Apple Cinnamon Blondies with Apple Cider Glaze
These soft and gooey Apple Cinnamon Blondies are everything you want in a fall treat. They’re made with rich brown butter, creamy apple butter for that ultra-moist texture, topped with cinnamon-sugar Honeycrisp apples, and finished with a silky apple cider glaze.
When you want a dessert that’s as easy as it is comforting, these Apple Cinnamon Blondies are your answer! All you need is a few staple ingredients and a quick mix, and you’ve got a warm, comforting treat that’s perfect for the season. Whether you serve them after dinner or alongside a cup of warm cider, they’re a simple way to bring that cozy, fall feeling into your home, without spending hours in the kitchen.
Want more fall dessert ideas? Check out my Cinnamon Focaccia, Apple Crumble Cheesecake, and Cinnamon Crunch Banana Bread.
Why You’ll Love These Apple Blondies
- Ultra-moist texture- These blondies literally melt in your mouth, thanks to the apple butter and extra brown sugar.
- Easy to make- Just mix, bake, and enjoy! No special tools or skills needed.
- Fall flavors- Lots of cinnamon, nutmeg, apple butter, and juicy Honeycrisp apples in every bite.
- Apple cider glaze- Adds a warm, rich flavor that really elevates these blondies.
- Great for sharing- Whether you’re bringing them to a gathering, gifting to someone special, or simply enjoying with loved ones at home, these blondies are sure to be a hit.
Ingredient Notes and Substitutions
- Flour- All-purpose flour is all you need to make these blondies. See tips below on how to properly measure the flour. If you want, you can swap it for a gluten-free blend.
- Butter- Browning the butter adds a rich, nutty flavor that takes these blondies to the next level. You can use regular melted butter if you prefer, but browning really makes a difference.
- Apple butter- Keeps the blondies moist and adds extra apple flavor. Unsweetened apple sauce can be used instead, but it may change the texture slightly.
- Brown sugar- Adds a rich molasses flavor and complements the apples better than white granulated sugar. Use light or dark brown sugar.
- Eggs- Make sure to pull your eggs from the refrigerator 1-2 hours before mixing to allow them to come to room temperature.
- Vanilla bean paste- Gives you a warm vanilla flavor. Pure vanilla extract works well as a substitute.
- Baking powder- Helps give these blondies a nice rise.
- Cinnamon and nutmeg- Essential for that warm, cozy fall spice.
- Apples- I use Honeycrisp apples. For a less sweet option, Granny Smith apples work beautifully for their tartness. Fuji or Gala apples are good alternatives too.
- Powdered sugar- Always sift to remove any clumps.
- Apple cider- Combined with powdered sugar to make the glaze. Fresh apple juice can also be used.
Step By Step Instructions
STEP 1: Preheat oven to 350℉. Lightly grease a 9×9-inch baking pan, then line it with parchment paper, letting it hang over both sides to make it easy to lift out later.
STEP 2: Brown the butter. In a medium saucepan, melt the butter over medium heat. Continue cooking, stirring frequently, until it turns golden brown and smells nutty, about 4-5 minutes. Remove from the heat and let it cool slightly.
STEP 3: Mix the wet ingredients. In a large bowl, add the brown butter, apple butter, and 1 1/2 cups brown sugar. Mix until combined. Then, whisk in the eggs and vanilla bean paste until smooth.
STEP 4: Combine the dry ingredients. In a separate bowl, combine the flour, baking powder, salt, 2 teaspoons cinnamon, and nutmeg.
STEP 5: Add dry to wet. Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Be careful not to overmix.
STEP 6: Prepare the apples. Peel (if desired) and chop the Honeycrisp apples into small chunks. Then, toss them with white granulated sugar, remaining 1/4 cup brown sugar, and 1 teaspoon cinnamon.
STEP 7: Pour the batter. Spread the batter evenly into your pan. Then, sprinkle the cinnamon-sugar coated apples evenly over the top.
STEP 8: Bake. Place the pan in the preheated oven and bake for 30-35 minutes, or until the edges are golden and a toothpick inserted in the center comes out with just a few crumbs.
STEP 9: Glaze the blondies. While the blondies bake, whisk together powdered sugar, melted butter, cinnamon, and apple cider. Once the blondies are out of the oven and cooled, drizzle the glaze evenly over the top.
STEP 10: Cool and slice. Allow the glaze to set before slicing into squares. Enjoy!
Helpful Tips For Success
- Spoon and level the flour- Spoon flour into your measuring cut and level it off with a knife for accurate measurements (instead of scooping directly, which can pack it down) and make your blondies dense.
- Don’t over mix the batter- Over mixing can develop gluten in the flour, resulting in tough, dense blondies. Mix just until everything is combined for the best texture.
- Slightly underbake- It’s better to take the blondies out a little early or else you will end up with cakey blondies. Take them out of the oven when the edges are set but the center still looks slightly soft. They’ll continue to set as they cool.
- Let the blondies cool completely- If you glaze while they’re still warm, it can seep in instead of sitting on top. Allowing the blondies to cool also lets the glaze set up a bit more, making for prettier, more defined drizzles.
Frequently Asked Questions
This usually happens if they’re underbaked. If the center is still a bit raw when you take them out, it’s likely to sink as they cool. Make sure the edges are set and the center isn’t jiggly before moving them from the oven.
Scatter them evenly across the batter instead of pressing them down. This lets them sit on top and caramelize as they bake. If you push them in, they may sink and add extra moisture, which can affect the overall texture of the blondies.
Once glazed, allow them to cool and set up completely. Then, use a sharp knife that’s been warmed under hot water and dried to cut cleanly. Repeat process with remaining slices.
Consider adding Granny Smith apples instead of Honeycrisp for a nice balance of tart and sweet. You can also ease up on the glaze or even omit it if you prefer your blondies less sweet.
Yes! Just make sure the glaze is completely set before you pack them. If you need to stack them, place a sheet of parchment paper in between each layer to keep them from sticking. But for best results, try to keep them in a single layer.
Storing and Freezing
Store these Apple Cinnamon Blondies in an airtight container at room temperature for up to 3 days, or refrigerate them for up to a week. If you want to freeze them, make sure they’re completely cooled and leave them unglazed.
Wrap them up tightly in plastic wrap, the transfer them to a freezer-safe container or bag and freeze them for up to 3 months. When you’re ready to serve, let them come to room temperature and add the glaze afterwards.
More Irresistible Fall Recipes
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Apple Cinnamon Blondies with Apple Cider Glaze
Ingredients
Apple Cinnamon Blondies
- 12 tbsp unsalted butter, browned
- 1/3 cup apple butter
- 1 3/4 cups light brown sugar , divided
- 2 large eggs, room temperature
- 1 tsp vanilla paste
- 2 cups all-purpose flour, spooned and leveled
- 1 tbsp cinnamon, divided
- 1/2 tsp ground nutmeg
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cups Honeycrisp apples, peeled, cored, and cut into small chunks
- 1/4 cup white granulated sugar
Apple Cider Glaze
- 3/4 cup powdered sugar , sifted
- 1/2 tsp cinnamon
- 2 tbsp apple cider
- 2 tbsp melted butter, slightly cooled
Instructions
- Lightly grease a 9×9-inch baking pan, then line it with parchment paper, letting it hang over both sides to make it easy to lift out later.
- In a medium saucepan, melt the butter over medium heat. Continue cooking, stirring frequently, until it turns golden brown and smells nutty, about 4-5 minutes. Remove from the heat and let it cool slightly.
- In a large bowl, add the brown butter, apple butter, and 1 1/2 cups brown sugar. Mix until combined. Then, whisk in the eggs and vanilla bean paste until smooth.
- In a separate bowl, combine the flour, baking powder, salt, 2 teaspoons cinnamon, and nutmeg.
- Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Be careful not to over mix.
- Peel (if desired) and chop the Honeycrisp apples into small chunks. Then, toss them with white granulated sugar, remaining 1/4 cup brown sugar, and 1 teaspoon cinnamon.
- Spread the batter evenly into your pan. Then, sprinkle the cinnamon-sugar coated apples evenly over the top.
- Place the pan in the preheated oven and bake for 30-35 minutes, or until the edges are golden and a toothpick inserted in the center comes out with just a few crumbs.
- While the blondies bake, whisk together powdered sugar, melted butter, cinnamon, and apple cider. Once the blondies are out of the oven and cooled, drizzle the glaze evenly over the top.
- Allow the glaze to set before slicing into squares. Enjoy!