Caramel Apple Blondies Recipe

Posted on January 29, 2026

Delicious caramel apple blondies with caramel drizzle on top

Why You’ll Love This Caramel Apple Blondies

Sweet, buttery caramel meets crisp apple for a cozy dessert everyone will love.
Quick one-bowl batter makes these a great weeknight baking win.
Chewy, tender texture—like a bar cookie and fruit dessert in one.
Family-friendly and easy to pack for potlucks or school treats.
Easy to customize with nuts, chocolate, or extra caramel drizzle.

introduction

Caramel Apple Blondies are the perfect fall-inspired bake that tastes indulgent but comes together easily—think chewy blondie base studded with spiced apples and ribbons of caramel. For a fun twist after dinner, I like to serve a warm square with a scoop of vanilla ice cream and a drizzle of extra caramel. If you want a savory contrast for a fall spread, consider pairing these with a lighter sandwich option like a grilled chicken sandwich recipe to balance the sweetness.

Ingredients Needed

Wet ingredients

1 cup unsalted butter (melted – Butter gives these blondies their rich, chewy texture. Make sure it’s melted but not browned.)
2 1/2 cups brown sugar (packed – Using brown sugar adds moisture and a deep caramel flavor that white sugar just can’t match.)
2 large eggs – Eggs bind everything together and make the blondies soft and tender.
1 tablespoon vanilla extract – Always use pure vanilla extract for a natural (rich flavor.)

Dry ingredients

2 cups all-purpose flour – Freshly measured flour works best; too much can make the blondies dry.
1 teaspoon baking powder – Helps the blondies rise slightly while staying dense and chewy.
1/2 teaspoon salt – Balances the sweetness and enhances the overall flavor.
1 teaspoon ground cinnamon – Adds a warm (autumnal touch that pairs perfectly with apples.)

Fruit & sauce

2 medium apples (peeled and diced – I recommend crisp varieties like Honeycrisp or Gala; they hold their shape well.)
1 cup caramel sauce – Homemade or store-bought works (just make sure it’s thick enough to swirl.)

Optional toppings

Optional: chopped pecans or walnuts – Adds a crunchy contrast to the soft blondies.

Step-by-Step Instructions

Start by peeling and dicing your apples into small, even pieces. I like to toss them lightly in cinnamon so every bite has flavor. This step ensures the apples stay tender but not mushy when baked.
In a large bowl, combine melted butter, brown sugar, eggs, and vanilla. I usually whisk for a minute to make sure it’s smooth and glossy. This mixture forms the rich base for the blondies.
In a separate bowl, whisk together flour, baking powder, salt, and cinnamon. Mixing dry ingredients separately helps prevent clumps and ensures even distribution.
Gently fold the dry ingredients into the wet mixture until just combined. Be careful not to overmix; I always stop when I see no flour streaks. Overmixing can make the blondies dense.
Fold in the diced apples and half of the caramel sauce. Pour the batter into a greased 9×13-inch pan. I like to drizzle the remaining caramel on top for a beautiful marbled effect.
Bake at 350°F (175°C) for about 35 minutes, or until a toothpick comes out mostly clean with a few moist crumbs. I usually start checking at 30 minutes to make sure they don’t overbake.
Let the blondies cool in the pan for at least 15 minutes. I find chilling them slightly makes them easier to cut and enhances the caramel flavor.

Serving Suggestions Caramel Apple Blondies

Warm with vanilla ice cream and an extra caramel drizzle for an easy dessert.
Cut into small squares for party platters or potlucks—these travel well.
Serve alongside coffee or spiced tea for an autumn brunch spread.
Sprinkle with flaky sea salt for a sweet-salty contrast.

Tips for Success Caramel Apple Blondies

Use crisp apples (Honeycrisp, Gala, or Fuji) so pieces hold their shape while baking.
Don’t overmix once you add the flour; fold until just combined for tender blondies.
If caramel is very thin, warm and reduce it slightly so it swirls without sinking.
Line your pan with parchment for easy removal and cleaner cuts.
Cool fully or chill briefly before slicing to get neat squares and avoid crumbly edges.

variation

Nutty: Fold 1/2–1 cup chopped pecans or walnuts into the batter for crunch.
Salted Caramel: Sprinkle flaky sea salt over the caramel swirl before baking.
Boozy Twist: Add 1–2 tbsp bourbon to the batter for deeper flavor (optional).
Apple Crisp Bars: Top with a simple oat crumble before baking for extra texture.

FAQs

Q: Can I use a different pan size?
A: You can bake in an 8×8-inch pan for thicker bars—add 5–10 minutes to the bake time and check for doneness.

Q: How do I store leftovers?
A: Keep blondies in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. Reheat briefly to soften the caramel.

Q: Can I make these gluten-free?
A: Yes—swap in a 1:1 gluten-free baking flour and watch the texture; you may need a tablespoon more liquid if the batter seems too thick.

Q: Can I freeze them?
A: Yes. Wrap squares tightly and freeze for up to 3 months. Thaw in the fridge or at room temperature.

Conclusion

For an easy, crowd-pleasing dessert that feels like fall in every bite, these blondies are a no-fail choice—chewy, caramel-studded, and full of apple spice. For additional inspiration on caramel-apple desserts and variations, see this helpful recipe roundup: Caramel Apple Blondies Brownies | Caramel Sauce Dessert Recipe