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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. Drain the apples to remove the excess liquid.

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.

  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.