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Apple Snickerdoodle Blondies

Apple snickerdoodle blondies with a cinnamon-sugar crust and dense, chewy apple-studded interior. Brown butter adds a nutty flavor, then the bars bake until just set and finish with a caramel drizzle.
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Prep Time 20 minutes
Cook Time 30 minutes
cooling 10 minutes
Total Time 1 hour
Servings: 16 servings
Course: Dessert
Cuisine: American
Calories: 320
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
  • 1.5 cup apples, peeled and finely diced
Cinnamon sugar top
  • 2 tbsp sugar
  • 1.5 tsp cinnamon
Finishing
  • 1 caramel sauce for drizzling

Equipment

  • 1 9x13 baking pan

Method
 

Brown butter
  1. Brown the butter until golden and nutty, then cool for 10 minutes so it’s warm but not hot.
Prep and mix
  1. Preheat the oven to 350F and grease a 9x13 pan so the batter can go in right away.
  2. Whisk the all-purpose flour, baking powder, cinnamon, cream of tartar, nutmeg, and salt until evenly combined.
  3. Whisk the browned butter and packed brown sugar until smooth, then whisk in the eggs and vanilla extract until glossy.
  4. Fold in the flour mixture until just combined, then fold in the finely diced apples so the batter stays thick.
Bake and finish
  1. Spread the batter into the prepared 9x13 pan and level the top for even baking.
  2. Mix the sugar and cinnamon for the top, sprinkle generously over the batter, and tap the pan lightly to help it adhere.
  3. Bake for 25-30 minutes at 350F until a toothpick comes out with just a few crumbs.
  4. Drizzle caramel over the top, cool completely before slicing, and set the bars to slice cleanly.

Notes

Pro tip: Cool the browned butter for the full 10 minutes so the eggs don’t scramble when they hit warm fat. Store airtight at room temperature up to 2 days or refrigerate up to 5 days; freeze up to 2 months (wrap bars tightly, and drizzle caramel after thawing). For a lighter swap, use half whole-wheat flour (1:1) for part of the all-purpose flour—texture stays chewy, though slightly denser.