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These Apple Blondies are going to be the hit of fall. With a nice apple taste and flavor paired with the sweetness of brown sugar, just get your baking gloves ready and whip up an extra batch. There’s no way that these are going to hang around for long!
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Perfect Toffee Apple Blondies
I’m not kidding when I say that this cinnamon apple blondie recipe just might take up all the real estate in your brain. The added toffee bits go so well with apples plus they stay fresh for days!
Keep in mind that whatever type of apples you choose will change the end result of these apple brownies. Super sweet apples will add extra sweetness, while tart apples will add a little bit more of a bite.
Important Ingredients Needed
- Apples: Make sure that they’re peeled, cored, and diced small. This will take about 2-3 apples.
- Packed brown sugar: The amount of brown sugar keeps these super soft.
- Unsalted butter: Be sure that the butter is softened before using.
- Baking powder: This help them stay soft.
- Ground cinnamon: Adds a warmth of flavor. You could also use an apple pie spice as well.
- Toffee bits: Perfect for pops of sweetness.
How to make Cinnamon Apple Blondies
- Dice the apples: Dice the apples into small pieces and then put them in a bowl. Pop in the microwave and heat up for 2 minutes. Let the apples cool down for 15 minutes and then drain.
- Preheat the oven: Preheat the oven to 350 degrees. Add foil to a 9X13 pan and spray with nonstick spray.
- Cream the ingredients: Add the butter and brown sugar into a bowl and cream. Then add the eggs and vanilla until combined. Finally add the salt, flour, and baking soda and mix.
- Add the apples: Mix in the toffee bits and the apple pieces.
- Add to the pan: Press the blondie dough into the pan. The dough is sticky so you will need to add cooking spray to your fingers to press down.
- Bake: Put in the oven and bake for 30-35 minutes.
- Cool and cut: Let the bars cool completely all the way before cutting. Serve with vanilla ice cream or turn them into caramel apple blondies by drizzling caramel right on top!
- Only use a metal pan or these won’t bake properly.
- While the blondies are baking in the oven, pay attention to the edges. When they start to pull away, it’s close to being baked and done. These will finish cooking as they cool so don’t over bake.
- How to store blondies: Just store them in an airtight container in the fridge for up to 3 days.
- How to freeze blondies: If you want to learn how to freeze, it’s a breeze. Simply add the cooled blondies to a freezer-safe bag and store in the freezer.
This is all really up to what you prefer. I love using crisp and sweet apples like honeycrisp or fuji, but red delicious would be yummy as well. If you’re a fan of tart apples and desserts, give this recipe a try using granny smith apples and then let me know what you think!
Your bars should be soft, but not mushy. There is a difference. If the blondies are too soft, they may need more time in the oven. Also, they will firm up as they cool. Wait and give them some time to cool down before cutting and serving.
Great question! This is something that I haven’t tried to do, but it’s worth a shot. The natural sweetness of the apples may mean that you can cut down on the added sugar. If you do reduce the sugar, I’d say to cut it down to just adding 1 cup.
Apple Toffee Blondies Recipe
- 2 cups (210g) apples, peeled, cored, and diced small (about 2-3 apples)
- 1 ½ cups (300g) packed brown sugar
- ½ cup (113g) unsalted butter , softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
- 2 cups (248g) all-purpose flour
- 1 cup (152g) toffee bits
- Make sure to dice the apples very small. Place in a small bowl and heat in the microwave for 2 minutes. Cool 15 minutes and drain well before making bars.
- Preheat oven to 350°F. Line a 9×13” METAL pan with foil and spray with cooking spray. Only use a metal pan for best results.
- Cream brown sugar and butter in the bowl of an electric mixer fitted with a paddle attachment. Add eggs and vanilla and beat until combined. Add baking powder, salt, cinnamon, and flour and mix.
- Mix in the apples and toffee bits.
- Press into prepared pan (dough is very wet and sticky, spray your hands with cooking spray to avoid it sticking to your hands). Bake for about 30-35 minutes, until the edges are golden brown and the center just loses the wet look.
- Cool bars completely before cutting.
- Make the caramel: melt butter in a medium saucepan. Add the brown sugar and stir until the mixture boils. Boil for 1 minute without stirring. Turn off the heat and stir in the vanilla and heavy cream. Transfer to a jar to cool.
- Serve bars with a generous drizzle of caramel. Store bars in a covered container for up to 3 days.
- You can use any kind of apples you prefer, but I like Granny Smith for a tart bite, since the bars are super sweet.
- These will be very soft even when done – the apples keep them gooey.
- They’re done when they’re golden and just lose their glossy sheen. Err on the side over a bit over baked – don’t worry, the apples will keep them moist.
Apple Blondies are the perfect cookie bar for fall! Brown Sugar Cinnamon Apple Blondie bars have toffee bits and tons of caramel flavor. They stay soft for days!
Last Updated on September 30, 2023