Mom's Caramel Apple Blondies

Mom’s Caramel Apple Blondies

Note. I like to toast the pecans before chopping them, it adds crispness and brings out the flavor of the nut. I usually place the pecans on a rimmed cookie sheet and bake them for 4 to 5 minutes, stirring them halfway through, or until they smell roasted.

Ingredients

Makes 16 blondies

Blondies

1 ½ cups flour (I used Bob’s Red Mill gluten-free flour)

1 tablespoon ground cinnamon

Pinch of ground nutmeg

½ teaspoon baking powder

¼ teaspoon baking soda

½ teaspoon salt

½ cup (1 stick) unsalted butter, melted

1 cup brown sugar (I used coconut sugar)

1 teaspoon vanilla extract

2 large eggs, room temperature

1 ½ cups peeled Granny Smith apple chunks (about ¼-inch in size)

Topping

1 can full-fat coconut milk (I used BPA-free Aroy-D)

½ cup maple syrup (or mild tasting honey)

Pinch of salt

1 tablespoon coconut oil (or butter)

2 teaspoons vanilla extract

1 cup powdered sugar (use this recipe to make powdered coconut sugar)

1 cup chopped pecans

Directions

Preheat the oven to 350°F (175°C) and place a rack in the middle. Line a 9x13-inch (2 quart) baking pan with parchment paper and set aside.

In a medium bowl, sift flour, cinnamon, nutmeg, baking powder, baking soda, and salt. Set aside.

In a large mixing bowl, stir together the melted butter, brown sugar, and vanilla extract.

Beat in eggs, one at a time, and stir just until combined.

Fold in the dry ingredients, stirring just until no lumps are visible. Fold in apple chunks, making sure not to overmix.

Pour the batter into the prepared pan and bake for 25 to 30 minutes or until the edges have lightly browned and the middle jiggles just slightly.

In the meantime, in a large saucepan combine coconut milk, maple syrup, and salt.

Bring to boil over medium-high heat. Lower a gentle simmer and let reduce for about 40 minutes, stirring every now and then.

Add coconut oil (or butter), vanilla and cook for further 5 minutes until it reaches a deep caramel color.

The process could be faster or slower, depending on the quality of the coconut milk.

Remove from the heat, gradually whisk powdered sugar and mix until smooth and the frosting has slightly thickened.

Pour over the cooled blondies. If it's thickened too much, place back on the heat for a few moments.

Spread the frosting over the cooled blondies and top with the chopped pecans.

Devour or refrigerate in an airtight container for up to 4 days.