Apple and Walnut Blondies

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My mother-in-law has always had shelves upon shelves of cookbooks. Like me, she sits and reads these cookbooks as if they are novels, with pen and paper in hand to write down the shopping list for the week.

A few months ago she gave me a few dozen of those cookbooks that she no longer needed. She knew I’d cherish them, and I do. Thank you Pam, my second mom.

One of the many recipes I eyed, was what the Yankee’s Country Fair Cookbook calls Apple Brownies. I tweaked the recipe to my own liking and found it made more sense to call them Blondies.

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From here, we’ll let the pictures tell the story.

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Apple and Walnut Blondies

  • Servings: makes 16 squares
  • Print

  • 1 cup all purpose unbleached flour
  • 1 1/2 teaspoons cinnamon
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 8 tablespoons unsalted butter, softened
  • 3/4 packed dark brown sugar
  • 1 egg
  • 3/4 cup walnuts, chopped
  • 3/4 cup apples, peeled and chopped

Preheat oven to 350 degrees F. Grease a 9 inch square pan.

Whisk together flour, cinnamon, baking soda, baking powder and salt in a bowl. Cream butter and sugar in another bowl. Add egg and mix well. Stir in walnuts and apples.

Spread into prepared pan. Bake 30-40 minutes. Let cool on a wire rack before cutting into squares.

Blondies are good served with ice cream and whipped cream or plain with a cup of coffee.

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