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Apple Brownies | Chock full of fruit chunks and spiced with cinnamon

Cinnamon Apple Brownies AKA Apple Blondies

Home » 900+ Best Dessert Recipes » Cinnamon Apple Brownies AKA Apple Blondies

It’s no secret that I love apple desserts. Pies, crisps, tarts, strudels. I do not discriminate. For a quick fix, these Apple Brownies AKA Apple Blondies cannot be rivaled.

Chock full of fruit and spiced with cinnamon, these Apple Bars are irresistible and a divine way to celebrate autumn.

Apple Brownies on a white tear shaped ceramic plate

Cinnamon Apple Brownies (or Blondies)

This week’s Sunday Supper theme is apples, and this old favorite recipe for Cinnamon Apple Brownies came to mind. I needed a snack to bring to my knitting group this past Friday.  Apple pie wasn’t going to cut it. I needed something portable. Finger food to be exact.

I remembered this old recipe for apple brownies, which are actually more like apple blondies since there’s no chocolate involved. It took some hunting through my scads of brownie recipes until I finally located the sheet of paper I’d printed off in 2003. If you haven’t made blondies before, check out this fabulous roundup of over 100 Blondie Recipes.

Apple Brownies squares on a white ceramic platter

Brownies or Blondies?

How can these be brownies? There are two schools of thought. One is that blondies are a subcategory of brownies and the other is that they are two separate kinds of desserts. The former makes sense for these apple bars to be called brownies, as they’re a “blonde” version of brownies.

On the other hand, there is enough differentiation for brownies to be only those bars flavored with chocolate or cocoa and blondies to be vanilla flavored bars with brown sugar. So call them apple brownies, apple blondies or even apple bars! They’re so tasty, I don’t think anyone will argue.

Tips for Making Apple Bars

These apple brownies come together as quick as a wink. The most time-consuming step is peeling and chopping two apples.

  • Use two different baking apples to give your bar a lovely depth of flavor. The rest is just dumping and mixing.  Within an hour, your house will be filled with the incredible aroma of baking apples and cinnamon.
  • Make sure not to add too many apples or your bars could become too moist. I’m always tempted to add a few more.
  • Since baking powder isn’t used as frequently as baking soda, it often expires and loses it’s leavening capabilities as it sits in your pantry. Check the expiration date before making these apple blondies.
  • To test your baking powder, put a teaspoon in 1/3 cup of hot water. If it bubbles vigorously, it’s good to go!

The results are a moist bar cookie with chunks of apple and underlying caramel flavor from the brown sugar. They are impossible to resist!!

Apple Brownies | Chock full of fruit chunks and spiced with cinnamon

Apple Brownies AKA Apple Blondies

A blondie chock full of apples and spiced with cinnamon.

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Yield 9 bars


  • 1/2 cup butter
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1 egg
  • 1 cup flour
  • 1 teaspoon cinnamon
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2-2 large apples, peeled and diced, (use two different varieties. I used a Granny Smith and a Golden Delicious)


  1. Preheat oven to 350º. Butter 8 x 8 inch baking dish and set aside.
  2. Cream butter and sugar, then mix in egg. Add dry ingredients, then stir in apples.
  3. Spread into prepared pan and bake till toothpick inserted in center of brownies comes out clean and apples are tender. Times vary from 20-45 minutes depending on size of apple chunks and variety used.

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Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 167Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 21mgSodium: 226mgCarbohydrates: 39gFiber: 2gSugar: 26gProtein: 2g


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32 comments on “Cinnamon Apple Brownies AKA Apple Blondies”

  1. These are total winners!!

  2. Perfect easy dessert! Just got lots of apples while apple picking to use for this.

  3. I certainly love a good apple recipe this time of year! These look fantastic!

  4. I’m not sure why but my dough didn’t rise and turned out to be all flat and burnt… what did I do wrong?:(
    But I still loved the flavor and can not wait to give it a try again! 

    • Hi, Ms. Piggy,

      My first thought is that your baking powder has lost it’s oomph. It does expire quickly and it’s not used as often as baking soda. You can check it’s potency by putting about a teaspoon in 1/3 cup very hot water. You should see some vigorous bubbling. Oven temperature could be an issue, too, but if you’ve baked other desserts lately without any problems, it’s probably OK. I hope that helps and your next batch is perfect!

  5. Anyone ever try this with chunky applesauce instead of chopped apples? I’m going to give it a try!

    • Let me know how it goes, Anne. I’d be a little worried that the batter could be too wet. You may want to add a little more flour if you find that’s the case. Good luck!

  6. A friend of mine made these and shared the information recipe afterwards because they were SO good!!! thank you for sharing 💕

  7. Sounds yummy! Pinned! Thank you for sharing on Merry Monday! Hope to see ya next week!

  8. I did everything according to the recipe, but a cake not turned. too much sugar in the recipe, in my opinion. I was upset with the result((

    • Hi, Olga, I’m sorry you weren’t happy with the results. My family loves these as is—but you can certainly reduce the sugar a bit. I know Americans prefer sweeter desserts than both Europeans and Australians. Thanks for your feedback.

      • Hi! And you have a cake it turns out like the photo? I have it’s really not cooked, although in the oven stood for about an hour(

        • Yes, they did! I’ve made them more than once using this recipe. I wonder if you added too many apples? Or if you’re apples were extra juicy?

          • No, it was 2 apples, not big.
            May be I take not the same proportions.. Can you write me this recipe in gramms?
            And aboute butter. Does it need to melt?

          • The butter should be at room temperature, soft but not melted. I’m not an expert with changing the recipe to grams, but here’s what I figured by looking at a few charts. If something seems off, it just might be 🙂
            113 g butter, 100 g sugar, 110 g brown sugar, 1 egg, 128 g flour, 2.6 g cinnamon, 2.5 g baking powder, 2.5 g baking soda, 2.5 g salt, 2 apples. Hope that helps!!

          • Thank you very much) And is it impossible that the cake didn’t baked because the butter was melted?

          • I think melting the butter might change the texture a bit, but I still think it should have baked up. Another couple thoughts, was your baking powder and baking soda fresh? Is your oven temperature accurate? Have a great day, Olga!

          • Yes, everything was fresh. The temperature was a little more than 350, about 380 F. I will try to bake again, I hope I will succeed. Thank You and have a nice day, too)

  9. Really appreciate you sharing this recipe, but it did come out a little bland. Maybe simple isn’t always better? I wonder if adding a little more cinnamon would give it a little more flavor? Or perhaps the recipe requires a specific type of apple – I used Gala.
    All in all, I don’t think these have a right to be called brownies.

    • It could be the apples you chose–I often do a mixture to give a depth of flavor. Gala wouldn’t be my first choice. I’d try a Golden delicious and a Granny Smith. Sorry, they weren’t a hit! Extra cinnamon might help, too.
      P.S. I didn’t name them. A friend shared her recipe with me 🙂

  10. Wow! I love the sound of apple brownies. Recipe looks very easy Liz 🙂

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