Apple & Caramel Blondies
These Apple & Caramel Blondies are soft and gooey. They are packed full of apples, white chocolate and caramel.
Apple and Caramel is one of my favourite autumnal flavours. I coated the apples in brown sugar and cinnamon before adding them to this recipe and it just gives them such a great flavour.
This is the type of recipe I would love to curl up on the sofa with, with a cup of tea and a good box set.
These Apple & Caramel Blondies would also be utterly heavenly warmed up and some Vanilla Ice Cream.
Reasons To Love this Recipe
It is a great recipe to get you started with autumnal baking. I don’t know about you but this is my favourite time of the year to bake. I love how AMAZING the kitchen smells when I bake with things like cinnamon.
It contains the most delicious thick and gloopy caramel. I mean do you really need any more reasons?
If you do need another reason, then this recipe is perfect for sharing. I cut my blondies into 16 pieces, perfect for sharing with family, friends, and colleagues.
What are Blondies?
So, when people ask me this question, I normally describe them as white chocolate versions of brownies. This isn’t strictly true. Although they have the same soft and gooey texture as brownies, instead of using cocoa we use Vanilla Extract.
Blondies were originally developed before brownies were! They were invented in the late 1800s while the Brownie didn’t come about until the 1900s.
Apple & Caramel Blondies
To make these apple and caramel blondies I started by peeling and coring the apples. I then cut them into 1cm chunks. You can make them smaller or larger if you prefer. I just think 1cm is the perfect sized chunk and popped them into a bowl. To the bowl, I then added light brown sugar and cinnamon and mixed until the apples were completely coated.
In a separate bowl, I creamed together the butter and sugars. I used light brown sugar to give the blondies a lovely caramelly flavour. Next, I added in the flour, eggs and vanilla and mixed again until they were all combined.
Now add in your white chocolate chips or chunks. I prefer to use a bar of white chocolate and cut it into thick chunks, just because I love it when you get a thick piece of chocolate but you can use chocolate chips if you prefer. Add these to the bowl with your apple mixture and fold them through.
To fold them through I find the easiest way is by using a spatula and scraping around the side of the bowl and folding the mixture in on itself. Then cut through the middle to make sure the chocolate and apples are evenly distributed.
Adding the Mixture to Your Tin
Pour half the mixture into your pre-prepared tin. For the recipe, I used a 9” springform square tin. I prefer to use a springform tin because I find it easier to get the blondies back out at the end. I line the tin using baking parchment.
Once you have poured half the mixture into the cake tin, add some caramel. You can either use a homemade caramel or I would recommend a thick and gloopy caramel-like Carnations.
I found the easiest way to do this was to add spoonful’s randomly over the top of the blondie mixture. Pour the remaining mixture on top. Finish with some more spoonfuls of caramel and bake.
How Do I Know When the Blondies Are Baked?
You will know the blondies are ready when they are golden brown in colour. I wouldn’t recommend using a skewer or cake tester to check these because if you hit a piece of caramel or apple then it won’t come out clean.
You could do the wobble test. The top of your blondies should be golden brown in colour and look dry. If you shake the tin slightly the blondies should have a slight wobble to them. But if you’re not sure pop them back into the oven for 3-4 minutes and check again.
If your blondies are a bit cakey it means that you have overdone them. Just cook them for a few minutes less next time.
You could use any type of fruit in these it doesn’t need to be apples.
You could also add a drizzle of any leftover caramel over the top of the blondies. Just wait until they have cooled fully, put the caramel into a piping bag with a small round nozzle. Or if you are using disposable piping bags snip the tip of the bag and drizzle the caramel over the top.
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Apple & Caramel Blondies
For the Apples
- 250 g Apples
- 100 g Light Brown Sugar
- 1 tbsp Ground Cinnamon
For the Blondies
- 225 g Unsalted Butter
- 225 g Light Brown Sugar
- 50 g Granulated Sugar
- 3 Large Eggs
- 300 g Plain Flour
- 1 tsp Vanilla Extract
- 300 g White Chocolate
- 150 g Caramel
To Make the Apples
- Peel and core the apples and cut into 1cm chunks. Place them into a bowl
- To the bowl add the lgiht brown sugar and cinnamon.
- Using your hands coat the apples in the sugar and cinnamon and leave to one side.
To Make the Blondies
- Preheat the oven to 180C (160CFan) and line a 9 inch square cake tin with baking parchment. Leave to one side.
- In a bowl cream together the butter and both sugars until lovely and light in colour.
- Add in the eggs, plain flour and vanilla extract and mix again.
- Fold through the white chocolate chips and apples until they are evenly distributed.
- Pour half of the mixture into your cake tin and smooth until flat and even.
- Randomly add spoonfuls of the caramel over the top of the mixture. Remember and keep some for the top.
- Add the remaining blondie mixture on top and again add some caramel.
- Bake in the oven for 25-30 minutes, until they are golden in colour and ever so slightly wobble.
- Remove from the oven and leave to cool fully before cutting into individual portions.