Browned Butter Caramel Apple Blondies
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!
Servings 16 servings
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.