Apple blondies

    2 hours

    Moist and ridiculously delicious apple blondies. Bake these perfectly spiced blondies in a cast-iron frying pan for a unique presentation that elevates these from midday snack to impressive dinner party dessert when served warm with ice cream!

    66 people made this

    Serves: 6 

    • 15g unsalted butter
    • 125g plain flour
    • 100g caster sugar
    • 110g dark brown soft sugar
    • 1/4 teaspoon salt
    • 2 teaspoons ground cinnamon
    • 1 teaspoon ground nutmeg
    • 1/2 teaspoon ground cloves
    • 2 eggs, lightly beaten
    • 1 teaspoon vanilla extract
    • 115g unsalted butter, melted
    • 250g apples - peeled, cored and chopped
    • 60g chopped pecans

    Prep:20min  ›  Cook:40min  ›  Extra time:1hr  ›  Ready in:2hr 

    1. Preheat an oven to 180 C / Gas 4. Grease a 20 or 23cm round cake tin or pie dish with the 15g butter. Or, if using a cast iron frying pan (20 to 23cm), place it into the oven to preheat and reserve the 15g butter for later.
    2. Beat together the flour, caster sugar, dark brown soft sugar, salt, cinnamon, nutmeg and cloves in a bowl; set aside.
    3. Beat together the eggs, vanilla extract and melted butter in a mixing bowl. Toss the apples and pecans in the flour mixture, then stir into the egg mixture until combined.
    4. If baking in a regular tin, tip the mixture into the prepared tin and smooth the top. If using a cast iron frying pan, remove the hot pan from the oven and add the 15g butter, swirling to coat the pan, then add the blondie mixture.
    5. Bake until the sides are dry and a skewer inserted into the centre comes out clean, about 40 minutes. Cool in the tin or frying pan 20 minutes before removing and slicing.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (130)


    HUGE THANK YOU EVIN for satisfying my sweet tooth. This was a perfect recipe and the ease was almost scary. So simple that I could probably make it every night. When I asked you for a description you said..."Imagine a blond brownie and an apple pie... they meet on a moonlit night in paris... they share a bottle of wine...They're chewy bar... like a butterscotch brownie kinda..." no truer words were ever written. The one addition I made was adding a 1/2 bag of Heath toffee chips to the batter. Just outstanding and rest assured, I'll be making these again.  -  24 Apr 2010  (Review from Allrecipes US | Canada)


    This is my recipe and I made it 2 nights ago and was short an egg - so I just used 1 and I liked it even better than the original version. If you like your brownies fudgy (like we do) then 1 egg is the way to go. It makes the batter stiff so I thinned it with a little milk.  -  24 May 2010  (Review from Allrecipes US | Canada)


    Made this soon as it posted! Couldn't wait to try my new skillet! Very easy recipe and super tasty. Omitted the clove as family is not much for gingerbread flavor. Recipe has plenty of spice without. Used walnuts as had on hand. Served with homemade vanilla ice cream. Will use often. Great way to use up 3-4 apples that need eating up! ( EDIT: I have made this several times now and cut the spices in half. Much better and not so overpowering. I also have added dried cranberries on occasion - delicious!)  -  25 Apr 2010  (Review from Allrecipes US | Canada)