You can serve them warm with a drizzle of caramel sauce and a dollop of whipped cream (as pictured) or top them with some ice cream instead of the whipped cream for a fun sundae type dessert. They are also just as good served at room temperature. It’s your choice!
I decided to make these in a 10″cast iron skillet and cut them in wedges, but you could make them in an 8″x 8″ baking dish and cut them into squares instead. I like the rustic look of the cast iron skillet myself. You could also replace the caramel bits with vanilla chips or cinnamon chips if you like! Give these easy and yummy blondies a try! I’m sure you will love them like we did!
If you like these blondies, you might like these recipes too!
|Lightened Up Apple Pie Muffins|
|Salted Caramel Apple Magic Cookie Bars|
- 1 cup brown sugar, packed
- 2 tsp pure vanilla extract
- ½ cup unsalted butter, melted
- 1¾ cup all purpose flour
- ½ tsp baking soda
- ½ tsp kosher salt
- 1 cup peeled and finely diced apple (I used honey crisp)
- ½ cup caramel bits
- ½ cup chopped pecans (reserve a few for the top, if desired)
- Preheat oven to 350 degrees. Spray a 10″ cast iron skillet with cooking spray or spray an 8″x 8″ baking dish with cooking spray and set aside.
- In a large bowl, combine the brown sugar, vanilla and melted butter with an electric mixer until combined and smooth.
- Add in flour, baking soda, and salt and beat on medium speed until smooth and incorporated.
- Mix in the apples, caramel bits, and most of the pecan pieces. (Reserve a few to sprinkle on the top before baking, if desired)
- Spread batter into prepared pan. Sprinkle top with reserved pecans if desired. Bake in oven for 25-30 minutes or until the side begin to pull away. Do not over bake. You want this blondie to be chewy.
- Cool for 15 minutes on wire rack and cut into servings if eating warm or cool to room temperature and cut into serving sizes.