Apple Pie Blondies

Submitted by ChefMamaBlogger

"The perfect cross between a blond brownie and apple pie…moist, yet hints of sweet cinnamon-y crunch from the sprinkling of cinnamon sugar on top. The recipe can be found here: http://lobsterandfishsticks.com/2009/10/01/apple-pie-blondies/ They were a real hit with my husband's co-workers!"

 

• Ready In: 45mins
• Ingredients: 10
• Yields: 18 blondies
• Serves: 18

ingredients

• 1 cup canola oil
• 1⁄2 cup granulated sugar
• 3⁄4 cup light brown sugar, packed
• 2 eggs
• 2 teaspoons cinnamon
• 1 teaspoon vanilla
• 1 1⁄2 teaspoons baking powder
• 1 2⁄3 cups all-purpose flour
• 2 cups apples, peeled, cored and diced small (1/2 inch or so) about 2 large apples
• 1 tablespoon white sugar, and 2 tsp cinnamon combined and set aside

directions

1. mix ingredients (all but last two) in the order listed – batter will be very thick – mix until all dry ingredients are incorporated, but try not to over mix, and fold in apples as gently as possible.
2. press batter down into a greased 9 X 13 pan with the back of a large spoon to even out.
3. sprinkle with cinnamon sugar evenly.
4. bake at 350 for 30-35 minutes, until just beginning to brown on top.
5. allow to cool before cutting to prevent crumbling.

Reviews

[cassie4560]

I thought these were incredibly moist and tasty but mine turned out tasting like normal cake. I think I was expecting a slightly different texture, still very good though. Simple ingredients and easy to prepare....I'm very pleased with this recipe. Thank you for sharing it with us.

 

[Dorothy S.]

Thank you very much for posting this recipe. This was a first time for me trying a blondie anything. Don't do blondie brownies, b/c to me that just seems sooo wrong. Now this is a real true keeper. I very rarely have a 2nd serving of a dessert. I will not tell how many bars I've had. But Hubby is amazed that I'm indulging. He loves them so very much. I had absolutely no problems with oilness. I found it held together perfectly as a bar. I will be taking this to our fellowship fall lunch for sure, and making several times over apple season.So a keeper and so very easy to put together.

 

[Sydney Mike]

I had intentions of sending this off to work with my other half, but while I was making it a friend dropped by & was so taken by it when I pulled it out of the oven that she stayed just long enough for it to cool down so I could cut into it & send half of it home with her! These are truly a wonderful treat, at least they were for the 2 of us here! And the recipe? A Definite keeper! Thanks for sharing it!Made this especially for my vegetarian son & DIL & it was a big hit with all of us!

 

[Candace Michelle 2]

I have to disagree with the previous review. My blondies were not oily at all, just really moist. They are the perfect cross between a blondie & apple pie, sometimes I was even fooled into thinking I was eating pie! They are very yummy. The only thing I did differently was to use a 21 oz can of apple pie filling instead of fresh apples. I also did not chop them, just left them as they were. I also baked mine about 45 minutes. They held together well. Wonderful recipe that I will definitely be using again.

 

[Kaysma]

i was so excited to make these and wish i could give more stars - the flavor is good, but they are SO oily (i actually came back to double check that i hadn't doubled the oil by mistake). they also are very crumbly and dont hold together as bars well (we've been using plates and forks). i made them exactly as directed, but replacing half of the cinnamon with chinese 5 spice powder - but that wouldn't have made any difference in the baking. again - good flavor but they just didn't work for us the way baked goods should.