Cinnamon Blondies Recipes
APPLE CINNAMON BLONDIES
A blondie is a vanilla and brown sugar-flavored brownie, a heavenly confection that comes together with the most basic of pantry staples;I can almost guarantee you've got it covered in the pantry right now. If you have chocolate on hand then you can make the classic chocolate chip blondie; but in the fall, I suggest you try this apple-cinnamon version. It's a cross between a dense, chewy blondie and a dainty, fragrant apple cake.
Provided by Samantha Seneviratne
Categories dessert
Time 1h5m
Yield 24 blondies
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F. Butter a 13-by-9-inch baking pan. Line with parchment paper, leaving a slight overhang.
- In a medium bowl, whisk together the flour, cinnamon, baking powder and salt. In a large bowl, beat the sugars and butter with an electric mixer on medium until light and fluffy, about 3 minutes. Add the eggs and vanilla and beat to combine. Add the flour mixture to the butter mixture and beat to combine. Fold in the apples and walnuts.
- Transfer the batter to the prepared pan and spread it out into an even layer. Bake until a toothpick inserted into the center comes out with moist crumbs attached, 20 to 25 minutes. Transfer the pan to a rack to cool completely. Then lift the bars out using the parchment overhang and transfer to a cutting board. Cut into 24 pieces.
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- Preheat oven to 350°F/175°C. Line a 9×13-inch pan with parchment paper, leaving enough overhang on the sides for lifting the bars out of the pan after baking.
- In a medium bowl whisk together flour, cinnamon, baking powder, baking soda, and salt. Set aside.
- In a large bowl whisk together melted butter, granulated sugar, and brown sugar. Whisk in the egg and vanilla extract. Add flour mixture and fold, using a rubber spatula or wooden spoon, just until combined. Do not over mix. Fold in chocolate and pecans.
- Spread dough evenly into prepared pan and smooth the top. Bake for 22-25 minutes, until the top is lightly golden brown and slightly firm to touch, and the edges start to pull away from the sides of the pan. The bars should appear soft but will set once cooled; over baking will make them dry and cakey. Allow to cool to room temperature on a wire rack, then lift out of the pan and cut into squares. Serve warm or at room temperature.
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