You know what they say, “An apple a day…” so, please bear with me.
If you still aren’t sold on the idea, just hear me out…
Close your eyes, think of a velvet blanket represented by the melted butter that ripples in an almost wave-like fashion in-between each and every single tiny dice of apple, walnut bit, and white chocolate chip. By the time these come out of the oven, you house is smelling incredible and you will have to dig very deep within yourselves to find the restraint required to allow these babies cool before you can cut into them (or, not I won’t blow your cover if you happen to spoon some out straight out of the pan.).
Seriously though, you really need to make these. I know the photos probably aren’t doing the blondies any justice.
What we have here are the most, super-moist, melt-in-your-mouth blondies, I’ve ever had. In my opinion, the epitome of the perfect fall afternoon dessert. Even without the white chocolate ganache drizzle, I just decided to add it to make them look a little more drool worthy.
- 1 stick unsalted butter, melted and cooled
- 1¼ cup all-purpose flour
- 1 teaspoon ground cinnamon
- pinch freshly grated nutmeg
- ½ teaspoon baking powder
- ½ teaspoon kosher salt
- ¼ teaspoon baking soda
- 1 cup granulated suar
- 1 large egg
- ½ cup chopped walnuts
- ½ cup white chocolate chips
- 2½ cups firm-sweet apple, peeled, cored, and chopped into ½-inch cubes
- 2 tablespoons white chocolate chips and 2 tablespoons heavy cream for white chocolate drizzle, optional.
- Preheat Oven to 350 degrees F.
- Line a 9 x 9 inch baking pan with aluminum foil leaving a slight overhang and spray with non-stick cooking spray.
- In a small bowl whisk together flour, cinnamon, nutmeg, baking powder, salt, and baking soda. Set aside.
- In a medium bowl add butter, egg and sugar. Beat with a hand mixer fitted with the whisk attachment for 2 minutes or until mixture turns a pale yellow.
- Stir in white chocolate chips, walnuts and apples by hand until combined.
- Add flour mixture and continue to stir until combined.
- Spread batter into prepared pan. Bake until slightly firm 40-45 minutes.
- Let brownie cool on a wire rack for at least 30 minutes. With a sharp knife cut into 12 bars.
- Store bars in an airtight container for up to 5 days. (Don’t think you’ll have to worry about this…)
- If you’ed like to go for the drizzle effect. Melt equal parts white chocolate and heavy cream in the microwave at 50% power in 15 second intervals. Allow to cool slightly, then transfer mixture into a piping bag or a sandwich bag, cut a tiny tip off and drizzle over sliced blondie squares.