Description
Golden blondies with warm cinnamon and tender apple chunks, swirled with buttery caramel that melts into every bite, offering a cozy autumn treat.
Ingredients
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 cup unsalted butter melted
- 3/4 cup packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 medium apple peeled cored and diced
- 1/2 cup caramel sauce
- 2 tablespoons caramel sauce
Instructions
- Preheat the oven to 350°F and line an 8×8-inch baking pan with parchment paper, leaving an overhang for easy removal.
- In a medium bowl whisk together the flour, baking powder, salt, and ground cinnamon until well combined.
- In a separate large bowl stir the melted butter and brown sugar until the mixture is smooth and glossy.
- Add the egg and vanilla extract to the butter mixture and whisk until fully incorporated.
- Gradually fold the dry ingredients into the wet ingredients until just combined, taking care not to overmix.
- Gently fold the diced apple pieces into the batter until they are evenly distributed.
- Pour the batter into the prepared pan and use a spatula to smooth the top.
- Drizzle the 2 tablespoons of caramel sauce over the batter in a random pattern, then use a skewer or toothpick to swirl it gently.
- Bake for 25 to 30 minutes or until the edges are golden and a toothpick inserted in the center comes out with a few moist crumbs.
- Allow the blondies to cool completely in the pan on a wire rack before lifting them out and slicing.
Notes
- Blondies are best stored in an airtight container at room temperature for up to 3 days.
- Use a tart variety of apple like Granny Smith for a bright contrast to the caramel sweetness.
- Chill the extra caramel sauce slightly before swirling to prevent it from sinking into the batter.
- For extra texture, fold in 1/2 cup chopped walnuts or pecans along with the apples.