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Prep time
15 minutes
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Cook time
40 minutes
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makes
16 (2x2-inch) blondies
Author Notes
I love eating caramel apples in the fall—well, at least the first couple bites until my jaw gets tired from crunching and my teeth are sticky with caramel. These cinnamon-spiced blondies give you all the joy and flavor of eating caramel apples in a much more accessible format. The addition of Chosen Foods 100% Pure Avocado Oil makes them ultra-moist, and the neutral taste of the avocado oil means the flavor of the baked good isn’t impacted. And don’t worry about the caramel candies that are folded into the batter. They turn melty and chewy during baking in *just* the right way. —Irene Yoo
Test Kitchen Notes
This recipe is shared in partnership with Chosen Foods. —Food52
Ingredients
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1 cup
plus ½ tablespoon Chosen Foods 100% Pure Avocado Oil
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1
medium apple (Honeycrisp or similar), peeled, cored, and diced into ½-inch cubes
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1/2 teaspoon
cinnamon
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1 teaspoon
salt, divided
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Chosen Foods 100% Pure Avocado Oil Spray, for greasing the pan
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2 cups
all-purpose flour
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1/2 teaspoon
baking soda
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1 cup
light brown sugar
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1/2 cup
granulated sugar
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3
eggs
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2 teaspoons
vanilla extract
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3/4 cup
caramel candies, quartered (or caramel chips)
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Caramel sauce, for drizzling (optional)
Directions
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In a skillet over medium heat, heat ½ tablespoon of avocado oil and add apples, cinnamon, and ¼ teaspoon salt. Sauté apples, stirring often, until slightly softened (about 3 minutes). Remove from heat and set aside.
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Heat oven to 350°F. Line a 9x9-inch baking pan with parchment paper and lightly grease with avocado oil spray. Set aside.
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In a medium-sized bowl, whisk together flour, baking soda, and remaining salt. In a larger bowl, whisk together remaining 1 cup avocado oil, brown sugar, granulated sugar, eggs, and vanilla extract until smooth. Add dry ingredients to wet ingredients and stir until thoroughly combined. Add apple mixture and caramel candies to batter and mix until incorporated. Transfer the batter to the prepared baking pan and place in oven.
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Bake until browned along the edges and just set in the center, about 40 minutes. A toothpick inserted in the center should come out slightly moist.
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Remove pan from oven. Let cool for 10 minutes, then remove from the pan and cool on a wire rack for at least 15 minutes. When completely cooled, drizzle caramel sauce over top (if using) and slice into pieces for serving.
Irene Yoo is chef and creator of Yooeating, a Korean American food channel that explores Korean home cooking, street food, and culinary history. She has developed recipes and penned essays for Food52, Food Network, and Bon Appetit, and previously presented about Korean culinary history at The Korea Society and The Museum of Food and Drink.
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