Caramel Apple Blondies

Well summer isn’t even totally over and I’m posting a recipe that screams fall.  Caramel apple blondies definitely fall in the summer’s over category.  But that’s okay cause I think fall is probably my favourite season, and not just for the food, although that certainly plays a part!

I love the warm days but cooler evenings, and all the colours.  My only complaint is that it never lasts long enough.  Although here in the land of everlasting snow I can say that about every season except winter.  Oh well, I am embracing the start of the best season with this perfect fall dessert.

Caramel and apples wrapped up in a buttery blondie base.  Does it get any better?  I don’t really think so, and I don’t even particularly love caramel, truth be told.  But my husband does, and he put his stamp of approval on these.  I had to make sure to tell him not to eat all of them before I had a chance to take pictures!  They’re that good.

I made my caramel sauce, but you could definitely use store-bought sauce instead to make these a super quick dessert to whip up.  But if you make the sauce, you’ll have leftover to use in something else.  That could be a bad thing?  Also, these would be divine with a scoop of vanilla ice cream.  With more caramel over top if that’s your thing!  Enjoy!
Caramel Apple Blondies

Caramel Apple Blondies

Yield: makes 16 blondes

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1/2 cup unsalted butter, melted
1/3 cup granulated sugar
1/2 cup lightly packed brown sugar
1 large egg
1 teaspoon vanilla
1 cup all-purpose flour
1 teaspoon salt
1 teaspoon cinnamon
1 cup apples, peeled and chopped (1 medium apple)
3-4 tablespoons salted caramel sauce (homemade or storebought, I used this recipe)


  1. Preheat the oven to 350 degrees F. Prepare an 8x8 inch baking dish by lining it with parchment paper, allowing the paper to overhang the dish by a couple inches on each side so that the bars can be lifted out after baking.
  2. In a large bowl, whisk together the melted butter and the sugars until smooth. Add the egg and vanilla whisk together. Add the flour, salt and cinnamon and stir until just combined. Fold in the chopped apples.
  3. Pour the batter into the prepared pan and smooth the top. Drizzle the caramel sauce over top of the batter.
  4. Bake for 40-45 minutes until the caramel is bubbly and golden and a toothpick inserted in the center comes out with only damp crumbs on it, but no wet batter. Set the pan on a wire rack to cool completely. Once cool, the bars can be lifted out of the pan using the parchment paper and cut into 16 squares. Store in an airtight container at room temperature.


Source: Adapted from Taste and Tell .


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