They’re rich, decadent and can be made in one bowl. Introducing apple walnut blondies topped with a whiskey caramel sauce, a perfect fall dessert.
Apple Blondies? Yep, apple blondies. With walnuts. One day recently I was struck with the need for a chewy, cinnamon-y bar cookie full of apples. Apple-walnut blondies. And they would be topped with caramel sauce. With salt. And whiskey. Definitely whiskey. 
It didn’t take me much digging to find a recipe that was perfect for adapting to make exactly what I needed. Yvonne Ruperti’s book One-Bowl Baking has a whole section devoted to bar cookies, which makes sense because what use is a bar cookie if it isn’t easy? Brownie, blondies, lemon squares, magic bars…they are perfect desserts because they come together quickly and don’t require rotating through cookie sheets over and over and over.
It took a little playing around to get the recipe right…turns out that when you throw a couple of apples into the batter it adds enough volume to require 15 or 20 more minutes of baking. No biggie, though. That just gives you a little extra time to stir together the caramel, which I promise you won’t want to omit. Though you can leave out the whiskey (I used Chattanooga Whiskey, by the way) if you must. And the salt, though I really have no idea why you would do that.
Another thing…if you bake these apple blondies in an 8×8 pan you will look at the pan and think to yourself, “Maybe I should just cut nine squares.” Don’t do it. If you do, you will end up with a stomach ache. No one really ever thinks of fruity desserts as rich, but this one, full of butter and white sugar and brown sugar, is, especially when accompanied by homemade caramel and some ice cream (not pictured…it really doesn’t need ice cream at all).
Click here for the whiskey caramel sauce recipe.
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Apple Walnut Blondies with Whiskey Caramel
- Total Time: 55 minutes
Description
They’re rich, decadent and can be made in one bowl. Introducing apple walnut blondies topped with a whiskey caramel sauce, a perfect fall dessert.
Ingredients
For the Caramel
- Click the link above for the recipe.
For the Blondies
- 13 tablespoons 185 grams unsalted butter, softened
- 1 2/3 cup 330 grams packed brown sugar, light or dark
- 1 1/4 teaspoons salt
- 1 tablespoon vanilla extract
- 2 large eggs
- 1 3/4 cup 245 grams all-purpose flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 teaspoon cinnamon
- 2 medium apples (peeled, cored, and chopped (I used MacIntosh))
- 3/4 cup 85 grams walnuts, toasted and coarsely chopped
Instructions
For the caramel:
- Click the link above for the recipe.
Blondies:
- Preheat the oven to 350 degrees. Liberally butter an 8-inch square baking pan.
- In a large bowl, use a sturdy spoon to stir together the butter, brown sugar, salt, and vanilla until well combined and smooth. Add the eggs, one at a time, and stir until completely combined.
- Add the flour, baking powder and baking soda, and cinnamon. Stir until well combined. Fold in the apples and walnuts.
- Spread the batter in the prepared baking pan. Bake for 35-40 minutes, until a toothpick inserted in the center comes out clean. Allow to cool completely in the pan then cut into 9 or 16 pieces. Serve with warm caramel.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Baking
Frequently Asked Questions
How do I know when the apple walnut blondies are fully baked?
Since the addition of apples increases the moisture, the blondies may require 15 to 20 extra minutes of baking. Check for doneness by inserting a toothpick in the center; it should come out with a few moist crumbs.
Can I substitute the Chattanooga Whiskey in the caramel sauce?
Yes, you can use any whiskey you prefer or even omit it altogether, but the whiskey adds a unique depth of flavor to the caramel.
Why is it important to add salt to the caramel sauce?
Salt enhances the flavor and balances the sweetness of the caramel, making it a perfect complement to the rich apple walnut blondies.
