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Caramel Apple Blondies Recipe
Ash Tyrrell

Caramel Apple Blondies Recipe

I have to admit, the first time I made these Caramel Apple Blondies, I was instantly hooked. There’s something magical about the warm, sweet aroma of apples and caramel filling my kitchen.
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Prep Time 20 minutes
Cook Time 25 minutes
Ingredients Method Notes

Ingredients
  

  • 1 cup unsalted butter melted – Butter gives these blondies their rich, chewy texture. Make sure it’s melted but not browned.
  • 2 1/2 cups brown sugar packed – Using brown sugar adds moisture and a deep caramel flavor that white sugar just can’t match.
  • 2 large eggs – Eggs bind everything together and make the blondies soft and tender.
  • 1 tablespoon vanilla extract – Always use pure vanilla extract for a natural rich flavor.
  • 2 cups all-purpose flour – Freshly measured flour works best; too much can make the blondies dry.
  • 1 teaspoon baking powder – Helps the blondies rise slightly while staying dense and chewy.
  • 1/2 teaspoon salt – Balances the sweetness and enhances the overall flavor.
  • 1 teaspoon ground cinnamon – Adds a warm autumnal touch that pairs perfectly with apples.
  • 2 medium apples peeled and diced – I recommend crisp varieties like Honeycrisp or Gala; they hold their shape well.
  • 1 cup caramel sauce – Homemade or store-bought works just make sure it’s thick enough to swirl.
  • Optional: chopped pecans or walnuts – Adds a crunchy contrast to the soft blondies.

Method
 

  1. Start by peeling and dicing your apples into small, even pieces. I like to toss them lightly in cinnamon so every bite has flavor. This step ensures the apples stay tender but not mushy when baked.
  2. In a large bowl, combine melted butter, brown sugar, eggs, and vanilla. I usually whisk for a minute to make sure it’s smooth and glossy. This mixture forms the rich base for the blondies.
  3. In a separate bowl, whisk together flour, baking powder, salt, and cinnamon. Mixing dry ingredients separately helps prevent clumps and ensures even distribution.
  4. Gently fold the dry ingredients into the wet mixture until just combined. Be careful not to overmix; I always stop when I see no flour streaks. Overmixing can make the blondies dense.
  5. Fold in the diced apples and half of the caramel sauce. Pour the batter into a greased 9x13-inch pan. I like to drizzle the remaining caramel on top for a beautiful marbled effect.
  6. Bake at 350°F (175°C) for about 35 minutes, or until a toothpick comes out mostly clean with a few moist crumbs. I usually start checking at 30 minutes to make sure they don’t overbake.
  7. Let the blondies cool in the pan for at least 15 minutes. I find chilling them slightly makes them easier to cut and enhances the caramel flavor.

Notes

  • I always use room-temperature eggs to make mixing smoother.
  • I like to swirl caramel on top with a knife to create a marbled look; it’s visually stunning.
  • Using fresh, crisp apples keeps the texture perfect and prevents sogginess.
  • I sometimes toast nuts before adding them; it brings out their flavor beautifully.