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Apple Blondies


Apple Blondies – These Apple Bars are a perfect Autumn dessert that mixes apple pie and blondies. Yummy Apple blondies with a large scoop of vanilla ice cream is the perfect dessert {or snack!}

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Apple Blondies

Apple Blondies
Apple Blondies
Apple Blondies


Apple Blondies = Apple Pie meets Blondie.

Chewy like a Blondie (a golden brownie) but taste like an apple pie!

Once upon a time I worked with someone who would justify in her mind that if there was fruit in a dessert, it automatically made it “healthy.”



Apple Blondies



This is a good idea!

I bake a lot with fruit and so we’ll just pretend that I made these with those “health” benefits in mind!

These gooey Apple Blondies have the consistency of a brownie with the flavor of mild apple pie and are oh so good!



Apple Blondies



I find myself sneaking bars when no one is looking and I bet you will too!

I had one reader tell me her kids love these at Thanksgiving and call them Apple Pie Bars.

And who am I to correct children?



Apple Blondies



They should be called Apple Pie Bars.

They certainly taste like an apple pie.

And who doesn’t like apple pie that you can eat with your hands?



Apple Blondies



Isn’t that the main reason we all love bars and brownies?

Because we can all eat them with our fingers?!

I know I do!



Apple Blondies



Update…2015…These are officially one of our favorite fall treats.

I had a friend over the other day, after making two triple batches of these and she and her son could not stop eating them.

She agreed that they were absolutely scrumptious.



Apple Blondies



And believe me, they are so easy to make.

My favorite way is to triple the recipe and put it in a 9 x 13 pan.

If you love Autumn and desserts that involve apples and cinnamon then try these.



Apple Blondies



Did I mention that they have the consistency of a blondie?

Yea.  That good.

Update 2018… I have officially made these multiple times in the last few weeks and my kids are OBSESSED with them.



Apple Blondies



My daughter lives her life dreaming of her next Apple Blondie and is pretty sure it’s heaven on earth.

Personally, I’m hoping this means she’ll finally be willing to try apple pie this year.

However, classic apple pie is still something my kids wont eat, but every year they surprise me and try something new!



Apple Blondies



Hopefully this year it will be Apple Pie.

And all thanks to these Apple Blondies!

Some readers have stated that they taste more like a cake than a blondie.



Apple Blondies



And that is all based on how long you cook them.

If you follow the directions AS IS you’ll get more of a blondie consistency.

If you decide to cook them longer, you’ll get more of a cake like consistency.



Apple Blondies - two blondies stacked on each other on a plate.


I’ve also updated the recipe to reflect the majority of all the comments left on this website and on social media to reflect the best possible recipe.

I hope your family loves these as much as we do, because these are a MUST HAVE Autumn treat!


Yield: 12 Bars

Apple Blondies

Apple Blondies - These Apple Bars are a perfect Autumn dessert that mixes apple pie and blondies. Yummy Apple blondies with a large scoop of vanilla ice cream is the perfect dessert {or snack!}
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour


  1. Preheat oven to 350 degrees F.
  2. Spray a 9 x 13 casserole dish with cooking spray.
  3. In a bowl, mix together butter, brown sugar & 1 1/2 cup white sugar.
  4. Add eggs, vanilla, cinnamon, salt & baking powder, mix well.
  5. Add flour and mix again. Batter will be thick, don't worry!
  6. Add apples and walnuts (if desired) and mix well. Batter should begin to thin to more brownie like consistency.
  7. Spread mixture evenly into prepared pan.
  8. In a small dish, mix 1 Tablespoon sugar and 1/2 teaspoon of cinnamon. Sprinkle on top of apple mixture.
  9. Bake for 45 minutes or until brownie consistency then remove from oven.
  10. Allow to cool. Once cooled, cut into bars and devour immediately by itself or with a large scoop of ice cream!


This recipe is considered a "triple batch" but really it's the perfect amount! This recipe has been adjusted based on reader comments and reviews! So if a reader says DOUBLE or TRIPLE the recipe, DO NOT. The original recipe was in a 8 x 8 dish and this is much bigger (and more flavorful) in a 9 x 13 dish!

Nutritional information is estimated, not exact.

Nutrition Information:



Amount Per Serving: Calories: 254 Total Fat: 7.6g Saturated Fat: 4.6g Cholesterol: 43mg Sodium: 152mg Carbohydrates: 44.7g Fiber: 1.5g Sugar: 29.8g Protein: 2.8g

Recipe From: All Recipes



Originally Posted: November 14, 2013

Photos & Text Updated: September 4, 2018


117 thoughts on “Apple Blondies

    • Oh Karen I think I need you in my life! Thank you!! Yes it is ONE egg. I had to go find my old notes to see which was wrong. It’s 1 egg and I’m just going to blame it on lack of sleep and typing my recipes up at midnight. ๐Ÿ™‚ Thank you so much for pointing this out! I’ve got it fixed so as to not confuse others! I hope you enjoy these! They are a favorite fall treat of mine!

  1. I wasn’t sure what to do so I split the difference. It said at the top of the recipe cook time 30 minutes total recipe time 45 min. At the bottom of the recipe it says bake for 45 minutes and under that says bake for 45 if your doing a triple batch. I did a double batch for 35 minutes because my oven runs a little hot. Wish me luck!

    • Nichole, I literally burst out laughing when I read your comment! I am more like my grandmother than I thought I was! My grandmother was always a bit cryptic in her recipes and you often would scratch your head at her directions. Clearly I am just like her! I fully agree that I’m giving mixed directions with the timing of everything. I’ve updated the recipe so that it all reflects ONE cook time and not mixed cook times! I hope you enjoy these. I make them every fall and they are always requested! So sorry about the wonky timing!

  2. Just put a batch in the oven. Wish I’d doubled or tripled it though, I know there won’t be enough for my family to try some after I get done with it. lol! I can’t wait to taste it!

    I was noticing through, it seemed like 2Tbs of sugar and 2Tbs of cinnamon was a bit much to cover a small 9×9 recipe. I only used about 1/2 of it and it still seemed like a lot.

    • Karen, A double or triple batch is right! I always do a double batch as these are always requested by friends when I make them. I’ll have to go back to my chicken scratch notes and see if I can find where I wrote down my measurements. Perhaps it was supposed to be teaspoons? Once I find it I’ll either leave it or updated it. However really, what you put on is up to you and your taste preference. I hope you enjoy them!

  3. You do realize everyone’s ovens are different right? Some peoples have off temperatures, some people have confectionery ovens, some have fans in the back for more even baking, etc. So no, 45 minutes is NOT the “perfect time” for everyone.

    Just saying.

    • Hi Eru! Thanks for your comment. I’m so sorry that 45 minutes didn’t work out well for you! Lucky for you though, I am 100% aware (even more now because of you!) that all ovens are not make equal. As you continue on your baking journey I hope you’ll take time to get to know your personal oven and how it works. Some ovens run hot, others cold and some are spot on. I’ve removed the line that 45 minutes is the perfect baking time as you are right, not all ovens are created equal. However for me and my oven, 45 minutes was the perfect baking time! Thanks for “just saying” so I could adjust my comment so as to not lead anyone else astray! Happy Baking!

    • Hi Brooke! The recipe is correct. Use Tablespoons. ๐Ÿ™‚ You can use teaspoons but you wont get as much of the yummy cinnamon sugar flavor on top. ๐Ÿ™‚

  4. So, I’m making this tonight. So I have to triple it or double it for a 9ร—12 cake pan. So excited for this. Just want it to be perfect ๐Ÿ™‚

  5. Just tried this and wish I’d gone ahead and tripled the recipe! SO GOOD!
    I had picked up a bag of honey crisps on sale, and needed to use the last few before they turned. They worked out perfectly in this!
    Thank you for sharing this recipe, it will become a new fall tradition for us! ?

    • Becky, I’m so glad to hear that you LOVED this recipe! We can’t go an Autumn with out making it at least once! Yes do make a triple batch next time and share with your neighbors!

  6. I would recommend doubling the recipe or using a smaller pan. Also, half the cook time. At 30 min they were almost burnt, and they were super thin.

    • Rachel, the cook time will very much depend on your oven. 45 minutes has been the average cook time in the three different ovens I’ve used to make these, but as with all things, not all ovens are created equal. Some cook hotter than others, while some cook lower. It’s important to know your oven and adjust recipes accordingly. Sorry to hear they were almost burnt in your oven. Since it sounds like your oven cooks hotter, turn the temp down 25* and bake. That should help.

  7. Hi, I made these last night, but was a bit disappointed in the quantity, and wish I’d doubled it. It barely filled the tin and came out a bit flatter than I would have liked. Otherwise delicious, maybe a bit more Apple.

  8. A 9×9 pan is 81 sq. inches. You said you triple the recipe and put it in a 8 x 11 pan (88 sq in), it seems like something isn’t right??? Are you sure you don’t use a larger pan??

    • Sue, Clearly Math is not my best subject! Ha ha!! I actually got out the measuring tape and measured my pan. And you are 100% right. It’s a 9×13 pan, not an 8×11 pan! I’ve updated the recipe to reflect that! Thank you for pointing this out! I need people like you to help make sure everything makes logical sense! Thank you!

  9. Hi Janelle,
    I made these this past weekend and they were delicious, but I think I could do them better. Do you by chance have measurements in weights (grams or oz)? I am an American in England and find baking especially challenging given imperial measurements not to mention the many kinds of flour and sugars. My scale is essential! With thanks, Laura

    • Hi Laura! I am sorry but I don’t measure out my ingredients in terms of weight. Did you by chance bring over american measuring utensils? Sorry I can’t be more help. I suspect a quick google search will find an easy measuring converter which might help.

  10. This looks delicious. Can you help me understand why this recipe, which is for a 9 x 9 pan, only needs an 8 x 11 pan when it is tripled? It seems you should be able to put it in a much larger pan and get many more servings. Thank you.

  11. I’ve doubled the recipe. What size pan should I use? I ask because you call for a 9×9 pan in the recipe, but up above you mention tripling the recipe and using an 8×11. Thanks!

  12. I tripled it and used an 8X11 pan. It overflowed while baking! They tasted delicious but the burned in the oven smell is too much. Next time I’ll use a 9X13 ?

    • Jodie, Thanks to your comment I literally got out the measuring tape and measured my pan. Heaven knows I am not perfect and make mistakes all the time! After measuring the pan, sure enough it is a 9×13 pan. All this time I just called it an 8×11 pan!! UGH! Clearly even I still have a few things to learn! I hope you’ll forgive me but I’ve updated the recipe to reflect the new pan size! I’m glad they still tasted delicious!

    • Christina, Leftovers? What are those? ๐Ÿ™‚ You can store them in an airtight container for 5 days. And though I’ve not tried it, I can’t see why you couldn’t freeze these. I hope you enjoy!

  13. This recipe didn’t work for me at all. It came out totally dry, compact, too little apples and a hard surface of way too much cinnamon/sugar sprinkle, some of it not incorporated and just to wipe off. I have checked out the recipe three times to make sure I did everything right, I missed nothing (I also added walnuts). A recipe has be exact to me, I’m not an experiencing baker.

    • Susse I’m so sorry to hear that it didn’t turn out for you. Nuts will absorb a lot of the moisture in baked good. So adding the nuts could be the reason it came out dry. Next time you’ll need to adjust the recipe to add more moisture into the recipe to account for the nuts. Hope this helps!

  14. I wanted to make this recipe but didn’t have brown sugar. Instead I used agave nectar, substituting 2/3 cup per 1 cup of brown sugar. This was the only substitution for batch #1, and it came out very delicious. For batch #2 I also used agave nectar, but in place of butter, I used prune pureรฉ. This too was delicious but also much fluffier than batch #1. Overall this recipe (and substitutions) was a success! It has earned its place as one of my baking favorites! Thanks so very much for sharing it!

    • Ruth, thank you so much for your comment! What a wonderful review with substitutions! I’m sure my other readers will appreciate your knowledge and suggestions too! Thank you!

  15. These are delicious! I agree that more apples could be added, although that may mess with the amount of moisture in the recipe. Mine came out more cake-like than I thought it would – is that a sign of overbaking?

    I have more apples, so I’m going to try again ๐Ÿ™‚

  16. I made these last weekend and they were a hit with our guests at a small gathering. I cooked these a little more than was instructed and they were crusty on the outside but gooey soft in the middle. They were great on their own, or as a vessel for ice cream!!!

    • Rosie thank you for your comment! I’m so glad to hear they turned out! And a scoop of ice cream sounds like the perfect compliment to these bars! Yum!

  17. Hi Janelle,

    I would like to make these today or tomorrow. I see a lot of confusion about doubling the recipe or tripling the recipe and what size plan to use. If I double the recipe what size pan do you recommend and if I triple the recipe what size pan do you recommend? Any special adjustments needed to the recipe other than purely doubling or tripling?


    • Craig, you along with many others were confused on whether to make a regular batch a double or a tripe. So I’ve updated the recipe to reflect a triple batch which is my all time favorite way! Go ahead a make them now and see what you think! Also sorry to respond a YEAR LATER but things have been crazy around here with having a baby and all! Thanks for your patience.

  18. Hi Janelle,
    These bars look delicious and I’d like s to make them. 1/2 cup sounds like approximately 1 appls to me. How many apples (medium size) measures up to 1/2 cup when you make this recipe?
    Also, what do you mean by ‘packed’?
    Thanks again.

    • Hi Tulay! Your idea and my idea of what a medium apple may be different so I cannot commit to telling you how many apples will equal one cup. Sorry. Also packed is a term that is frequently used with brown sugar. What it means is to take your hand or a spoon or something and “pack” or push down the brown sugar into the measuring cup. Once you pack it down, add more if needed to make the required amount. Hope that helps!

  19. When you triple the recipe, the thickness is great but the topping is way too much cinnamon for the surface. That’s 6 Tablespoons of cinnamon or about 1/3 CUP! And that much sugar and cinnamon is too much to turn into a nice crust. I made them tonite and even half that much cinnamon and sugar was too much. It also ruined the taste of the bar even though I brushed a lot off.

  20. Made these last night and they’re delicious! I tripled the recipe but don’t have a 9×13 pan so I used a 9×11 and a 9×9. I didn’t use the full amount of cinnamon sugar – tripling to 6 tbsp for both sugar and cinnamon sounded like way too much – in fact I mixed just a single batch of it (2 tbsp of each) and didn’t even use it all because it seemed like overkill. Apples seemed a little sparse once added to the batter, so I added an extra half cup of apples and think it could use even more – will try that next time. Thanks for the awesome recipe!

  21. I tried these and made them vegan by substituting in vegan butter and then using 1 tbsp flax seeds + 3 tbsp of water for the egg. Naughty but so so nice!

  22. Hello,
    Any chance you have or can provide the tripled recipe/measurements for the 9×13 pan for convenience and printing purposes as it seems the thicker apple blondie is preferred by many?

    Thank you very much.
    These looks delicious.

  23. holy moly these are delicious! I added white choco chips and skipped the cinnamon-sugar on the top. soooooo good. they are truly like mini bites of the best apple pie!

  24. HI I am from Ecuador and I just love all your recipes! I baked this one yesterday and was great. Thank you for sharing your recipes ๐Ÿ™‚

  25. I have made these a few times now because my son keeps asking for them. I triple the recipe and they turn out great, although I do tend to add a little more apple than the recipe asks for. They do freeze well and go from freezer to lunchbox perfectly! Thank you for a solid, kid pleasing recipe. A great change of pace from the standard brownie.

    • Jamie based on other comments like yours I’ve adjusted the written recipe to reflect the triple batch with MORE apples! So it should be perfect just as you son likes it now! Thanks for your comment you’ve made my day!

  26. I made these twice and turned out great! I added a smidge of fresh graduated nutmeg in the batter. I also added 2 medium..ish size granny Smith apples (approx 2 cups total) in the 8×8 version. I sliced/diced one apple and grated the second one which gives a little bit of “juice” like but doesn’t make the cake more wet. This is definitely a keeper recipe ๐Ÿค—๐Ÿ‘

    • Hi Jenna! It’s been almost a year since I’ve made these (I always make them in the fall after apple picking!) and I am 99% sure a triple batch will fit a 9×13 pan. Give it a try! Double and triple batches are 10x better than a single batch in my opinion!

  27. Hi Janelle, you’re reaching Poland, too! Made a test single batch, devoured a half all by myself and now getting ready to triple the recipe. Who cares it’s July, I simply love these apple blondies!

    • Nope. Add a little extra apple and bake for 3 – 5 minutes less next time! Should be more dense than cake if you do these things. Though a lot of it will depend on what kind of apples you use and how juicy they are.

  28. Hi I just made these and they are delicious! I just used what I had to hand so I used jazz apples. I doubled the mixture which made just the right amount. However I tripled the apple amount so extra juicy. I used three jazz apples which is approximately tripled. I also had some American apple pie seasoning (bought from Lidl in UK when they had an American week) for the topping – I used a generous amount! Itโ€™s basically a mix of sugar, ground cinnamon, allspice and nutmeg. Then just a pinch sprinkled over of extra sugar. The recipie has a lot of sugar already. Iโ€™m not used to cooking in cups (being British) but this was so easy. Iโ€™m doing a DIY dessert table for my wedding next year and this is definitely going on the menu! Thanks for a great recipie x

  29. I just put a triple batch in my 9×13 inch pan and popped these in the oven. The batter seemed the right consistency, and the right thickness when put into the pan. I also used 2 teaspoons of the white sugar, and two of the cinnamon for the topping and it seems like it was the right amount. Will let you know how they come out later as Iโ€™m waiting for them to finish cooking and they smell delicious.

  30. It is definitely good, but much more of a cake than a blondie or bar. It is described as โ€œchewyโ€ but mine turned out like an apple sheet cake, soft and fluffy. Still good, but not exactly what I was hoping for, serving-wise. I do wonder what ingredient it is that would make it more chewy.

  31. These were wonderful!! I had leftover apples from a classroom event so decided to use them for this recipe to take to school for my coworkers. They were gone in a flash and I got so many comments on how good they were. Always enjoy a new apple recipe-this one is certainly “a keeper”!

    • Hi Karina! Yes you can. However the softer the apple, the more mushy it will be in the recipe (not a bad thing). The firmer the apple, the chunkier the recipe will be.

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