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The dessert of fall has arrived, and it’s packed with flavor in such a small pan. These Apple Blondies have toffee bits on top, and chunks of real apple folded into the batter. They’re made in a bread loaf pan to make 8 small treats.
Can I say something controversial, do you mind? Pumpkin is nothing without pumpkin spices. However, apples are good enough to stand on their own. Yes, apples benefit from a little cinnamon, but they can still be great without it.
One of the most popular recipes on this site is my perfect blondies. I use that recipe as inspiration to create this bread loaf pan of apple blondies baked with toffee bits on top.
Even though we’re baking in a 9-inch loaf pan, we’re still fitting an entire chopped apple into the batter. You can use a red or green apple, your choice, but please remember to peel it first! If you watch the how-to video for this post, I forgot to peel before slicing, and then I had to fix my mistake.
Ingredients
- Butter. We need 3 tablespoons of unsalted butter, melted.
- Sugar. One-quarter cup of granulated sugar.
- Brown Sugar. Also one-quarter cup of brown sugar. You can use light or dark brown sugar.
- Egg. One large egg.
- Vanilla. One-quarter teaspoon of vanilla extract.
- Cinnamon. This recipe calls for 1/4 teaspoon of cinnamon, because I really want to the apple flavor to shine, but if you love the apple-cinnamon flavor, feel free to double the amount!
- Flour. Yes, one-half cup of flour is the right amount, because this is a small batch of blondies.
- Salt. A big pinch of salt is roughly 1/4 teaspoon.
- Apple. One small apple that you peel and dice. It can be a green or red apple, whatever you have!
- Toffee Bits. It’s optional, but 1/4 cup of toffee bits on top of these apple blondies make them so delicious! To use up the rest of the toffee bits, try my caramel apple fruit dip.
How to Make Apple Blondies with Toffee
First, combine the melted butter, both sugars and egg in a mixing bowl.
Next, add the cinnamon, flour, salt, and mix until no streaks of flour remain.
Stir in the finely diced apple.
Spread the apple blondies mixture into a prepared 9-inch bread loaf pan. Sprinkle the toffee bits on top, and bake for 28-34 minutes, until it starts to pull away from the edges of the pan. Let cool, remove from pan, slice and serve.
Other apple desserts for two:
If you’re like me and think apple is superior to pumpkin in the fall, I have a few other apple dessert recipe ideas for you!
- My apple croissants are one of the best breakfasts you can make! They use frozen puff pastry, too!
- If you turn some into applesauce, please don’t miss my Applesauce Cake.
- Apple Butter Cookies are perfectly chewy with that crisp sugar crust.
- When all else fails, make my slow cooker apple butter to use up a bunch of apples!
Make Ahead/ Storage:
You can make these apple blondies one day ahead of time. The toffee bits soften and turn into caramel, so it’s not like they’re meant to maintain their crispness. Store pre-made blondies in an airtight container at room temperature.
You can freeze already-baked apple blondies for up to 6 months if tightly wrapped in freezer-storage bags. Defrost on the counter at room temperature about 4-6 hours before serving.
Apple Toffee Blondies
Apple blondies with toffee bits on top.
Ingredients
- 3 tablespoons unsalted butter, melted
- 1/4 cup granulated sugar
- 1/4 cup brown sugar
- 1 large egg
- 1/4 teaspoon vanilla
- 1/4 teaspoon cinnamon
- pinch of salt
- 1/2 cup flour
- 1 small apple, peeled and finely diced
- 1/4 cup toffee bits
Instructions
- Preheat the oven to 350 and line a 9" bread loaf pan with parchment paper.
- In a medium bowl, melt the butter in the microwave. Be careful not to burn it.
- Next, stir in the sugars, egg, and vanilla into the melted butter.
- Add the dry ingredients: cinnamon, salt and flour.
- Finally, stir in the apple bits. Spread the batter in the loaf pan and top with the toffee bits.
- Bake for 28-34 minutes, or until the edges of the blondie start to pull away from the pan and the center is done.
- Let cool in the pan 5 minutes, then lift the blondies out of the pan with the parchment paper, slice and serve.
Notes
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 176Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 42mgSodium: 38mgCarbohydrates: 26gFiber: 1gSugar: 19gProtein: 2g
Can you make this recipe in an 8×8 inch pan? If so would you be willing to give me the adjustments?
Hi! :)
I haven’t tried it, but I bet you could just double the recipe and slightly increase the baking time. Let me know how it goes :)
Christina
I tried the recipe to the T and it came out fantastic!
I want to make an eggless version of the recipe for a friend. Can you pl tell me what I can substitute for the eggs?
Is there a reason there is no baking powder or baking soda?
Nope, it works great without it :)
Looking forward to trying this recipe. Just wondered is it plain or self raising flour?
Plain; I never use self-raising flour.