Caramel Apple Blondies Recipe

Ben Carraoli

Caramel Apple Blondies Recipe

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, and they were absolutely irresistible.

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Prep Time 20

Cook Time 40

Ingredients Method Notes

Ingredients

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.

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.