Home · Recipes · Brownies & Blondies · Brownies, Bars, & Pastries · Brownies & Blondies · Apple Blondies Apple Blondies Author: Maryanne CabreraPublished: Sep 25, 2018Updated: Nov 13, 2023 View Recipe1 ReviewThis post may contain affiliate links. Read our disclosure policy. Kick off autumn baking with apple blondies. Studded with white chocolate chips and chopped apples, these baked bars are sweet, luscious, and decadent! The Difference Between Brownies and Blondies Brownies and blondies are often lumped into the same mix, but they’re quite different. Chocolate is the key ingredient in brownies. Chocolate is responsible for the texture and flavor of brownies. Blondies share the same texture as brownies: rich, dense, and fudge-like. However, blondies get all their flavor from sugar. More specifically, brown sugar! These apple blondies are special. Asides from the brown sugar, they get a hit of flavor from fresh apples. Brown Sugar Variations and Options There are numerous categories of brown sugar ranging from light golden (light brown sugar) to a roasted coffee bean, dark brown color (muscovado sugar). The amount of molasses in the brown sugar determines it’s color and flavor. More molasses means richer, darker color which translates to more flavor! More flavor is good, except in this recipe. A super rich dark brown sugar would overpower the apples. The apples would get lost in the sweetness. Standard light brown or golden brown sugar is recommended for this recipe. This lighter sugar allows the apple flavors to come forward. Recommended Apple Varieties for Baking These apple blondies use a combination of Gala and Granny Smith apples. (It’s the same apple comb used for these fried apple pies and apple ginger cake. Gala apples are mild and sweet in flavor. When introduced to heat, Gala apples break down fast, softening easily. Granny Smith apples are known for being crisp, tart, and juicy. They’re a popular “cooking apple” because Granny Smith are able to retain much of the shape/texture. This makes them wonderful for apple pie, apple cake, and apple cinnamon rolls. By combining these two apple varieties, you’ll have the perfect texture! The mixture soft apples bits with slightly tart, firmer apple pieces mixed with white chocolate chips is intriguing and exciting. It keeps your taste buds wanting more! Baking Tips and Notes The batter will be thick similar to chocolate chip cookie dough. It will also be a bit tacky and sticky. Use greased butter wrapper (as shown above) to flatten the batter. Otherwise, use a greased spatula to do the job. Why is it important to press the batter into a even layer? This ensures even baking. If certain parts of the baking sheet had more batter than other parts, it would bake uneven. The thinner portions would burn before the thicker portions were finished baking. The blondies will bake up golden brown. They are ready to enjoy fresh from the oven! No need for topping or frosting of any kind. These apple brownies are plenty sweet and delicious on their own. Serving and Storage Instructions Enjoy apple blondies warmed up or at room temperature. For a decadent treat, serve these blondies warm with a scoop of vanilla ice cream. Or, to intensify the apple flavors, serve it with homemade apple pie ice cream! Slice the 8-inch square pan into 12 equal size portions. Or, divide it into 9 very generous portions. Leftovers may be stored in an airtight container overnight. For longer storage, keep in an airtight container in the fridge. Warm to room temperature before eating. It will keep in the fridge for up to four days. Tips For Slicing Blondies and Bars Use the parchment paper overhang to pull and unmold blondies out of the 8-inch square baking pan. Transfer to cooling rack to cool to room temperature. It will be far easier to slices blondies, brownies, or bars when cold. Cold blondies have a stronger, stable structure that will produce cleaner slices. To expedite the cooling process, you can keep the apple blondies in the fridge until cold. Otherwise, cool to room temperature for about an hour or so. Place cooled blondies on a cutting board. Use a ruler and sharp chef’s knife to score marks on the surface. Once you are satisfied with the initial marks, firmly press down through the bars and gently drag the knife out of the end closest to you. Wipe the knife after each cut or slice. Repeat until you’ve divided the 8-inch square into 12 equal portions. More Apple Dessert Recipes Here are some delicious ways to use up fresh apples: Apple Cinnamon Rolls Cinnamon Apple Pancakes German Apple Cake Calvados Apple Bread Pudding Apple Blondies 5 from 1 vote Kick off autumn baking with these apple blondies. Studded with white chocolate chips and chopped apples, these baked bars are sweet, luscious, and decadent!Yield: 8-inch square pan Prep Time: 15 minutes minutesCook Time: 25 minutes minutesTotal Time: 40 minutes minutes Servings: 12 Print Recipe Pin Recipe Rate Recipe Ingredients▢ ½ cup unsalted butter (113 g) softened▢ 1 cup light brown sugar (200 g) packed▢ 1 large egg▢ 1 tsp vanilla extract▢ 1 ½ cup all-purpose flour (195 g)▢ ½ tsp baking powder▢ ½ tsp baking soda▢ ¼ tsp fine sea salt▢ ½ cup white chocolate chips (85 g)▢ 1 cup chopped Gala apples (115 g)▢ 1 cup chopped Granny Smith apples (115 g) Instructions Preheat oven to 350°F. Line an 8-inch square baking pan with parchment paper, allowing for an overhang on all four sides (this will help in unmolding after baking). Lightly grease and set aside. In the bowl of stand mixer fitted with a paddle attachment (or using an electric hand mixer), beat together softened butter and brown sugar. Mix until smooth and fluffy, about 2-3 minutes. Scrape down bowl as needed to ensure thorough mixing. Add egg and vanilla. Continue to mix well combined.In another bowl, whisk together flour, baking powder, baking soda, and salt. Add flour mixture to butter mixture and beat to combine. Fold in white chocolate chips and chopped apples.Transfer batter to prepared pan and press down into an even layer. Bake for 25-30 minutes until toothpick inserted in center of pan comes out clean. Allow to cool in pan for 15 minutes. Lift out the blondies using the parchment overhang. Transfer to cooling rack to cool completely. Alternatively, store in the fridge until chilled. Once cooled, slice into desired serving pieces. NotesStorage & Leftovers: Leftover blondies can be stored at room temperature in an airtight container overnight. For longer storage, keep in an airtight container in the fridge. Warm to room temperature before eating. Will keep in the fridge for up to 4 days. NutritionCalories: 253kcal | Carbohydrates: 37g | Protein: 3g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 37mg | Sodium: 131mg | Potassium: 93mg | Fiber: 1g | Sugar: 24g | Vitamin A: 273IU | Vitamin C: 1mg | Calcium: 48mg | Iron: 1mg Author: Maryanne Cabrera Course: DessertCuisine: American Did you make this recipe?Show us on Instagram! Tag @littleepicurean and hashtag #littleepicurean.