This post is sponsored by Crunch Pak. As always, all thoughts and opinions are my own. Thank you for supporting the brands that make Browned Butter Blondie possible.
It’s apple season and I for one could not be happier about it. There are so many things to love about apple season. Apple cider, apple pie, apple crisp. I adore a good apple dessert and these browned butter caramel apple blondies do not disappoint. I mean, browned butter and caramel apples together in one dessert is basically a dream come true!
These caramel apple blondies are so moist and chock full of delicious apple flavor. Thanks to Crunch Pak’s Organic Sliced Apples, I can whip up these blondies in mere minutes. Their pre-sliced apples are not only great for snacking on, but they make baking a breeze. Crunch Pak apples always taste great and you get that signature crunch with every bite. And because they are organic, I can trust that I’m getting pure, wholesome fruit every time.
HOW TO MAKE CARAMEL APPLE BLONDIES
My favorite part about these blondies, aside from the fact that they taste like apple pie, is how ridiculously easy they are to make. No scooping or chilling the dough required. Music to my ears! To make these blondies, first we start by browning the butter until the milk solids are caramelized to perfection and it has a heavenly nutty aroma. Don’t even think about skipping this step. This is where the magic happens and it’s well worth the extra time. Browned butter makes everything SO good. And I mean everything! It really is a magical ingredient and it makes these blondies next level. Once you have successfully browned your butter, set it aside to cool while you chop up a few cups of Crunch Pak’s Organic Sliced Apples.
To make the caramel apples we simply combine the chopped apples with brown sugar, heavy cream, a dash of maple syrup, cinnamon and a touch more butter. More butter is better, right?? Once the apples are all bathed in brown sugar cinnamon deliciousness we mix all the ingredients together with flour and baking powder and pour the batter into a 9 x 13 inch baking dish. It’s that easy. Bake at 350 degrees until golden brown and there you have it…caramel apple blondies are served!
HOW TO MAKE THE BEST BLONDIES
Blondies are a one pan wonder that bake quickly and are always a crowd pleaser. Here’s a few tips to make sure they are baked to perfection every time.
- Measure your flour. No one likes a dry blondie so be sure to spoon and level your flour as you measure it. It also helps to “fluff” the flour with a spoon a bit before measuring as it can get packed down in the container or bag as it sits.
- Cream the sugar and butter well. And then some. This step is not to be missed unless you want sad, deflated blondies that sink in the middle of the pan. Ugh, the worst! To prevent this, be sure you cool the browned butter back to room temperature and then mix it with the brown sugar on high speed for 5-6 minutes until the mixture is light and fluffy. The mixture will be pale in color.
- Don’t over mix your batter. I know I must sound like a broken record each time I remind you of this tip. But trust me, this tip is numero uno when it comes to perfectly baked blondies. Once you’ve added the dry ingredients to the wet ingredients go easy on the mixing.
- Watch your oven. All ovens run differently so be sure to check your oven at the 30 minute mark. The blondies are done when the edges are golden brown and the center is just barely set. The blondies will continue to cook a bit when you remove the pan from the oven so don’t be tempted to leave them in too long.
I am officially obsessed with these browned butter caramel apple blondies. Shhh…don’t tell all the other blondies. I’ve made these three times already and after one bite you’ll be hooked too. Thanks to Crunch Pak, you won’t have any trouble getting your hands on crispy and delicious apples any time of year. These blondies taste even better the next day and I’m thinking you need to make a tray full of these for your Thanksgiving buffet. They are the perfect post-turkey treat!
If you like these Browned Butter Caramel Apple Blondies, you may also like:
Thick and chewy browned butter caramel apple blondies are a must make for fall. Dusted with cinnamon sugar and drizzled with a vanilla glaze, these blondies are next level!
- 3 1/2 cups Crunch Pak Organic Sliced Apples, diced
- 1/4 cup brown sugar
- 2 TBSP maple syrup
- 2 TBSP heavy cream
- 3 TBSP unsalted butter, cubed, cold is fine
- 1 tsp cinnamon
- 1 1/2 sticks browned butter, cooled to room temperature
- 2 1/3 cups brown sugar
- 1 1/2 cups all purpose flour
- 1 1/4 cups bread flour
- 2 1/4 tsp baking powder
- 1/2 tsp kosher salt
- 4 eggs, room temperature
- 2 tsp vanilla
For Cinnamon Sugar Topping
- 1/4 cup granulated or turbinido sugar
- 1 tsp cinnamon
- Before preheating the oven, browned the butter first.
- In a medium saucepan over medium-high heat, melt the 1 1/2 sticks of butter. Once the butter has melted it will begin to foam. Continue stirring often. After about 5-8 minutes, the butter will start to form golden brown specks at the bottom of the pan. Continue stirring. Once the butter gives off a nutty aroma and the pan no longer gives off a crackling sound, remove the butter from the heat and pour into a heat safe bowl. Set aside to cool to room temperature. About 30 minutes.
- Preheat oven to 350 degrees.
- Spray a 9 x 13 inch baking pan with cooking spray and line bottom and sides with parchment paper.
- In a large saucepan, combine diced apples, brown sugar, maple syrup, heavy cream cinnamon and butter. Heat over medium low heat and continue stirring until butter is melted. Stir apples over low heat for two more minutes and then remove from heat and set aside until ready to use.
- In a medium bowl, add all-purpose flour, bread flour, baking powder and salt. Whisk to combine. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream cooled browned butter and brown sugar together on medium-high speed until light and fluffy. About 5 minutes.
- Add eggs one at a time until fully incorporate.
- Add vanilla and stir on low speed to mix.
- Slowly add flour mixture in three batches, stopping to scrape down sides of the bowl as needed.
- Stop mixer when a few streaks of flour remain.
- Remove bowl from mixer and using a slotted spoon, transfer apples from the pan to the blondie batter. Do not include too much liquid from the apple mixture.
- Gently fold apples into the batter using a rubber spatula.
- Do not over mix.
- Transfer the mixture to the prepared pan, using an offset spatula to level the top.
- Place pan on center rack of oven and bake for 30 minutes. If blondies are not done after 30 minutes, continue baking in 2-3 minute increments until edges are golden brown and center is just set.
- While blondies are baking, stir together cinnamon and sugar in a small bowl.
- Remove pan from the oven and place on a cooling rack.
- Sprinkle tops of blondies generously with cinnamon sugar mixture. Glaze if desired.
- For best results, cool blondies completely before cutting.
Bread flour gives the blondies extra chew and structure. If you do not have bread flour, use all-purpose flour instead.
Cool blondies completely before cutting with a sharp knife.
Blondies should be stored tightly covered for up to four days.
May be frozen.