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Apple Snickerdoodle Blondies

Apple snickerdoodle blondies with a cinnamon-sugar crust and tender, apple-studded chewy interior. Melted browned butter plus brown sugar gives a caramel-like flavor, finished with a drizzle of caramel and cooled before slicing.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 16 servings
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

dry ingredients
  • 2 cup all-purpose flour
  • 1 tsp baking powder
  • 2 tsp cinnamon
  • 0.25 tsp cream of tartar
  • 0.25 tsp nutmeg
  • 0.5 tsp salt
blondie batter
  • 1 cup unsalted butter, melted and browned
  • 1.5 cup brown sugar, packed
  • 2 eggs
  • 2 tsp vanilla extract
  • 1.5 cup apples, peeled and finely diced
cinnamon sugar top
  • 2 tbsp sugar
  • 1.5 tsp cinnamon
drizzle
  • 1 caramel sauce for drizzling

Equipment

  • 1 sheet pan

Method
 

Brown butter and prep
  1. Brown the butter until golden and nutty, then cool it for 10 minutes; look for toasted milk solids at the bottom.
  2. Preheat the oven to 350F and grease a 9x13 pan; the oven should fully come up to temperature before baking.
Mix dry and wet
  1. Whisk together the all-purpose flour, baking powder, cinnamon, cream of tartar, nutmeg, and salt; whisk until evenly combined with no visible streaks.
  2. Whisk the browned butter and packed brown sugar until smooth, then add the eggs and vanilla extract and whisk until glossy and uniform.
Assemble and bake
  1. Fold the flour mixture into the wet batter until just combined; stop when no dry flour remains.
  2. Fold in the finely diced apples so they’re evenly distributed throughout the thick batter.
  3. Spread the batter into the prepared 9x13 pan and level the top for even baking.
  4. Mix the cinnamon sugar topping (sugar and cinnamon) and sprinkle generously over the top; cover the surface in an even, speckled layer.
  5. Bake at 350F for 25-30 minutes until a toothpick comes out with just a few crumbs; the edges should look set while the center is lightly soft.
Finish
  1. Drizzle with caramel sauce over the cooled blondies; finish with stripes across the surface.
  2. Cool completely before slicing so the bars hold their shape and the apple pieces stay tender.

Notes

Pro tip: let the browned butter cool the full 10 minutes so the eggs don’t scramble when mixed. Store airtight at room temperature for up to 2 days or refrigerate up to 5 days; rewarm briefly if you like. Freeze baked bars (without slicing) up to 2 months, thaw overnight in the fridge. For a lighter option, swap half the brown sugar for an equal amount of light brown sugar or use a 1:1 baking sweetener blend if you prefer less sugar.