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Salted Caramel Apple Blondies Recipe Easy Homemade Walnut Crunch Dessert

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These salted caramel apple blondies with walnut crunch topping combine tart apples, gooey caramel, and toasted walnuts for a cozy autumn dessert that’s soft, chewy, and full of seasonal flavor.

Ingredients

Scale
  • 1 cup (2 sticks or 227g) unsalted butter, melted and slightly cooled
  • 1 ½ cups (300g) light brown sugar, packed
  • 2 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 2 cups (250g) all-purpose flour, sifted
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 2 medium firm apples (about 300g), peeled and diced (Granny Smith or Honeycrisp preferred)
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg (optional)
  • ½ cup (4 fl oz or 120ml) caramel sauce, homemade or store-bought
  • 1 cup (120g) chopped walnuts, lightly toasted
  • Pinch of flaky sea salt for topping

Instructions

  1. Preheat the oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, letting the edges hang over for easy removal.
  2. Toast the chopped walnuts in a dry skillet over medium heat for about 5 minutes, stirring frequently until fragrant and lightly browned. Set aside to cool.
  3. In a small bowl, toss the diced apples with cinnamon and nutmeg to coat evenly.
  4. In a large bowl, whisk together the melted butter and brown sugar until smooth. Add eggs one at a time, whisking well after each addition. Stir in vanilla extract.
  5. In a separate bowl, sift together the flour, baking powder, and salt. Gradually fold the dry ingredients into the wet mixture using a spatula, mixing gently until just combined.
  6. Gently fold the cinnamon-coated apples into the batter, distributing evenly.
  7. Pour half the batter into the prepared pan and spread evenly. Drizzle half the caramel sauce over the batter in thin ribbons.
  8. Pour the remaining batter on top and smooth the surface carefully.
  9. Drizzle the remaining caramel sauce over the top layer, then sprinkle the toasted walnuts evenly. Finish with a light pinch of flaky sea salt.
  10. Bake for 35 to 40 minutes until the edges are golden and set but the center is still slightly soft. A toothpick inserted should come out with moist crumbs, not wet batter.
  11. Cool completely in the pan. Use the parchment edges to lift the blondies out, then slice into squares.

Notes

If caramel sauce is thick, warm slightly before drizzling for smooth swirling. Pat apples dry if they release too much moisture. Melt butter slowly and cool before adding eggs to avoid scrambling. Fold ingredients gently to prevent tough blondies. Toast walnuts carefully to avoid burning. Blondies are best when center is slightly soft and jiggles. Store leftovers in airtight container at room temperature for up to 3 days or refrigerate up to a week. Freeze for up to 2 months.

Nutrition

Keywords: salted caramel, apple blondies, walnut crunch, autumn dessert, easy blondies, homemade caramel, fall baking, cozy dessert

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