Caramel Apple Blondies
Blondies are a standalone delicacy in their own right. They’re chewy and soft and generally full of molasses flavor from all that sweet brown sugar. These blondies have all of that going on and then the sweet bite of apples and cinnamon with an irresistible topping of gooey salted caramel. It just doesn’t get any better.
1 hour, 15 minutes to prepare serves 8-10
- 2 medium sized apples, peeled, cored, and finely chopped
- 1 medium sized apple, peeled, cored, and thinly sliced
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup salted caramel
- 2 cups all-purpose flour
- 2 cups brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- Preheat oven to 350°F and grease a 9×13-inch baking dish.
- In a medium bowl, cream together the butter and sugar with an electric mixer on medium. Add eggs and vanilla and mix to combine.
- In a separate bowl, whisk together the flour, baking powder, salt, cinnamon, cloves, and nutmeg. Gradually add the dry ingredient mixture to the sugar/butter mixture, mixing on low, until batter is thick and well incorporated.
- Fold the chopped apples into the batter and spread batter into the prepared pan. Top batter evenly with the sliced apple.
- Bake until a toothpick inserted into the center comes out clean, about 45-55 minutes. Let cool 5-10 minutes before cutting into squares. Drizzle with salted caramel sauce before serving. Enjoy!
Salted Caramel Sauce
15 min to prepare Serves 6-8
- 1/4 cup water
- 1 cup sugar
- 2/3 cup heavy cream
- 3 tablespoons unsalted butter, cut into tablespoon size pieces
- 1 teaspoon vanilla
- 1 teaspoon salt
- Heat water and sugar in a large sauce pan over medium heat, stirring constantly until sugar has dissolved.
- Once sugar has dissolved, stop stirring and turn the heat up to high and bring to a boil. Continue to boil until the mixture turns an amber color, between 4-12 minutes.
- Remove from heat and carefully whisk in heavy cream. Make sure to add the cream slowly, as the mixture will bubble up. Mix until well combined.
- Stir in the butter and salt until the butter has completely melted, and then add in vanilla salt.
- Pour caramel sauce into a dish and allow to cool completely.
- Store in the refrigerator for up to two weeks, and reheat if necessary.
Well, that’s all the news from the south,
Happy” farming” to all the farm girl sisters out there.
See you next time down on the farm.