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Wednesday, 24 October 2018

Apple Pecan Blondies

apple-pecan-blondies
apple-pecan-blondies
apple-pecan-blondies

Since moving into this house, we've had to come up with new and fun ways to use up all the apples we get from the garden. We do give a lot away, Paul's mum makes a lot of chutneys for Christmas time, and my gran likes to cook them down and keep them in the freezer for when she wants them. We also make apple pie, apple crumble, and cook some down for apple sauce, but it's nice to try new things with them too. This recipe has turned out to be a huge success, now that I've got it right...although, I don't think anyone was complaining about the test batches.

I love the combination of apples and pecans, they're such a good match, and with a tasty cinnamon blondie mix, it's just the best thing for right now, on chilly autumn days! They keep well too, as the apples give quite a lot of moisture, they don't dry out quickly. They will be fine for 7 days, kept covered in the fridge.

apple-pecan-blondies
apple-pecan-blondies
apple-pecan-blondies

Ingredients:

120g melted butter
100g caster sugar
100g light soft brown sugar
1 large egg
1/2  teaspoon of vanilla
1/2 teaspoon of baking powder
1/4 teaspoon of salt
1 teaspoon of cinnamon
1/4 teaspoon grated nutmeg
180g plain flour
50g chopped pecans
2 small/medium apples, cut into small chunks

Method:

- Preheat the oven to 180°C, and line a 8/9 inch square brownie tin.

- Peel and chop the apples and set to one side, it doesn't matter if they start to brown.

- In a large bowl, mix the caster sugar, brown sugar, egg and vanilla until smooth. Slowly add the melted butter, a little at a time, mixing as you add, until you have a pale smooth mixture.

- Sieve the flour, baking powder, salt, cinnamon and nutmeg into a separate bowl. Add a tablespoon of this mix to the chopped apples and coat well. Add the rest of the dry ingredients to the wet mixture.

- Mix this well, and then add in the apples and flour, and fold them through.

- Pour this mixture into your prepared tin and flatten with a spoon. Bake for 25 minutes.

- Leave to cool for 10 minutes in the tin, and then transfer to a wrack or board to cool completely. The apples give a lot of moisture so you don't want to leave them in the tin for too long.

These are also amazing with vanilla ice-cream while they're still warm! So if you just can't wait, dig straight in.

apple-pecan-blondies



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