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Apple Cinnamon Blondies

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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Course: Dessert
Cuisine: American
Keyword: apple blondies, cinnamon, fall dessert, maple cream cheese frosting
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
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.
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