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Apple Snickerdoodle Blondies

Apple snickerdoodle blondies with a caramel drizzle and a cinnamon-sugar crust on top. Browned-butter blondies stay dense and chewy with finely diced apples baked throughout.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 16 servings
Course: Dessert
Cuisine: American
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

Apple Snickerdoodle Blondies
  • 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
  • 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
  • 2 tbsp sugar For cinnamon sugar top
  • 1.5 tsp cinnamon For cinnamon sugar top
  • 1 caramel sauce for drizzling

Equipment

  • 1 sheet pan

Method
 

Brown butter and prep
  1. Brown the butter until it turns golden and nutty, then cool for 10 minutes.
  2. Preheat the oven to 350F and grease a 9x13 pan.
Make the blondie batter
  1. Whisk the all-purpose flour, baking powder, cinnamon, cream of tartar, nutmeg, and salt together in a mixing bowl.
  2. Whisk the brown butter and brown sugar until smooth, then whisk in the eggs and vanilla extract until fully combined.
  3. Fold in the flour mixture, then fold in the finely diced apples.
Bake and finish
  1. Spread the batter into the prepared 9x13 pan, then mix the cinnamon sugar (sugar + cinnamon) and sprinkle generously over the top.
  2. Bake for 25-30 minutes at 350F until a toothpick comes out with just a few crumbs.
  3. Drizzle with caramel and cool completely before slicing.

Notes

Pro tip: cool the browned butter 10 minutes so the eggs don’t scramble when mixed. Store airtight at room temperature up to 2 days or in the fridge up to 5 days; freeze up to 2 months (slice first for easier thawing). For a dairy-light swap, use a plant-butter that browns well and choose caramel that’s dairy-free if needed.