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Apple Snickerdoodle Blondies

Apple snickerdoodle blondies with a cinnamon-sugar crust and dense, chewy apple-studded interior, made by browning butter for deep flavor. Baked until just set, then finished with a caramel drizzle and cooled for clean slices.
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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: 320
Ingredients Equipment Method Notes

Ingredients
  

Apple Snickerdoodle Blondies
  • 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
  • 1 lb unsalted butter, melted and browned melt and brown before using
  • 1.5 cup brown sugar, packed
  • 2 eggs
  • 2 tsp vanilla extract
  • 1.5 cup apples, peeled and finely diced
  • 2 tbsp sugar for cinnamon sugar top
  • 1.5 tsp cinnamon for cinnamon sugar top
  • 1 Caramel sauce for drizzling

Equipment

  • 1 sheet pan

Method
 

Brown butter and prep
  1. Brown the butter in a saucepan until golden and nutty, then cool for exactly 10 minutes so it doesn’t scramble the eggs.
  2. Preheat the oven to 350F and grease a 9x13 pan so the blondies release easily.
Mix dry ingredients
  1. Whisk the all-purpose flour, baking powder, cinnamon, cream of tartar, nutmeg, and salt until evenly combined and no streaks remain.
Mix wet ingredients
  1. Whisk the browned butter and packed brown sugar until smooth, then add the eggs and vanilla extract and whisk until fully blended.
Assemble and bake
  1. Fold the dry flour mixture into the wet mixture until just combined, avoiding overmixing.
  2. Fold in the diced apples so they’re evenly distributed throughout the thick batter.
  3. Spread the batter into the prepared 9x13 pan and level the top.
  4. Mix the sugar and cinnamon for the cinnamon sugar top, then sprinkle generously over the surface so it forms a fragrant crust.
  5. Bake at 350F for 25 to 30 minutes until a toothpick comes out with just a few crumbs, with the edges set and the center slightly soft.
Finish
  1. Drizzle with caramel and cool completely before slicing so the bars hold their shape.

Notes

For clean squares, let the blondies cool fully to room temperature before cutting; warm bars can crumble. Store airtight in the refrigerator up to 5 days, or freeze up to 2 months (wrap tightly). For a less sweet option, reduce the caramel drizzle amount or use a thinner layer while keeping the cinnamon-sugar top intact.