Apple Blondies

Apple Blondies - made September 25, 2021 from Num's the Word 

3/4 cup butter, melted

1 1/2 cups brown sugar, packed

1 1/2 cups granulated sugar

3 large eggs

3 teaspoons vanilla extract

3 cups all-purpose flour

3/4 teaspoon ground cinnamon

3/4 teaspoon salt

3 teaspoons baking powder

3 cups apples, diced (I used Granny Smiths)

1 cup chopped walnuts, optional (I left out)

Topping

1 tablespoon granulated sugar

1/2 teaspoon ground cinnamon

1. Preheat oven to 350 degrees F. Line a 9 x 13 baking pan with foil and lightly spray with nonstick cooking spray.
2. In the bowl of a stand mixer fitted with the paddle attachment, cream together butter, brown sugar and granulated sugar. Add eggs, one at a time, mixing briefly until just combined. Add vanilla and beat until just combined.
3. In a separate bowl, whisk together flour, cinnamon, salt and baking powder. Add to butter mixture in 2 additions, mixing briefly after each addition, just until combined. Do not overmix. Fold in apples and walnuts, if using. Spread evenly into prepared pan.
4. In a small bowl, mix together granulated sugar and cinnamon. Sprinkle evenly over batter.
5. Bake for 40-45 minutes or until toothpick inserted near the center comes out with a few moist crumbs. Cool before cutting and serving.

This is a good recipe for autumn if you want something apple-y but don't want a more traditional dessert of apple pie.

I like to use Granny Smith apples for most apple desserts. Granny Smiths are tart and their tartness helps offset the sweetness of whatever dessert you're baking them in.

The batter will be thick and the easy part of this dessert is you don't have to cut the apples into (too) small pieces or dice them into even pieces, something I'm spectacularly bad at.

Not only are these easy to make but they're also delicious. It's hard to overbake these since the apples release so much moisture into the blondies. You don't want to underbake them too much either or they'll be soggy.

The only thing I didn't love about these is the top gets a little crusty so it was hard to cut cleanly without the crusty top breaking off into jagged pieces. But still, the flavor and texture make up for it.