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 1/8 tsp and add 1–2 tsp extra flour; check early.
- Flavor finisher: Sprinkle warm bars with flaky sea salt to make the maple and cinnamon pop.
WANT TO SAVE THIS RECIPE?
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 1/4 of the AP flour with finely ground oat flour for extra chew and flavor.
- Brown butter level-up: Add 1 tsp 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 tsp 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
Can I skip browning the butter?
You can, but you’ll miss that deep, nutty flavor. If you’re short on time, melt the butter and add 1 teaspoon molasses to mimic some of that caramelly vibe.
What apples work best for apple blondies?
Granny Smith for tartness, Honeycrisp for sweet and juicy. A mix of the two is chef’s kiss. Avoid super-soft apples (they can go mushy).
How do I keep blondies chewy, not cakey?
Measure flour correctly, don’t overmix, and pull them when a toothpick has moist crumbs. Slight underbake = perfect fudgy texture.
Can I make these gluten-free?
Totally. Use a 1:1 gluten-free baking flour. Let the batter rest 10 minutes before baking to hydrate the flour and improve the crumb.
Do I have to frost them?
Nope! They’re excellent plain. Try a maple glaze or a dusting of cinnamon sugar if you want something lighter than frosting.
Can I double the recipe?
Yes—bake in a 9×13-inch pan. Start checking around 24–26 minutes. Edges will set and the center should still look slightly soft.
What’s the best way to slice clean squares?
Chill the baked slab 30 minutes, then wipe the knife between cuts. A warm knife (run under hot water) works wonders, especially with frosting.
Apple Cinnamon Blondies
Chewy Apple Cinnamon Blondies with brown butter + maple cream cheese frosting. One-bowl, fall dessert bars with fresh apples, easy swaps, freezer-friendly.
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Servings: 16 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
- 1/2 cup unsalted butter, melted and slightly cooled
- 1 cup light brown sugar, packed
- 1 large egg
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 1/2 tsp baking powder
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp 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 tbsp unsalted butter, softened
- 1/4 cup pure maple syrup
- 1 cup powdered sugar
- 1/2 tsp vanilla extract
- pinch fine sea salt
- 1/4 tsp 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
Use crisp-tart apples (like Granny Smith or Honeycrisp) that hold their shape. Line the pan well so the bars lift out cleanly. Store frosted blondies covered in the refrigerator for up to 4 days; bring to room temperature before serving. Unfrosted bars can be wrapped and frozen for up to 2 months.
Tried this recipe?Mention @ThatOvenFeelin or tag #ThatOvenFeelin!
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