Caramel Apple Blondies
By Paula Deen
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Featured in:
Cooking with Paula Deen Magazine
Difficulty: Easy
Prep time: 20 minutes
Cook time: 40 minutes (cooling for 20 minutes afterwards)
Servings: 12
Ingredients
- 1¼ cups unsalted butter, melted and cooled slightly
- 1¼ cups firmly packed light brown sugar
- ⅔ cup granulated sugar
- 2 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 2½ cups All-purpose flour
- 1½ teaspoons baking powder
- 1 teaspoon Kosher salt
- 1¾ cups chopped peeled Granny smith apple, (1 medium apple)
- ⅔ cup plus ¼ cup caramel bits, divided
- ½ cup finely chopped pecans
- 1 tablespoon heavy whipping cream
Directions
Preheat oven to 350°. Lightly spray a 13×9-inch baking sheet with baking spray with flour. Line pan with parchment paper, letting excess extend over long sides of pan.
In a large bowl, whisk together melted butter, sugars, eggs, and vanilla until combined.
In a medium bowl, whisk together flour, baking powder, and salt. Add flour mixture to butter mixture, and fold until almost completely combined. Add apple, 2⁄3 cup caramel bits, and pecans; fold until combined and no dry streaks remain. Spread batter in prepared pan in an even layer.
Bake until firm to the touch and top is golden, about 40 minutes. Let cool in pan for at least 20 minutes. Using excess parchment as handles, remove from pan, and let cool completely on a wire rack.
In a small microwave-safe bowl, combine cream and remaining 1⁄4 cup caramel bits. Heat on high in 30-second intervals, stirring between each, until caramel is melted and mixture is fully combined. Drizzle over blondies. Store in an airtight container for up to 3 days.