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–+ servings
three caramel apple blondies stacked on top of each other
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5 from 2 votes

Caramel Apple Blondies

These blondies bars are made with fresh apples, spices, and topped with a caramel icing.
Prep Time20 minutes
Cook Time35 minutes
Total Time55 minutes
Course: Dessert
Cuisine: American
Servings: 16 bars
Calories: 351kcal
Author: Heather Perine

Ingredients

APPLES

  • 2 cups (240g) peeled chopped apples (about 2 medium apples)
  • 2 Tablespoons brown sugar light or dark
  • ¼ teaspoon ground cinnamon

BLONDIES

  • 2 1/3 cups (291g) all-purpose flour (spooned & leveled)
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon nutmeg
  • 12 Tablespoons (1 ½ sticks, 170 g) unsalted butter, melted
  • 1 2/3 cups (330 g) packed light or dark brown sugar
  • 2 large eggs at room temperature
  • 2 teaspoons pure vanilla extract

Caramel ICING

  • ¼ cup (½ stick, 57 g) unsalted butter
  • ½ cup (107 g) light brown sugar
  • ⅓ cup (80 mL) heavy cream
  • ½ teaspoon vanilla extract
  • ½ teaspoon salt
  • 1 cup (114 g) confectioners sugar (powdered sugar)

Instructions

For the blondies:

  • In a saucepan over medium heat add the apples, brown sugar, and cinnamon. Stir and cook over until apples have slightly softened, about 3–5 minutes. Remove from the heat and set aside to cool.
  • Preheat oven to 350°F (177°C). Line the bottom and sides of a 9×13-inch baking pan with parchment paper. Set aside.
  • Whisk the flour, baking powder, salt, cinnamon, and nutmeg together in a large bowl.
  • In a medium bowl, whisk together the melted butter, brown sugar, eggs, and vanilla extract together.
  • Pour the wet ingredients into the dry ingredients and stir until combined. Fold in the apples. Batter will be thick.
  • Evenly spread batter into prepared pan. Bake for about 35 minutes or until the top is lightly browned and a toothpick comes out clean. Remove from the oven and allow the blondies to cool completely in the pan set on a wire rack.

For icing:

  • Combine first 3 ingredients. In a saucepan combine butter, brown sugar, and heavy cream. Bring to a boil over medium, whisking constantly.
  • Add vanilla. Remove from heat and add vanilla and salt. Cool for 5 minutes.
  • Add confectioners sugar. Stir in confectioners sugar. Once most had been stirred in I whisk until smooth and use immediately by spooning over the blondies.

Notes

  • Storage:: Store the caramel apple blondies in an airtight container at room temperature for up to 2-3 days. For longer storage, refrigerate them for up to a week.
  • Freezing: you can freeze these apple pie blondies for longer storage. Wrap them tightly in plastic wrap or aluminum foil, and place them in an airtight container or freezer bag. They can be frozen for up to 2-3 months. Thaw them in the refrigerator before serving.
  • Apples: Use your favorite variety of apples. I prefer tart Granny Smith apples because the blondies are pretty sweet. Peel and chop into bite-sized pieces before using.
  • Measure your flour correctly. To ensure your blondies aren't too dry, or cakey make sure to spoon the flour into your measuring cup and level it off. Do not pack it down. For best results use a kitchen scale.
    Use a toothpick. To check if the caramel apple blondies are done, insert a toothpick into the center. If the toothpick comes out with a few moist crumbs attached, the blondies are done.
  • Do not overmix the blondie batter. Overmixing can develop the gluten in the flour, which will make the blondies tough.

Nutrition

Calories: 351kcal | Carbohydrates: 55g | Protein: 3g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 56mg | Sodium: 166mg | Potassium: 133mg | Fiber: 1g | Sugar: 40g | Vitamin A: 463IU | Vitamin C: 1mg | Calcium: 57mg | Iron: 1mg