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
Scale
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