Salted Caramel Apple Blondies Recipe for Fall Baking

Blondies:

• 2 Cups Brown Sugar Firmly Packed
• 1 Cup Unsalted Butter Melted and Cooled
• 2 Large Eggs Lightly Beaten
• 2 Teaspoons Vanilla Extract
• 2 Cups All Purpose Flour
• 2 Teaspoons Baking Powder
• 1/2 Teaspoon Salt
• 2 Granny Smith Apples Peeled, Cored and Chopped
• 1 Cup Pecans Chopped

Caramel Glaze:

• 1/2 Cup Brown Sugar Firmly Packed
• 1/4 Cup Unsalted Butter
• 3 Tablespoons Milk
• 1 Teaspoon Vanilla Extract
• 1 Cup Powdered Sugar
• 1 Cup Pecans Chopped

• Preheat oven to 350°F (175°C).
• Line a 9×13-inch baking pan with doubled aluminum foil, leaving a few inches of overhang on both ends. Butter the foil or spray with nonstick cooking spray. (A metal pan is preferred for best browning, but glass works fine.)
• In a large bowl, stir together the brown sugar, melted and cooled butter, eggs, and vanilla until smooth.
• In a separate bowl, whisk the flour, baking powder, and salt. Add the dry ingredients to the sugar mixture and stir until combined. Fold in the chopped apples and pecans. Spread the batter evenly into the prepared pan.
• Bake for 40–50 minutes, or until a toothpick inserted near the center comes out clean. Allow the blondies to cool completely in the pan.
• Meanwhile, make the caramel glaze: in a heavy-bottomed 2-quart saucepan, bring the brown sugar, butter, and milk to a boil over medium heat. Boil for 1 minute, whisking constantly, then remove from heat.
• Stir in the vanilla and powdered sugar. Using a handheld mixer, beat on medium speed until the glaze is smooth. Pour the glaze immediately over the cooled blondies and sprinkle with the chopped pecans. Let the glaze set before slicing.