If you have been reading my blog for any length of time it’s no secret that I love apples and this time of year I stock my refrigerator drawers full of them. These Apple-Butterscotch Blondies are the latest creation to come from my apple baking addiction.
Blondies resemble brownies except they contain no chocolate or chocolate flavoring, unless chocolate chips are added in. (Does that make any sense…) Much like brownies you can add in nuts, candy, chocolate chips and in this case butterscotch chips and diced apples. Browned butter, butterscotch and apple chucks go beautifully together in this fall inspired dessert.
These blondies are a made with whole wheat flour and applesauce is used in place of half the butter in order to make them healthier than your typical blondie. I figured if I’m going to embrace the season and bake all the things then I need to throw in some healthier alternatives every now and then.
These blondies are dense and moist, especially with the addition of the applesauce. They are best served warm out of the oven. Store extras in an air tight container up to two days or in the refrigerator up to five days. Microwave for a few seconds to get it all warm and gooey again.
- 1 cup whole wheat pastry flour
- ½ teaspoon salt
- ½ teaspoon baking powder
- 3 tablespoons unsalted butter
- 3 tablespoons apple sauce
- ½ cup packed light brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 apple, peeled and finely chopped
- ⅓ cup butterscotch chips
- Preheat oven to 350 degrees. Line a 9-inch-square baking dish with foil, leaving a 2-inch overhang on two sides; lightly coat with cooking spray and set aside.
- Whisk the flour, salt and baking powder in a small bowl. Melt the butter in a medium saucepan over medium heat and cook, swirling the pan occasionally, until it starts browning. Remove from the heat and whisk in the applesauce, brown sugar and vanilla until dissolved; let cool slightly. Add the eggs and whisk until smooth. Stir in the flour mixture, then the apple and butterscotch chips. Pour into the prepared pan.
- Bake the blondies until the edges are set and the top is lightly browned, about 25 minutes. Transfer to a rack and let cool completely in the pan. (About 30 minutes). Lift out of the pan using the foil overhang and cut into pieces.