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Caramel Apple Blondies 1

Caramel Apple Blondies

These chewy caramel apple blondie bars deliver all the flavors of caramel apples but in a convenient, mess-free format that's perfect for everything from after-school treats to elegant dinner parties.
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Prep Time 25 minutes
Cook Time 40 minutes
Cooling Time 1 hour
Total Time 2 hours
Course Dessert
Cuisine American
Servings 16 blondies
Calories 285 kcal

Equipment

  • 9x13-inch Baking Dish
  • Parchment Paper
  • Mixing Bowls
  • Whisk
  • Spatula

Ingredients
  

Blondie Base

  • 1 cup unsalted butter melted and slightly cooled (226g)
  • 2 cups light brown sugar packed (400g)
  • 2 large eggs room temperature
  • 1 tablespoon vanilla extract
  • 2 cups all-purpose flour (240g)
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg

Apple Layer

  • 3 medium apples preferably Granny Smith or Honeycrisp, peeled and diced small
  • 2 tablespoons granulated sugar
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg

Caramel Topping

  • 1 cup caramel sauce store-bought or homemade (240ml)
  • 1/2 teaspoon flaky sea salt optional

Instructions
 

  • Preheat your oven to 350°F (175°C). Line a 9x13 inch baking dish with parchment paper, leaving an overhang on the sides for easy removal.
  • In a medium bowl, combine diced apples with the sugar, cinnamon, and nutmeg. Toss until the apples are evenly coated. Aim for ¼-inch apple pieces for the perfect texture balance.
  • In a large bowl, whisk together the melted butter and brown sugar until smooth and the sugar begins to dissolve—about 2 minutes of vigorous whisking.
  • Add the eggs one at a time, whisking well after each addition. Stir in the vanilla extract until fully incorporated.
  • In a separate bowl, whisk together the flour, baking powder, salt, cinnamon, and nutmeg.
  • Gradually add the dry ingredients to the wet mixture, folding gently with a spatula until just combined. Stop when you no longer see streaks of flour to avoid over-mixing.
  • Spread about two-thirds of the blondie batter into your prepared baking dish. Distribute the apple mixture evenly over the batter.
  • Dollop the remaining batter over the apples—it doesn't need to cover completely as this creates caramel pockets.
  • Bake for 35-40 minutes, or until the edges are golden brown and a toothpick inserted in the center comes out with a few moist crumbs (not wet batter).
  • Allow the blondies to cool in the pan for about 15 minutes. While still warm (but not hot), drizzle the caramel sauce evenly over the top.
  • If using, sprinkle with flaky sea salt to create a sweet-salty contrast.
  • Cool completely before cutting—for the sharpest cuts, refrigerate for 30 minutes after cooling, then use a warm knife.

Notes

Substitution Options:
  • Dairy-free? Replace butter with coconut oil and use dairy-free caramel.
  • Gluten-free? Substitute all-purpose flour with a 1:1 gluten-free baking blend.
  • Refined sugar alternatives include coconut sugar for the brown sugar.
  • Try combining tart and sweet apple varieties for a more nuanced flavor.
Storing Tips:
  • Counter Storage: Keeps fresh for 3 days at room temperature in an airtight container.
  • Refrigeration: Extends freshness to 5-7 days.
  • Freezer Option: Freeze for up to 3 months. Wrap individual portions in plastic wrap, then foil.

Nutrition

Calories: 285kcalCarbohydrates: 43gProtein: 2gFat: 12gSaturated Fat: 7gSodium: 150mgFiber: 1gSugar: 32g
Keyword Caramel Apple, Blondies, Fall Dessert, Apple Dessert, Bar Cookies
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