apple blondies

finally you’re here again – autumn we all missed you so bad!

autumn is my absolute favorite season of the year (except christmas, but that’s – unfortunately – not really a season)! i love all about it; cosy early evenings with candles and a little fire in the chimney burning, warm jumpers, colourful trees everywhere and mostly i love the infinite choice of autumn baking recipes!

i’m always quite early in celebrating autumn and it’s baking… so one lazy sunday in early september my sister and me decided to have a little bake off.

my friends and family say my chocolate fudge brownies are some of the best they’ve ever had – so i wanted to give blondies a try. and as autumn is all about apples i decided to upgrade my recipe with them!

the recipe is so so easy and the result so so good – everyone loved it!

Apple Blondies

Ingredients

  • 120g unsalted butter, melted and slightly cooled
  • 2 medium sized apples, peeled, cored and sliced
  • 1 tbsp lemon juice
  • 100g caster sugar
  • 100g brown sugar
  • 1 large egg
  • 1/2 tsp vanilla extract
  • 1/2 tsp baking powder
  • Pinch of salt
  • 1/2 tsp ground cinnamon
  • 175g plain flour

1. Preheat the oven to 180C and line an 20x20cm square pan.
2. Place chopped apple into a bowl and pour over lemon juice.
3. Place sugars, egg and vanilla extract into a large bowl and whisk until well combined and smooth.
4. Gradually pour in the melted butter, whisking while you add it in, until the mixture is smooth and pale.
5. Add in the baking powder, salt, cinnamon and flour, then take 2tbsp of flour out and place in the bowl with the apples. Leave to one side, whilst you whisk together the flour with your wet blondie mix.
6. Once thick and well combined, tip in the coated apples and fold in with a spoon until all the apples are coated in blondie mix.
7. Tip into your prepared pan and smooth over with a spoon.
8. Place in the oven for 24-27 minutes until the edges are lightly brown and the centre is a golden colour.
9. Leave to cool in the pan for 1 hour before transferring to a chopping board to cool completely.
10. Once cool, slice into 9-12 pieces and keep in an airtight container, at room temperature, for three to four days.

 

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