Soft and Gooey Applesauce Blondies

My neighbor brought over a pan of blondies last September, and I almost didn't take one because I figured they'd be dry.

Wrong.

They were so soft I needed a fork to eat them. The edges had a tiny bit of chew, but the center was practically melting. She told me the secret was applesauce, and honestly, I didn't believe her until I made a batch myself.

Now I make these applesauce blondies at least once a month from September through December.

My wife calls them "the apple pie bars" because the warm cinnamon and brown sugar combo tastes like fall in every bite.

What I love about this version is the double apple approach: applesauce for moisture throughout plus chunks of fresh apple for little pockets of fruit in every square.

One bowl, no mixer, and you'll have a pan of these on the counter in under 45 minutes.

They don't last long around here. Fair warning.

Whether you're craving comfort food or need a crowd-pleaser for a potluck, these will not disappoint. I promise.

Why You'll Love These Blondies

These applesauce blondies are everything a fall dessert should be.

• Impossibly soft and gooey from the applesauce. The applesauce keeps the center dense, chewy, and melt-in-your-mouth without any extra oil or butter.
• Warm fall spices in every bite. Cinnamon, nutmeg, and ginger give these blondies that cozy, spiced flavor you crave when the weather turns cool.
• One bowl, no mixer needed. You'll use a single bowl and a whisk. That's it. Cleanup is a breeze.
• Ready in under 45 minutes. From mixing bowl to cooling rack in about 43 minutes total.
• Completely customizable. Add walnuts for crunch, toss in some diced apple for texture, or keep them simple. You can't go wrong.

Ingredient Notes and Substitutions

Every ingredient in these blondies earns its place. Here's what you'll need and why it matters.

• Unsalted butter (½ cup, melted). Melted butter is the key to that chewy, fudgy texture. Softened butter would give you a cakier result, and we don't want that here.
• Packed light brown sugar (1 cup). Brown sugar is what makes a blondie a blondie. It's the caramel-forward sweetness that sets these apart from regular brownies. Dark brown works too if you want even deeper flavor.
• Granulated sugar (¼ cup). Just a small amount to balance the sweetness and give the top a slight crackle.
• Egg (1 large). Provides structure and helps bind everything together. For an egg-free version, try a flax egg (1 tablespoon ground flax + 3 tablespoons water, rested for 5 minutes).
• Unsweetened applesauce (½ cup). This is non-negotiable. It adds moisture, natural apple flavor, and keeps the blondies incredibly soft. UNSWEETENED is important because sweetened applesauce will make them too sugary.
• Vanilla extract (1 teaspoon). Rounds out all the warm flavors.
• All-purpose flour (1 ½ cups). Standard AP flour works perfectly. For a gluten-free version, use a 1:1 gluten-free flour blend that contains xanthan gum.
• Baking powder (1 teaspoon). Just enough lift to keep the blondies from being flat without making them cakey.
• Ground cinnamon (1 teaspoon). The essential fall spice.
• Ground nutmeg (¼ teaspoon). Adds a subtle warmth that pairs perfectly with apple.
• Ground ginger (¼ teaspoon). A tiny bit of spicy heat that rounds out the spice blend.
• Salt (½ teaspoon). Balances the sweetness and makes every flavor pop.
• Diced apple (1 cup, optional). Granny Smith or Honeycrisp work best. The tart apple chunks add pockets of fruit and a bit of texture contrast. I love them, but the blondies are fantastic without them too.
• Chopped walnuts (⅓ cup, optional). For a little crunch in every bite.

Pro tip: Use a kitchen scale if you have one. 192 grams of flour is the sweet spot. Too much flour is the number one reason blondies turn out dry and cakey.

How to Make Applesauce Blondies

These come together fast with zero fuss. One bowl, a whisk, and about 15 minutes of prep.

Step 1: Prep Your Pan

Preheat your oven to 350°F.

Line an 8x8 or 9x9 inch baking pan with parchment paper, leaving an overhang on two sides for easy lifting. Give the parchment a light spray of cooking oil.

Step 2: Mix the Wet Ingredients

In a large bowl, whisk the melted butter with the brown sugar and granulated sugar until smooth and combined.

Add the egg, applesauce, and vanilla extract. Whisk until everything is well blended.

Step 3: Add the Dry Ingredients

Sprinkle the flour, baking powder, cinnamon, nutmeg, ginger, and salt right on top of the wet mixture.

Use a spatula or wooden spoon to fold the dry ingredients in gently. Stop mixing as soon as you don't see any dry streaks. Overmixing is the enemy of chewy blondies.

Step 4: Fold in the Add-Ins

If you're using diced apple or chopped walnuts, fold them in now. The batter will be thick and slightly sticky.

That's exactly what you want.

Step 5: Add the Cinnamon-Sugar Topping

Spread the batter into your prepared pan and smooth the top with a spatula.

In a small bowl, mix 1 tablespoon granulated sugar with ½ teaspoon cinnamon. Sprinkle this evenly over the top of the batter.

This gives you a slightly sparkly, crackly crust that looks as good as it tastes.

Step 6: Bake

Bake for 25-28 minutes at 350°F.

The edges should look set and slightly golden. The center will look just a tiny bit underdone. This is exactly right. The blondies continue to firm up as they cool in the pan.

A toothpick inserted in the center should come out with moist crumbs clinging to it, not wet batter and not completely clean.

Step 7: Cool and Cut

Let the blondies cool in the pan for at least 15 minutes before lifting them out by the parchment overhang.

Cut into 12 bars and try not to eat three of them while they're still warm. (I always fail at this part.)

Expert Tips

A few small details make the difference between good blondies and incredible ones.

• Don't overbake. I cannot stress this enough. Pull them out when the center looks slightly underdone. They'll set as they cool. If a toothpick comes out completely clean, you've gone too far.
• Use packed brown sugar. Pack it firmly into the measuring cup. Loosely measured brown sugar means less caramel flavor and less moisture.
• Melted butter, not softened. Melted butter is the secret to that dense, chewy, fudgy texture. Softened or creamed butter gives a lighter, cakier result.
• Let them cool before cutting. I know it's hard. But 15 minutes in the pan lets the blondies set up, and you'll get much cleaner slices.
• Unsweetened applesauce only. Sweetened applesauce throws off the sugar balance and can make the blondies overly sweet and wet.

Fair warning: These are addicting. Don't be surprised if the entire pan disappears before dinner.

Frequently Asked Questions

Recipe

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Soft and Gooey Applesauce Blondies

Prep Time 15 minutes minutes

Cook Time 28 minutes minutes

Total Time 43 minutes minutes

Servings 12 blondies

Ingredients

Blondies

• ½ cup unsalted butter melted
• 1 cup packed light brown sugar
• ¼ cup granulated sugar
• 1 large egg
• ½ cup unsweetened applesauce
• 1 teaspoon vanilla extract
• 1 ½ cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ¼ teaspoon ground ginger
• ½ teaspoon salt
• 1 cup diced apple Granny Smith or Honeycrisp, optional
• ⅓ cup chopped walnuts optional

Cinnamon-Sugar Topping

• 1 tablespoon granulated sugar
• ½ teaspoon ground cinnamon

Instructions

Make the Blondies

• Preheat oven to 350°F. Line an 8x8 or 9x9 inch baking pan with parchment paper, leaving an overhang on two sides. Lightly grease the parchment.
• In a large bowl, whisk the melted butter with the brown sugar and granulated sugar until smooth. Add the egg, applesauce, and vanilla extract. Whisk until well combined.
• Add the flour, baking powder, cinnamon, nutmeg, ginger, and salt on top of the wet mixture. Fold gently with a spatula until just combined. Do not overmix.
• Fold in the diced apple and walnuts, if using.
• Spread the batter evenly into the prepared pan. Mix the topping sugar and cinnamon together in a small bowl and sprinkle over the batter.
• Bake for 25-28 minutes, until the edges are set and slightly golden. The center may look slightly underdone, which is perfect. It will firm up as it cools.
• Let cool in the pan for at least 15 minutes before lifting out and cutting into 12 bars.

Notes

• Don't overbake: Pull the blondies when the center looks just slightly underdone. A toothpick should come out with moist crumbs, not clean. They continue to set as they cool.
• Melted butter is key: Melted butter gives the chewy, fudgy texture. Softened butter produces a cakier result.
• Unsweetened applesauce only: Sweetened applesauce will make the blondies too sweet and too wet.
• Storage: Keep in an airtight container at room temperature for up to 4 days, or refrigerate for up to 7 days. Freeze for up to 3 months.
• Brown butter upgrade: For extra depth, brown the butter in a small saucepan before mixing. Let it cool to room temperature before using. It adds a nutty, toffee-like flavor that pairs perfectly with applesauce.