Twelve Days of Gluten Free Cookies | Salted Cinnamon Sugar Caramel Apple Blondies (Day 3)

Twelve Days of Gluten Free Cookies

Day 3

I originally shared these beauties back in October 2015. I love blondies as they are the perfect marriage of cookie and brownie. These A+mazing Salted Cinnamon Sugar Caramel Apple Blondies are rich, decadent, and simple to throw together any time of the year. Salted Cinnamon Sugar Caramel Apple Blondies

1+1/4 cups gluten free all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
pinch of nutmeg
1 cup brown sugar, loosely packed
1/2 cup oil
1 large egg + 1 teaspoon pure vanilla extract
2 granny smith apples, peeled and diced

For the cinnamon sugar, combine:

  • 1/2 cup sugar
  • 2 + 1/2 tablespoons ground cinnamon,

For the caramel filling:

  • 30 soft caramel candy squares
  • 4 tablespoons heavy cream
  • sea salt, sprinkle

Preparation:

Preheat oven to 350 degrees F.  Grease an 8×8 inch pan with cooking spray and set aside.

  1. Sift together flour, baking powder, baking soda, cinnamon, and nutmeg into a medium-sized bowl. Set aside.
  2. In another medium-sized bowl, using an electric hand mixer, beat together sugar, oil, egg, and vanilla, until smooth and blended. Add flour mixture and beat until well-combined. Batter will be thick. Fold in diced apples.
  3. Spoon about 2/3 of the batter into prepared pan and spread evenly with an offset spatula. Even sprinkle with one layer of the cinnamon sugar mixture.
  4. In a small saucepan over medium-low heat, melt together caramel candies and heavy cream, stirring constantly so the mixture doesn’t burn. Once caramel is completely melted and smooth, drizzle half over batter.
  5. Spoon remaining batter in dollops over caramel, then swirl it in gently with a knife. Top with another layer of cinnamon sugar mixture
  6. Bake for 25-30 minutes, or until golden brown and a toothpick comes out with a few, moist crumbs attached.
  7. Cool in pan on wire rack for 20 minutes, ader cooled for 10 minutes drizzle with remaining caramel and sprinkle with sea salt before cutting into squares and serving.
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