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Apple Snickerdoodle Blondies

Apple snickerdoodle blondies with brown-butter flavor and a cinnamon-sugar crust on top, baked until dense and chewy. Diced apples fold into the batter, then everything bakes up golden with a toothpick check and caramel drizzle finish.
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Prep Time 20 minutes
Cook Time 30 minutes
cooling 10 minutes
Total Time 1 hour
Servings: 16 bars
Course: Dessert
Cuisine: American
Calories: 360
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
Wet ingredients
  • 1 lb unsalted butter, melted and browned
  • 1.5 cup brown sugar, packed
  • 2 eggs
  • 2 tsp vanilla extract
Add-ins
  • 1.5 cup apples, peeled and finely diced
Cinnamon sugar top
  • 2 tbsp sugar
  • 1.5 tsp cinnamon
Caramel
  • 1 caramel sauce for drizzling

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Brown butter and prep
  1. Brown the butter in a cast iron skillet until golden and nutty, then cool for 10 minutes.
  2. Preheat oven to 350F and grease a 9x13 pan.
Mix dry and wet
  1. Whisk the all-purpose flour, baking powder, cinnamon, cream of tartar, nutmeg, and salt until evenly combined.
  2. Whisk the browned butter and packed brown sugar until smooth, then add eggs and vanilla extract and whisk until smooth.
Combine and top
  1. Fold the flour mixture into the batter until just combined.
  2. Fold in the finely diced apples.
  3. Spread the batter into the prepared pan.
  4. Mix the sugar and cinnamon for the cinnamon sugar top, then sprinkle generously over the surface.
Bake and finish
  1. Bake at 350F for 25-30 minutes, until a toothpick comes out with just a few crumbs.
  2. Drizzle with caramel and cool completely before slicing.

Notes

Pro tip: For clean blondie squares, let the pan cool completely before slicing—caramel thickens as it sets. Store covered at room temperature up to 3 days or refrigerate up to 5 days; freeze sliced bars up to 2 months. For a lighter option, use unsweetened applesauce in place of half the butter (texture will be slightly less chewy).