These Browned Butter Caramel Apple blondies are soft and chewy with apples and caramel in the center. Top then with ice cream and more caramel and they’re just perfect!
Here’s one more quick dessert option for the holiday. Browned Butter Caramel Apple Blondies!
What are Blondies?
Blondies are a type of dessert bar that have notes of caramel, brown sugar and butterscotch. Most Blondie recipes also have browned butter in them, like these White Chocolate Cashew Macadamia Blondies or these Chocolate Caramel Marshmallow Blondies.
What is the difference between blondies and brownies?
The difference between blondies and brownies are that blondies use brown sugar instead of cocoa powder to get their flavor, while brownies use chocolate bars and cocoa. Brownies usually include white sugar instead of brown sugar, like blondies do. If you’re looking for great brownie recipes, you can try these Nutella brownies, Triple Chocolate Espresso Brownies, or these Cookie Butter Swirled Brownies.
What ingredients are in the Browned Butter Caramel Apple Blondies:
Brown Sugar: brown sugar is used in these blondies as opposed to granulated sugar to give them a darker look and a caramel taste.
Apples: I used a Grammy smith apple and not a red apple because Grammy smiths are more tart. A tart apple is better in this recipe because the blondie is on the sweet side on its own.
Caramel: Jarred caramel is used in these blondies, but you can use a homemade recipe as well like the caramel recipe in my Jumbo Bourbon Caramel Glazed Cinnamon Rolls
Butter: unsalted butter is always best for baking. That way, you can add as much or as little as you like.
Spices: Cinnamon is the best spice to go with apples. You can also add nutmeg or allspice if you want as well.
How are these Browned Butter Caramel Apple Blondies put together?
To make these Browned Butter Caramel Apple Blondies, start with browning the butter. Browned butter gives desserts such a deep nutty flavor that tastes amazing in recipes.
Add the butter to a small saucepan over medium heat. After the butter melts, it will foam up a bit, then subside. Continue to cook it until it starts to brown, lightly browned specks begin to form at the bottom of the pan and the butter gets a nutty aroma.
Remove the butter from the heat and pour it into a heat proof bowl or dish to cool. Place the bowl into the refrigerator for about 10 minutes or more to allow the butter to become solid, but not too hard.
While the butter is in the refrigerator, start to make the apples. Peel, core and slice the apples. Bring apples and apple cider to a boil in a sauce pan and cook the mixture for about 15-20 minutes or until the apples are fork tender.
Mix the batter for the blondies by combining the cold browned butter and brown sugar in a mixing bowl first. Then add the rest of the ingredients.
Spread half of the batter in a parchment lined baking pan. Add the cooked apples, caramel and pecans. Then top with the remaining batter. Sprinkle with granulated sugar, then bake and cool.
Commonly Asked Questions:
How do you know when the Browned Butter Caramel Apple Blondies are ready?
You can tell when blondies are done because they’ll start to pull away from the sides of the pan and the edges will be light brown. Do not overbake the blondies. They may not look fully done in the middle when they are ready. Once cooled, they will be fine.
How long will the Browned Butter Caramel Apple Blondies keep?
Store the blondies in an airtight container in the refrigerator for 1 week, or freeze for up to 3 months. I refrigerate them because of the apples in the middle.
Do you have to brown the butter?
You can make the blondies without browning the butter too. They just won’t have that rich, nutty aroma and taste. But not browning the butter will it affect the recipe.
Looking for other apple desserts? Here are a few ideas:
Caramel Glazed Apple Cider Baked Doughnuts
Browned Butter Caramel Apple Blondies
Ingredients
- 3/4 cup butter (1 1/2 sticks)
- 1 1/2 cups brown sugar, firmly packed
- 2 eggs
- 2 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp salt
- 1 apple, peeled, cored, and thinly sliced
- 1/2 tsp cinnamon
- 1/2 cup chopped pecans
- 1 cup jarred caramel, divided
- 2 tbsp granulated sugar
Instructions
- Add the butter to a small saucepan over medium heat. After the butter melts, it will foam up a bit, then subside. Continue to cook it until it starts to brown, lightly browned specks begin to form at the bottom of the pan and the butter gets a nutty aroma. Remove the butter from the heat and pour it into a heat proof bowl or dish to cool. Place the bowl into the refrigerator for about 10 minutes or more to allow the butter to become solid, but not too hard. Bring apples and cider to a boil in a sauce pot. Reduce to a simmer and cook for 15-20 minutes or until the apples are fork tender. Strain and set aside to cool completely.Preheat the oven to 350° F. Combine cold browned butter and brown sugar together in a large bowl. in a second bowl, beat the egg for 3-5 minutes. Mix the eggs into the butter brown sugar mixture.In another bowl, whisk the flour, baking powder, and salt together. Gradually mix the dry ingredients into the wet ingredients. Add half the batter into a parchment lined 8x8 pan. Add the sliced apples and pecans, then 1/2 cup of the caramel. Spread the batter remaining batter. add the rest of the caramel. Sprinkle with 2 tablespoons of sugar. Bake 40 to 50 minutes or until golden brown and set. Cool and cut into squares.
