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The dessert of the season has arrived, and it’s bursting with flavor in the tiniest pan. These Apple Blondies are topped with sweet, crunchy toffee bits and packed with real apple chunks folded right into the batter. They’re baked in a simple bread loaf pan, making eight perfectly sized little treats.
Can I say something a little controversial? Pumpkin is nothing without pumpkin spice. Apples, on the other hand, are perfectly good all on their own. Sure, a touch of cinnamon makes them shine even more, but they don’t need it to be delicious.
One of the most popular recipes on my site is my perfect blondies, and I used that as inspiration for this new twist — a loaf pan full of apple blondies topped with sweet, crunchy toffee bits.
Even though we’re baking in a 9-inch loaf pan, we’re still able to fit a whole chopped apple into the batter. You can use either a red or green apple — it’s completely up to you — but make sure to peel it first! If you watch the how-to video for this recipe, you’ll see that I forgot to peel mine before chopping and had to fix my mistake afterward. Learn from me and save yourself the extra step!
Ingredients
- Butter. We want 3 tablespoons of unsalted butter, melted.
- Sugar. One-quarter cup of granulated sugar.
- Brown Sugar. Additionally one-quarter cup of brown sugar. You need to use mild or darkish brown sugar.
- Egg. One massive egg.
- Vanilla. One-quarter teaspoon of vanilla extract.
- Cinnamon. This recipe requires 1/4 teaspoon of cinnamon, as a result of I actually need to the apple taste to shine, however for those who love the apple-cinnamon taste, be happy to double the quantity!
- Flour. Sure, one-half cup of flour is the correct amount, as a result of this can be a small batch of blondies.
- Salt. A giant pinch of salt is roughly 1/4 teaspoon.
- Apple. One small apple that you simply peel and cube. It may be a inexperienced or crimson apple, no matter you’ve got!
- Toffee Bits. It’s non-compulsory, however 1/4 cup of toffee bits on prime of those apple blondies make them so scrumptious! To make use of up the remainder of the toffee bits, strive my caramel apple fruit dip.
Tips on how to Make Apple Blondies with Toffee
First, whisk together the melted butter, both sugars, and the egg in a mixing bowl until smooth.
Next, add the cinnamon, flour, and salt, then stir until no streaks of flour remain.
Gently fold in the finely diced apple.
Spread the batter evenly into a prepared 9-inch loaf pan. Sprinkle the toffee bits on top, then bake for 28–34 minutes, or until the edges start to pull away from the sides of the pan. Let it cool completely before removing from the pan. Slice and enjoy!
Different apple desserts for 2:
If you’re like me and think apples are far superior to pumpkin in the fall, I’ve got a few more apple dessert recipe ideas you’ll love!
Make Forward/ Storage:
You can make these apple blondies a day in advance. The toffee bits will melt and turn into a soft caramel, so they’re not meant to stay crunchy anyway. Just store the blondies in an airtight container at room temperature.
You can also freeze baked apple blondies for up to 6 months. Wrap them tightly in freezer-safe bags, then thaw them on the counter at room temperature for 4–6 hours before serving.
Prep Time
quarter-hour
Prepare dinner Time
quarter-hour
Complete Time
half-hour
Ingredients
- 3 tablespoons unsalted butter, melted
- 1/4 cup granulated sugar
- 1/4 cup brown sugar
- 1 massive egg
- 1/4 teaspoon vanilla
- 1/4 teaspoon cinnamon
- pinch of salt
- 1/2 cup flour
- 1 small apple, peeled and finely diced
- 1/4 cup toffee bits
Directions
- Preheat the oven to 350 and line a 9″ bread loaf pan with parchment paper.
- In a medium bowl, soften the butter within the microwave. Watch out to not burn it.
- Subsequent, stir within the sugars, egg, and vanilla into the melted butter.
- Add the dry components: cinnamon, salt and flour.
- Lastly, stir within the apple bits. Unfold the batter within the loaf pan and prime with the toffee bits.
- Bake for 28-34 minutes, or till the sides of the blondie begin to draw back from the pan and the middle is finished.
- Let cool within the pan 5 minutes, then elevate the blondies out of the pan with the parchment paper, slice and serve.
Diet Data:
Yield:
8
Serving Dimension:
1
Quantity Per Serving:
Energy: 176Complete Fats: 7gSaturated Fats: 4gTrans Fats: 0gUnsaturated Fats: 3gLdl cholesterol: 42mgSodium: 38mgCarbohydrates: 26gFiber: 1gSugar: 19gProtein: 2g
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