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Delicious Caramel Apple Blondies for Fall with powdered sugar

Classic Caramel Apple Blondies for Fall

Indulge in the rich flavors of fall with these Classic Caramel Apple Blondies. Featuring a buttery base loaded with diced apples and swirled with caramel, these blondies are a comforting treat perfect for any occasion.
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Prep Time 15 minutes
Cook Time 28 minutes
Total Time 43 minutes
Servings 9 squares
Calories 380 kcal

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.

Notes

Do not overmix the batter to ensure tender blondies. Cooling completely before cutting is crucial for clean squares and a better texture.