Try this recipe for Apple Cinnamon Blondies
- Carbohydrate 7.49559563259043 g
- Cholesterol 13.21875 mg
- Fat 0.406248125097518 g
- Fiber 0.484387514859992 g
- Protein 1.19587750098547 g
- Saturated Fat 0.11214400001549 g
- Serving Size 1 1 bar (23g)
- Sodium 122.673087626568 mg
- Sugar 7.01120811773044 g
- Trans Fat 0.0869480000324299 g
- Calories 40 calories
Step-by-step
- Preheat oven to 350°F. Line an 8-by-8-inch pan with aluminum foil or parchment paper and spray with cooking spray; set aside.
- In a small skillet, melt 1 tablespoon of butter. Add 2 tablespoons brown sugar and cut apples. Stir to combine. Let simmer together on low heat for about 5 minutes, until apples are slightly softened. Set aside to cool while you prepare blondie batter.
- Melt ½ cup butter in the microwave. Combine remaining brown sugar and melted butter in a large bowl and whisk to combine. Add the egg, vanilla, and whisk to combine. Add the flour, salt, and stir until just combined, taking care not to over-mix. Fold in the cinnamon chips and apples. Pour batter into prepared pan, smoothing it lightly with a spatula or offset knife.
- Bake for 30 to 40 minutes, or until the bars are set. The edges will be slightly pulling away from sides of pan. Allow bars to cool for at least 2 hours before slicing and serving into 16 squares. I like to refrigerate them before cutting to make them easier to cut. Bars can be stored in an airtight container at room temperature or in the refrigerator for up to 1 week, or in the freezer for up to 3 months.
Unlike traditional chocolate brownies that rely on cocoa solids for structure, blondies depend entirely on browned butter and brown sugar for their distinct toffee-like flavor profile and dense, fudgy crumb. Bakers often confuse these rich bars with standard butter cakes, but omitting chemical leaveners like baking powder creates the characteristic heavy, chewy texture expected from a proper blondie. Sautéing the diced apples in butter and sugar prior to folding them into the batter draws out excess moisture, preventing pockets of steam from forming and ruining the internal structure during baking.
Determining doneness in dense bar cookies requires careful visual and physical observation since traditional cake testers often come out smeared with wet batter even when the surrounding crumb is fully cooked. Watch for the edges to pull slightly away from the aluminum foil or parchment paper lining the eight-by-eight-inch pan, and check that the center offers slight resistance when pressed gently with a fingertip. Removing the pan from the oven when the internal temperature reaches approximately 200 degrees Fahrenheit prevents the residual heat from overcooking the delicate sugars.
Chilling the baked bars for at least two hours before slicing yields clean, sharp squares without tearing the tender crumb. Storage is straightforward: keep them in an airtight container at room temperature for up to one week, or freeze individual squares for up to three months.
