using them.
- Gently fold the fruit and nuts through the batter until they are evenly distributed.
- Try not to crush the apple pieces as you fold, so they stay in distinct chunks rather than turning to mush.
- The finished batter should be studded throughout with visible apple pieces.
6. Spread the batter into the pan
- Transfer the batter into your prepared, lined baking pan.
- Use a spatula or the back of a spoon to press and smooth the batter evenly into the corners of the pan.
- The batter is thick and sticky, so wetting the spatula slightly with water can help you spread it without it sticking to the tool.
- Aim for an even thickness across the whole pan so the blondies bake at the same rate.
7. Bake the blondies
- Place the pan in the preheated oven and bake for 30 to 35 minutes.
- The blondies are done when the top turns golden brown and a toothpick inserted into the center comes out with just a few moist crumbs, not wet batter.
- Start checking at the 28 minute mark, since oven temperatures can vary.
- Avoid overbaking, since blondies continue to firm up as they cool and dry bars are hard to fix.
8. Cool completely
- Remove the pan from the oven and set it on a wire cooling rack.
- Let the blondies cool in the pan for at least 1 hour before lifting them out using the parchment overhang.
- Cutting into warm blondies causes them to fall apart, so patience here makes a real difference.
- For the cleanest slices, you can even chill the cooled pan in the refrigerator for 30 minutes before cutting.
9. Make the glaze and finish
- Whisk the powdered sugar, milk, and a pinch of cinnamon together in a small bowl until smooth and pourable.
- Adjust the consistency with a few extra drops of milk if it feels too thick to drizzle.
- Once the blondies are fully cooled and cut into squares, drizzle the glaze over the top.
- Let the glaze set for about 10 minutes before serving.
The technique for stirring in fruit without breaking it down is the same trick I use in my apple cider cinnamon rolls, and it pays off here too.
Tips for The Best Apple Cinnamon Blondies
A few small adjustments can take these blondies from good to genuinely great.
Most of it comes down to the apples and how long you bake them.
- Use a firm, tart apple like Granny Smith so the pieces hold their shape instead of turning to mush
- Dice the apples small and uniform for even cooking throughout the batter
- Melt the butter and let it cool slightly before mixing so it does not cook the egg
- Do not overmix once the flour is added, or the texture turns cakey instead of fudgy
- Pull the pan out slightly early if you prefer an extra gooey center
- Let the bars cool fully before slicing for clean, sharp edges
These tips work just as well for my cinnamon rolls, since both recipes depend on not overworking the dough or batter.
Serving Suggestions
These blondies are rich enough to stand on their own with just a cup of coffee, but they also make a great base for a fuller dessert plate.
A scoop of vanilla ice cream melting into a warm square is hard to beat, and a drizzle of caramel sauce takes them even further.
- Warm slightly and top with a scoop of vanilla ice cream
- Drizzle with extra caramel or salted caramel sauce
- Pair with hot apple cider or a spiced latte
- Serve alongside a cheese board for a sweet and savory contrast
- Pack in lunchboxes as a portable fall treat
- Serve with a side of Apple Crumble Pie for an all out apple dessert spread
Variations of Apple Cinnamon Blondies
Once you have the base recipe down, it is easy to tweak these blondies to match whatever you have on hand or whatever flavor you are craving.
- Swap the pecans for walnuts or hazelnuts
- Fold in white chocolate or cinnamon chips along with the apples
- Use a mix of Granny Smith and Honeycrisp apples for a sweeter profile
- Add a streusel topping instead of the glaze for extra crunch
- Stir in a pinch of nutmeg or cloves for a spicier, pie-like flavor
- Skip the glaze entirely and dust with powdered sugar instead
If you like experimenting with fall bar recipes, my Cranberry Apple Crumb Pie Recipe is another one worth trying.
Storage and Reheating
These blondies hold up well for several days, which makes them a great make ahead treat for gatherings or a week of lunchbox snacks.
- Store in an airtight container at room temperature for up to 4 days
- Refrigerate in an airtight container for up to 1 week
- Freeze individually wrapped squares for up to 3 months
- Thaw frozen blondies at room temperature for about an hour before serving
- Warm briefly in the microwave for 10 to 15 seconds for that fresh baked texture
Read Also: Apple Cobbler Recipe
Nutritional Facts
These values are approximate and based on one blondie out of a batch of 16, made with pecans and glaze included.
- Calories: 210 per serving
- Total Fat: 9g
- Saturated Fat: 4.5g
- Carbohydrates: 30g
- Sugars: 19g
- Protein: 2g
- Fiber: 1g
- Sodium: 90mg
For another lighter fall treat with similar numbers, take a look at my Caramel Apple Crisp Recipe.
Health Benefits of Key Ingredients
This is still a dessert, but a few of the ingredients here bring more to the table than just sweetness.
Apples and cinnamon in particular both come with some genuine nutritional upside.
Neither ingredient turns a blondie into health food, but they do make it a slightly more balanced treat than a plain sugar bar.
- Apples provide fiber, vitamin C, and antioxidants, especially when the skin is left on other apple recipes
- Cinnamon has natural anti-inflammatory compounds and has been studied for its effect on blood sugar regulation
- Pecans add heart healthy unsaturated fats along with a bit of extra protein
- Eggs contribute protein and several essential vitamins in a small package
- Using less added sugar in the glaze can reduce the overall sugar content without changing the texture much
I lean on the same apple and cinnamon combination in my Dutch Apple Pie Recipe, another one where the fruit does a lot of the flavor work.
FAQs About Apple Cinnamon Blondies
1. Can I use a different type of apple?
Yes, though Granny Smith apples are recommended because their firm texture and tartness hold up well during baking.
Softer, sweeter apples like Red Delicious tend to break down more and can make the blondies overly sweet.
2. Why are my blondies too cakey instead of fudgy?
This usually happens from overmixing the batter once the flour is added, or from baking the blondies too long.
Stir just until the flour disappears, and pull the pan out as soon as a toothpick comes out with a few moist crumbs.
3. Do I have to peel the apples?
Peeling is recommended for the smoothest texture, since the skin can turn slightly tough after baking.
If you prefer more texture and a bit of extra fiber, you can leave the skin on.
4. Can I make these blondies ahead of time?
Absolutely, these bars actually taste even better the next day once the flavors have had time to settle.
Store them covered at room temperature or in the refrigerator, then add the glaze right before serving if you are making them more than a day ahead.
5. Can I double this recipe for a bigger batch?
Yes, you can double all the ingredients and bake in a 9×13 pan instead of an 8×8.
You will likely need to add about 10 to 15 minutes to the bake time, so start checking with a toothpick around the 40 minute mark.
For a related question and answer style guide, my Amish Apple Cake Recipe post covers a lot of the same apple prep basics.
Apple Cinnamon Blondies
Ingredients
- 1/2 cup unsalted butter 113g, melted
- 1 cup light brown sugar 200g, packed
- 1 large egg
- 2 teaspoons pure vanilla extract 10ml
- 1 1/2 cups all purpose flour 190g
- 1 teaspoon Vietnamese cinnamon plus more for the glaze, can substitute with regular ground cinnamon
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 cups Granny Smith apples about 2 medium apples, peeled and diced small (pea-sized)
- 1/2 cup chopped pecans 60g, optional
- 1/2 cup powdered sugar 60g, for the glaze
- 1 to 2 tablespoons milk 15-30ml, for the glaze
Equipment
- Large mixing bowl
- 8×8 metal baking pan straight sides recommended for even baking
- Parchment paper precut sheets work best for easy lifting
- Whisk
- Rubber spatula
- Hand mixer optional, speeds up mixing
- Cutting board
- Measuring cups and spoons
- Wire cooling rack allows air circulation for even cooling
Method
- Preheat oven to 350°F. Line an 8×8 baking pan with parchment paper leaving an overhang on two sides, and lightly spray with nonstick cooking spray.
- Peel and dice the Granny Smith apples into small, uniform pieces about the size of a pea. Set aside.
- In a large mixing bowl, whisk together the melted butter and brown sugar until smooth and glossy. Add the egg and vanilla extract, and whisk until fully combined.
- Sprinkle the flour, cinnamon, baking powder, baking soda, and salt over the wet mixture. Fold with a rubber spatula just until no dry streaks of flour remain. Do not overmix.
- Add the diced apples and chopped pecans (if using) to the batter, and gently fold until evenly distributed. Avoid crushing the apple pieces.
- Transfer the thick batter to the prepared pan and spread evenly into the corners using a spatula. Wet the spatula slightly to prevent sticking.
- Bake for 30 to 35 minutes, until the top is golden brown and a toothpick inserted in the center comes out with a few moist crumbs. Start checking at 28 minutes.
- Cool completely in the pan on a wire rack for at least 1 hour before lifting out using the parchment overhang. For cleanest slices, chill for 30 minutes before cutting.
- Whisk the powdered sugar, milk, and a pinch of cinnamon until smooth and pourable. Drizzle over the cooled blondies and let set for about 10 minutes before serving.
Nutrition
Notes
- Use firm, tart apples like Granny Smith so they hold their shape instead of turning to mush during baking.
- Dice the apples small and uniform for even cooking throughout the batter.
- Let the melted butter cool slightly before adding the egg to prevent it from scrambling.
- Do not overmix once the flour is added, or the texture will turn cakey instead of fudgy.
- Pull the pan out slightly early if you prefer an extra gooey center.
- Let the bars cool fully before slicing for clean, sharp edges.
- Swap pecans for walnuts or hazelnuts, or fold in white chocolate or cinnamon chips.
- Store in an airtight container at room temperature for up to 4 days, refrigerate for up to 1 week, or freeze individually wrapped squares for up to 3 months.
- Warm briefly in the microwave for 10-15 seconds for that fresh-baked texture.
- Skip the glaze entirely and dust with powdered sugar for a simpler finish.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
This Apple Cinnamon Blondies recipe is one of those bakes that feels a little bit like a hug in dessert form.
Warm apples, brown sugar, and cinnamon rarely miss, and this version keeps things simple enough for a weeknight.
Give this one a try the next time you want something cozy without much fuss.
I would love to hear how yours turn out, so drop a comment below or share a photo if you make them.
Recommended:
- Pumpkin Cheesecake Brownies Recipe
- Salted Caramel Brownies Recipe
- Fudge Brownies Recipe
- Lemon Bars Recipe
- Pecan Pie Bars Recipe
