Caramel Apple Blondies
Forget chocolate brownies. These gooey, caramel-filled blondies are heavenly.
Yield
16 servingsPrep
20 minCook
30 minReady
70 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ¼ | cup |
unbleached all-purpose flour
|
|
| 1 | teaspoon |
baking powder
|
|
| ½ | teaspoon |
baking soda
|
|
| ½ | teaspoon |
cinnamon
|
|
| 1 | pinch |
nutmeg
ground |
*
|
| 1 | pinch |
salt
|
*
|
| 1 | cup |
brown sugar, light
loosely packed |
*
|
| ½ | cup |
butter, unsalted
melted and cooled |
|
| 1 | large |
eggs
|
|
| 1 | cup |
apples, mcintosh
peeled, cored and diced |
*
|
| 10 | each |
caramels (candy squares)
soft candy squares |
*
|
| 2 ½ | tablespoons |
heavy whipping cream
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 296 | ml |
unbleached all-purpose flour
|
|
| 5 | ml |
baking powder
|
|
| 2.5 | ml |
baking soda
|
|
| 2.5 | ml |
cinnamon
|
|
| 1 | pinch |
nutmeg
ground |
*
|
| 1 | pinch |
salt
|
*
|
| 237 | ml |
brown sugar, light
loosely packed |
*
|
| 118 | ml |
butter, unsalted
melted and cooled |
|
| 1 | large |
eggs
|
|
| 237 | ml |
apples, mcintosh
peeled, cored and diced |
*
|
| 1E+1 | each |
caramels (candy squares)
soft candy squares |
*
|
| 38 | ml |
heavy whipping cream
|
|
Directions
Preheat oven to 350℉ (180℃). Grease an 8 x 8 inch baking pan; set aside.
In a bowl, sift together the flour, baking powder, baking soda, cinnamon, nutmeg and salt; set aside.
In another bowl, using electric mixer, beat together the sugar, butter and egg until well blended and smooth. Add the flour mixture and beat until well combined (the batter will be thick). Fold in the diced apples.
Spoon about two-thirds of the batter into the prepared pan and spread evenly with an offset spatula.
In a small heavy saucepan over medium-low heat, melt together the caramel candies and heavy cream, stirring constantly so mixture does not burn. Once the caramel is completely melted and smooth, drizzle it over the batter in pan.
Spoon remaining batter in dollops over the caramel; swirl it gently with a knife.
Bake for 25 to 35 minutes, or until blondies are golden brown and a toothpick comes out with a few moist crumbs attached.
Cool in pan on wire rack for 20 minutes before cutting into squares and serving.
Note: Can serve with additional caramel sauce, vanilla ice cream or whipped cream, if desired.
