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Apple Snickerdoodle Blondies

Apple snickerdoodle blondies with browned-butter richness and a cinnamon-sugar top. Dense, chewy bars studded with finely diced apples and finished with caramel drizzle.
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Prep Time 20 minutes
Cook Time 30 minutes
brown butter cooling time 10 minutes
Total Time 1 hour
Servings: 16 bars
Course: Dessert
Cuisine: American
Calories: 330
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 cup 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 drizzle
  • 1 caramel sauce for drizzling

Equipment

  • 1 sheet pan

Method
 

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

Notes

Pro tip: cool the browned butter for the full 10 minutes to keep the eggs from scrambling and to help the blondies bake up with a dense, chewy texture. Store airtight in the refrigerator up to 4 days; freeze baked bars up to 2 months. For a lighter option, you can swap half the brown sugar for a 1:1 baking sweetener (use package directions) to reduce overall sugar while keeping the snickerdoodle-style flavor.