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Gooey Caramel Apple Pecan Blondies: Best Easy Dessert

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These Gooey Caramel Apple Pecan Blondies are a simple yet impressive fall dessert. Buttery blondies are loaded with tender apples, crunchy pecans, and hidden pockets of gooey caramel, creating a perfect balance of flavors and textures.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, melted and slightly cooled
  • 1 ½ cups (300g) light brown sugar, packed
  • ¼ cup (50g) granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 2 cups (240g) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon fine sea salt
  • 1 ½ teaspoons ground cinnamon
  • ¼ teaspoon ground nutmeg (optional)
  • 1 large Granny Smith apple, peeled and diced small (about 1 ½ cups / 180g)
  • 1 cup (100g) pecans, toasted and roughly chopped
  • ½ cup (120ml) caramel sauce (thick, not ice cream topping)
  • Flaky sea salt (optional, for finishing)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving overhang on the long sides. Lightly grease the parchment with butter or nonstick spray.
  2. Toast the pecans: Spread chopped pecans on a baking sheet and toast for 6-8 minutes, shaking halfway through, until fragrant and slightly darker. Set aside to cool.
  3. Melt the butter in a large microwave-safe bowl in 30-second bursts until just melted. Let cool for a couple of minutes.
  4. Add brown sugar and granulated sugar to the melted butter. Whisk until combined and smooth, like wet sand.
  5. Add eggs and vanilla. Whisk vigorously for about 30 seconds until the mixture is thick, glossy, and pale.
  6. In a separate bowl, whisk together flour, baking powder, salt, cinnamon, and nutmeg.
  7. Add the flour mixture to the butter-sugar mixture. Fold gently with a rubber spatula until just combined (a few streaks of flour are okay).
  8. Fold in the diced apple and toasted pecans until evenly distributed. The batter will be thick and chunky.
  9. Scrape the batter into the prepared pan and spread evenly with the spatula.
  10. Drizzle the caramel sauce over the top of the batter in ribbons. Do not spread.
  11. Bake on the center rack for 28-32 minutes, until edges are golden brown and set, but the center still looks slightly soft and underdone. A toothpick inserted in the center should come out with a few moist crumbs.
  12. Cool in the pan on a wire rack for at least 30 minutes. Then lift out using the parchment sling and cool completely before cutting.
  13. Slice into squares with a sharp knife, wiping the knife clean between cuts. Sprinkle with flaky sea salt just before serving, if desired.

Notes

Room temperature eggs are important to prevent the melted butter from seizing. Dice the apple into ¼-inch cubes to avoid sogginess. Use a thick caramel sauce (not ice cream topping) for best results. Let the blondies cool completely before cutting to avoid a crumbly mess. Toasting the pecans adds depth of flavor and is highly recommended.

Nutrition

Keywords: blondies, caramel apple, pecan, fall dessert, easy dessert, apple blondies, caramel blondies

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