Chewy Apple Cinnamon Blondies with brown butter + maple cream cheese frosting. One-bowl, fall dessert bars with fresh apples, easy swaps, freezer-friendly.
Meet your new fall staple: Apple Cinnamon Blondies that are fudgy in the center, crisp at the edges, and loaded with real apple and warm spice. These cozy dessert bars are having a major moment because they’re simple, versatile, and ridiculously good. Whether you serve them plain, with a swoop of maple cream cheese frosting, or warmed under a scoop of vanilla ice cream, this is the kind of bake that turns an ordinary night into a whole vibe. Explore more apple recipes or keep scrolling for what makes these chewy apple blondies extra special.
What Makes These Apple Cinnamon Blondies Special?
Here’s the secret sauce: we combine browned butter, two types of apple prep, and a pinch of cardamom for a bar that’s gooey-meets-chewy with bakery-level flavor.
- Browned butter baseline: Toasty, nutty richness that amplifies cinnamon and maple. It’s the flavor elevator your fall dessert bars deserve.
- Two apple textures: A mix of finely grated apple for moisture and small diced apple for juicy bites means ultra-fudgy centers without soggy pockets.
- One-bowl, no mixer: Fewer dishes, more dessert. This easy blondie recipe is weeknight-friendly and bake-sale-ready.
- Warm spice blend: Classic cinnamon plus a wink of cardamom and nutmeg keeps the sweetness balanced and the flavor deep.
- Maple cream cheese frosting option: Not required, but highly encouraged for that coffee-shop bar energy.
- Customizable sweetness: Dark brown sugar and a touch of maple syrup deliver caramelly depth without cloying.
- Diet-friendly swaps: Clear gluten-free and dairy-free variations that actually taste amazing.
Ingredient Notes
Before you preheat: Here’s what each ingredient brings to the party so you can swap smart and bake like a pro.
- Unsalted butter: We brown it for a deep, toasty base. Use vegan butter for dairy-free apple blondies.
- Brown sugar: Dark brown sugar = extra chew and molasses notes. Light brown works if that’s what you have.
- Pure maple syrup: Adds moisture and fall flavor. Sub honey for a slightly different vibe.
- Egg + egg yolk: The yolk keeps blondies dense and fudgy, not cakey.
- Vanilla extract: Rounds out the spice and maple.
- All-purpose flour: Gives structure without drying. Gluten-free 1:1 flour works well here.
- Ground cinnamon: The star. Add a pinch of cardamom for complexity.
- Nutmeg (optional): A tiny bit goes a long way—freshly grated if you can.
- Baking powder + fine sea salt: Lift and balance.
- Apples: Granny Smith for tang or Honeycrisp for sweetness. Use both grated and diced.
- Pecans or walnuts (optional): Toast first for maximum crunch and aroma.
- Cream cheese + maple (for frosting): Silky, tangy, maple-kissed topping that sets softly on the bars.
How To Make Apple Cinnamon Blondies
Simple steps, big flavor: Follow this method for chewy, gooey apple blondies that slice clean and taste bakery-level.
- Brown the butter: Melt butter in a light-colored saucepan over medium heat, stirring, until amber with brown bits and nutty aroma. Cool 5–7 minutes so it doesn’t scramble the eggs.
- Prep the pan: Line an 8-inch square pan with a parchment sling. Lightly grease the sides to keep edges crisp.
- Prep the apples: Peel 1–2 apples. Finely grate about half and dice the rest small (¼-inch). Blot the diced apples: Press between paper towels to remove excess moisture.
- Make the blondie base: In a bowl, whisk browned butter, brown sugar, and maple syrup until glossy. Whisk in egg, yolk, and vanilla until smooth.
- Combine dry ingredients: In a separate bowl, whisk flour, cinnamon, baking powder, nutmeg, and salt. Fold into wet: Switch to a spatula and fold just until a few flour streaks remain.
- Add the apples (and nuts): Fold in grated apple first, then gently fold in diced apple and nuts. Do not overmix: Overworking creates tough bars.
- Bake: Spread batter in the pan and level. Bake at 350°F (175°C) for 24–28 minutes, until the edges are set and the center has slight jiggle. Check doneness: A toothpick should come out with a few moist crumbs, not wet batter.
- Cool completely: Cool in the pan on a rack. For clean slices, chill 30 minutes before cutting.
- Frost (optional): Beat softened cream cheese, butter, powdered sugar, maple syrup, vanilla, and a pinch of salt until smooth. Spread over cooled bars and dust with cinnamon.
Pro Tips
- Measure like a pro: For consistent chewy apple blondies, use a kitchen scale. Over-measured flour = cakey bars.
- Mind the moisture: Grated apple adds moisture; blot diced apple to avoid gummy pockets.
- Shiny crust hack: Whisk sugar into the warm browned butter for 60 seconds to help that crinkly top.
- Pan swap: 9-inch square pans bake faster—start checking at 18–20 minutes.
- High altitude: Reduce baking powder by ⅛ teaspoon and add 1–2 teaspoon extra flour; check early.
- Flavor finisher: Sprinkle warm bars with flaky sea salt to make the maple and cinnamon pop.
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Storage & Reheating
Keep them fresh: These fall dessert bars store like a dream and reheat beautifully.
- Room temp: Unfrosted blondies keep 2–3 days in an airtight container.
- Refrigerate: Frosted bars keep 4–5 days, covered. Bring to room temp before serving.
- Freeze: Wrap unfrosted bars (whole slab or slices) tightly; freeze up to 2 months. Thaw overnight in the fridge.
- Reheat: Warm a slice in the microwave for 10–15 seconds or in a 300°F oven for 5–7 minutes.
Variations & Substitutions
Make them yours: Try these easy twists to match your mood or pantry.
- Gluten-free apple blondies: Use a quality 1:1 GF baking flour (with xanthan). Let the batter rest 10 minutes before baking.
- Dairy-free blondies: Swap butter for vegan stick butter and use dairy-free cream cheese for frosting, or finish with a maple glaze.
- Oat flour boost: Replace ¼ of the AP flour with finely ground oat flour for extra chew and flavor.
- Brown butter level-up: Add 1 teaspoon espresso powder to the batter to intensify the caramel notes.
- Nutty crunch: Stir in toasted pecans or walnuts; or add a cinnamon streusel swirl on top before baking.
- Apple pie spice swap: Use 1–1.5 teaspoon apple pie spice in place of cinnamon/nutmeg for a classic profile.
- No-frosting crowd: Dust cooled bars with cinnamon sugar or drizzle with maple glaze.
- Mix-in magic: White chocolate chips, dried cranberries, or chopped dates are all delish with cinnamon apple.
Bake once, win fall: These Apple Cinnamon Blondies deliver that cozy, coffee-shop energy—chewy centers, caramelized edges, and a maple-kissed finish that’s hard to beat. They’re easy enough for a Tuesday and impressive enough for Friendsgiving. If you’re into warm-spice bakes, peek at my cinnamon-forward recipes and more apple dessert ideas on the blog.
FAQ
Apple Cinnamon Blondies
Equipment
- 8-inch square baking pan
- Parchment paper
- Mixing bowls
- Whisk
- Hand mixer or stand mixer
- Rubber spatula
- Measuring cups and spoons
- Knife and cutting board
- Cooling rack
Ingredients
For the blondies
- ½ cup unsalted butter, melted and slightly cooled
- 1 cup light brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- ½ teaspoon baking powder
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon fine sea salt
- 1 cup peeled, finely diced apple Granny Smith, Honeycrisp, or your favorite baking apple
Maple cream cheese frosting
- 4 oz cream cheese, softened
- 2 tablespoon unsalted butter, softened
- ¼ cup pure maple syrup
- 1 cup powdered sugar
- ½ teaspoon vanilla extract
- pinch fine sea salt
- ¼ teaspoon ground cinnamon (optional)
Instructions
- Heat oven to 350°F. Line an 8-inch square pan with parchment, leaving overhang for easy lifting, and lightly grease.
- In a medium bowl, whisk melted butter and brown sugar until glossy and well combined. Whisk in the egg and vanilla until smooth.
- In a separate bowl, whisk together flour, baking powder, cinnamon, nutmeg, and salt. Add the dry ingredients to the wet and stir with a spatula until just combined; do not overmix.
- Fold in the diced apple. Spread the batter evenly into the prepared pan and smooth the top.
- Bake 22–28 minutes, until the edges are set and a toothpick inserted near the center comes out with a few moist crumbs. Place the pan on a cooling rack and let the blondies cool completely.
- For the frosting, beat the cream cheese and butter together on medium speed until creamy and lump-free. Mix in the maple syrup, vanilla, and a pinch of salt until smooth.
- Gradually add the powdered sugar (and cinnamon if using), beating on low then increasing to medium until fluffy and spreadable. If needed, add a spoonful more powdered sugar to thicken or a teaspoon of maple syrup to loosen.
- Spread frosting over cooled blondies. Chill 15 minutes to set, then lift from the pan, cut into 16 squares, and serve.
Notes
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