Caramel Apple Blondies

Name: Caramel Apple Blondies
Prep time: 25 min
Cook time: 40 min
Total time: 55 min
Yield: 9 serving
Ingredients: 1 ½ cups all-purpose flour or gluten-free flour mix; 1 tablespoon ground cinnamon plus 1/2 teaspoon; ⅛ teaspoon ground nutmeg; ½ teaspoon baking powder; ¼ teaspoon baking soda; ½ teaspoon fine sea salt; ½ cup unsalted butter; 1 ½ cups light brown sugar; 1 teaspoon pure vanilla extract; 2 large eggs; 1 ½ cups peeled Granny Smith apple chunks; 1 ½ cups white rice flour; ⅓ cup Potato Starch; 2 tablespoons + 2 teaspoons tapioca flour/starch; ½ teaspoon xanthan gum; 1 cup Chopped Pecans; 6 tablespoons light brown sugar; 3 tablespoons unsalted butter; 2 tablespoons plus 1 teaspoon milk; Pinch fine sea salt; 1 teaspoon pure vanilla extract; ⅔ to 1 cup powdered sugar

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Prep Time
25 mins
Cook Time
25 mins
Total Time
55 mins
Servings
9

Caramel Apple Blondies

Iris Warren

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These caramel apple blondies are topped with an easy caramel frosting and toasted pecans for a delicious autumnal treat. Recipe includes a gluten-free option.

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Ingredients

Servings

1 ½ cups all-purpose flour or gluten-free flour mix see below
1 tablespoon ground cinnamon plus 1/2 teaspoon divided
⅛ teaspoon ground nutmeg
½ teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon fine sea salt
½ cup unsalted butter melted
1 ½ cups light brown sugar lightly packed
1 teaspoon pure vanilla extract
2 large eggs room temperature
1 ½ cups peeled Granny Smith apple chunks about 1/4" in size

For the gluten-free flour mix, use:

1 ½ cups white rice flour
⅓ cup Potato Starch
2 tablespoons + 2 teaspoons tapioca flour/starch
½ teaspoon xanthan gum

For the topping:

1 cup Chopped Pecans
6 tablespoons light brown sugar lightly packed
3 tablespoons unsalted butter
2 tablespoons plus 1 teaspoon milk
Pinch fine sea salt
1 teaspoon pure vanilla extract
⅔ to 1 cup powdered sugar sifted if lumpy

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Instructions

Preheat the oven to 350°F and line an 8x8-inch pan with a sheet of parchment paper.
In a medium mixing bowl, stir together the flour (all-purpose or the gluten-free mix), 1 tablespoon cinnamon, nutmeg, baking powder, baking soda and salt. Set aside.
In a large mixing bowl, stir together the melted butter, brown sugar, and vanilla extract.
Beat in the eggs, one by one, and stir just until combined.
Fold in the dry mixture, stirring just until no streaks of flour remain.
Mix the peeled apple chunks with the remaining 1/2 teaspoon of cinnamon and fold the cinnamon apples into the batter, making sure not to overmix.
Pour the batter into the prepared pan and bake for 40 minutes or until the center is set and a toothpick inserted into the center comes out with moist crumbs clinging to it. Set on a rack to cool.
Place the pecans on a rimmed cookie sheet and bake them for 4-7 minutes, stirring them halfway through, or until they smell roasted. Remove from the oven and set aside.
In a small saucepan over medium heat, mix together the brown sugar, butter, milk and salt.
Whisking continuously, bring the mixture to a boil and boil for 1 minute, while continuing to whisk continuously. Remove the pan from the heat and stir in the vanilla (it will bubble).
Gradually whisk in 2/3 cup powdered sugar and mix until smooth and no lumps of sugar remain. Taste and add up to another 1/3 cup powdered sugar, if desired.
Pour the frosting over the warm blondies and spread evenly over the top. Top with the chopped pecans. Let the blondies finish cooling.