Description
These fall caramel apple blondies combine gooey caramel and cinnamon-dusted apples in a chewy, buttery blondie base for a cozy, addictive treat perfect for autumn.
Ingredients
- 2 cups all-purpose flour (240g)
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup unsalted butter, melted (226g)
- 1 ½ cups dark brown sugar (300g)
- ½ cup granulated sugar (100g)
- 2 teaspoons vanilla extract
- 2 large eggs, room temperature
- 2 medium apples, peeled and diced (about 300g) – Granny Smith recommended
- 1 teaspoon cinnamon
- 1 cup caramel sauce (240ml), store-bought or homemade
- Optional: ½ cup chopped pecans or walnuts (60g)
Instructions
- Peel, core, and dice apples into ½-inch cubes. Toss with cinnamon and set aside.
- In a medium bowl, whisk together flour, baking powder, and salt until evenly mixed.
- In a large bowl, whisk melted butter, brown sugar, and granulated sugar until smooth and glossy. Add eggs one at a time, whisking well after each addition, then stir in vanilla extract.
- Gradually fold dry ingredients into wet ingredients using a spatula. Stop mixing as soon as flour streaks disappear.
- Gently fold cinnamon-coated apples and nuts (if using) into the batter.
- Pour half the batter into a parchment-lined 9×13 inch baking pan and spread evenly. Drizzle half the caramel sauce over the batter and swirl gently with a knife or skewer. Repeat with remaining batter and caramel.
- Bake in a preheated 350°F (175°C) oven for 30-35 minutes until top is golden and a toothpick inserted comes out with a few moist crumbs.
- Cool completely on a rack before slicing to allow caramel to set. Serve plain or with vanilla ice cream.
Notes
[‘Use parchment paper to prevent sticking and ease removal.’, ‘Tart apples like Granny Smith balance the sweetness of caramel.’, ‘Swirl caramel gently to create pockets instead of mixing it fully.’, ‘Start checking for doneness at 30 minutes to avoid overbaking.’, ‘Cool completely before slicing to prevent caramel from oozing.’, ‘Store in an airtight container at room temperature for up to 3 days or refrigerate up to a week.’, ‘Reheat briefly in microwave for gooey texture.’, ‘For gluten-free, use a 1:1 gluten-free baking flour blend.’, ‘For vegan adaptation, replace butter with coconut oil, eggs with flax eggs, and caramel with coconut caramel sauce.’]
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 blondie (1/12th of
- Calories: 320
- Sugar: 30
- Sodium: 150
- Fat: 13
- Saturated Fat: 7
- Carbohydrates: 45
- Fiber: 2
- Protein: 3
Keywords: caramel apple blondies, fall dessert, blondies recipe, caramel blondies, apple dessert, easy fall baking, chewy blondies, caramel pockets