Good God Gertie! Can I get a holla for these Salted Caramel Chip Apple Blondies? These easy-to-make blondies are gooey, chewy and loaded with apples and salted caramel chips and are definitely holla-worthy.
More Fall Desserts!
- Best Homemade Salted Caramel Sauce
- German Spiced Apple Cake
- Caramel Glazed Apple Crumble Coffee Cake
- Salted Caramel White Chocolate Cookies
- 10 Over-The-Top Blondies That Will Make Your Head Spin
So...Who's ready for apple season? Is that even a legit question to be asking? Who isn't ready? -- is probably a better question...? Said, no one ever...hehe!
I'm in apple season all year round pretty much, so I cannot deny the fact that there's an actual apple season, but Fall is the preferred time of year apples are ready for the pickin'.
That's when apples taste the best for flavor and they have a ton of health benefits, so that's a win-win.
Ingredients You Need
- unsalted butter
- brown sugar
- vanilla or maple syrup
- egg
- all-purpose flour
- salt
- apple
- Sea Salted Caramel Chips
- optional: Sea Salt on top of blondies
I used Hershey's Kitchen Sea Salt Caramel Chips. I bought the 4 pack
I've used them in these Salted Caramel Pretzel & Peanut Dark Chocolate Brownies (For the Win!) so far and I concur...they are good!
Butterscotch or white chocolate chips would also be wonderful in these, especially with a touch of sea salt randomly sprinkled on top. Sweet and salty vibes rock!
How to Make Salted Caramel Apple Blondies
- Preheat oven to 350°. Line an 8x8 baking pan with parchment paper and spray with non-stick spray. Set aside.
- In a large bowl, whisk together the room temperature melted butter and brown sugar together until mixed well. Add egg and vanilla and mix to combine. Add flour and mix until just incorporated. Fold in chopped apples and salted caramel chips.
- Spread mixture into prepared baking pan so everything is even and level. Bake for 30-35 minutes. The center will not look wet anymore and edges will be slightly brown. Allow bars to cool before cutting. Lift out of pan by parchment paper ends and place on a cutting board and slice. For a special treat, serve with a big scoop of vanilla ice cream with some caramel sauce and devour!
- Double apple blondies recipe and bake in 9x13 pan.
- Store blondies sealed in a container or ziplock at room temperature for up to 3 days, or store in fridge for up to 3-5 days.
- If you want these more like bars, add ½ teaspoon of baking powder with the flour.
Fall is around the corner and salted caramel and apples in blondie bars are ready for the taking and easy mixing and baking too! The hardest part is cutting up the apple...and waiting to devour!
Everyone will be par-taking in these delectable Salted Caramel Chip Apple Blondies!
And while we're talking about how good apples are in desserts...you might enjoy these!
- Apple Cinnamon Coffee Cake – Sugar Free Option too!
- Ultimate Soft Caramel Apple Drop Cookies
- Heavenly Baked Apple Dumplings
- Easy Dutch Crumble Apple Pie Bars
- Apple Cinnamon Roll Coffee Cake
- OMG Apple Crumb Cream Cheese Coffee Cake
- Maple Apple Pecan Bread with Maple Glaze
- Easy Gooey Caramel Apple Monkey Pull Apart Bread
Salted Caramel Apple Blondies
Ingredients
- ½ cup unsalted butter melted & cooled to room temperature
- 1 cup brown sugar
- 1 tablespoon vanilla or maple syrup
- 1 egg
- 1 cup flour
- dash salt
- 1 tart apple peeled cored and chopped small (I use Granny Smith)
- ½ cup to 1 cup Sea Salted Caramel Chips
- optional: more Sea Salt on top of blondies
Instructions
- Preheat oven to 350°. Line an 8x8 baking pan with parchment paper and spray with non-stick spray. Set aside.
- In a large bowl, whisk together the room temperature melted butter and brown sugar together until mixed well. Add egg and vanilla and mix to combine. Add flour and mix until just incorporated. Fold in chopped apples and salted caramel chips.
- Spread mixture into prepared baking pan so everything is even and level. Bake for 30-35 minutes. The center will not look wet anymore and edges will be slightly brown. Allow bars to cool before cutting. Lift out of pan by parchment paper ends and place on a cutting board and slice. For a special treat, serve with a big scoop of vanilla ice cream with some caramel sauce and devour!
- Double recipe and bake in 9x13 pan
- Store blondies sealed in a container or ziplock at room temperature for up to 3 days, or store in fridge for up to 3-5 days.
K says
This is absolutely a recipe that I will be making repeatedly. I made a few adjustments for myself--reduced the sugar a bit, replaced the caramel chips with chopped walnuts, added some apple pie spice and a wee bit of almond extract--but the recipe is wonderfully simple and satisfying. It also smelled SO GOOD as it was baking.
Alicia says
I could not find the salted caramel chips but I did find regular caramel pieces and I have sea salt ..how would I cook the two together to get the same taste? Or should I just bake with the regular caramel and then just add the sea salt on top?
Kim Lange says
I would do the latter Alicia. Hope you enjoy! Happy Holidays!
Mia says
These turned out great! 👍🏻👍🏻😋
However, can they be frozen? If so, for how long?
Kim Lange says
Store blondies covered in an airtight container up to 3 days at room temperature or up to a week in the fridge. You can also freeze up to 3 months. Thank you for trying these blondies and so happy to hear they turned out great Mia! Happy Holidays! xo
Barb says
If my chips are not salted, just caramel, , can I add Sea salt?
Kim Lange says
That would be fine Barb! Enjoy and Happy Holidays!
Latisha monia says
Ok some mines came out cake like any tips?
Kim Lange says
Not sure what butter you used. Spreads with less fat contain more water, which will make bar cookies more cake-like and drier. Too little fat will result in dry or cake-like bar cookies. Other than that, something doesn't sound like it was measured correctly. Hope this helps Latisha?
Dana B says
WOW! These came out so delicious and rich, with all the perfect textural qualities of a brownie. The recipe is spot on for amounts and times. I did use fuji apples instead of granny smith, as that's what I had and needed to use up. The fuji apples still kept a good texture and flavor in the finished product.
mary anderson says
I absolutely love baking with apples in the fall, and seeing this totally get me in the mood. Apples always seem to bring warm spices with them. 🙂
Kim Lange says
I so agree with you Mary! Thank you and hope you try it!! xo
Valentina says
Well, NOW I'm ready for apple season! Seriously, these look and sound so scrumptious! I was a dozen. Wondering how they'd turn out with my 1 to 1 GF flour. I'll let you know if I try it that way for my GF son. 🙂
Kim Lange says
I'd love to know Valentina. I'm thinking it would though! Thank you so much dear! xo
Katherine | Love In My Oven says
You can DEFINITELY get a HOLLA for these blondies! They sound ahhhhmazing Kim. So gooey and sweet and delicious!!!
Kim Lange says
YaY for Hollas! Thank you so much Katherine!!
Kelly Lynns Sweets and Treats says
Yum!! These blondies look amazing! Apples and caramel are so yummy together. PINNING!!
2pots2cook says
Oh boy ! I'd love to bake these now but our weatherman promised to have normal temperatures within a week, so yes, will do then . Thank you dear !
Catherine says
Oh Kim, these look just marvelous!! And I bet they smell amazing baking in the oven, what a wonderful combination with the salted caramel chips!! You always make the most delicious treats!! 😀