Caramel Apple Blondies
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Unrated
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Prep Time
25 mins
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Cook Time
40 mins
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Total Time
55 mins
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Servings
9
Caramel Apple Blondies
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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
- 1 ½ cups all-purpose flour see below, or gluten-free flour mix
- 1 tablespoon ground cinnamon divided, plus 1/2 teaspoon
- ⅛ teaspoon ground nutmeg
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt fine sea salt
- ½ cup butter melted, unsalted
- 1 ½ cups light brown sugar lightly packed
- 1 teaspoon vanilla extract pure
- 2 egg room temperature, large
- 1 ½ cups apple about 1/4" in size, Granny Smith, peeled chunks
For the gluten-free flour mix, use:
- 1 ½ cups white rice flour
- ⅓ cup potato starch
- 2 tablespoons tapioca starch 2 teaspoons
- ½ teaspoon xanthan gum
For the topping:
- 1 cup pecans chopped
- 6 tablespoons light brown sugar lightly packed
- 3 tablespoons butter unsalted
- 2 tablespoons milk 1 teaspoon
- Pinch salt fine sea salt
- 1 teaspoon vanilla extract pure
- ⅔ to 1 cup powdered sugar sifted if lumpy
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.
Notes
- Can be stored at room temperature for 1 day or refrigerate in an airtight container for up to 4 days.
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