Go Back Email Link
–+ servings
Print

Soft and Gooey Applesauce Blondies

Prep Time 15 minutes
Cook Time 28 minutes
Total Time 43 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.