Salted Caramel Apple Skillet Blondie
A gooey brown-butter blondie baked in a skillet with jammy apples and caramel swirled inside for molten pockets and crisp edges.
Ingredients
Blondie Batter
- 1/2 cup 1 stick unsalted butter
- 3/4 cup dark brown sugar
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- 1/2 teaspoon kosher salt
- 1 cup all-purpose flour
Apple Swirl
- 1 1/2 cups finely diced apple Honeycrisp or Fuji
- 1 tablespoon brown sugar
- 1/2 teaspoon ground cinnamon
- Pinch of nutmeg
Caramel Finish
- 1/3 cup thick caramel sauce
- Flaky sea salt for finishing
Instructions
- Preheat oven to 350°F and generously butter an 8-inch cast-iron skillet.
- Melt butter in a small saucepan over medium heat. Continue cooking until foamy and nutty-smelling with amber color. Remove from heat.
- Stir brown sugar into the warm brown butter until glossy. Let cool for 2 minutes.
- Whisk in egg, vanilla, and salt until smooth.
- Fold in flour just until combined, being careful not to overmix.
- In a small bowl, toss diced apples with brown sugar, cinnamon, and nutmeg.
- Spread half the batter evenly in the skillet. Scatter apples over the batter.
- Spoon remaining batter loosely over the apples. Drizzle caramel across the top and gently swirl with a knife so it sinks into pockets.
- Bake for 30–35 minutes, until edges are set but the center is still slightly jiggly.
- Remove from oven, sprinkle with flaky sea salt, and let cool for 10 minutes before serving.
Notes
Pull the blondie while the center looks underbaked for a gooey interior. Finely diced apples create a jammy texture. Best served warm; reheat gently if needed.