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Indulge in Caramel Apple Blondies!
Alyssa

Caramel Apple Blondies

Indulge in Caramel Apple Blondies—moist, buttery bars with tart apples, crunchy pecans, and a decadent caramel glaze—a perfect dessert for any occasion.
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Ingredients Method

Ingredients
  

  • 2 Cups Brown Sugar firmly packed: This adds a rich sweetness and moisture to the blondies, forming the base of their decadent flavor.
  • 1 Cup Unsalted Butter melted and cooled: Butter provides a rich, buttery flavor and helps achieve that desirable soft texture.
  • 2 Large Eggs lightly beaten: Eggs act as a binding agent, providing structure while keeping the blondies moist.
  • 2 Teaspoons Vanilla Extract: This enhances the overall flavor and introduces a warm aroma.
  • 2 Cups All Purpose Flour: The flour forms the bulk of the batter providing the necessary structure.
  • 2 Teaspoons Baking Powder: This ingredient gives the blondies their rise creating a light and fluffy texture.
  • 1/2 Teaspoon Salt: A pinch of salt balances the sweetness and enhances the flavors.
  • 2 Granny Smith Apples peeled, cored, and chopped: These tart apples bring freshness and a delightful texture contrast to the blondies.
  • 1 Cup Pecans chopped: Pecans add a satisfying crunch and nutty flavor, making the dessert truly memorable.
For the caramel glaze, the ingredients include:
  • 1/2 Cup Brown Sugar firmly packed: This offers a deep caramel flavor that complements the blondies perfectly.
  • 1/4 Cup Unsalted Butter: Butter in the glaze enriches it making it smooth and luscious.
  • 3 Tablespoons Milk: Milk helps in achieving a creamy consistency in the glaze.
  • 1 Teaspoon Vanilla Extract: Same as before this adds an aromatic note to the glaze.
  • 1 Cup Powdered Sugar: Powdered sugar thickens the glaze to a drizzle-able consistency.
  • 1 Cup Pecans chopped: Adding extra pecans on top of the glaze not only improves flavor but also adds visual appeal.

Method
 

  1. Preheat your oven: Start by preheating your oven to 350°F (175°C). Prepare a 9x13 inch baking dish by lining it with foil, leaving an overhang, and buttering or spraying it with non-stick spray for easy removal later on.
  2. Combine wet ingredients: In a large mixing bowl, whisk together 2 Cups of firmly packed brown sugar with 1 Cup of melted and cooled unsalted butter, 2 large lightly beaten eggs, and 2 teaspoons of vanilla extract until the mixture is smooth and well combined.
  3. Mix dry ingredients: In another bowl, whisk together 2 Cups of all-purpose flour, 2 teaspoons of baking powder, and 1/2 teaspoon of salt. Gradually add the dry mixture to the wet ingredients, stirring until just combined.
  4. Add apples and pecans: Gently fold in 2 peeled, cored, and chopped Granny Smith apples and 1 Cup of chopped pecans into the batter until evenly distributed. Pour the batter into the prepared baking dish, spreading it evenly with a spatula.
  5. Bake the blondies: Place the dish in the oven and bake for 40-50 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean or with just a few moist crumbs attached. Once done, allow the blondies to cool completely in the pan.
  6. Prepare the caramel glaze: In a saucepan over medium heat, combine 1/2 Cup of firmly packed brown sugar, 1/4 Cup of unsalted butter, and 3 tablespoons of milk. Bring the mixture to a boil, whisking constantly for about 1 minute. Remove from heat and stir in 1 teaspoon of vanilla extract and 1 Cup of powdered sugar until smooth.
  7. Glaze the blondies: Once the blondies have cooled, drizzle the caramel glaze over the top. For added crunch and flavor, sprinkle with 1 Cup of chopped pecans.