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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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stacked toffee bars on a drying rack with apples baked in
Table of Contents
  1. Perfect Toffee Apple Blondies
  2. What Blondies are made of
  3. How to make Cinnamon Apple Blondies
  4. Expert Tip
  5. Storing and Freezing Instructions 
  6. Caramel Apple Toffee Blondies Recipe

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. That first bite will catch you by surprise and will have you instantly wanting more. 

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. 

Why you’ll love this recipe

  • The added toffee bits make the perfect flavor with these apple toffee blondies! 
  • One batch of these easy apple blondies will feed all your family and friends.
  • These delicious blondies will stay fresh for several days! 
ingredients in apple blondies laid out on a counter with words above saying the name of the ingredients

What Blondies are made of

  • Apples: Make sure that they’re peeled, cored, and diced small. This will take about 2-3 apples. 
  • Packed brown sugar: Perfect for adding sweetness. 
  • Unsalted butter: Be sure that the butter is softened before using. 
  • Eggs: The main binding agent needed for these blondies. 
  • Vanilla extract: Pure vanilla extract is the best. 
  • Baking powder: Helps to add a fluffy texture. 
  • Salt: Just a pinch.
  • Ground cinnamon: Adds a warmth of flavor. You could also use an apple pie spice as well. 
  • All-purpose flour: You can sift the flour if you want to get rid of any potential lumps. 
  • 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 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! 

Expert Tip

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.

bars laying out on a drying rack next to sliced apples

Storing and Freezing Instructions 

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. 

FAQs

Are blondies supposed to be gooey?

These blondies should have a consistency similar to brownies. The middle will be a tad bit “gooey” because of the butter and brown sugar combo, but don’t worry, it’s cooked and safe to eat. 

What apples are best for this recipe?

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! 

Why are my bars soft?

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.

Can I reduce the sugar in these blondies?

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. 

stacked toffee bars on a drying rack with apples baked in

Apple Toffee Blondies Recipe

5 from 28 votes
Adding apple and toffee bits to blondies makes them the perfect apple season dessert. When you drizzle homemade caramel sauce over the top it makes them irresistible!
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Yield 24 bars
Serving Size 1 bar

Ingredients
 

  • 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

Instructions

  • 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” pan with foil and spray with cooking spray.
  • 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.

Recipe Video

Recipe Notes

Optional Caramel for topping: 1/4 cup (57g) unsalted butter, 1/2 cup (100g) packed brown sugar, 1 teaspoon vanilla, 3 tablespoons (45ml) heavy whipping cream. 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.
  • 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.

Recipe Nutrition

Serving: 1bar | Calories: 192kcal | Carbohydrates: 30g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 36mg | Sodium: 73mg | Potassium: 70mg | Fiber: 1g | Sugar: 21g | Vitamin A: 260IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 1mg
Nutritional information not guaranteed to be accurate
Course Dessert
Cuisine American
Author Dorothy Kern
Keyword apple, toffee bits
stacked toffee bars on a drying rack with apples baked in and words on top of the image

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 18, 2022

Dorothy Kern

Welcome to Crazy for Crust, where I share recipes that are sometimes crazy, often with a crust, and always served with a slice of life.

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67 Comments

  1. Just made these and am waiting for them to cool. They smell delicious! I’m curious about the 2 tbsp. of milk in the caramel sauce….When does that get added? I didn’t put any in, and the sauce seemed to turn out okay…

  2. Just wanted to say I made this last night for dessert and they were so good! I cut recipe in half because I knew I would eat any leftovers! I also used the toffee bits with chocolate and the flavor is outstanding! Served with caramel and vanilla ice cream! Yum!!! Thanks for a keeper recipe!!!

  3. Ha, beat it SEO, I think GET IN MY MOUTH YO is perfection. And uh, the burning of the mouth is very relatable 🙂 All things caramel! I think it takes a back seat with all the pumpkin and apple, but combine it with one or both of those? Yes yes and yes!

  4. So glad caramel apple season is here! Now, where is that cool weather I ordered?? These blondies look outrageous Dorothy – pinned!

  5. Those photos made me want to eat those now! You are the best food photog ever! Everything I have tried from your blog has turned out to be so delicious, too. I’ll say prayers for Ashley’s husband, and try the link.

  6. so Stella is following you on instagram, and she actually stopped my driving to show me these 🙂 needless to say they are on this weekends to-do list

  7. Holy moley, I would have named these bars #1 Fall Addiction. These look insane, Dorothy! In the tastiest possible way, of course. 😀 Love all that gorgeous caramel drizzled/dumped on top! Pinned.

  8. HAAH! If all titles could be non SEO friendly, they would read something like Face Plant Pie and Uber awesome cupcakes. In other words, get in my belly would be a totally acceptable name for these blondes.