Go Back
- 2 cups all-purpose flour - 1 teaspoon baking powder - ½ teaspoon baking soda - ½ teaspoon salt - 1 cup unsalted butter, melted - 1 ½ cups packed brown sugar - 2 large eggs - 2 teaspoons pure vanilla extract - 1 cup diced Granny Smith apples - ½ cup chopped nuts (walnuts or pecans) - ½ cup caramel sauce - 1 cup powdered sugar - 2 tablespoons pure maple syrup - 1-2 tablespoons milk The blend of these ingredients creates a rich, sweet treat. The dry ingredients lay the base. They add structure and texture. The wet ingredients bring moisture and flavor. They help bind everything together, making a thick batter. Mix-ins are the fun part. Diced Granny Smith apples add a tart crunch. Chopped nuts give a nice bite. Caramel sauce adds sweetness, creating a gooey layer. Next, we prepare the maple glaze. It adds a sweet finish. The glaze is made with powdered sugar and pure maple syrup. A little milk makes it perfect for drizzling. Every ingredient plays a role in the taste. Each adds to the overall flavor and texture. You can mix and match, but I suggest sticking to this blend for the best results. - Preheat the oven to 350°F (175°C). - Grease a 9x13-inch baking pan or line it with parchment paper. - In a large bowl, whisk the melted butter and brown sugar. Mix until smooth. - Add the eggs one at a time, then stir in the vanilla extract. - In another bowl, sift together the flour, baking powder, baking soda, and salt. - Gradually fold the dry ingredients into the wet mixture. Mix gently until just combined. - Carefully add the diced apples and chopped nuts to the batter. - Spoon half of the batter into the prepared pan. - Drizzle half of the caramel sauce on top of the batter. - Pour the remaining batter over the caramel and drizzle the rest of the caramel sauce. - Use a knife to swirl the caramel into the batter. - Bake for 25-30 minutes. They are ready when a toothpick comes out clean. - In a small bowl, mix powdered sugar, maple syrup, and milk. Adjust milk for thickness. - Once the blondies cool, drizzle the glaze over the top. Let it set before slicing. To get the best caramel apple blondies, avoid overmixing the batter. Overmixing makes the blondies tough and chewy. Mix just until you see no dry flour. After baking, let the blondies cool in the pan for about 15 minutes. This helps them set and makes slicing easier. I love serving these blondies on a rustic wooden board. It adds charm and warmth to the dish. For garnishing, add more diced apples on top and drizzle extra caramel sauce. A few mint sprigs can brighten the dish and add color. You can switch up the apples if you like. Try using Honeycrisp or Fuji for a sweeter taste. For nuts, walnuts or pecans work well, but you can also use almonds or hazelnuts. These little changes can make your blondies unique and special. {{image_4}} You can change these blondies for different seasons. In fall, add cinnamon or nutmeg. These spices will bring warmth and comfort. You can also mix in chocolate chips. They add a rich flavor and make it even sweeter. If you need gluten-free options, use almond flour or a gluten-free blend. This keeps the texture nice. For vegan adaptations, swap eggs with flax eggs and use plant-based butter. This way, everyone can enjoy them. These blondies go great with a scoop of ice cream. The warm blondies and cold ice cream make a perfect match. You can serve them warm for a gooey treat or let them cool for a firmer bite. After you bake your caramel apple blondies, let them cool. You can store them at room temperature for up to three days. Make sure to use an airtight container. This keeps them fresh and moist. If you want to keep them longer, store them in the fridge. They can last up to a week in there. You can freeze your blondies for later. First, let them cool completely. Then, cut them into squares. Wrap each square in plastic wrap. Place them into a freezer-safe bag or container. They will stay good for about three months. When you want one, just take it out. Let it thaw in the fridge overnight. For a quick treat, you can microwave it for a few seconds. These blondies last well if stored properly. At room temperature, they stay fresh for three days. In the fridge, they can last about a week. If you see any signs of spoilage, like mold or an off smell, discard them. Enjoy your blondies while they are fresh for the best flavor! Yes, you can use different apples. Granny Smith apples work well due to their tartness. Other options include Honeycrisp or Fuji apples. Each type will give a unique taste and texture to your blondies. Experiment with what you like best! To make your blondies moister, try adding more apples. You can also reduce the baking time slightly. Another option is to increase the butter by a tablespoon. These tweaks will help create a softer, chewier texture. If you don’t have maple syrup, you can use honey or agave nectar. They both add sweetness and flavor. Just remember that the taste will differ slightly from the original recipe. Adjust the amount to your liking. Absolutely! You can prepare the batter a day in advance. Just store it in the fridge until you are ready to bake. You can also bake the blondies ahead and cool them completely. Store in an airtight container for freshness. Check the blondies after 25 minutes. Insert a toothpick in the center. If it comes out clean, they are done. The edges should be golden brown. If not done, check every few minutes until ready. This blog post covered how to make delicious blondies with apples and caramel. We explored the right mix of dry and wet ingredients, along with helpful tips for texture and presentation. You can try different variations for every season or adjust the recipe to fit dietary needs. Remember to store your blondies correctly for lasting freshness. Enjoy baking these treats and sharing them with loved ones. Your kitchen will be filled with sweet smiles and warm memories. Try it out!

Caramel Apple Blondies with Maple Glaze

Indulge in the delightful flavors of caramel apple blondies with maple glaze! These sweet treats combine tart Granny Smith apples, rich caramel, and a smooth maple glaze for a perfect dessert. In just an hour, you can create a batch that’s sure to impress family and friends. Ready to satisfy your sweet tooth? Click through to explore the full recipe and elevate your dessert game with these delicious blondies!
Print Recipe Pin Recipe

Ingredients
  

1 cup unsalted butter, melted

1 ½ cups packed brown sugar

2 large eggs

2 teaspoons pure vanilla extract

2 cups all-purpose flour

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

1 cup diced Granny Smith apples (or your favorite tart apple)

½ cup caramel sauce (store-bought or homemade)

½ cup chopped nuts (walnuts or pecans are ideal)

For the Maple Glaze:

1 cup powdered sugar

2 tablespoons pure maple syrup

1-2 tablespoons milk (adjust based on desired thickness)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Grease a 9x13-inch baking pan or line it with parchment paper, leaving some overhang for easy removal later.

    Mix the Wet Ingredients: In a large mixing bowl, whisk the melted butter with the packed brown sugar until the mixture is smooth and creamy. Incorporate the eggs one at a time, followed by the vanilla extract, mixing until all ingredients are well blended.

      Combine the Dry Ingredients: In another bowl, sift together the all-purpose flour, baking powder, baking soda, and salt. This ensures an even distribution of the leavening agents.

        Combine the Mixtures: Gradually fold the dry ingredient mixture into the wet ingredients. Stir gently until just combined, being careful not to overmix to maintain a light texture.

          Incorporate Apples and Nuts: Carefully fold the diced apples and chopped nuts into the batter. It will be thick, but that’s perfect for a blondie!

            Layer with Caramel: Spoon half of the blondie batter into the prepared baking pan, spreading it evenly. Drizzle half of the caramel sauce across the batter. Pour the remaining batter on top and then drizzle with the rest of the caramel. For an artistic flair, use a knife to gently swirl the caramel into the batter.

              Bake: Place the pan in the preheated oven and bake for 25-30 minutes. The blondies are done when a toothpick inserted into the center comes out clean and the edges turn a lovely golden brown.

                Cool the Blondies: Once baked, remove from the oven and allow to cool in the pan for about 15 minutes. Then, transfer to a wire rack to cool completely for better texture.

                  Prepare the Maple Glaze: In a small mixing bowl, combine the powdered sugar, maple syrup, and enough milk to achieve your desired glaze consistency. It should be pourable but not too runny.

                    Glaze the Blondies: When the blondies have cooled, generously drizzle the maple glaze over the top. Allow the glaze to set for a short time before slicing the blondies into squares.

                      Prep Time: 15 minutes | Total Time: 1 hour | Servings: 16

                        - Presentation Tips: Present the blondies on a rustic wooden board, garnishing with additional diced apples and an extra drizzle of caramel sauce for an appetizing display. Add a few sprigs of mint for a pop of color!