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.
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 they taste the best for flavor and they have a ton of health benefits, so that's a win-win.
I've used them in these Salted Caramel Pretzel & Peanut Dark Chocolate Brownies (For the Win!) so far and I concur...they are good!
However, 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!
And while we're talking about how good apples are in desserts...
Fall is around the corner and salted caramel and apples in blondies 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!
Salted Caramel Apple Blondies
- 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
- 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.