Apple Butterscotch Blondies


When I first moved to Rochester, NY I picked a bushel of apples and remember commenting on FaceBook, “What was I thinking?!?!” I made something like 24 pints of applesauce and STILL had apples everywhere in my kitchen!  This led to me researching apple recipes, which resulted in my discovery of Smitten Kitchen and her recipe for Gingerbread Apple Upside Down Cake.  As I’ve said before, my life (and my hips) have never been the same after discovering Smitten Kitchen!  🙂

Since I had nowhere to store these apples, I needed to use them up, which led me, once again, on the search for apple recipes.  I discovered this recipe from My Recipes for Apple Butterscotch Brownies. My mentor pointed out that since these aren’t chocolate, that they should more accurately be titled “blondies,” hence my title for the recipe. My only modification is that I grate the apples on the large holes of a box grater, instead of dicing them. For extra fiber (and ease on the baker), I do not peel the apples.

  • 1 cup chopped pecans

Preheat oven to 350 degrees F. Bake pecans in a single layer in a shallow pan for 8-10 minutes, or until toasted and fragrant, stirring halfway through baking time.

  • 2 cups firmly packed dark brown sugar
  • 1 cup unsalted butter, melted
  • 2 large eggs
  • 2 teaspoons vanilla extract

Combine in a large bowl.

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt (I use somewhere between 3/4 teaspoon and 1 full teaspoon)

In separate bowl, stir together flour and next 2 ingredients; add to brown sugar mixture, and stir until blended.

3 cups peeled and diced Granny Smith apples (about 1-1/2 lbs). (I grated two or three large tart apples — this recipe tastes so much better if the apples are tart versus sweet)

Add apples and pecans to above. Pour mixture into a greased and floured 13- x 9-inch pan (or pan lined with parchment paper); spread in an even layer.

Bake at 350-degrees F for 35 – 45 minutes or until a wooden toothpick inserted in the center comes out clean. Cool completely.

Cut into bars — yield: approximately 30 bars.  These freeze and thaw wonderfully.




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