Caramel Apple Blondies

5 Sep

Tenth blog post!  Guys, this is getting serious.

I initially didn’t think these blondies would make the blog.  I got halfway through, and the batter was so thick, I was sure they were not going to turn out (full disclosure, I may have left out an egg…baking fail).  I pulled them out of the oven and thought they were perhaps too sweet.

And then a whole row disappeared from the dish and into my belly.  So apparently they’re pretty good.

Butter and brown sugar is my favorite flavor combination.  It reminds me of cinnamon rolls and eating the seasoned apples before they go into an apple pie…basically, Fall.  The sweetness of the butter/brown sugar drizzle pairs so well with the tart apples, and then the sparse butterscotch chips bring an additional (but not overwhelming) burst of flavor.  The blondie itself doesn’t have a strong flavor, but the texture is surprisingly pleasantly moist.

Plus, this batter comes together in one mixing bowl (well and a knife and cutting board to cut the apples), so easy peasy and very few dishes to wash!

—-

This starts the same way most cakes, brownies, cookies, etc. start:  Cream together the butter and sugar with an electric mixer, then mix in your eggs and vanilla (and molasses in this case).

 Then, mix in the dry ingredients—flour, baking powder and salt.  This is when I started to get nervous…look how thick this batter is!

My solution was in dealing with the apples.  The first, I peeled and chopped into bite-sized pieces.  Into the batter

The second apple I peeled and chopped much more finely (I considered breaking out the cheese grater, but that’s another dish I didn’t want to wash), then muddled with about 1 tsp of brown sugar to draw out maximum juices.

Into the batter with the butterscotch chips.  This loosened it up a bit.  But then I poured it into my baking dish:

Did not reach the edges.  Ugh.  No big deal.  I put it into the oven for 5 minutes so it got melty.  Meanwhile, I melted some butter and stirred in some brown sugar to make a paste.

Then pulled the now melty batter out of the oven and spread it out more to mostly reach the edges, and then drizzled that delicious, delicious brown sugar, butter paste on top.  Run a knife through it to distribute it more evenly.  I forgot to take a picture at this step, mostly because I was sure these blondies were going to be a flop.

But they rose quite a bit in the oven.

And were actually pretty delicious.  That brown sugar drizzle is to die for, especially with the butterscotch chips and the tart apples.

—-

Caramel Apple Blondies

Adapted from Cookies and Cups

2/3 cup butter (that’s 10 2/3 T), softened

½ cup granulated sugar

2 T molasses

2 eggs

2 tsp vanilla

2 cups flour

2 tsp baking powder

½ tsp salt

1 ½ cups chopped, peeled apple (about two small apples)

½ cup butterscotch chips

 

2 T melted butter

1/3 cup brown sugar

 

  • Preheat oven to 350 degrees and grease a 9×13 pan
  • Cream together softened butter and granulated sugar
  • Beat in the molasses, eggs, and vanilla until well combined
  • Stir in flour, baking powder, and salt
  • Chop up your apples; I chopped one up pretty finely and mixed with a tsp or two of brown sugar, the other one I cut up into bite sized pieces—stir in apple pieces and butterscotch chips
  • Spread into your greased pan—the batter will be pretty thick.  If you need to, put it into the oven for a few minutes…it will get melty and easier to spread
  • Combine melted butter and sugar into a paste, and dollop over the blondies; run a knife through the dollops to more easily disperse
  • Bake 25-30 minutes until set

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2 Responses to “Caramel Apple Blondies”

  1. Holly Silver Margason September 5, 2012 at 8:16 pm #

    hope we have some after dinner tonight

  2. Angel September 5, 2012 at 8:40 pm #

    Yay for 10 posts! You’re making so many sweets from scratch! That’s a challenge for me. These are making me drool a little bit. 🙂 Angel

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