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
- Yield: 9–16 pieces (from an 8-inch square pan) 1x
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
Whiskey Caramel Sauce
- 1 cup granulated sugar
- 6 tablespoons unsalted butter, cut into pieces
- ½ cup heavy cream
- 2 tablespoons whiskey
- ½ teaspoon flaky sea salt (or to taste)
Blondies
- 13 tablespoons (185 g) unsalted butter, softened
- 1? cups (330 g) packed brown sugar, light or dark
- 1¼ teaspoons salt
- 1 tablespoon vanilla extract
- 2 large eggs
- 1¾ cups (245 g) all-purpose flour
- ¼ teaspoon baking powder
- ¼ teaspoon baking soda
- 1 teaspoon cinnamon
- 2 medium apples, peeled, cored, and chopped
- ¾ cup (85 g) walnuts, toasted and coarsely chopped
Instructions
Whiskey Caramel Sauce
- Heat the sugar in a medium heavy-bottomed saucepan over medium heat, stirring occasionally, until it melts and turns a deep amber color, about 8–10 minutes. Watch carefully once it starts to color.
- Remove from heat. Carefully add the butter pieces — the mixture will bubble vigorously. Whisk until the butter is fully melted and combined.
- Slowly pour in the heavy cream while whisking steadily. Return the pan to low heat and stir for 1 minute.
- Remove from heat, stir in the whiskey and sea salt. Cool until just warm before serving. (If making ahead, refrigerate and reheat gently before using.)
Blondies
- Preheat the oven to 350°F. Liberally butter an 8-inch square baking pan.
- In a large bowl, use a sturdy spoon to stir together the softened butter, brown sugar, salt, and vanilla until smooth and well combined. Add the eggs one at a time, stirring until completely combined after each.
- Add the flour, baking powder, baking soda, and cinnamon. Stir until well combined. Fold in the chopped apples and walnuts.
- Spread the batter into the prepared pan. Bake for 35–40 minutes (the apples add moisture — start checking at 35 minutes), until a toothpick inserted in the center comes out clean. Cool completely in the pan before cutting into 9 or 16 pieces.
- Serve with the warm whiskey caramel spooned generously over the top.
Notes
The apples add extra moisture to the batter, so these need a little longer in the oven than a standard blondie — start checking at 35 minutes but plan for up to 40. The whiskey in the caramel is optional but adds real depth. Salt is not optional — it makes the 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.
