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The key to the best Brown Butter Salted Caramel Apple Blondies lies in the ingredients. Each one adds to the flavor and texture. Here’s what you need: - 1 cup unsalted butter - 1 ½ cups packed brown sugar - 2 large eggs - 2 teaspoons vanilla extract - 2 cups all-purpose flour - 1 teaspoon baking powder - ½ teaspoon baking soda - ½ teaspoon salt - 1 large apple, peeled and diced (preferably Granny Smith for tartness) - ½ cup caramel sauce (store-bought or homemade) - Flaky sea salt for topping 1. Unsalted Butter: This butter adds rich flavor. Browning it brings out a nutty taste. 2. Packed Brown Sugar: It adds sweetness and moisture to the blondies. The molasses in brown sugar gives a lovely, deep flavor. 3. Eggs: Eggs help bind the mixture. They also add moisture and richness. 4. Vanilla Extract: This adds a warm, sweet note. Always use pure vanilla for the best taste. 5. All-Purpose Flour: The base of our blondies. It gives structure and helps them rise. 6. Baking Powder and Baking Soda: These leavening agents help the blondies rise and stay soft. 7. Salt: A little salt enhances sweetness. It creates a balance in flavor. 8. Apple: Use Granny Smith apples for their tartness. They hold up well and add texture. 9. Caramel Sauce: This adds a sweet, gooey layer. You can use store-bought or homemade. 10. Flaky Sea Salt for Topping: Sprinkling this on top adds a burst of flavor. It also makes the blondies look pretty. Each ingredient plays a key role in creating the perfect blondie. Enjoy the process of gathering your ingredients. You will see how they come together to create a delightful treat! - Preheat your oven to 350°F (175°C). Lightly grease a 9x13 inch baking pan. Line it with parchment paper, letting it hang over the edges. This helps you lift the blondies out after baking. - In a medium saucepan, melt 1 cup of unsalted butter over medium heat. Stir it for about 5-7 minutes. Watch it closely. You want it to turn a lovely golden brown and smell nutty. Once it does, take it off the heat and let it cool a bit. - In a large mixing bowl, pour the browned butter. Add 1 ½ cups of packed brown sugar. Whisk them together. Keep mixing until the mixture becomes smooth and creamy. - Next, add 2 large eggs, one at a time. Make sure to whisk well after each egg. Then, mix in 2 teaspoons of vanilla extract until it is fully combined. - In a separate bowl, mix 2 cups of all-purpose flour, 1 teaspoon of baking powder, ½ teaspoon of baking soda, and ½ teaspoon of salt. Whisk until they are well blended. Gradually fold this dry mix into the wet mix. Be careful not to overmix; stir until just combined. - Now, gently fold in 1 large, peeled, and diced apple. I prefer Granny Smith for its tartness. Make sure the apple pieces are evenly spread throughout the batter. - Pour half of this batter into the prepared baking pan. Spread it out evenly. Drizzle ½ cup of caramel sauce over this layer. Next, dollop the remaining batter on top and smooth it out. Finish by drizzling the rest of the caramel sauce over this top layer. - Take a knife or toothpick and create a gentle swirl in the batter. This gives a nice marbled look with the caramel. - Bake in the preheated oven for 25-30 minutes. To check if they are done, insert a toothpick into the center. If it comes out clean, they are ready. A few moist crumbs are okay; they mean the blondies will be nice and moist! - Once baked, sprinkle flaky sea salt over the warm blondies. This will stick and boost the flavor. Let them cool completely in the pan. Then, use the parchment overhang to lift them out. Cut them into squares for serving. To get the best texture in your blondies, focus on the butter. Brown the butter until it becomes golden. This adds a rich flavor. Let it cool a bit before mixing. It should not be hot when you add the eggs. This helps them mix in smoothly. For the caramel swirl, drizzle it carefully. Pour half the caramel sauce on the first layer of batter. Then, dollop the rest of the batter on top. Finish by drizzling the remaining caramel. Use a knife to create a gentle swirl. This gives a lovely marbled look. Drizzle extra caramel sauce over the blondies when serving. This adds sweetness and makes them more inviting. You can also sprinkle a bit more sea salt. The salt nicely balances the sweet flavors. Pair your blondies with ice cream or whipped cream. A scoop of vanilla ice cream works well. The creaminess of the ice cream complements the chewy blondies. It makes for a delightful dessert experience. One common mistake is overmixing the batter. Mix just until combined. Overmixing makes the blondies tough. Be gentle when folding in the diced apples too. You want them to stay intact. Another mistake is incorrect baking temperatures. Always preheat your oven to 350°F (175°C). If your oven runs hot, the blondies may bake too quickly. Check them a few minutes early to avoid overbaking. A toothpick should come out with a few moist crumbs. This means they are perfectly baked! {{image_4}} You can easily change the taste of your blondies. Adding nuts gives a nice crunch. Try walnuts or pecans for a nutty bite. Chocolate chips also work well. They add sweetness and richness. You can also use different apple types. Granny Smith apples are tart and great for balance. Honeycrisp apples add a sweet crunch. If you like softer apples, try Fuji or Gala. If you need gluten-free blondies, use almond or coconut flour. These options keep the blondies moist. Make sure to use gluten-free baking powder too! For vegan substitutions, swap eggs with flaxseed meal or applesauce. Use a plant-based butter instead of regular butter. Choose a vegan caramel sauce for the topping. You can create a fun pumpkin spice version for fall. Add pumpkin puree and pumpkin spice to the batter. This gives a warm, cozy flavor. In summer, try adding berries like blueberries or raspberries. They add a fresh taste and pop of color. You can mix them right into the batter for a fruity twist. To keep your Brown Butter Salted Caramel Apple Blondies fresh, store them in an airtight container. This method helps retain moisture and keeps them soft. Place a piece of parchment paper between layers if you stack them. This prevents sticking and keeps their top nice and smooth. If you want to save some for later, freezing is a great option. Wrap each blondie tightly in plastic wrap. Then, place them in a freezer-safe bag or container. This keeps them safe from freezer burn. When stored at room temperature, your blondies can last up to five days. Just ensure they stay in a cool, dry spot. If you refrigerate them, they can last up to a week. Always check for signs of spoilage before eating. Look for these signs to know if your blondies have gone bad: - An off smell - Changes in color - A dry or hard texture If you see any of these signs, it’s best to toss them out. Enjoy your delicious blondies fresh for the best flavor! Brown Butter Salted Caramel Apple Blondies last for about five days at room temperature. Store them in an airtight container to keep them fresh. You can also refrigerate them for up to a week. If you want to keep them longer, freeze them for up to three months. Just wrap them well to prevent freezer burn. Yes, you can use different types of apples. While Granny Smith apples add a nice tartness, you can try sweeter apples like Honeycrisp or Fuji. Each apple will change the flavor a bit, so use what you like best. Just make sure the apples are firm and diced small to blend well into the blondies. If you don’t have caramel sauce, you can make your own using sugar, butter, and cream. Another option is to use a store-bought butterscotch sauce. You can also try chocolate sauce if you prefer a different flavor. Just remember, the caramel adds sweetness and a nice texture. Absolutely! You can make the batter ahead of time and store it in the fridge for up to two days. Just cover it well. Alternatively, you can bake the blondies ahead of time and store them. They taste great after a day or two, as the flavors have time to meld. You’ll know the blondies are done when a toothpick inserted in the center comes out clean or with a few moist crumbs. They should look golden brown on top. If they are still wet, give them a few more minutes in the oven. Just be careful not to overbake, or they will become dry. You now have a clear plan to make delicious brown butter salted caramel apple blondies. Begin with quality ingredients like butter, apples, and caramel. Follow the step-by-step guide to get that perfect blend of flavors and textures. Remember the tips to avoid common mistakes, and feel free to explore variations to suit your taste. Proper storage will keep your blondies fresh for days. With these insights, you can confidently bake a delightful treat that will impress everyone. Enjoy your baking journey!

Brown Butter Salted Caramel Apple Blondies

Indulge in the ultimate fall treat with these Brown Butter Salted Caramel Apple Blondies! This easy recipe combines rich brown butter, sweet apples, and luscious caramel for a deliciously gooey dessert. Perfect for gatherings or cozy nights in, these blondies are sure to impress. Ready to satisfy your sweet tooth? Click through to explore the full recipe and start baking your new favorite dessert!
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Ingredients
  

1 cup unsalted butter

1 ½ cups packed brown sugar

2 large eggs

2 teaspoons vanilla extract

2 cups all-purpose flour

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

1 large apple, peeled and diced (preferably Granny Smith for tartness)

½ cup caramel sauce (store-bought or homemade)

Flaky sea salt for topping

Instructions
 

Begin by preheating your oven to 350°F (175°C). Prepare a 9x13 inch baking pan by greasing it lightly and lining it with parchment paper, allowing some overhang on the sides for easy removal later.

    In a medium saucepan, melt the unsalted butter over medium heat. Stir continuously for about 5-7 minutes until the butter turns a beautiful golden brown and releases a nutty aroma. Once browned, remove from heat and let it cool for a few minutes.

      In a large mixing bowl, combine the browned butter and packed brown sugar. Whisk together until the mixture is smooth and creamy.

        Carefully add the eggs to the mixture, one at a time, ensuring to whisk well after each addition. Stir in the vanilla extract until fully incorporated.

          In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined. Gradually fold this dry mixture into the wet ingredients, being careful not to overmix; stir until just combined.

            Gently fold in the diced apple, making sure they are evenly distributed throughout the batter.

              Pour half of the batter into the prepared baking pan and spread it out evenly. Drizzle half of the caramel sauce over this layer. Next, dollop the remaining batter on top and smooth it out. Finish by drizzling the rest of the caramel sauce over the top layer.

                With a knife or a toothpick, create a gentle swirl in the batter to achieve a delightful marbled effect with the caramel.

                  Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. It’s okay if a few moist crumbs cling to it, as they indicate a wonderfully moist blondie!

                    Once baked, sprinkle flaky sea salt over the warm blondies, allowing it to adhere and enhance the flavor.

                      Let the blondies cool completely in the pan. Once cooled, use the parchment overhang to lift them out and cut into squares for serving.

                        Prep Time: 15 min | Total Time: 45 min | Servings: 12

                          - Presentation Tips: For an elegant touch, serve the blondies warm or at room temperature, drizzled with extra caramel sauce and a light sprinkle of sea salt on individual plates. Enjoy the balance of sweet and salty with each bite!