by Author Name Withheld 118

Created on: September 20, 2008

Apple Blondies

This is an easy, perfectly Autumnal recipe I found about 4 years ago. The moist blondies are scented with luscious apples and topped with a surprise of spiced cream cheese. The recipe makes a nice big 9x13-inch pan, so it is perfect for a family gathering, a potluck, or having leftovers for lunches (and breakfast). The blondies are wonderful on their own, but try them, too, topped with vanilla, cinnamon or walnut ice cream for a fabulous Fall dessert. To get a more squidgy, brownie-like texture, underbake slightly.

APPLE HARVEST BLONDIES

2/3 C unsalted butter

2 1/4 C packed brown sugar, divided

3 eggs

2 C all-purpose flour

1 tsp baking powder

1 tsp vanilla

2 medium apples, peeled and chopped

3 oz cream cheese, frozen for 1 hour

2 oz chopped pecans or walnuts

1 tsp ground cinnamon

Preheat oven to 350 degrees F. Grease a 9x13-inch baking pan; set aside.*
Melt butter over low heat in a medium saucepan. Remove from heat and stir in 2 cups of the brown sugar. Add eggs, flour, baking powder and vanilla, stirring gently to blend.
Fold in apples. Scrape batter into a lightly greased 9x13-inch baking pan. Chop the frozen cream cheese into small bits. In a small bowl, toss the cream cheese bits with the remaining 1/4 cup of brown sugar and the 1 tsp cinnamon. Sprinkle evenly over batter. Bake at 350 F for 30-35 minutes. Cool in pan on wire rack for at least 20 minutes. Serve alone or with topped with ice cream. Makes 12-18 blondies.

*Originally, this recipe called for an ungreased pan- but I always butter my pan, it works!

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