I love everything about fall, especially when it comes to baking. Nothing makes me happier than the sweet, cozy smell of caramel and apples filling my kitchen. I recently tried making Caramel Apple Blondies Recipe, and they were absolutely irresistible. Chewy, fudgy, and loaded with warm cinnamon-spiced apples, this recipe quickly became one of my favorites.
The best part? The easy caramel frosting on top makes them even more decadent. Let me share my step-by-step guide to creating these autumn treats. You can also enjoy similar fun appetizers like Pull Apart Roasted Garlic Pizza Dip Sliders Recipe for your cozy fall gatherings.
Ingredients
Here’s what you’ll need to make these soft, flavorful blondies:
- 1 ½ cups all-purpose flour – gives structure while keeping the blondies tender.
- 1 tablespoon ground cinnamon – enhances the fall flavor and complements the apples.
- ½ teaspoon ground nutmeg – adds a subtle warm spice without overpowering.
- ½ teaspoon baking powder – helps the blondies rise slightly.
- ¼ teaspoon baking soda – ensures a light, soft texture.
- ¼ teaspoon salt – balances the sweetness.
- ¾ cup unsalted butter, melted – provides rich, buttery flavor.
- 1 cup packed brown sugar – gives a deep caramel-like sweetness.
- 2 teaspoons vanilla extract – brings out the overall flavor.
- 2 large eggs – binds ingredients while adding moisture.
- 2 cups peeled and chopped apples (about 2 medium) – fresh, crisp apples work best.
- ½ cup chopped pecans – for crunch and nutty flavor.
- ½ cup caramel sauce – for drizzling or frosting.
Note: Several servings
Variations
You can tweak this recipe to suit different preferences:
- For a gluten-free version, replace the flour with a 1:1 gluten-free flour blend.
- Use dairy-free butter to make these blondies vegan-friendly.
- Swap brown sugar with coconut sugar for a slightly healthier twist.
- Add chocolate chips or dried cranberries for extra texture and flavor. You might also like pairing them with Prosciutto Wrapped Baked Brie Rolls Recipe for a delicious mix of sweet and savory on your dessert table.
Cooking Time
- Prep Time: 20 minutes
- Cooking Time: 40 minutes
- Total Time: 1 hour
Equipment You Need
- 8×8-inch baking pan – for even baking and easy slicing.
- Mixing bowls – to combine wet and dry ingredients separately.
- Whisk or spoon – for stirring and folding ingredients.
- Knife and cutting board – to chop apples and nuts.
- Parchment paper – to prevent sticking and simplify cleanup.
- Oven – preheated to 350°F (175°C) for perfect baking.
How to Make Caramel Apple Blondies Recipe
Prepare the Dry Ingredients
Start by mixing the flour, cinnamon, nutmeg, baking powder, baking soda, and salt in a bowl. This ensures the spices and leavening agents are evenly distributed for consistent flavor.
Combine Wet Ingredients
In a large bowl, stir together melted butter, brown sugar, and vanilla. Add eggs one at a time, mixing gently until just combined to avoid overmixing, which keeps the blondies tender.
Fold in Apples and Flour
Gently fold the dry ingredients into the wet mixture until no streaks remain. Toss chopped apples with a little cinnamon and fold them in carefully, ensuring even distribution without overmixing.
Bake the Blondies
Spread the batter evenly in a lined 8×8-inch pan. Bake at 350°F (175°C) for 40 minutes, or until a toothpick inserted in the center comes out clean with a few moist crumbs.
Toast the Pecans
While the blondies bake, toast pecans on a rimmed baking sheet for 4-7 minutes, stirring halfway through. This enhances their nutty aroma and flavor.
Add Caramel Frosting
Once the blondies have cooled, drizzle or spread the caramel sauce over the top. Sprinkle toasted pecans for extra crunch and visual appeal. Let it set slightly before slicing.
Additional Tips for Making This Recipe Better
- I always peel and chop fresh apples myself; it makes the texture much better than pre-cut options.
- Don’t overmix the batter once you add apples; this keeps the blondies soft and chewy.
- I lightly butter the pan in addition to using parchment paper to prevent sticking completely.
- For extra flavor, I like adding a pinch of ground ginger or cardamom to the batter.
How to Serve Caramel Apple Blondies Recipe
These blondies are perfect warm or at room temperature. I like serving them on a rustic wooden board with extra caramel sauce on the side. Garnish with a few whole or chopped toasted pecans and a light dusting of cinnamon for a cozy, fall-ready presentation. They pair beautifully with a scoop of vanilla ice cream or a hot cup of coffee.
Nutritional Information
Here’s a rough estimate per serving:
- Calories: 300-350
- Protein: 3g
- Carbohydrates: 40g
- Fat: 16g
These numbers can vary depending on portion size and caramel amount.
Make Ahead and Storage
Storing
You can store leftover blondies in an airtight container at room temperature for up to 3 days. They stay soft and flavorful without refrigeration.
Freezing
Wrap individual blondies in plastic wrap and place them in a freezer-safe bag. They can last up to 2 months frozen, perfect for batch prep.
Reheating
Warm slightly in the microwave for 10-15 seconds to bring back the soft, gooey texture before serving.
Why You’ll Love This Recipe
These caramel apple blondies are a fall favorite for many reasons:
- Easy to make: No mixer is required, and prep is simple.
- Chewy and fudgy: The texture is perfect for dessert lovers.
- Versatile: Can be customized with nuts, chocolate, or dried fruit.
- Seasonal flavor: Apples, cinnamon, and caramel scream cozy autumn vibes.
- Gluten-free option: Everyone can enjoy them, no compromises.
These blondies are perfect for holiday gatherings, cozy evenings, or just treating yourself. Once you try them, I promise they’ll become a seasonal staple in your kitchen.
Caramel Apple Blondies Recipe
Ingredients
Method
- Start by mixing the flour, cinnamon, nutmeg, baking powder, baking soda, and salt in a bowl. This ensures the spices and leavening agents are evenly distributed for consistent flavor.
- In a large bowl, stir together melted butter, brown sugar, and vanilla. Add eggs one at a time, mixing gently until just combined to avoid overmixing, which keeps the blondies tender.
- Gently fold the dry ingredients into the wet mixture until no streaks remain. Toss chopped apples with a little cinnamon and fold them in carefully, ensuring even distribution without overmixing.
- Spread the batter evenly in a lined 8×8-inch pan. Bake at 350°F (175°C) for 40 minutes, or until a toothpick inserted in the center comes out clean with a few moist crumbs.
- While the blondies bake, toast pecans on a rimmed baking sheet for 4-7 minutes, stirring halfway through. This enhances their nutty aroma and flavor.
- Once the blondies have cooled, drizzle or spread the caramel sauce over the top. Sprinkle toasted pecans for extra crunch and visual appeal. Let it set slightly before slicing.
Notes
- I always peel and chop fresh apples myself; it makes the texture much better than pre-cut options.
- Don’t overmix the batter once you add apples; this keeps the blondies soft and chewy.
- I lightly butter the pan in addition to using parchment paper to prevent sticking completely.
- For extra flavor, I like adding a pinch of ground ginger or cardamom to the batter.