Bready or Not: Dulce de Leche Apple Blondies

Posted by on Jan 28, 2015 in apples, Blog, blondies, Bready or Not, breakfast | Comments Off on Bready or Not: Dulce de Leche Apple Blondies

Dessert. Breakfast. Brunch. Hunger. These are all good times to whip up these Dulce de Leche Apple Blondies.

apple blondies

This is kinda like a cross between an apple crisp and a pie. The apples are mixed into batter and then topped with layers of caramel and sweetened crumbs.

apple blondies

I confess, I didn’t measure the amount of dulce de leche I used here. The measurement below is a total guess. Really, get a squeeze bottle or an open jar and drizzle. Don’t worry about covering the whole surface.

apple blondies

The edges here bake up solid and chewy. The middle passed the toothpick test for doneness, but once it was cut into, it was still a little gooey. That was fine. I knew it was baked through. It’s just a pie-like consistency in the middle.

apple blondies

Serve this cold straight out of the fridge. Maybe add a scoop of ice cream. Or warm it up a touch in the microwave. These blondies are versatile. They can take many paths to end up in your happy belly.

Modified from Foodie Crush

apple blondies

Bready or Not: Dulce de Leche Apple Blondies

  • For the blondies
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon cream of tartar
  • 1/4 teaspoon salt
  • 1 2/3 cups packed light brown sugar
  • 3/4 cup unsalted butter, room temperature
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla
  • 2 medium apples, peeled and diced (1 1/2-2 cups)
  • dulce de leche or caramel topping (1/4-1/2 cup)
  • For the strudel
  • 5 tablespoons cold butter, chopped
  • 2/3 cup all-purpose flour
  • 1/2 cup sugar
  • 1 teaspoon ground cinnamon

Preheat the oven to 350 degrees. Line a 8 X 8 inch pan (or 9 X 9 inch) pan with aluminum foil so that it hangs over the sides. Apply non-stick spray.

Whisk together the flour, baking powder, cinnamon, cream of tartar and salt in a medium size bowl and set aside.

In a large bowl, mix the brown sugar and butter. Add the eggs and vanilla and mix until well combined. Add the dry ingredients. Add the apple pieces. Spread the batter in the prepared pan.

Whip out a squeeze bottle or jar of dulce de leche or caramel. Drizzle over the batter.

Combine the strudel ingredients in another bowl and chop together until the butter is mostly down to pea-size chunks. Sprinkle evenly over the top of the batter.

Bake for 40-45 minutes or until the top is lightly golden and a toothpick inserted into the center of the pan comes out clean. Allow to cool completely. Lift the bars out by the overhanging foil and cut into bars. The edges will be crisper and more solid, while the center may be messier and sticky with caramel. It's all good.

!OM NOM NOM.

apple blondies