This past weekend Andrew and I went apple picking at Tanners Orchard. This was the first time we had been to this orchard and I was really impressed. If you don’t feel like picking your own apples, they have a large market where you can buy already picked apples, pumpkins and gourds. They also sell jams, apple butter, kettle corn, doughnuts and fall decorations. We had so much fun and couldn’t have asked for better weather.
Apple picking has been a fall tradition ever since I can remember, so I was very excited when Andrew suggested that we go! 🙂 We came home with a peck of Jonagold apples, a gallon of apple cider and a few apple cider doughnuts. Besides eating them out of hand, I LOVE to bake with apples. Loaded down with over ten pounds of apples, this recipe was the first one I wanted to try.
I have been waiting to make these apple blondies since the season began. Chewy blondies bursting with little chunks of apple and toffee bits are slathered with an incredible brown sugar frosting. These blondies are wonderful with or without the frosting. Go ahead, you know you want one! 😉
2/3 cup butter, softened 2 cups packed light brown sugar 2 cups all-purpose flour 2 tsp baking powder 1/2 tsp salt 1 teaspoon cinnamon 2 eggs 2 tsp vanilla 1 cup peeled, cored, chopped tart apple, 1 large 1/2 cup toffee bits For the Brown Sugar Frosting: 1/2 cup butter 1 cup brown sugar, packed ¼ cup milk 2 cups confectioner’s sugar, sifted
- 2/3 cup butter, softened
- 2 cups packed light brown sugar
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1 teaspoon cinnamon
- 2 eggs
- 2 tsp vanilla
- 1 cup peeled, cored, chopped tart apple, 1 large
- 1/2 cup toffee bits
For the Brown Sugar Frosting:
- 1/2 cup butter
- 1 cup brown sugar, packed
- ¼ cup milk
- 2 cups confectioner’s sugar, sifted
- Preheat oven to 350 degrees F. Butter the bottom and sides of a 9-by-13-inch baking pan. Put a long piece of parchment paper in the bottom of the pan, letting the parchment extend up the two short sides of the pan and overhang slightly on both ends.
- In a medium bowl, whisk together flour, baking powder, salt and cinnamon; set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and brown sugar at medium speed until light and fluffy, about 2 minutes. Scrape down the sides of the bowl with a rubber spatula as needed. Add the eggs, one at a time, beating until well combined. Add the vanilla and beat until combined. Add the dry ingredients and beat at low speed until just combined, about 30 seconds, scraping down the bowl as needed. Fold in chopped apples and toffee bits. (Batter will be thick)
- Spread the batter into the prepared pan. Bake 25- 30 minutes, or until center is set and toothpick inserted into the center come out clean. Place on wire rack to cool completely before slicing or frosting.
- To make the frosting, melt butter in a small saucepan over low heat. Stir in brown sugar and milk. Bring mixture to a boil then remove from heat and let cool to lukewarm. Sift in the confectioner’s sugar, mixing until smooth. Spread evenly over blondies. Let frosting set before cutting into squares, about 30 minutes.