Why Make This Recipe?
You will love these Caramel Apple Blondies. They are easy to make. They taste like autumn. The blondies are chewy and gooey. They are great for fall parties. Even new bakers can make them. They are good for lunchboxes or as a simple dessert.
How to Make Caramel Apple Blondies for Fall
Making these Caramel Apple Blondies is simple. We will go through each step. This way, your blondies will be perfect every time.
Ingredients of Caramel Apple Blondies for Fall
For the Blondie Base:
- Unsalted Butter (melted)
- Light Brown Sugar (packed, for a deep flavor)
- Granulated Sugar
- Large Eggs
- Vanilla Extract (good quality)
- All-Purpose Flour
- Baking Powder
- Salt
For the Apples & Caramel:
- Apples (Fuji, Honeycrisp, or Granny Smith work best – peel them, remove the core, and cut them into small pieces)
- Caramel Sauce (you can buy it or make it yourself)
Optional Mix-ins:
- Chopped Pecans or Walnuts
- Cinnamon or Apple Pie Spice
Directions of Caramel Apple Blondies for Fall
- Get Ready: Heat your oven to the right temperature. Prepare your baking pan. Line it with parchment paper and grease it.
- Butter and Sugar: Mix the melted butter with both sugars until smooth.
- Wet Stuff: Add the eggs and vanilla extract. Mix them in well.
- Dry Stuff: Gently fold in the flour, baking powder, and salt. Do not mix too much.
- Add Apples: Carefully fold the diced apples into the mixture.
- Pour and Swirl: Pour the batter into your prepared pan. Put dollops of caramel over the top.
- Swirl Caramel: Gently swirl the caramel with a knife or a stick for a marbled look.
- Bake It: Bake for the time given. The edges should be golden. The center should be set.
- Cool Down: Let them cool completely before cutting them into squares. This gives you neat pieces.
How to Serve Caramel Apple Blondies for Fall
These blondies are great on their own. You can also make them extra special:
- With Ice Cream: Add a scoop of vanilla bean ice cream. It melts nicely over a warm blondie.
- With Whipped Cream: A dollop of fresh whipped cream adds a light touch.
- More Drizzle: Drizzle with extra warm caramel sauce.
- Morning Treat: Have one with coffee or spiced apple cider. It’s a great fall start to your day.
How to Store Caramel Apple Blondies for Fall
Store your Caramel Apple Blondies in an airtight container at room temperature. They will stay fresh for about 3-4 days. You can also put them in the fridge for up to a week. For longer storage, freeze individual squares in an airtight container for up to 3 months. Let them come to room temperature or warm them gently before eating.
Tips to Make Caramel Apple Blondies for Fall
- Choose the Right Apple: Different apples give different flavors and textures. Pick one you like.
- Don’t Overmix: Mixing the batter too much makes the blondies tough. Mix just until combined.
- Caramel Help: If your caramel sauce is thick, warm it up a little. This makes swirling easier.
- Be Patient with Cooling: Cooling the blondies fully before cutting helps them keep their shape.
- Storage is Key: Store them properly to keep them fresh and yummy.
Variations
- Nutty Blondies: Add chopped pecans or walnuts to the batter for a crunch.
- Spiced Blondies: Put a pinch of cinnamon, nutmeg, or allspice in the batter for more warmth.
- Chocolate Chip: For a treat, fold in white chocolate or milk chocolate chips.
- Salted Caramel: Sprinkle a little flaky sea salt over the caramel swirl for a great taste.
FAQs
Q1: What kind of apples are best for these Caramel Apple Blondies?
For these Caramel Apple Blondies, use apples that balance sweet and tart. Honeycrisp, Fuji, Gala, or Granny Smith work well. They hold their shape and give good apple flavor.
Q2: Can I make the caramel sauce from scratch or should I use store-bought?
You can make your own caramel sauce if you have a favorite recipe. However, good store-bought caramel sauce works perfectly. It saves time and still tastes great.
Q3: How long do Caramel Apple Blondies stay fresh and how should I store them?
These delicious Caramel Apple Blondies stay fresh for 3-4 days in an airtight container at room temperature. You can also keep them in the fridge for up to a week. Freeze individual squares for up to 3 months. Thaw them or warm them before eating.
Classic Caramel Apple Blondies for Fall
Equipment
- Oven
- 8x8 inch baking pan
- Parchment paper
- Medium bowl
- Whisk
- Spatula
- Small bowl
- Knife (or skewer/toothpick)
- Wire rack
Ingredients
For the Blondie Base:
- 1/2 cup Unsalted Butter (melted), 113g
- 1 cup Light Brown Sugar (packed, for a deep flavor), 200g
- 1/4 cup Granulated Sugar 50g
- 2 Large Eggs
- 1 teaspoon Vanilla Extract (good quality)
- 1 1/2 cups All-Purpose Flour 180g
- 1/2 teaspoon Baking Powder
- 1/4 teaspoon Salt
For the Apples & Caramel:
- 1 1/2 cups Apples (Fuji, Honeycrisp, or Granny Smith work best – peeled, cored, and diced), about 2 medium apples
- 1/2 cup Caramel Sauce (store-bought or homemade)
Optional Mix-ins:
- 1/2 cup Chopped Pecans or Walnuts
- 1/2 teaspoon Cinnamon or Apple Pie Spice
Instructions
Get Ready
- Preheat your oven to 350°F (175°C), then line an 8x8 inch baking pan with parchment paper and lightly grease it.
Butter and Sugar
- In a medium bowl, whisk together the melted butter, light brown sugar, and granulated sugar until smooth.
Wet Stuff
- Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
Dry Stuff
- In a separate small bowl, whisk the flour, baking powder, and salt; gradually add to the wet ingredients, mixing gently until just combined to avoid overmixing.
Add Apples
- Gently fold the diced apples, along with any optional chopped nuts or spices, into the batter.
Pour and Swirl
- Pour the batter evenly into the prepared baking pan, then dollop spoonfuls of caramel sauce over the top.
Swirl Caramel
- Use a knife, skewer, or toothpick to gently swirl the caramel through the batter for a marbled effect.
Bake It
- Bake for 25-30 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out with moist crumbs.
Cool Down
- Let the blondies cool completely in the pan on a wire rack before lifting and cutting them into squares.