Meet the apple dessert you never thought could be so decadent - Frosted Caramel Apple Blondies! When there's no time for pie or an extravagant cake, these blondies will make a mark. It's a dense buttery brown sugar batter with cinnamon coated apples folded in and a whipped cream cheese frosting with swirls of salted caramel. Are you in heaven yet? They have a moist fudgy texture and are full of flavour.
WHY YOU WILL LOVE THIS RECIPE
- Easy blondie recipe - you can make this recipe with just a bowl, a whisk and a spatula. You don't need a mixer for this!
- Moist and fudgy texture - the center pieces have a soft fudgy texture and the edges are a bit firmer. It's a lovely contrast.
- Apple cinnamon blondies - real fresh apples are coated in cinnamon and then folded through the blondie batter.
- Whipped cream cheese frosting - this frosting is SO GOOD and so easy to make. Just combine all of the ingredients and whip until stiff peaks form. It is so creamy and not too sweet.
- Salted caramel drizzle - swirls of salted caramel are so delicious through the creamy frosting.
INGREDIENTS FOR CARAMEL APPLE BLONDIES
- All purpose flour - AP flour is the best choice for making chewy blondies and it's easily accessible. Be sure to measure accurately since too much flour will make the blondies dry.
- Dark brown sugar - dark brown sugar gives chewiness and rich caramel flavour to the blondies thanks to its molasses content.
- Fresh apple - use a firm red or green apple for this recipe, such as Honey Crisp, Fugi or Golden Delicious. These will hold up better to the baking process. Cut them in minimum ½-inch chunks. Some apples will bake right into the batter, while some will stay as nice chunks.
- Cinnamon - apples and cinnamon are such a classic pairing. You can use more cinnamon if you prefer it.
- Salted butter - you can also use unsalted butter in this recipe, and in this case I suggest doubling the added salt to ½ teaspoon.
- Cream cheese - the cream cheese should be really soft to make a smooth frosting. Pull it from the fridge 1 hour before making it.
- Whipping cream - you will need cream with 35% milkfat to make a stable frosting. This is the same cream used to make regular whipped cream.
STEP BY STEP INSTRUCTIONS
First we need to make the apple mixture:
- STEP 1). Dice the apples. First peel the apple and then chop it into about ½-inch chunks. Don't cut them too small or they will bake into the batter.
- STEP 2). Coat the apples. Combine apples with cinnamon in a small bowl and toss to coat evenly.
Make the blondie batter:
- STEP 1). Mix butter and sugar. Combine melted butter, both sugars and vanilla extract in a large bowl and whisk to combine.
- STEP 2). Beat in eggs. Whisk in the eggs, one at a time, until well incorporated and smooth.
- STEP 3). Mix in dry ingredients. Combine flour, baking soda, cinnamon and salt in a medium bowl and whisk to blend evenly. Add the dry ingredients to the wet mixture and fold it in gently until evenly incorporated.
- STEP 4). Fold in apples. Add the cinnamon-coated apples to the batter and fold them in.
- STEP 5). BAKE. Spread the batter evenly into the prepared pan and bake for 30-35 minutes until evenly browned and a skewer inserted into the center comes out mostly clean with just some sticky bits attached (not wet batter). Transfer pan to a wire rack to cool completely.
- STEP 6). Make the frosting. Combine soft cream cheese, brown sugar, cream, cinnamon and vanilla in a medium bowl and beat on low speed for 30 seconds to blend evenly, then increase speed to medium-high and beat until it forms stiff peaks. Spread this over the cooled blondies.
- STEP 7). Swirl in caramel. Dollop spoonfuls of salted caramel sauce randomly over the frosting and swirl it in gently with a spoon. Keep refrigerated and enjoy!
EXPERT BAKING TIPS FOR CARAMEL APPLE BLONDIES
- Measure the flour accurately using a scale or by spooning it gently into the measuring cup and leveling it off. Do not pack it down. Too much flour can make the blondie texture more dry.
- Use a firm apple variety. I would not recommend McIntosh or Cortland apples for this recipe.
- Do not over-bake the blondies. It will be evenly browned on top, but it will still feel slightly soft in the middle when they are ready.
- Let the baked blondies cool completely and then chill for about an hour or two before adding the frosting. The texture will be more fudgy when cooled.
- For the frosting, ensure that the cream cheese is very soft so that it mixes smoothly with the cream.
How do I know when my blondies are finished baking?
The blondies are ready when they are evenly browned, but slightly soft in the middle. A skewer inserted into the center will come out with some sticky crumbs attached.
How do I store caramel apple blondies?
Store these blondies in an airtight container in the ridge for up to 5 days.
Can I freeze caramel apple blondies?
Yes, you can freeze these blondies without the frosting in a freezer bag for up to 3 months.
Can I use dark brown sugar to make these blondies?
Yes, you can use light or dark brown sugar for this recipe. I prefer light brown sugar here so it doesn't overpower the taste of the apples, but they are also delicious with dark brown sugar.
If you love apples and caramel, check out these recipes!Chewy Brown Butter Snickerdoodles CookiesCaramel Apple CookiesCaramel Apple CakeCoffee Pecan Chocolate Chip CookiesEasy Homemade Salted Caramel SauceHomemade Snickers Shortbread: Chocolate-Covered Caramel Shortbread Bars!Gingerbread Spiced Fig Crumble Bars with Salted Caramel Drizzleaspberry Coffee Caramel Shortbread Bars
Frosted Caramel Apple Blondies
- 1 ½ cups 150g diced red apple (½ inch dice) (about 1 large apple)
- ½ teaspoon ground cinnamon
- ½ cup 113g salted butter at room temperature
- 1 cup 220g packed light brown sugar
- 1 teaspoon 5ml pure vanilla extract
- 2 large eggs
- 1 ¼ cups 180g all-purpose flour
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- ¼ teaspoon baking soda
- 4 tablespoon 80g cream cheese
- 2 tablespoon 30g light brown sugar
- ¾ cup 180ml whipping cream
- ½ teaspoon ground cinnamon
- ½ teaspoon pure vanilla extract
1 recipe Salted Caramel Sauce
- Preheat your oven to 350°F. Line an 8x8-inch metal baking pan with parchment paper, allowing it to hang over the sides about 1-inch.
- For the topping, combine apples with cinnamon and toss together so apples are evenly coated.
- To make the blondie batter, combine melted butter, brown sugar and vanilla extract in a large bowl and whisk to combine. Whisk in the eggs, one at a time, until well incorporated and smooth.
- Combine flour, baking soda, cinnamon and salt in a medium bowl and whisk to blend evenly. Add the dry ingredients to the wet mixture and fold it in gently until evenly incorporated, then fold in the cinnamon apples.
- Spread the batter evenly into the prepared pan and bake for 30-35 minutes until evenly browned and a skewer inserted into the center comes out mostly clean with just some sticky bits attached (not wet batter). Transfer pan to a wire rack to cool completely.
- For the frosting, combine soft cream cheese, brown sugar, cream, cinnamon and vanilla in a medium bowl and beat on low speed for 30 seconds to blend evenly, then increase speed to medium-high and beat until it forms stiff peaks. Spread this over the cooled blondies. Dollop spoonfuls of salted caramel sauce randomly over the frosting and swirl it in gently with a spoon. Keep refrigerated and enjoy!