cinnamon apple blondies Recipe

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Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan, or line it with parchment paper.
In a large bowl, cream together 1 cup (2 sticks) unsalted butter, softened, and 2 cups packed light brown sugar until light and fluffy.
Beat in 2 large eggs, one at a time, then stir in 2 teaspoons vanilla extract.
In a separate medium bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking powder, and 1 teaspoon ground cinnamon.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
Gently fold in 1 ½ cups finely diced fresh apples (like Honeycrisp or Gala) and ½ cup chopped pecans or walnuts, if desired.
Spread the batter evenly into the prepared baking pan.
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached. The edges should be golden brown.
Let the blondies cool completely in the pan on a wire rack before cutting into squares.

For an extra cinnamon kick, you can sprinkle a little extra cinnamon sugar on top before baking.
Ensure your apples are diced small enough to distribute evenly in the batter.
Blondies are best enjoyed within 2-3 days, stored in an airtight container at room temperature.