Food You Can Eat: Apple Blondies

These taste better than they look; plate them with a dollop of whipped cream or a scoop of vanilla bean ice cream for pretty. Otherwise, they serve as a good snack.

Preheat your oven to 350 and lightly grease a 9”x13” baking dish.

Now for an ever so slightly fiddly part of the recipe: lightly brown 1 and 1/4 cups butter, pour it into a large bowl, and refrigerate until cool, about 30 minutes. If you over-cook the butter, the blondies will have a burnt taste and if you under-cook the butter you will lose the brown sugar taste…plus you need to wait while the butter chills.

And 30 minutes later… beat 1 cup white sugar, 1 cup brown sugar (packed), and 2 eggs into your chilled butter. Mix in 2 cups flour, 1 tsp baking powder, 1/4 tsp salt, 2 tsps cinnamon, and an assortment of other pie spices, 1/4 tsp each, such as nutmeg, ginger, clove, all spice, five spice, etc. The amount and variety of additional spice is up to you, they are perfectly fine with only the cinnamon. Mix in 3 medium peeled, diced apples and pour the batter into the prepared pan. Bake for 45 minutes or until an inserted  toothpick comes out with a few crumbs on it,

Should you make this? Yes, if you are willing to spend calories on dessert that isn’t chocolate.

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About Elliecoo 518 Articles
Four dogs, one partner. The dogs win.

6 Comments

  1. Oh, delish! The addition of the apples is a genius move. Have you ever made this with pears? I wonder if that would work. Maybe apples would work the best because this is the kissing cousin to an apple pie? I have so many thoughts. Maybe when we get closer to summer I’ll post a simple galette recipe. Those are also pie-like but for those who are pie-making failures (like myself) galettes are the way to go.

      • It would depend on the pear and how ripe it was.  If it’s a soft-ripe Bartlett, probably not.  But if it’s one of those crunchier pears, then probably.
         
        This would definitely work with a giant scoop of ice cream.

      • I defer to Butcher on this. I hadn’t thought about that browning aspect. While pondering your question I thought, “Hmm. Maybe make the blondies as is without the apples, or maybe with, and then caramelize pears or maybe even poach them in a wine sauce, slice, and top—Jesus Tap-Dancing Christ, Mattie, give it a rest.”

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