Apple Toffee Blondies

By far, one of the most popular recipes on this site is my perfect blondies.  Coming in a very close second is perfect brownies.  Both of these recipes are made in a bread loaf pan to make just two servings.  Not that I couldn’t answer a craving for brownies by eating an entire 9×13″ pan, but I know I shouldn’t.  Two large squares of dense buttery sweetness is just the thing.

I had a 5-gallon bucket of apples in the basement for a few weeks before the idea of an apple blondie came to me.  It seems, in the midWest, that apples in the fall are like zucchinis in the summer:  everyone’s got ’em and everyone’s looking for a person to dump ’em on.  I gladly accepted.  So far, I made caramel apple cookie cups, several batches of apple butter (in the crock pot!), and these brownies.

File these under the tab ‘desserts with fruit that Mr. Dessert For Two actually likes.’

Check out some other brownie recipes on the web today from The Spiffy Cookie, Chip Chip Hooray, and In Katrina’s Kitchen!

5.0 from 7 reviews
Apple Toffee Blondies
Makes 2 large blondies
  • 3 tablespoons unsalted butter
  • ¼ cup sugar
  • ¼ cup brown sugar
  • 1 large egg
  • ¼ teaspoon vanilla
  • ¼ teaspoon cinnamon
  • pinch of salt
  • ½ cup flour
  • 1 small apple, peeled and finely diced
  • ¼ cup toffee bits
  1. Preheat the oven to 350 and line a 9" bread loaf pan with parchment paper.
  2. In a medium bowl, melt the butter in the microwave. Be careful not to burn it.
  3. Next, stir in the sugars, egg, and vanilla into the melted butter.
  4. Add the dry ingredients: cinnamon, salt and flour.
  5. Finally, stir in the apple bits. Spread the batter in the loaf pan and top with the toffee bits.
  6. Bake for 28-34 minutes, or until the edges of the blondie start to pull away from the pan and the center is done.
  7. Let cool in the pan 5 minutes, then lift the blondies out of the pan with the parchment paper, slice and serve.





  1. says

    Love that this only makes two and that you bake this in a bread loaf pan. Though they look so wonderful I may have to upsize the recipe :)

  2. says

    BYOB sounds like a party I want to attend, especially since brownies are my all-time favorite dessert in every variety possible! I also wouldn’t mind bringing a brew to enjoy with the brownie ;) Your apple toffee blondies look like a perfect fall treat!

  3. Amy says

    I would like to make a pan of these as the loaf size will not make enough. If I double the recipe would I then bake it in an 8 x 8 pan? Thanks so much, these look delicious!

    • says

      Hi Amy,
      Please see my FAQ page about doubling recipes. Double recipes at your own risk. If the recipe fails, please don’t blame me! I only test my recipe in the portions you see given.

  4. says

    I just love these! They look just amazing! Brownies usually dont work for me… I dont know why, but I can never get them right, but I would risk it to make these blondies! They look perfect

  5. says

    Hi Christina,
    New to your blog and just wanted you to know how much I love it. I have these brownies in the oven right now and I can’t wait to try the rest of your incredible recipes. I will post all about them with a link back to you of course. Thanks so much for sharing :)

  6. Liz says

    Made these this morning. So quick and simple, and absolutely delicious! I can’t wait to try a few more of your recipes. :). Thanks for sharing!

  7. Cayley says

    These are delicious! So simple and quick to make. I stumbled upon your website looking for desserts for two. I love that you started this blog with the same dilemma I often have after dinner with my husband.

    Thank you for this recipe and I hope to try many others. We really enjoyed these blondies.

  8. Viktoriya says

    Can you make this recipe in an 8×8 inch pan? If so would you be willing to give me the adjustments?

  9. D says

    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?


Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: