A giant plate of moist Caramel Apple Blondies are just what we all want as a snack, right? Soft and heavy on the butter with chunks of apples cooked in a caramel sauce, these blondies are your new favorite!
Brownies...blondies....brownies? Gahhh, I could go back and forth All. Day. Long.
And I still couldn't give you an answer as to which one is my favorite. Both are so unique in their own way, kinda like my kids. I love them both, for very different reasons. So we'll just leave my gooey bar dilemma at that. Even these Caramel Apple Blondies can't help me decide and they're loaded with chunks of apples cooked in a brown sugar and butter sauce and then folded into the fluffy buttery batter.
I've been making a lot of pumpkin stuff lately, so it was nice to make something that wasn't orange but still stay on the fall theme with caramel and apples. I may have peaked on pumpkin too early. Probably not, I love everything pumpkin. No early peaking.
What do caramel apple blondies taste like?
They taste similar to a really good apple pie and a caramel latte!
Can I half the recipe?
Yes you can. I recommend using an 8 x 8 inch baking pan or brownie pan lined with parchment paper.
Am I able to make these ahead of time?
It's a possibility but freshest is always better. If you make them the night before, let them cool and then cover with plastic wrap and store overnight in the fridge. Bring to room temperature before eating or serving.
What are the best apples to use?
A firm apple is best and one that can stand up to the baking and not turning to mush. Granny Smith's are an excellent choice.
Baking the apple blondies
- The caramel apple blondies are done when they begin to slightly crack on the surface and feel soft but not wet.
- Bake in the middle of the oven for even baking.
- Use parchment paper to line your 9 x 13 inch pan and not foil. I've had things stick to foil before but never to parchment paper.
- Let the blondies cool before slicing.
