Apple Toffee Blondies
These Apple Toffee Blondies combine the homey goodness of fresh apples with buttery blondie batter and the irresistible crunch of toffee pieces. The perfect balance of chewy texture and sweet-tart apple flavor makes this an ideal fall dessert.
Equipment
- 9x13-inch baking pan
- Parchment Paper
- Mixing Bowls
- Whisk
- Spatula
- Wire Cooling Rack
Ingredients
For the blondie base:
- 1 cup unsalted butter melted and cooled slightly (226g)
- 1¾ cups light brown sugar packed (350g)
- 2 large eggs room temperature
- 2 teaspoons pure vanilla extract
- 2 cups all-purpose flour (250g)
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
For the apple-toffee mixture:
- 2 medium apples preferably Honeycrisp or Granny Smith, peeled, cored and diced (about 2 cups)
- 1 cup toffee bits such as Heath bits (170g)
- 2 tablespoons granulated sugar
- ½ teaspoon ground cinnamon
Instructions
- Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving some overhang for easy removal.
- In a medium bowl, toss your diced apples with 2 tablespoons granulated sugar and ½ teaspoon cinnamon until evenly coated.
- In a large bowl, whisk together the melted butter and brown sugar until smooth and well combined, about 1-2 minutes.
- Add the eggs one at a time, whisking well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, salt, cinnamon, and nutmeg.
- Add the dry ingredients to the wet ingredients and fold gently with a spatula until just combined.
- Gently fold in about ¾ of your prepared apple mixture and ¾ cup of the toffee bits. Save the remaining apples and toffee for topping.
- Spread the batter evenly in your prepared pan. Sprinkle the remaining apple mixture and toffee bits over the top, gently pressing them into the batter just slightly.
- Bake in the preheated oven for 30-35 minutes, until the edges are golden brown and a toothpick inserted in the center comes out with a few moist crumbs.
- Allow the blondies to cool completely in the pan on a wire rack, about 30 minutes. Using the parchment overhang, lift the entire sheet of blondies out of the pan and transfer to a cutting board.
- For the cleanest cuts, refrigerate for 15 minutes before slicing into squares.
Notes
- Store at room temperature in an airtight container for up to 3 days
- Refrigerate for up to 1 week
- Freeze individual blondies wrapped in plastic for up to 3 months
- For a healthier version, reduce sugar to 1½ cups or replace half the butter with unsweetened applesauce
- Mealy apple varieties like Red Delicious will break down too much during baking
- Refrigerate for up to 1 week
- Freeze individual blondies wrapped in plastic for up to 3 months
- For a healthier version, reduce sugar to 1½ cups or replace half the butter with unsweetened applesauce
- Mealy apple varieties like Red Delicious will break down too much during baking
Nutrition
Calories: 285kcalCarbohydrates: 38gProtein: 2gFat: 14gSaturated Fat: 8gSodium: 128mgFiber: 1gSugar: 27g
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