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–+ servings
stack of caramel apple blondies with pecan garnish

Apple Brownies With Easy Caramel Frosting (gluten-free, whole grain, all-purpose options)

Author Erin Dooner
Course Dessert
Cuisine American
Servings 16 blondies
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
These apple brownies are super thick, flavorful and have an easy caramel frosting. Can be made with gluten-free, whole wheat or all-purpose flours.

Ingredients

For the blondies:

  • 1 1/2 cups (188 grams) flour see notes
  • 1 tablespoon + 1/2 teaspoon ground cinnamon divided
  • 1/8 teaspoon ground nutmeg
  • 1/2 teaspoon baking powder
  • 1/8 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup (113 grams) unsalted butter melted
  • 1 1/2 cups (300 grams) light brown sugar packed
  • 1 teaspoon vanilla extract
  • 2 large eggs 50 grams each, out of shell, room temperature
  • 1 1/2 cups (180 grams) Granny Smith apple peeled chunks about 1/4" in size

For the topping:

  • 1 cup (110 grams) chopped pecans
  • 6 tablespoons (75 grams) light brown sugar packed
  • 3 tablespoons (42 grams) unsalted butter
  • 2 tablespoons + 3/4 teaspoons milk
  • pinch salt
  • 3/4 teaspoon vanilla extract
  • 2/3 - 1 cup (80 to 120 grams) powdered sugar sifted if lumpy

Instructions

  • Preheat the oven to 350 °F (176 °C) and line an 8"x8" pan with a sheet of parchment paper.
  • In a medium mixing bowl, stir together the flour, 1 tablespoon cinnamon (ignore the quantity below - it's a technical issue I can't fix), nutmeg, baking powder, baking soda and salt. Set aside.
    1 1/2 cups (188 grams) flour, 1 tablespoon + 1/2 teaspoon ground cinnamon, 1/8 teaspoon ground nutmeg, 1/2 teaspoon baking powder, 1/8 teaspoon baking soda, 1/2 teaspoon salt
  • In a large mixing bowl, stir together the melted butter, brown sugar, and vanilla extract.
    1/2 cup (113 grams) unsalted butter, 1 1/2 cups (300 grams) light brown sugar, 1 teaspoon vanilla extract
  • Beat in the eggs, one by one, and stir just until combined.
    2 large eggs
  • Fold in the dry mixture, stirring just until no streaks of flour remain.
  • Mix the peeled apple chunks with the remaining 1/2 teaspoon of cinnamon (ignore the quantity below - it's a technical issue I can't fix) and fold the cinnamon apples into the batter, making sure not to overmix.
    1 1/2 cups (180 grams) Granny Smith apple peeled chunks, 1 tablespoon + 1/2 teaspoon ground cinnamon
  • Pour the batter into the prepared pan and bake for 25-32 minutes or until the edges have lightly browned and the middle jiggles just slightly.
  • Place the pecans on a rimmed cookie sheet and bake them for 4-7 minutes, stirring them halfway through, or until they smell roasted. Remove from the oven and let cool completely.
    1 cup (110 grams) chopped pecans
  • When the blondies have cooled, prepare the frosting.
  • In a small saucepan over medium heat, mix together the brown sugar, butter, milk and salt.
    6 tablespoons (75 grams) light brown sugar, 3 tablespoons (42 grams) unsalted butter, 2 tablespoons + 3/4 teaspoons milk, pinch salt
  • Whisking continuously, bring the mixture to a boil and boil for 1 minute, while continuing to whisk continuously. Remove the pan from the heat and stir in the salt and vanilla (it will bubble).
    3/4 teaspoon vanilla extract
  • Gradually whisk in 2/3 cup powdered sugar and mix until smooth and no lumps of sugar remain. Taste and add up to another 1/3 cup powdered sugar, if desired.
    2/3 - 1 cup (80 to 120 grams) powdered sugar
  • Stir occasionally for about 3 minutes or until the frosting has slightly thickened. Immediately pour over the cooled blondies. If it's thickened too much, place back on the heat for a few moments.
  • Spread the frosting over the cooled blondies and top with the chopped pecans.
  • Refrigerate in an airtight container for up to 4 days. Can be stored at room temperature for 1 day.

Notes

  • For the flour you can use, whole wheat flour, white whole wheat flour, whole spelt flour, or all-purpose flour or the below gluten-free flour mix for a gluten-free version.
  • For the gluten-free version, use:
    • 1 1/2 cups white rice flour
    • 1/3 cup potato starch
    • 2 tablespoons + 2 teaspoons tapioca flour / starch
    • 1⁄2 teaspoon xanthan gum
  • The nutrition information provided is calculated as a courtesy and is only an estimate. I am not a licensed nutritionist or dietitian. For the most accurate nutritional data, consult a professional or use your preferred calculator. This recipe yields 12-16 blondies. The nutritional info was calculated based on 16 servings.
  • Source: My post on My Baking Addiction – Caramel Apple Blondies.

Nutrition

Calories: 293kcalCarbohydrates: 42gProtein: 3gFat: 14gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.3gCholesterol: 42mgSodium: 112mgPotassium: 104mgFiber: 2gSugar: 31gVitamin A: 288IUVitamin C: 1mgCalcium: 53mgIron: 1mgNet Carbs: 40
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