Apple Pie Blondies

"The perfect cross between a blond brownie and apple pie…moist, yet hints of sweet cinnamon-y crunch from the sprinkling of cinnamon sugar on top. The recipe can be found here: They were a real hit with my husband's co-workers!"
photo by ChefMamaBlogger photo by ChefMamaBlogger
photo by ChefMamaBlogger
photo by Dorothy S. photo by Dorothy S.
photo by Dorothy S. photo by Dorothy S.
Ready In:
18 blondies




  • mix ingredients (all but last two) in the order listed – batter will be very thick – mix until all dry ingredients are incorporated, but try not to over mix, and fold in apples as gently as possible.
  • press batter down into a greased 9 X 13 pan with the back of a large spoon to even out.
  • sprinkle with cinnamon sugar evenly.
  • bake at 350 for 30-35 minutes, until just beginning to brown on top.
  • allow to cool before cutting to prevent crumbling.

Questions & Replies

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  1. I thought these were incredibly moist and tasty but mine turned out tasting like normal cake. I think I was expecting a slightly different texture, still very good though. Simple ingredients and easy to prepare....I'm very pleased with this recipe. Thank you for sharing it with us.
  2. Thank you very much for posting this recipe. This was a first time for me trying a blondie anything. Don't do blondie brownies, b/c to me that just seems sooo wrong. Now this is a real true keeper. I very rarely have a 2nd serving of a dessert. I will not tell how many bars I've had. But Hubby is amazed that I'm indulging. He loves them so very much. I had absolutely no problems with oilness. I found it held together perfectly as a bar. I will be taking this to our fellowship fall lunch for sure, and making several times over apple season.So a keeper and so very easy to put together.
  3. I had intentions of sending this off to work with my other half, but while I was making it a friend dropped by & was so taken by it when I pulled it out of the oven that she stayed just long enough for it to cool down so I could cut into it & send half of it home with her! These are truly a wonderful treat, at least they were for the 2 of us here! And the recipe? A Definite keeper! Thanks for sharing it!Made this especially for my vegetarian son & DIL & it was a big hit with all of us!
  4. I have to disagree with the previous review. My blondies were not oily at all, just really moist. They are the perfect cross between a blondie & apple pie, sometimes I was even fooled into thinking I was eating pie! They are very yummy. The only thing I did differently was to use a 21 oz can of apple pie filling instead of fresh apples. I also did not chop them, just left them as they were. I also baked mine about 45 minutes. They held together well. Wonderful recipe that I will definitely be using again.
  5. i was so excited to make these and wish i could give more stars - the flavor is good, but they are SO oily (i actually came back to double check that i hadn't doubled the oil by mistake). they also are very crumbly and dont hold together as bars well (we've been using plates and forks). i made them exactly as directed, but replacing half of the cinnamon with chinese 5 spice powder - but that wouldn't have made any difference in the baking. again - good flavor but they just didn't work for us the way baked goods should.



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