As I’m writing this I’m happily munching away on these delicious appley treats. I wasn’t sure when I was making these up that they were going to work but oh my god, they definitely do! Sweet apple goodness within a caramel chewy blondie is just a perfect combination with the wintery spices as a lovely after taste. Perfect for a day wrapped up on the sofa!
This is my favourite blondie recipe, one which I’m very proud of and always go back to! It seems to go with everything and easily adaptable for different flavours. You’ll recognise this recipe from my Oreo blondie recipe but I’ve added in the wintery spices to give it this wonderful wintery kick!
Hope you give it a go and enjoy!
– 4 Tbsp Unsalted Butter
– 80g Granulated Sugar
– 4 Golden Delicious Apples (peeled and chopped into 1 inch cubes)
– 100ml Double Cream
– 250g Butter, melted
– 200g Light Brown Sugar
– 130g Caster Sugar
– 130g Dark Brown Sugar
– 2 Large Egg
– 380g Plain Flour
– 1 tsp Baking Powder
– 1/4 tsp Bicarbonate of Soda
– 1 Pinch Salt
– 3/4 tsp Cinnamon
– 1/4 tsp Ground Ginger
- To begin with we need to make the sticky caramel apple pie filling to go into the middle of the blondies. Melt the butter in a frying pan over a medium heat and then add the sugar.
- Stir the sugar until it begins to dissolve a little in the butter and then add the apples and continue stirring until the sauce becomes golden brown and sticky. Mmmm! This should take about 10-15 minutes.
- Add in the cream and continue stirring until the caramel thickens into a beautifully smooth and sticky sauce! ( This is roughly 2-3 minutes)
- Leave to cool whilst we work away on the blondie mixture! Preheat the oven to 160 degrees celsius in a fan oven.
- Now for the blondie recipe! Add the melted butter into a bowl and mix in the sugars so that its a smooth mixture with no lumps!
- Mix in the eggs, again make sure it’s a smooth mixture which is evenly distributed.
- Beat in all the remaining dry ingredients until you have a wet cookie-like mixture. This will be perfect to give you a chewy and soft blondie after baking!
- Once you have greased and lined a 8inch square tin, spread half of the blondie mixture into the base of the tin and then layer over the caramel apple pie filling. This will ooze into the blondie and give it a lovely caramel-ey sticky texture!
- Lastly, spoon over the remaining blondie mixture and smooth it out to give it an even layer.
- Place the tin into the oven for 55-60 minutes until the cookie looks almost set but not entirely! This gives the lovely moist middle which is to die for!
- Cut into 16 pieces and enjoy!