Soft and Gooey Applesauce Blondies
Impossibly soft and chewy applesauce blondies with warm cinnamon spices and a crackly cinnamon-sugar top. One bowl, no mixer, ready in under 45 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.