1/2 cup unsalted butter melted then cooled to room temperature
1 cup brown sugar
1 tablespoon vanilla paste
1 cup flour
1 teaspoon baking powder
1 tart apple (such as granny smith) peeled cored and chopped small
3/4 cup Ghiradelli Caramel Baking Chips, divided
1/2 cup toasted pecans chopped
Preheat oven to 350°. Place a piece of parchment paper in an 8×8 baking pan and spray with non-stick baking spray. Set aside.
In a large bowl, whisk together the room temperature melted butter and brown sugar together until mixed well. Whisk in the egg and vanilla until combined. Add flour and baking powder, then stir until just incorporated. Fold in chopped apples, 1/2 caramel chips, and toasted pecans.
Spread mixture evenly into the prepared baking pan
Bake for 30-35 minutes until edges are slightly brown and the center is set.
Allow bars to cool. Before cutting, melt the remaining caramel chips and drizzle over cooled blondies.
- Double recipe and bake in 9×13 pan
- Store blondies sealed in a container at room temperature for up to 3 days or store in the fridge for up to 3-5 days.
Keywords: bake, caramel chips, apple, pecans, blondie, dessert, snack