Go Back

Caramel Apple Blondies

These caramel apple blondies are a buttery, vanilla-based bar dessert layered with tender chunks of crisp apple and smothered in rich caramel. They feature a chewy, golden exterior with soft, fruity swirls and a sticky caramel glaze, creating a harmonious mix of textures. Perfectly baked until golden and bubbly, they evoke warm autumnal flavors and cozy comfort.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 9
Course: Main Course
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup unsalted butter melted
  • 1.5 cups granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2.5 cups all-purpose flour
  • 1 teaspoon baking powder
  • 3 apples crisp apples peeled and chopped
  • 1/2 cup caramel sauce store-bought or homemade, plus extra for drizzling

Equipment

  • Mixing bowls
  • 8x8 inch baking pan

Method
 

  1. Preheat your oven to 350°F (175°C). Melt the butter and let it cool slightly while you gather your ingredients.
  2. In a large mixing bowl, whisk together the melted butter and granulated sugar until the mixture is smooth and slightly glossy, about 2 minutes. The sugar should start to dissolve and the mixture will look creamy.
  3. Add the eggs one at a time, whisking well after each addition. The batter will become smooth and slightly thickened.
  4. Stir in the vanilla extract, ensuring it’s evenly incorporated for that fragrant flavor.
  5. In a separate bowl, sift together the flour and baking powder. Gradually fold this dry mixture into the wet ingredients until just combined; do not overmix to keep the blondies tender.
  6. Gently fold in the chopped apples, distributing them evenly throughout the batter for bursts of fruity sweetness.
  7. Pour the batter into an 8x8 inch greased baking pan, spreading it evenly with a spatula to fill the corners and create a smooth surface.
  8. Bake for about 30-35 minutes, until the top turns golden brown and a toothpick inserted in the center comes out clean. The edges should be crisp while the center stays soft.
  9. Remove from the oven and immediately spoon or drizzle the caramel sauce over the warm blondies, allowing it to seep into the crevices for maximum sweetness and gooey texture.
  10. Let the blondies cool in the pan for about 10 minutes, then transfer to a wire rack or serve directly from the pan. For best flavor, enjoy once slightly cooled but still warm, with additional caramel drizzled on top if desired.

Notes

For extra caramel flavor, swirl additional caramel into the batter before baking. Using crisp, tart apples like Granny Smith balances the sweetness beautifully.