Buttery blondies layered with apples, caramel, and crispy cinnamon topping for a deliciously cozy treat.
# Ingredient List:
→ Blondie Base
01 - 1 cup unsalted butter, melted and cooled
02 - 1 1/2 cups light brown sugar, packed
03 - 2 large eggs
04 - 2 teaspoons pure vanilla extract
05 - 2 cups all-purpose flour
06 - 1 teaspoon baking powder
07 - 1/2 teaspoon salt
08 - 1 1/2 teaspoons ground cinnamon
09 - 1 cup peeled, diced apple (preferably Granny Smith or Honeycrisp)
10 - 1/2 cup caramel sauce, plus extra for drizzling
→ Cinnamon Crunch Topping
11 - 1/2 cup all-purpose flour
12 - 1/4 cup granulated sugar
13 - 1/4 cup light brown sugar, packed
14 - 1 teaspoon ground cinnamon
15 - 1/4 teaspoon salt
16 - 1/4 cup unsalted butter, melted
# Directions:
01 - Preheat oven to 350°F. Line a 9x9-inch baking pan with parchment paper, leaving a slight overhang for easy removal.
02 - In a small bowl, combine flour, granulated sugar, brown sugar, cinnamon, and salt. Add melted butter and mix until clumps form. Set aside.
03 - In a large bowl, whisk the melted butter and packed brown sugar until thoroughly incorporated. Add the eggs and vanilla; whisk until smooth.
04 - In a separate bowl, mix flour, baking powder, salt, and cinnamon. Stir the dry ingredients into the wet mixture just until combined.
05 - Gently fold in the diced apple with a spatula until evenly distributed.
06 - Spread half the batter into the prepared pan. Drizzle half the caramel sauce over and spread remaining batter on top. Drizzle with remaining caramel and swirl gently with a knife.
07 - Sprinkle the prepared cinnamon crunch topping evenly over the blondie batter.
08 - Bake for 33 to 37 minutes, or until the center is set and a toothpick inserted in the middle comes out with a few moist crumbs.
09 - Allow to cool completely in the pan, then lift out and cut into squares. Drizzle with additional caramel sauce before serving if desired.
