Apple Brownies (or Blondies)
This week’s Sunday Supper theme is apples. I needed a snack to bring to my knitting group this past Friday. Apple pie wasn’t going to cut it. I needed something portable. Finger food to be exact. I remembered this old recipe for apple brownies, which are actually more of a blondie since there’s no chocolate involved. It took some hunting through my scads of brownie recipes until I finally located the sheet of paper I’d printed off in 2003.
Easier Than Pie
These come together quick as a wink. The most time consuming step is peeling and chopping two apples. Use two different baking apples to give your bar a lovely depth of flavor. The rest is just dumping and mixing. Within an hour, your house will be filled with the incredible aroma of baking apples and cinnamon. The results are a moist bar cookie with chunks of apple and underlying caramel flavor from the brown sugar. Scroll down to see all the magnificent options for your autumn apple harvest.I’m certain you’ll find something you must make.
- 1 stick (4 ounces) butter
- ½ cup sugar
- ½ cup brown sugar
- 1 egg
- 1 cup flour
- 1 teaspoon cinnamon
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1½-2 large apples, peeled and chopped into small bite-sized chunks (use two different varieties. I used a Granny Smith and a Golden Delicious)
- Preheat oven to 350º. Butter 8 x 8 inch baking dish and set aside.
- Cream butter and sugar, then mix in egg. Add dry ingredients, then stir in apples.
- Spread into prepared pan and bake till toothpick inserted in center of brownies comes out clean and apples are tender. Times vary from 20-45 minutes depending on size of apple chunks and variety used.
Apple Recipes from the Sunday Supper Tastemakers
Look at all these amazing recipes for our Autumn Apple Party!
Soups, Salads, Starters and Breads