Saturday, November 29, 2014

Caramel Apple Blondies

These were one of the best fall desserts I have ever made.  SERIOUSLY good.  I mean, the 9 x 13 pan disappeared quickly!
Caramel Apple Blondies

Blondies:

2 cups brown sugar, firmly packed
1 cup unsalted butter, melted and cooled
2 large eggs, lightly beaten
2 teaspoons vanilla extract
2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2 apples, peeled, cored and chopped
1 cup pecans, chopped
 
Caramel glaze:

1/2 cup brown sugar, firmly packed
1/4 cup unsalted butter
3 tablespoons milk
1 teaspoon vanilla extract
1 cup powdered sugar
1 cup pecans, chopped

1 Preheat oven to 350 degrees.
2. Line a 9x13 baking dish with doubled aluminum foil and a few inch overhang on both ends. Butter or spray lined dish with nonstick cooking spray. (I prefer using a metal rather than glass dish for this but use which ever you like)
3. In a large bowl, stir together brown sugar, melted butter, eggs and vanilla.
4. In a separate bowl, stir together flour, baking powder and salt. Add to brown sugar mixture and stir until combined. Stir in apples and pecans. Pour batter into prepared baking dish.
5. Bake in preheated oven for 40-50 minutes or until a toothpick inserted in the center comes out clean. Cool completely.
6. Meanwhile, prepare glaze. In a heavy bottomed 2 quart sauce pan, bring brown sugar, butter and milk to a boil over medium heat. Boil 1 minute, whisking constantly. Remove from heat.
7. Add vanilla and powdered sugar and using a hand held electric mixer beat on medium speed until smooth. Pout immediately over cooled blondies and sprinkle with pecans.

 

 

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