Apple Blondies Food

APPLE BLONDIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
• Beat brown sugar, white sugar, butter, eggs, and vanilla extract in a bowl with an electric mixer until creamy. Add flour and salt; mix well. Stir in apples and walnuts. Pour into the prepared pan.
• Bake in the preheated oven until top is dry and edges have started to pull away from the sides of the pan, 30 to 35 minutes. Let cool completely, 20 to 30 minutes. Dust with powdered sugar.

APPLE BLONDIES WITH BROWN BUTTER AND FLAKY SEA SALT

Steps:

• Preheat the oven to 350 degrees F. Spray a 9-by-13-inch baking pan with cooking spray and line it with parchment paper, letting the paper hang over the sides by a couple inches. (This will help you easily lift the blondies out of the pan.) Set aside.
• Melt the butter in a small saucepan over medium heat. Continue to cook until the butter is golden-brown and smells nutty, 5 to 7 minutes. Pour into a heatproof bowl or liquid measuring cup to cool.
• Put the apple in the same saucepan (don't get rid of those residual buttery bits, they'll add some nice flavor to the apples) along with 1/2 cup of the brown sugar, 1/2 teaspoon cinnamon, 1/4 teaspoon ginger and a pinch of kosher salt. Cook over medium heat until the apples have softened and the sugar has caramelized, 5 to 7 minutes. Set aside to cool.
• In a large bowl, combine the remaining 2 cups brown sugar, the flour, lime zest, baking powder, remaining 1/2 teaspoon cinnamon, remaining1/4 teaspoon ginger, the baking powder, nutmeg and 1 teaspoon kosher salt. Whisk to combine. Whisk the eggs, lime juice and vanilla into the browned butter. Add the wet ingredients to the dry ingredients and mix with a wooden spoon or rubber spatula until just combined. Fold in the apples.
• Scrape the batter into the prepared pan, spreading it evenly to the sides of the pan. Sprinkle with flaky sea salt. Bake until the top is golden brown and a toothpick inserted in the center comes out clean, 30 to 35 minutes.
• Cool the blondies completely in the pan. Use the parchment to lift the blondies out of the pan. Peel away the parchment. To slice, cut the blondies in half widthwise and then cut each half into thirds; you'll have 6 strips. Cut each strip into 4 squares. Enjoy!

APPLE BROWN BUTTER BLONDIES

Steps:

• Preheat your oven to 350 degrees F. Spray a 9-inch square baking pan with pan spray, line with parchment and spray the parchment. Set aside.
• Place the diced apples in a single layer on a microwave-safe plate and cover with another plate. Microwave for 2 minutes, until the apples have softened and given off some liquid. Transfer the apples to a paper towel-lined tray and set aside.
• In a medium saucepan over medium-high heat, brown the butter until it is a deep golden color, 5 to 7 minutes. Immediately pour the hot butter into a medium heat-proof mixing bowl. Add the cinnamon, clove, salt, baking powder and brown sugar. Whisk to combine. Whisk in the vanilla, whole egg and egg yolk until smooth. Add the all-purpose flour and stir with a rubber spatula until nearly combined. Add the reserved apple pieces and the nuts to the batter, saving about 2 tablespoons of each for topping the blondies. Stir the batter until the nuts and apples are evenly combined and then pour the batter into your prepared pan. Press the reserved pecans and apple pieces evenly into the top of the batter.
• Bake the blondies until golden and a toothpick insert near the center comes out with a few moist crumbs, 33 to 35 minutes. Allow to cool in the pan before cutting with a serrated knife into 16 bars.

APPLE-BUTTERSCOTCH BLONDIES

Steps:

• Preheat the oven to 350 degrees F. Line a 9-inch-square baking dish with foil, leaving a 2-inch overhang on two sides; lightly coat with cooking spray and set aside.
• Whisk the flour, salt and baking powder in a small bowl. Melt the butter in a medium saucepan over medium heat and cook, swirling the pan occasionally, until it starts browning. Remove from the heat and whisk in the brown sugar and vanilla until dissolved; let cool slightly. Add the eggs and whisk until smooth. Stir in the flour mixture, then the apple and butterscotch chips. Pour into the prepared pan and smooth the top.
• Bake the blondies until the edges are set and the top is lightly browned, about 25 minutes. Transfer to a rack and let cool completely in the pan. Lift out of the pan using the foil overhang and cut into pieces.

APPLE PIE BLONDIES

Steps:

• mix ingredients (all but last two) in the order listed - batter will be very thick - mix until all dry ingredients are incorporated, but try not to over mix, and fold in apples as gently as possible.
• press batter down into a greased 9 X 13 pan with the back of a large spoon to even out.
• sprinkle with cinnamon sugar evenly.
• bake at 350 for 30-35 minutes, until just beginning to brown on top.
• allow to cool before cutting to prevent crumbling.