Apple Cinnamon Blondies

BySarah

Soft, spiced, and bursting with fresh apple flavor, these blondies with maple cream cheese frosting are the ultimate treat for ushering in fall. Perfect for a cozy dinner dessert or a sweet ending to your Thanksgiving feast.

Ingredients

For the Blondies

  • 1 cup (2 sticks) unsalted butter, melted and slightly browned
  • 290 grams (2 1/3 cups) all-purpose flour, spooned and leveled (do not pack)
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1 2/3 cups (330g) brown sugar
  • 2 eggs
  • 1 1/2 teaspoons vanilla

For the Apples

  • 2 cups peeled and chopped apples (Honeycrisp recommended)
  • 1/4 teaspoon cinnamon
  • 1 tablespoon butter

For the Maple Cream Cheese Frosting

  • 6 ounces cream cheese (softened to room temperature)
  • 1/2 stick unsalted butter (softened)
  • 3/4 cup confectioners’ sugar
  • 3 tablespoons maple syrup
  • 1/2 teaspoon cinnamon

Instructions

  1. Preheat the oven to 350°F (175°C). In a large pan over low heat, melt 1 cup (2 sticks) of butter.
  2. Whisk dry ingredients: In a medium bowl, combine the flour, baking powder, salt, cinnamon, and nutmeg. Set aside.
  3. Brown the butter: Once the butter is melted, increase the heat slightly (low-medium) and cook until lightly browned, stirring often to prevent burning. This only takes a few minutes.
  4. Prepare the apples: While the butter browns, peel and chop 2 cups of apples. Sauté them in a large pan with 1 tablespoon of butter for about 10 minutes. Stir in 1/4 teaspoon of cinnamon and remove from heat.
  5. Mix wet ingredients: In a large bowl, mix the browned butter, brown sugar, eggs, and vanilla with a hand mixer until smooth and caramel-like. Fold in the dry ingredients with a spatula.
  6. Add apples: Gently fold in the cinnamon apples. Line a 9×13-inch baking dish with parchment paper and spread the batter evenly. Bake for 35–45 minutes (check at 28–30 minutes if using a metal pan). The top should be golden brown and the center set (not jiggly).
  7. Make frosting: While the blondies bake, beat the softened cream cheese and butter in a large bowl until smooth. Add the confectioners’ sugar and maple syrup and beat again until fluffy. Refrigerate until ready to use.
  8. Cool completely: Let the blondies cool in the pan for 1 hour. Lift out using the parchment and transfer to a rack. Cool another 1–2 hours until completely cooled (this prevents the frosting from melting).
  9. Frost and serve: Spread the frosting evenly over the cooled blondies, sprinkle with a touch of cinnamon, cut into squares, and enjoy!

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