Brownies tend to get all the hype, but blondies are just as yummy and easy to make from scratch. These caramel apple blondies are a delicious dessert infused with sweet chopped apple chunks, and gooey caramel bits. It’s the perfect indulgence to celebrate several of your favorite Fall flavors!
I know, I know.
Another apple post this week, but I just couldn’t help myself.
I might need an apple intervention.
However, as luck would have it I am almost through my bushel.
I really try not to overload the kids on sugary snacks, even for dessert.
But again, I just couldn’t help myself.
I reasoned that on a crisp, fall day nothing could taste better than some ooey, gooey blondies.
Especially when they just scream fall with the addition of caramel bits and fresh chopped apples.
I also couldn’t wait until dessert to have the sons try these caramel apple blondies.
They were that good. The smell, the look, the caramel pull when I cut into them.
And to think, something so delectable starts from a simple ingredients list.
I know grabbing a box mix at the store is easy & convenient, but trust me when I say to not do it the next time you’re craving blondies.
This from scratch version is just as easy with a couple pantry staples, and even more flavorful.
- brown sugar
- vanilla extract
- baking powder
- caramel bits
Making Fall Flavored Blondies From Scratch
In the bowl of a stand mixer, add melted butter and brown sugar. Mixing until combined.
Beat in the vanilla extract and eggs, again until evenly combined.
In a separate bowl, mix together the dry ingredients to combine.
With your mixer on low, slowly add the dry ingredients in, beating until smooth and continue until fully incorporated.
Scrape down the sides of the bowl, and mix again if necessary to make sure all of the batter is well mixed.
Using a spatula, fold in the chopped apple and caramel baking bits.
Lightly spray a 9×13″ baking dish with non stick cooking spray, and transfer the batter to the prepared dish.
Use your spatula to scrape out any excess, and then smooth it out evenly into the baking dish.
Bake the caramel apple blondies at 350 degrees for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
Let the blondies cool completely before slicing into squares and serving.
The cooler the blondies the cleaner the cuts and slices will be.
However! I enjoy slicing them when they’re still a little bit warm.
They aren’t as pretty looking, but a scoop of vanilla ice cream served over top of them melts just enough that it tastes like heaven in each bite!
If you like nuts, a sprinkle of chopped pecans or walnuts will turn it into a brownie sundae of epic proportions!
So to celebrate getting through half the work week, good attitudes so far, and to fortify them to finish the week out that way, we had them for an afternoon snack.
I even had to make a second batch so that we had some for the Hubs when he got home from work that evening.
These fresh from the oven caramel apple blondies were that good! We just couldn’t help ourselves.
We enjoyed these with a cold glass of milk, but warmed up and served with a scoop of vanilla ice cream they are to die for.
We were in Fall Heaven!
Other Fall Desserts To Fall In Love With
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Caramel Apple Blondies
- 3/4 cup butter melted
- 1 3/4 cup packed brown sugar
- 2 tsp vanilla extract
- 2 large eggs
- 1 3/4 cup all purpose flour
- 3/4 tsp baking powder
- 1/2 tsp salt
- 1 cup apple finely chopped
- 1 cup Kraft caramel baking bits
- Preheat oven to 350 degrees. Spray a 9×13 pan with non-stick cooking spray.
- Add the brown sugar to the melted butter and stir until combined. Add the vanilla and the eggs to the brown sugar mixture.
- In a separate bowl, mix together the flour, baking powder, and salt. Add the flour mixture to the brown sugar mixture and stir until all combined. Fold in the apple and caramel baking bits.
- Scrape the batter into the baking pan and smooth the top using a knife or spatula.
- Bake for about 25-30 minutes, or until a toothpick inserted in the middle of the blondies comes out clean.
- Let the blondies cool completely and then cut into large squares.
recipe originally posted 10/17/13
recipe adapted from Six Sisters’ Stuff
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