Go Back
+ servings
Print
Caramel Apple Blondies

Caramel Apple Blondies

YIELD 24 blondies

Ingredients

Apples

  • 2 1/2 tablespoons (30g) light or dark brown sugar
  • 1/8 teaspoon ground cinnamon
  • 2 medium/large apples , peeled, cored and cut into 1/4-inch squares
  • 1 tablespoon heavy cream , optional
  • 2 tablespoons (30g) unsalted butter

Blondies

  • 1 1/2 cups (210g) all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 1/2 sticks (170g) unsalted butter, melted and cooled
  • 1 1/4 cups (250g) light brown sugar
  • 2 large eggs
  • 2 teaspoons pure vanilla extract

Instructions

Make the apple filling:

  1. In a medium bowl mix together sugar and cinnamon. Add the apples and toss to combine. Add heavy cream, if using, and mix to combine.
  2. In a large skillet over medium-low heat, melt butter. Add apple mixture and cook, stirring occasionally, until thickened and apples are slightly tender and coated with a caramel-like sauce, about 10 minutes. Remove from heat, transfer to a bowl, and allow to cool to room temperature.

Make the blondies:

  1. Preheat oven to 350°F/180°C. Line a 9×13-inch pan with parchment paper, leaving enough overhang on the sides for lifting the blondies out of the pan after baking.
  2. In a medium bowl, whisk together flour, baking powder, cinnamon, and salt. Set aside.
  3. In a large bowl, place the melted butter and brown sugar and whisk until well combined. Whisk in the egg and vanilla extract. Add flour mixture and fold, using a rubber spatula or wooden spoon, just until combined. Do not over mix. Fold in the drained apples, leaving out the extra caramely liquid at the bottom of the bowl.

  4. Transfer to prepared pan and smooth the top. Bake for 22-25 minutes (I like it more on the raw side. The longer you bake it, the more cakey it would be), until the top is golden and a toothpick inserted into the center comes out with a few moist crumbs attached. Over baking will make the blondies dry. Allow to cool to room temperature on a wire rack, then lift out of the pan and cut into bars (or, for perfectly cut bars, refrigerate for at least 2 hours before cutting). Serve at room temperature.
  5. Keep bars in an airtight container in the refrigerator for up to 5 days, or freeze for up to 2 months.