I returned from our annual trip to pick apples and had long list of things I knew I wanted to make. Some of the recipes I’ve tried before and they are a yearly tradition. This one however was new and absolutely delicious. Dangerously good. The caramel sauce looks a little…lumpy? in the photo because I poured the milk in too fast. Pour it in gradually. Regardless, the sauce still tasted amazing too. I’m tempted to suggest that when the blondies come out of the oven, pour about 1/4 cup of the sauce over the warm blondies. My mouth is watering just thinking about it – better go get some more apples!
Source: Elly Says Opa and Simply Recipes
1 cup brown sugar
1 stick unsalted butter, melted
3/4 tsp. vanilla extract
1/4 tsp. almond extract
1 cup flour
1/2 tsp. baking soda
pinch of salt
3/4 tsp. cinnamon
1/4 tsp. ground cloves
1/3 cup chopped walnuts
1 medium apple, peeled and diced
1 cup sugar
6 T. butter
1/2 cup heavy whipping cream
Preheat oven to 350 and grease an 8×8 pan.
1. Mix together the brown sugar and butter. Add the egg, vanilla and almond, whisking until just combined.
2. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon and cloves. Add flour mixture to the butter mixture, folding with a spatula at the end so as not to overmix.
3. Fold in apples and walnuts. Pour the mixture into the baking dish, and smooth the top. Bake for about 20-25 minutes or until set in the middle.
NOTE: before you begin, make sure you have everything ready to go – the cream and the butter next to the pan, ready to put in. Making caramel is a fast process that cannot wait for hunting around for ingredients. If you don’t work fast, the sugar will burn.
1. Heat sugar on moderately high heat in a heavy-bottomed 2-quart or 3-quart saucepan. As the sugar begins to melt, stir vigorously with a whisk or wooden spoon. As soon as the sugar comes to a boil, stop stirring. You can swirl the pan a bit if you want, from this point on.
2. As soon as all of the sugar crystals have melted (the liquid sugar should be dark amber in color), immediately add the butter to the pan. Whisk until the butter has melted.
3. Once the butter has melted, take the pan off the heat. Count to three, then slowly add the cream to the pan and continue to whisk to incorporate. Note than when you add the butter and the cream, the mixture will foam up considerably.
4. Whisk until caramel sauce is smooth. Let cool in the pan for a couple minutes, then pour into a glass mason jar and let sit to cool to room temperature. Drizzle over blondies and serve with vanilla ice cream.