The older I get, the more I appreciate recipes with a clear point of view, and Blondies certainly has one. A dessert like this is exactly why I always save room for something sweet. Once it is in the oven, the kitchen begins to do that wonderful work of building anticipation.
Ingredients
- 1 stick butter~1/2 cup
- 1 cup brown sugar
- 1 1/2 cup flour
- 1 tsp cinnamon (ground)
- 1/2 tsp pumpkin spice
- 1 tsp baking powder
- Dash of salt
- 2 eggs
- 1 apple peeled, cored and diced
Glaze
- 1/2 stick butter
- 3/4 cup brown sugar
- 1/2 cup heavy cream
- 3 tbs. Powder sugar
Instructions
- Preheat oven to 325 F.
- Line an 9×9 pan with parchment paper.
- Melt the butter and brown sugar and set aside to cool, mix the dry ingredients add 2 eggs and the melted butter sugar and mix well, add 1 diced apple and mix well to combine this will be a thick batter. Pour in the pan and smooth the top, bake for 20 minutes on the bottom shelf turn off the heat and leave it in the oven for an extra 2 minutes. Let cool before taking the blondies out of the pan to cool completely on a wire rack.
- To make the glaze combine sugar, butter and cream, keep stirring until it’s bubbly lower the heat and cook for 3 minutes turn off the heat then whisk in 3 tablespoons of powder sugar. Let cool slightly before topping the blondies, wait for the caramel to set and enjoy.