Imagine sinking your teeth into a warm, gooey blondie that captures the essence of fall in every single bite. These Spiced Apple Pecan Blondies are not just a dessert; they're a cozy autumn experience that transforms your kitchen into a fragrant haven of comfort and sweetness. With a perfect blend of buttery richness, warm spices, and the crunch of toasted pecans, these blondies are about to become your new seasonal obsession that will have everyone begging for the recipe!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 16 blondies
Ingredients
- 1 cup unsalted butter, melted
- 1 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1 cup diced apples
- 1 cup chopped pecans
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9x13 inch baking pan with butter or line with parchment paper, ensuring some overhang for easy removal.
- In a large mixing bowl, whisk together the melted butter and brown sugar until smooth and well combined. Allow the mixture to cool slightly to prevent scrambling the eggs.
- Add the eggs one at a time to the butter-sugar mixture, beating well after each addition. Stir in the vanilla extract until fully incorporated.
- In a separate bowl, sift together the all-purpose flour, baking powder, cinnamon, and nutmeg. This ensures even distribution of the spices and prevents lumps.
- Gradually fold the dry ingredients into the wet mixture, stirring gently until just combined. Be careful not to overmix the batter.
- Gently fold in the diced apples and chopped pecans, distributing them evenly throughout the batter.
- Pour the batter into the prepared baking pan, using a spatula to spread it evenly and smooth the top.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- Remove from the oven and let cool completely in the pan on a wire rack. This helps the blondies set and makes cutting easier.
- Once cooled, use the parchment paper overhang to lift the blondies out of the pan. Cut into 16 equal squares.
- Optional: Dust with powdered sugar or drizzle with caramel sauce before serving for extra indulgence.
Tips
- Use room temperature eggs for better batter incorporation and smoother texture.
- Make sure to dice apples into small, uniform pieces to ensure even distribution.
- Toast the pecans briefly before adding them to enhance their nutty flavor.
- Don't overmix the batter - this can lead to tough, dense blondies.
- Check doneness early - slightly underbaked blondies are more moist and tender.
- Let the blondies cool completely before cutting for clean, neat squares.
- Store in an airtight container at room temperature for up to 3 days, or refrigerate for a week.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 30g
Protein: 4g
Fat: 18g
Saturated Fat: 9g
Cholesterol: 55mg
