Blondie’s Apple Brownies

Blondies Apple Brownies

I’ve always been a Dagwood & Blondie fan – his sandwich creations are amazing! I’ve seen his mouth open and lean towards his (apparently) unreachably high sandwich but never actually seen him take a bite! Have you?

Once Blondie became a caterer, my interest was even more piqued! These “blond” brownies (how’s that for an oxymoron!) are named in her honor – and maybe she’ll put them on her menu.

You can frost them with a citrus frosting (I’ll add the recipe for that at the end) but being the sorta purist that I am – and wanting to try one before they’re cool enough to frost – I usually leave them plain. Enjoy them either way – or both!

Blondie’s Apple Brownies

  • 2 c peeled and diced Granny Smith apples (or tart apple of your choice)
  • 1 c firmly packed dark brown sugar
  • 1/2 c (1 stick) unsalted butter
  • 1 egg
  • 1-1/2 c cake flour
  • 1 tsp. baking soda
  • 1/2 tsp salt
  • 1 tsp. ground cinnamon
  • 1/2 tsp ground nutmeg (freshly scraped is best)
  • 1/2 tsp. allspice
  • 1/2 c chopped walnuts or pecans
  • 1/2 c raisins
  • Creamy Citrus Frosting (optional) recipe follows

Preheat oven to 325. Butter (or use butter flavored spray) a 13″ x 9″ metal baking pan (use metal; glass doesn’t work as well in this recipe) and set aside.

In a large mixing bowl, combine the diced apples and brown sugar. Set it aside.

In a small saucepan, melt the butter and set it aside to cool. In a small mixing bowl, beat egg slightly until blended. Sift dry ingredients together.

Whisk the melted and cooled butter into the egg; stir this  mixture into the apple mixture. Stir the flour mixture into the apple mixture, mixing just until incorporated. The batter will be very thick. Stir in the nuts and raisins; spread into prepared pan.

Bake at 325 for 18 to 22 minutes or until a toothpick inserted into the center comes out clean. Cool completely. Frost if desired.

Makes 16 large or 32 small servings.

Creamy Citrus Frosting

  • 2 Tbsp. unsalted butter, softened
  • 2 Tbsp. orange juice
  • 1 to 1-1/2 c powdered sugar

Beat the butter with the orange juice. They will not combine completely. Add powdered sugar a little at a time until the desired sweetness and consistency is reached. Spread evenly over completely cooled brownies and cut after frosting.

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