The original name for this dessert is Cinnamon Walnut Blondies. I found the recipe in a new brownie cookbook (Blissful Brownies) we bought a few weekends ago. I decided to change it up by making it healthier. Because I used applesauce to replace a good portion of the butter that the recipe called for, the result was a cakey snack/dessert that was light, a little fluffy, but definitely tasty. I'll post the original recipe, then I'll post the new one. I made a few other minor changes here and there, like adding more cinnamon and a pinch of nutmeg, but that's just because I love the way those two spices complement each other...and you can never have too much cinnamon! I was happy to recently discover that cinnamon actually has a few health benefits; on top of being tasty, it's also good for you! It can help lower cholesterol levels and just a little more than a teaspoon of it mixed in a dessert can help lower the blood sugar rise following a meal. You can read more about that here.
Here is the original recipe:
Walnut & Cinnamon Blondies
1/2 cup butter
1 cup brown sugar
1 egg
1 egg yolk
1 cup self-rising flour
1 tsp ground cinnamon
1/2 cup coarsely chopped walnuts
Cinnamon Walnut Squares (altered version)
1 cup flour
1 cup brown sugar
¼ tsp salt
1/8 tsp nutmeg
2 tsp cinnamon
1/8 cup applesauce
1/8 cup milk
2 eggs
1 tsp baking soda
½ cup chopped walnuts
Bake at 350 for 20-25 minutes, let cool for about 5, and then eat them up!
Kitchen notes for cinnamon walnut squares
For cakes and cupcakes, bring eggs and dairy closer to room temperature so the batter emulsifies cleanly. Fill cupcake liners about two-thirds full for an even dome. Cool completely before frosting so the topping does not melt into the crumb.
Cookie texture is mostly about fat temperature and bake time. Chilled dough spreads less; a minute less in the oven keeps centres soft after cooling. For bar cookies and granola bars, line the pan with parchment so you can lift the slab out cleanly before cutting.
Storage: separate layers with parchment if stacking frosted items. Savoury leftovers keep two to three days in the fridge; reheat only once when possible.
Serving ideas: pair cinnamon walnut squares with a simple side that contrasts texture — something crisp if the dish is soft, or a bright salad if it is rich — so the plate feels balanced.
Food safety reminder: refrigerate perishable fillings promptly, and when reheating leftovers, bring them to a steaming hot temperature throughout.
Further reading: BBC Good Food baking guidance.