Name: The Apple Molasses Blondies I Want to Make Every Fall | Claire Saffitz
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 9
Cuisine: American
Ingredients: 1 1/2 cups (180g) all-purpose flour; 1/2 cup (50g) vegan vanilla protein powder; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon fine sea salt; 1 teaspoon ground cinnamon; 1/4 teaspoon ground nutmeg; 1/2 cup (120ml) unsweetened applesauce; 1/2 cup (120ml) pure maple syrup; 1/4 cup (60ml) molasses; 1/4 cup (60ml) neutral oil (such as canola or grapeseed); 1 tablespoon orange zest (from about 1 large orange); 2 tablespoons fresh orange juice; 1 teaspoon vanilla extract; 1 cup (170g) vegan dark chocolate chunks or chips, divided

The Apple Molasses Blondies I Want to Make Every Fall | Claire Saffitz

These vegan, high-protein blondies take the cozy apple-molasses idea and add dark chocolate and orange for a bright, rich twist. They're dense, chewy, and just sweet enough, with a crackly top and pockets of melted chocolate. Perfect for fall baking when you want something a little more substantial.

Inspired by a cooking video

Oct 18, 2026

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Method

8 steps

Preheat the oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper, leaving an overhang on two sides for easy removal. Lightly grease the parchment.
In a medium bowl, whisk together the flour, protein powder, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
In a large bowl, whisk the applesauce, maple syrup, molasses, oil, orange zest, orange juice, and vanilla until smooth and well combined.
Pour the dry ingredients into the wet ingredients and fold with a spatula until just combined. Do not overmix. Fold in 3/4 cup (128g) of the chocolate chunks.
Scrape the batter into the prepared pan and spread evenly. Sprinkle the remaining 1/4 cup (42g) chocolate chunks over the top.
Bake for 25–30 minutes, until the edges are set and a toothpick inserted into the center comes out with a few moist crumbs (not wet batter). The top should look dry and slightly crackled.
Let cool completely in the pan on a wire rack. Lift out using the parchment overhang and cut into 9 squares.
Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week.

Recipe notes

Helpful tips

For a stronger orange flavor, rub the zest into the sugar (if using) or add an extra teaspoon of zest.
If your protein powder is very sweet, reduce maple syrup to 1/3 cup.
Let the blondies cool completely before cutting for clean squares.

Equipment

8x8-inch baking pan
Parchment paper
Mixing bowls
Whisk
Spatula
Wire rack

Storage

Airtight container at room temperature for up to 3 days, or refrigerated for up to 1 week.

Additional tips

These blondies are not allergen-free; check that your protein powder and chocolate are vegan and free from your specific allergens. The center may look slightly underdone when hot but will set as it cools.