Soft caramelized apple with a hint of cinnamon. Gooey and fudgy apple blondies is all your need for this autumn season.
Ingredients
Instructions
Ingredients
Ingredients
Instructions
Preparing In The Kitchen
Place the butter in a pot over medium heat. Let it melt and start to sizzle. You’ll first see foam on top, then it will go away and finally, you will see brown specks in the butter and it will stop sizzling. Wash the apples and cut in small cubes.
Once the butter is ready, add the brown sugar, the apples, cinnamon, salt and mix.
After 10-20 minutes of minutes of mixing over medium heat, the mix will thicken and look like a caramel sauce. (This mix is extremely hot.)
Once ready, pour out the mix into a bowl. We need it to cool down enough so that it doesn’t burn if you touch the outside of the bowl (please don’t put your finger in the mix). It should cool down enough so that it’s still hot, but not enough to burn you. As it cools down you will notice that it will thicken.
Add the egg and quickly mix with a spatula. Add the flour and mix well.
Preheat the oven to 180 ºC and prepare a 20 cm square pan with baking paper.
Pour the batter into the pan and spread it out. Bake the blondies for 15-20 minutes or until a bit of cooked but gooey dough comes out if you stick a knife or skewer at the centre.
Let them cool down and cut the blondies in 4-5 cm squares.
For the glaze, mix the water with the icing sugar. Use a spoon to make the lines of glaze on the blondies.
Preparing In The Kitchen
Place the butter in a pot over medium heat. Let it melt and start to sizzle. You’ll first see foam on top, then it will go away and finally, you will see brown specks in the butter and it will stop sizzling. Wash the apples and cut in small cubes.
Once the butter is ready, add the brown sugar, the apples, cinnamon, salt and mix.
After 10-20 minutes of minutes of mixing over medium heat, the mix will thicken and look like a caramel sauce. (This mix is extremely hot.)
Once ready, pour out the mix into a bowl. We need it to cool down enough so that it doesn’t burn if you touch the outside of the bowl (please don’t put your finger in the mix). It should cool down enough so that it’s still hot, but not enough to burn you. As it cools down you will notice that it will thicken.
Add the egg and quickly mix with a spatula. Add the flour and mix well.
Preheat the oven to 180 ºC and prepare a 20 cm square pan with baking paper.
Pour the batter into the pan and spread it out. Bake the blondies for 15-20 minutes or until a bit of cooked but gooey dough comes out if you stick a knife or skewer at the centre.
Let them cool down and cut the blondies in 4-5 cm squares.
For the glaze, mix the water with the icing sugar. Use a spoon to make the lines of glaze on the blondies.
