Caramel Apple Blondies Step By Step

Caramel Apple Blondies Step By Step:– Some toasted pecans and an easy caramel frosting are put on top of these caramel apple blondies to make a tasty fall treat. A gluten-free version of the recipe is included.

Caramel Apple Blondies Step By Step


  • 1 ½ cups all-purpose flour or gluten-free flour mix see below
  • 1 tablespoon ground cinnamon plus 1/2 teaspoon divided
  •  teaspoon ground nutmeg
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon fine sea salt
  • ½ cup unsalted butter melted
  • 1 ½ cups light brown sugar lightly packed
  • 1 teaspoon pure vanilla extract
  • 2 large eggs room temperature
  • 1 ½ cups peeled Granny Smith apple chunks about 1/4″ in size

For the gluten-free flour mix, use:

  • 1 ½ cups white rice flour
  •  cup potato starch
  • 2 tablespoons + 2 teaspoons tapioca flour/starch
  • ½ teaspoon xanthan gum

For the topping:

  • 1 cup chopped pecans
  • 6 tablespoons light brown sugar lightly packed
  • 3 tablespoons unsalted butter
  • 2 tablespoons plus 1 teaspoon milk
  • Pinch fine sea salt
  • 1 teaspoon pure vanilla extract
  •  to 1 cup powdered sugar sifted if lumpy

Also Read:-Cheesy Roast Beef Sliders Step By Step

Caramel Apple Blondies Step By Step
Caramel Apple Blondies Step By Step


  1. Warm the oven up to 350°F and put parchment paper around the edges of an 8×8-inch pan.
  2. You can use all-purpose flour or gluten-free mix. Put 1 tablespoon of cinnamon, nutmeg, baking powder, baking soda, and salt in a medium-sized bowl. Put away.
  3. Melt the butter and add the brown sugar and vanilla extract to a big bowl. Mix the ingredients together.
  4. Add the eggs one at a time and beat. Then, stir just until everything is mixed.
  5. Add the dry ingredients and stir just until there are no more flour streaks.
  6. Add the last 1/2 teaspoon of cinnamon to the chunks of peeled apple and mix them together. Carefully fold the cinnamon apples into the batter, being careful not to mix them too much.
  7. Put the batter into the pan that has been prepared. Bake for 40 minutes, or until the center is set and a toothpick put into the middle comes out with wet crumbs still on it. Place on a rack to cool down.
  8. Put the pecans on a cookie sheet with a lip around the edge. Bake for 4 to 7 minutes, stirring them once, or until they start to smell roasted. Take it out of the oven and set it away.
  9. Put the brown sugar, butter, milk, and salt in a small pot and heat it over medium-low.
    Bring the mixture to a boil while whisking it all the time. Boil for one minute while whisking all the time. Grab the pan off the heat and add the vanilla. It will start to bubble as you do this.
  10. As you slowly whisk in 2/3 cup of powdered sugar, mix it in until it is smooth and there are no more sugar lumps. If you want, you can taste it and add up to another third cup of powdered sugar.
  11. Spread out the icing over the top of the warm blondies after you pour it on. Add the chopped nuts on top. Let the brownies cool all the way down.


  • Serving: 1blondie (all-purpose version)
  • Calories: 520kcal
  • Carbohydrates: 74g
  • Protein: 5g
  • Fat: 24g
  • Saturated Fat: 10g
  • Polyunsaturated Fat: 3g
  • Monounsaturated Fat: 9g
  • Trans Fat: 1g
  • Cholesterol: 74mg
  • Sodium: 214mg
  • Potassium: 182mg
  • Fiber: 3g
  • Sugar: 55g
  • Vitamin A: 511IU
  • Vitamin C: 1mg
  • Calcium: 86mg
  • Iron: 2mg

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