Imagine biting into a soft, buttery blondie that’s swirled with gooey caramel and studded with tender, cinnamon-spiced apple chunks. That’s exactly what you get with this Caramel Apple Blondies Recipe. It’s the ultimate fall dessert, combining the warmth of autumn spices with the sweetness of apples and caramel—basically autumn in dessert form!

Fall is my favorite season because it’s all about cozy flavors and comforting treats. These blondies were born out of my love for caramel apples and my obsession with baking. You know what’s fun? Taking the best parts of a classic caramel apple and turning them into a dessert that feels indulgent but is surprisingly easy to make. Trust me, once you try these, they’ll be your go-to dessert for Halloween parties, Thanksgiving, or just a chilly weekend at home.

This recipe brings together the best of two worlds—soft and chewy blondies plus the irresistible combo of caramel and apple. Let me tell you, the kitchen smells amazing while these are baking! If you’re ready to embrace the flavors of fall, let’s dive into this scrumptious recipe.

Recipe Story: Why Caramel Apple Blondies Are a Fall Favorite

Caramel apples have been a fall staple for generations, but let’s face it—they’re not the easiest treat to eat. Blondies, on the other hand, are perfect for sharing and snacking without the sticky mess. That’s how this recipe idea started: I wanted to capture the nostalgic flavors of caramel apples in a dessert that’s easy to serve and even easier to eat.

This recipe is inspired by the caramel apples I used to make with my family every October. We’d dip crisp apples into homemade caramel and sprinkle them with nuts or cinnamon sugar. Those flavors stuck with me, and I knew I had to recreate them in blondie form. The result? A dessert that’s rich, buttery, and packed with fall vibes.

It’s also a great recipe for apple season. Whether you’ve been apple-picking or just grabbed a bag at the store, this dish is a fantastic way to use up those fresh apples. Plus, the caramel swirls make it feel extra fancy—like something you’d see in a bakery case, but made right in your own kitchen.

The best part? These blondies are adaptable. You can make them for a cozy night in or dress them up for a festive gathering. No matter how you serve them, they’re bound to bring smiles all around.

Ingredient Discussion: What You’ll Need for Caramel Apple Blondies

Apples

For these blondies, I recommend using a firm apple variety like Granny Smith or Honeycrisp. Granny Smith apples add a tartness that balances the sweetness of the caramel, while Honeycrisp brings a juicy, sweet flavor. Peel and dice them into small chunks—about ½-inch pieces—so they bake evenly.

If you’re out of fresh apples, you can substitute with canned apple pie filling. Just be sure to drain the filling and chop the apples into smaller pieces. For a seasonal twist, pears can work beautifully too!

Caramel

You can use store-bought caramel sauce or make your own from scratch. Homemade caramel adds a rich depth of flavor, but honestly, the jarred kind is a lifesaver when you’re short on time. If you’re dairy-free, look for coconut-based caramel sauces—they’re just as delicious!

Spices

Cinnamon is the star spice here, giving the blondies a warm, cozy flavor. You can add a pinch of nutmeg or allspice for extra depth, but don’t overdo it—you want the apples and caramel to shine.

Brown Sugar

Brown sugar gives these blondies their signature chewy texture and caramel-like flavor. Light or dark brown sugar works, but dark brown sugar adds a deeper molasses note.

Butter

Use unsalted butter for the best flavor control. If you’re dairy-free, substitute with vegan butter or coconut oil. Just make sure whatever you use is melted before mixing into the batter.

Flour

All-purpose flour is perfect for these blondies. For a gluten-free version, use a 1:1 gluten-free baking mix. It works like a charm!

Vanilla Extract

A splash of vanilla enhances the overall flavor of the blondies, tying together the buttery base with the caramel and apple notes. Use pure vanilla extract for the best results.

Eggs

The eggs provide structure and richness. If you’re vegan, you can replace them with flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg).

Equipment Needed

Mixing Bowls: You’ll need at least two—one for the dry ingredients and one for the wet.
Whisk: Perfect for blending your dry ingredients evenly.
Spatula: Use this to fold everything together without overmixing.
8×8-inch Baking Pan: A square pan ensures the blondies cook evenly. If you don’t have one, a round cake pan works in a pinch.
Parchment Paper: Makes removing the blondies a breeze.
Knife: For dicing apples.
Optional: An offset spatula for spreading the batter smoothly.

Pro tip: If your pan tends to stick, grease it with butter or cooking spray before lining it with parchment paper.

Preparation Method: Step-by-Step Instructions

Preheat your oven: Set it to 350°F (175°C). Line your baking pan with parchment paper, letting the edges hang over for easy removal.
Mix the dry ingredients: In a bowl, whisk together 1 ½ cups (190g) all-purpose flour, 1 teaspoon cinnamon, and ½ teaspoon baking powder. Set aside.
Prepare the wet ingredients: Melt ½ cup (115g) unsalted butter and let it cool slightly. In a separate bowl, mix the melted butter with 1 cup (200g) brown sugar. Add 2 eggs and 1 teaspoon vanilla extract, whisking until smooth.
Combine the wet and dry ingredients: Gradually fold the dry mixture into the wet mixture using a spatula. Be gentle to avoid overmixing.
Add the apples: Fold in 1 cup (150g) diced apples until evenly distributed.
Layer the caramel: Pour half of the batter into the prepared pan. Drizzle ⅓ cup (80ml) caramel sauce over the batter, then top with the remaining batter. Swirl gently with a knife for a marbled effect.
Bake: Bake for 30-35 minutes, or until a toothpick inserted into the center comes out with moist crumbs. Let cool completely before slicing.

Tip: If the top starts to brown too quickly, cover it loosely with foil during the last 10 minutes of baking.

Cooking Tips & Techniques

Here are some practical tips to make your Caramel Apple Blondies turn out perfect every time:

Room temperature ingredients: Make sure your eggs aren’t straight from the fridge for better mixing.
Caramel swirls: Don’t over-swirl the caramel—it’s okay to leave some pockets for bursts of flavor.
Apple prep: Pat your diced apples dry with a paper towel to remove excess moisture.
Test for doneness: Check multiple spots with a toothpick to ensure even baking.

Variations & Adaptations

Want to mix things up? Here are some fun ideas:

Gluten-free: Swap the flour for a gluten-free baking mix.
Nutty twist: Add ½ cup (60g) chopped pecans or walnuts to the batter.
Spiced version: Add a pinch of nutmeg and cloves for a deeper fall flavor.
Vegan adaptation: Use flax eggs and dairy-free caramel sauce.

Personally, I once tried adding a layer of crushed graham crackers between the batter and caramel—it added a lovely crunch!

Serving & Storage Suggestions

Serve these blondies slightly warm or at room temperature for maximum flavor. They pair beautifully with a scoop of vanilla ice cream or a drizzle of extra caramel sauce. For beverages, a cup of hot apple cider or coffee is perfection.

To store, place them in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months. To reheat, simply pop them in the microwave for 10-15 seconds to bring back the gooey texture.

Nutritional Information & Benefits

Here’s a rough estimate per serving (based on 12 servings):

Calories: 220
Fat: 10g
Carbohydrates: 32g
Protein: 3g

Apples provide fiber and vitamin C, while cinnamon is known for its anti-inflammatory properties. If you’re mindful of sugar, you can reduce the caramel drizzle or use a sugar-free version.

Conclusion

These Caramel Apple Blondies are a show-stopping dessert that’s surprisingly simple to make. Perfect for fall gatherings or a cozy treat at home, they bring together the comforting flavors of apples, caramel, and cinnamon in every bite.

I love how versatile this recipe is. You can make it your own with small tweaks or stick to the classic version for guaranteed happiness. So, grab those apples and caramel sauce, and let’s get baking!

If you try this recipe, I’d love to hear your thoughts! Leave a comment below or share your photos on social media. Happy baking!

FAQs

Can I use canned apples instead of fresh?

Yes, but make sure to drain the filling and chop the apples into small pieces for even baking.

What’s the best way to swirl the caramel?

Use a knife or skewer to gently swirl the caramel without over-mixing it into the batter.

How do I know when the blondies are done?

Check with a toothpick—it should come out with moist crumbs, not wet batter.

Can I freeze these blondies?

Absolutely! Wrap them tightly in plastic wrap and store in an airtight container for up to 3 months.

What’s the best apple variety to use?

Granny Smith for tartness or Honeycrisp for sweetness are great choices!

Caramel Apple Blondies

Author: Sarah
Total Time: 50 minutes
Yield: 12 servings 1x

Print Recipe

Description

Soft, buttery blondies swirled with gooey caramel and studded with cinnamon-spiced apple chunks, perfect for fall gatherings or cozy nights in.

Ingredients

Scale

1 ½ cups (190g) all-purpose flour
1 teaspoon cinnamon
½ teaspoon baking powder
½ cup (115g) unsalted butter, melted
1 cup (200g) brown sugar
2 eggs
1 teaspoon vanilla extract
1 cup (150g) diced apples
⅓ cup (80ml) caramel sauce

Instructions

Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, letting the edges hang over for easy removal.
In a bowl, whisk together the flour, cinnamon, and baking powder. Set aside.
Melt the butter and let it cool slightly. In a separate bowl, mix the melted butter with brown sugar. Add the eggs and vanilla extract, whisking until smooth.
Gradually fold the dry mixture into the wet mixture using a spatula. Be gentle to avoid overmixing.
Fold in the diced apples until evenly distributed.
Pour half of the batter into the prepared pan. Drizzle the caramel sauce over the batter, then top with the remaining batter. Swirl gently with a knife for a marbled effect.
Bake for 30-35 minutes, or until a toothpick inserted into the center comes out with moist crumbs. Let cool completely before slicing.

Notes

For best results, use room temperature eggs and pat the diced apples dry to remove excess moisture. If the top starts to brown too quickly, cover it loosely with foil during the last 10 minutes of baking.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 blondie
Calories: 220
Fat: 10
Carbohydrates: 32
Protein: 3

Keywords: Caramel Apple Blondies, Fall Dessert, Apple Recipes, Easy Blondies, Caramel Recipes