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Delicious Caramel Apple Blondies for Fall recipe

Gooey Caramel Apple Blondies for Fall

These delightful Gooey Caramel Apple Blondies are a perfect treat for autumn, combining the rich flavors of caramel and sweet-tart apples in a soft, chewy bar. Easy to make, they are sure to be a crowd-pleaser.
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Prep Time 20 minutes
Cook Time 32 minutes
Total Time 52 minutes
Servings 12 squares
Calories 350 kcal

Equipment

  • 9x13 inch baking pan
  • Parchment paper
  • Medium bowl
  • Large bowl
  • Whisk
  • Knife or Skewer
  • Wire rack
  • Oven

Ingredients
  

Blondie Ingredients

  • 1 cup Unsalted Butter melted
  • 1.5 cups Light Brown Sugar packed
  • 0.5 cups Granulated Sugar
  • 2 Large Eggs
  • 2 teaspoons Vanilla Extract
  • 1.5 cups All-Purpose Flour
  • 1 teaspoon Baking Powder
  • 0.5 teaspoon Salt
  • 1 teaspoon Ground Cinnamon
  • 0.25 teaspoon Nutmeg optional
  • 2 Medium Apples Granny Smith, Honeycrisp, or Fuji), peeled, cored, and diced
  • 0.75 cup Caramel Sauce store-bought or homemade
  • 0.25 teaspoon Flaky Sea Salt for sprinkling, optional

Instructions
 

Preparation

  • Preheat oven to 350°F (175°C) and prepare a 9x13 inch baking pan by lining it with parchment paper and lightly greasing it.
  • In a medium bowl, whisk together the dry ingredients: flour, baking powder, salt, ground cinnamon, and nutmeg, then set aside.

Mixing the Batter

  • In a large bowl, whisk melted butter with brown and granulated sugars until smooth.
  • Beat in the eggs one at a time until fully incorporated.
  • Stir in the vanilla extract.
  • Gradually add the dry ingredients to the wet mixture, mixing until just combined without overmixing.
  • Gently fold in the diced apples.

Baking

  • Pour and evenly spread the blondie batter into the prepared pan.
  • Dollop spoonfuls of caramel sauce over the batter.
  • Gently swirl the caramel into the batter using a knife or skewer.
  • If desired, sprinkle with flaky sea salt.
  • Bake for 30-35 minutes until golden brown edges and moist crumbs on a toothpick are observed.
  • Cool completely in the pan on a wire rack before lifting and slicing.

Notes

Ensure not to overmix the batter to keep the blondies tender. For best results, allow them to cool completely before slicing, which helps them set and prevents crumbling.