Apple Pie Blondies with Sweet Salted Caramel

There’s something impossibly comforting about the warm, cinnamon-scented pull of apple and butter baking together — the kitchen fills with a cozy perfume that promises nostalgia in every bite. These Apple Pie Blondies with Sweet Salted Caramel layer tender, chewy blondie texture with pockets of tender apple and a glossy ribbon of salted caramel. Imagine biting through a golden crust into cake-like, buttery crumbs, then hitting a soft, juicy shard of apple and a lick of salted-sweet caramel: sweet, slightly tangy, and irresistibly homey.

This recipe is perfect for crisp fall mornings with a mug of coffee, for bringing to holiday gatherings, or for elevating a simple afternoon snack into something memorable. If you love caramel-apple desserts and want more ideas for dessert tables and seasonal bakes, you might also enjoy Salted Caramel Apple Pie Cheesecake — a rich cousin that pairs beautifully with these blondies.

Dish Snapshot

Prep Time: 15 minutes
Cook Time: 35–40 minutes
Total Time: 50–55 minutes (including cooling)
Servings: 16 squares (9×9-inch pan, cut into 16)
Difficulty Level: Easy–Moderate (basic baking skills)

Nutrition Highlights

Estimated nutrition per serving (1 of 16 squares). Values are estimates based on ingredient data from USDA FoodData Central and guidance from Mayo Clinic for macronutrient reference.

Calories: ~276 kcal
Protein: ~2.6 g
Carbohydrates: ~38 g
- Sugars: ~25–30 g (depends on amount of caramel drizzle)
- Fiber: ~1–2 g
Fat: ~13 g
- Saturated Fat: ~7–9 g
Sodium: variable (depends on salted caramel and added salt)

Note: These are estimates for guidance only. For exact numbers tailored to your brands and portion sizes, enter your ingredients into a nutrition calculator or app using the packaging/USDA values. (Sources: USDA FoodData Central; Mayo Clinic nutrition guidelines.)

Perfect For…

These blondies shine in a few different roles:

Cozy breakfasts or brunches — serve warm with a dollop of yogurt or mascarpone.
Potlucks and holiday dessert spreads — they travel well and slice into tidy squares.
An elevated snack — the caramel and apples make them feel indulgent without requiring pastry skills.
Baking with kids — easy mixing and decorating with extra apple slices and caramel drizzles.

Step-by-Step Instructions

Ingredients

1 cup unsalted butter (melted)
1 1/4 cups brown sugar (packed)
1/4 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
1 1/2 teaspoons ground cinnamon
1/2 teaspoon baking powder
1/4 teaspoon salt
2 cups apples (peeled and diced) — about 2 medium apples
1/2 cup salted caramel sauce (plus more for drizzling)

Optional ingredients and substitutions:

Swap half the butter for neutral oil for a slightly lighter texture.
Use coconut sugar or a mix of coconut and brown sugar for a deeper, less sweet flavor (keeps texture similar).
For extra chew and texture: fold in 1/2 cup chopped toasted pecans or walnuts.
Gluten-free option: substitute a 1:1 gluten-free flour blend (baking times may vary).
Vegan option: replace butter with vegan butter, eggs with flax eggs (2 tbsp ground flax + 6 tbsp water, chilled), and use a vegan caramel.

Directions

Preheat oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper or grease it lightly.
In a large bowl, whisk together the melted butter, brown sugar, granulated sugar, eggs, and vanilla until smooth and glossy.
In a separate bowl, whisk together the flour, ground cinnamon, baking powder, and salt.
Fold the dry mixture into the wet mixture until just combined — do not overmix.
Gently fold in the diced apples until evenly distributed.
Pour the batter into the prepared pan and spread it evenly with a spatula. Optional: arrange a few extra thin apple slices on top for presentation.
Bake for 35–40 minutes, or until a toothpick inserted in the center comes out with moist crumbs (not wet batter). The edges will be golden.
Remove from oven and let cool completely in the pan on a wire rack (cooling lets the blondies set so they slice cleanly).
Drizzle with additional salted caramel sauce before slicing into 16 squares. Serve warm or at room temperature.

Practical tips:

Avoid overmixing after adding flour to keep the blondies tender.
If apples are very juicy, pat them dry on paper towels before folding in to avoid excess moisture.
For cleaner slices, refrigerate for 30 minutes before cutting and use a sharp knife wiped between cuts.

Serving Suggestions

Classic: Warm with a scoop of vanilla ice cream and an extra drizzle of salted caramel.
Morning treat: Serve slightly warmed with a smear of butter and a strong cup of coffee or chai.
Party platter: Stack squares on a board with spiced nuts and fresh apple slices; label flavors for guests.
Beverage pairings: coffee, black tea, maple latte, or hot apple cider — and try pairing with spiced treats like Apple Cider Whoopie Pies for a themed dessert table.

Storing Leftovers

Room temperature: Store in an airtight container for up to 2 days. Keep in a cool, dry place — avoid direct heat which can soften the caramel and make the blondies sticky.
Refrigeration: Store in an airtight container for up to 4–5 days. Chilling firms the bars and makes slicing neater.
Freezer: Wrap tightly (individual squares or whole pan) and place in a freezer-safe bag or container for up to 3 months. Thaw overnight in the refrigerator, then bring to room temperature or warm briefly in a low oven.

Chef’s Advice

Choose the right apple: use a firm, slightly tart apple that holds texture when baked (e.g., Honeycrisp, Gala, or Fuji). They offer sweetness and structure without turning mushy.
Texture control: if you like pockets of apple rather than uniformly soft bars, toss the diced apples in a teaspoon of flour before folding in — this helps suspend them in the batter.
Caramel restraint: a little caramel goes a long way. Swirl some into the batter for ribbons, and save a small drizzle for finishing so the bars aren’t overly sweet or soggy.
Doneness cues: top should be set and edges lightly golden; toothpick should come out with moist crumbs but not raw batter — this yields a chewy, blondie-like interior.

Creative Twists

Salted Caramel Pecan Blondies: Fold in 1/2 cup toasted chopped pecans and use pecan praline caramel for a nutty finish.
Autumn Spiced Blondies: Add 1/4 teaspoon nutmeg and 1/8 teaspoon ground cloves for a warmer spice profile; top with a sprinkle of coarse sea salt.
Vegan Apple–Maple Blondies: Use vegan butter, 2 flax eggs, and replace granulated sugar with coconut sugar and half the caramel with maple syrup-based caramel for a vegan-friendly version.
Cran-Apple Blondies: Add 3/4 cup dried cranberries for tart bursts that complement the caramel and apples.

Recipe Q&A

Q: Can I use frozen apples?
A: Yes — thaw and drain well, then pat dry before folding in to avoid adding excess moisture.

Q: My blondies were too gummy in the center — what happened?
A: Likely underbaked. Bake until a toothpick comes out with moist crumbs rather than wet batter; oven temps vary, so add 3–5 minutes if needed.

Q: How do I make these less sweet?
A: Reduce granulated sugar by 2 tablespoons and cut the caramel drizzle by half; choose a tart apple variety to balance sweetness.

Q: Can I make these ahead for a party?
A: Yes — bake, cool completely, then refrigerate up to 5 days or freeze. Warm briefly before serving to refresh the texture.

Conclusion

These Apple Pie Blondies with Sweet Salted Caramel are an effortless way to capture the flavors of an apple pie in a handheld, shareable bar. They’re forgiving to make, wonderful for gatherings, and ideal for turning a simple apple harvest into a show-stopping dessert. If you want another take on salted-caramel apple treats, try the delightful Easier Than Pie Salted Caramel Apple Pie Blondies for inspiration, or read a personal riff at Salted Caramel Apple Pie Blondies – by Winnie.

I’d love to hear how your batch turns out — share photos, questions, or your favorite apple variety in the comments and join our baking community. Happy baking!