Apple Blondies
Ingredients
Scale
- 1 apple
- 1/2 teaspoon cinnamon
- 1 cup plus 2 tablespoons all-purpose flour (141 grams)
- 1/2 teaspoon cinnamon
- 1/8 teaspoon ground nutmeg
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter (112 grams) (melted)
- 3/4 cup light brown sugar (156 grams) (packed )
- 1 large egg
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350F (180C). Line an 8×8 inch (20×20 cm) pan with parchment paper, leaving an overhang around the sides. Alternatively, lightly grease the pan.
- Peal and core the apple. Then slice into small chunks. You should end up with about 3/4 to 1 cup sliced apple. Toss the sliced apple with the 1/2 teaspoon cinnamon. Set aside. **Do not use more than 1 cup of chopped apple.
- In a separate bowl, whisk together the flour, additional 1/2 teaspoon cinnamon, nutmeg, baking powder and salt. Set aside.
- In a large bowl, whisk together the melted butter and brown sugar until you no longer see pools of melted butter.
- Then whisk the egg and vanilla extract into the butter and sugar mixture.
- Stir the flour mixture into the butter mixture until you no longer see lumps or streaks of flour.
- Gently fold the cinnamon apples into the batter.
- Spoon the batter into the prepared pan and smooth into an even layer.
- Bake in the preheated oven for about 22-25 minutes or until the top looks set and an inserted toothpick comes out clean or with a few moist crumbs.
- Allow the blondies to cool fully. When ready to slice, lift them out of the pan using the overhang of the parchment paper and place on a cutting board (if you lined the pan). If you greased the pan, then slice the blondies in the pan.