Caramel Apple Blondies
Double recipe for a 13x9 pan.
Ingredients
- 1 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
- Pinch nutmeg
- 1 cup brown sugar loosely packed
- 1/2 cup oil
- 1 large egg
- 1 teaspoon vanilla
- 1 cup apples peeled and diced
- 1/2 cup pecans chopped
- 10 soft caramel candy squares
- 2 1/2 tablespoons heavy cream
Instructions
- Preheat oven to 350F. Grease an 8×8 inch pan with cooking spray and set aside.
- Sift together flour, baking powder, baking soda, cinnamon, and nutmeg into a medium-sized bowl. Set aside.
- In another medium-sized bowl, using an electric hand mixer, beat together sugar, oil, and egg until smooth and blended. Add flour mixture and beat until well-combined. Batter will be thick. Fold in diced apples.
- Spoon about 2/3 of batter into prepared pan and spread evenly with an offset spatula. In a small saucepan over medium-low heat, melt together caramel candies and heavy cream, stirring constantly so mixture doesn’t burn. Once caramel is completely melted and smooth, drizzle over batter.
- Spoon remaining batter in dollops over caramel, then swirl it in gently with a knife. Bake for 25-30 minutes (35-40 minutes for 9x13), or until golden brown and a toothpick comes out with a few, moist crumbs attached. Cool in pan on wire rack for 20 minutes. Cut into squares and serve with whipped cream.
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