Save Buttery, chewy blondies loaded with caramelized apples, cinnamon, and a crunchy streusel topping are the ultimate autumn treat for any sweet craving. These bars combine cozy flavors with irresistible texture for a dessert everyone will love.
I first made these blondies for a cool weekend family dinner and they quickly disappeared from the table. The swirl of caramel and crunchy cinnamon topping make them stand out, and now my friends request them every autumn.
Ingredients
- Unsalted butter: 1 cup (225 g), melted and slightly cooled
- Light brown sugar: 1 ½ cups (300 g), packed
- Eggs: 2 large
- Pure vanilla extract: 2 tsp
- All-purpose flour: 2 cups (250 g)
- Baking powder: 1 tsp
- Salt: ½ tsp
- Ground cinnamon: 1 ½ tsp
- Peeled, diced apple: 1 cup (130 g), firm variety like Granny Smith or Honeycrisp
- Caramel sauce: ½ cup (120 g), plus extra for drizzling
- All-purpose flour (for topping): ½ cup (65 g)
- Granulated sugar (for topping): ¼ cup (50 g)
- Light brown sugar (for topping): ¼ cup (50 g), packed
- Ground cinnamon (for topping): 1 tsp
- Salt (for topping): ¼ tsp
- Unsalted butter (for topping): ¼ cup (55 g), melted
Instructions
- Prepare pan:
- Preheat the oven to 350°F (175°C). Line a 9x9-inch (23x23 cm) baking pan with parchment paper, leaving overhang for easy removal.
- Make cinnamon crunch topping:
- In a small bowl, mix together flour, granulated sugar, brown sugar, cinnamon, and salt. Stir in melted butter until mixture forms clumps; set aside.
- Mix wet ingredients:
- In a large mixing bowl, whisk melted butter and brown sugar until well combined. Add eggs and vanilla, whisking until smooth.
- Combine dry ingredients:
- In a separate bowl, whisk flour, baking powder, salt, and cinnamon. Add dry ingredients to the wet ingredients and stir until just combined.
- Fold in apples:
- Fold in diced apples.
- Layer blondie batter:
- Spread half the blondie batter into the prepared pan. Drizzle with half the caramel sauce. Spread remaining batter on top, then drizzle with the rest of the caramel. Swirl gently with a knife.
- Add topping:
- Sprinkle the cinnamon crunch topping evenly over the top.
- Bake:
- Bake for 33–37 minutes, or until the center is just set and a toothpick comes out with a few moist crumbs.
- Cool and serve:
- Cool completely in the pan before lifting out and cutting into squares. Drizzle with additional caramel sauce before serving, if desired.
Save I love how these blondies bring everyone together, especially on chilly nights with warm drinks. My kids enjoy helping with swirling the caramel and sprinkling the crumbly topping right before baking.
Required Tools
9x9-inch baking pan, mixing bowls, whisk, spatula, parchment paper, knife
Notes
For extra crunch, add ½ cup chopped toasted pecans or walnuts to the batter. Use store-bought or homemade caramel sauce. Best served at room temperature or slightly warmed. Delicious with a scoop of vanilla ice cream.
Nutritional Information
Per serving: Calories 265, Total Fat 12 g, Carbohydrates 38 g, Protein 2 g
Save Slice, drizzle, and serve these irresistible blondies as a fun dessert centerpiece or cozy autumn snack. Enjoy every chewy, crunchy bite!
Recipe Help & FAQs
- → How do I achieve a crunchy streusel topping?
Combine flour, sugars, cinnamon, salt, and melted butter until clumps form, then sprinkle evenly before baking for a crisp finish.
- → Can I use different apples?
Yes, choose firm varieties like Granny Smith or Honeycrisp—they hold their shape and add a pleasant tartness.
- → Is homemade caramel sauce required?
Store-bought caramel works well, but homemade adds depth and control over sweetness and consistency.
- → How should blondies be served?
Allow to cool completely before slicing; enjoy at room temperature or slightly warmed for extra gooeyness.
- → Can nuts be added for extra crunch?
Add ½ cup of chopped toasted pecans or walnuts into the batter for richer texture and flavor.
- → What allergen considerations are there?
These bars contain wheat, eggs, and dairy; always check labels, especially in caramel sauce, for additional allergens.