High Altitude Apple Blondies
Soft, moist and chewy apple blondies, made with dried apple slices scattered throughout the cookie bars, topped with cinnamon sugar.
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Equipment
Ingredients
- 1 cup unsalted butter, melted
- ⅔ cup granulated sugar
- ⅔ cup light brown sugar, lightly packed
- 1 tbsp vanilla extract
- 2 large eggs
- 2 ½ cups all-purpose flour, fluffed, spooned and leveled
- 1 ¼ tsp baking powder
- ¾ tsp coarse Kosher salt (if using table salt, use half the amount)
- 2 oz unsweetened dried apples, roughly chopped (see note)
- ¼ cup cinnamon-sugar (1/4 cup granulated sugar + 1 tsp ground cinnamon)
Instructions
- Preheat the oven to 350 F, and position a rack in the center of the oven. Lightly spray a 9-inch square baking pan with non-stick baking spray, or line with parchment paper.
- In a bowl, whisk together the melted butter, granulated sugar, brown sugar, vanilla and eggs, about 1-2 minutes, until smooth.
- Separately, sift together the flour, baking powder and salt. Add the flour mixture and the chopped dried apples to the batter, and stir together with a spatula until combined.
- Spread the batter into the prepared pan, and sprinkle with half the cinnamon-sugar.
- Bake the apple blondies for 35 minutes. As the blondies cool, the center may sink slightly lower than the puffed edges. Set the pan on a cooling rack, and let cool for at least 2-3 hours before cutting. Sprinkle with the rest of the cinnamon-sugar and cut into squares.
Notes
Store leftover blondies in an airtight container at room temperature for up to 3 days.
The flavor of dried apples is subtle - for a stronger flavor, you can add more chopped dried apples, up to 3 ounces instead of 2. You could even try adding 1-2 tbsp boiled cider (highly concentrated apple cider syrup) to the batter to add more apple flavor, but I haven't tested this option to see how it affects the texture of the blondies.
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