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Apple Snickerdoodle Blondies

Apple snickerdoodle blondies with a cinnamon-sugar crust and dense, chewy interior studded with finely diced apples. Brown-butter flavor and a caramel drizzle make every square taste like a classic fall dessert.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
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
Apple filling
  • 1.5 cup apples, peeled and finely diced
Cinnamon sugar top
  • 2 tbsp sugar
  • 1.5 tsp cinnamon
Drizzle
  • 1 Caramel sauce for drizzling

Equipment

  • 1 sheet pan

Method
 

Brown the butter
  1. Brown butter until golden and nutty, then cool for 10 minutes so it won’t scramble the eggs.
Mix and bake
  1. Preheat the oven to 350F and grease a 9x13 pan.
  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 just until no dry streaks remain.
  5. Fold in the finely diced apples until they’re evenly distributed throughout the thick batter.
  6. Spread the batter into the prepared pan, smoothing the top into an even layer.
  7. Mix the cinnamon sugar and sprinkle generously over the top so you see a speckled coating.
  8. Bake for 25-30 minutes, until a toothpick comes out with just a few crumbs clinging to it.
Finish
  1. Drizzle with caramel while the bars are still intact, then cool completely before slicing so the squares hold their shape.

Notes

For the best texture, cool the browned butter for the full 10 minutes and fold the flour gently so the batter stays dense and chewy. Store airtight at room temperature up to 2 days or refrigerate up to 5 days; freeze bars up to 2 months. For a lighter swap, replace half the brown sugar with light brown sugar (same pack) to slightly reduce richness while keeping the snickerdoodle flavor.