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Apple Walnut Blondies with Whiskey Caramel

Mary Haymaker
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.
Prep Time 15 mins
Cook Time 40 mins
Total Time 55 mins
Course Baking


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


For the caramel:

  • Click the link above for the recipe.


  • 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.