I guess each of us knows the popular ones. Few people know that their alternative is…blondie. I tried this cake for the first time at a friend’s house and I was hooked. It was loaded with apples and nuts, so I asked her for the recipe to serve this cake to my family. It was a good idea because every last crumb was gone.
Blondies are a light cake that, unlike brownies, does not contain cocoa. The main ingredients are butter, vanilla and brown sugar. That’s why it comes out moist with a caramel note.
We can add white chocolate, coconut flakes or nuts to this baking. It goes perfectly with fruit, i.e. apples, pears, raspberries, strawberries, blueberries. It is worth sprinkling them with powdered sugar or serving with natural yogurt.
This time, however, we will focus on blondie enriched with appleswhich make the cake come out even more moist. In turn, we will break the sweetness with nuts.
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Ingredients:
- 300 g apples;
- 250 g of wheat flour;
- 250 g of brown sugar;
- 150 g of soft butter;
- 100 g of nuts;
- 3 eggs;
- 2 g soli;
- 1 teaspoon of vanilla extract.
Preparation:
To make the apple-walnut blondie, first put the butter and brown sugar in a large bowl.. Mix everything until a homogeneous mass is obtained. Then I add 1 egg at a time and mix the dough each time.
In the next step, I pour in the vanilla extract and mix everything again. Then I add wheat flour and salt and mix everything again until the ingredients are combined.
I peel the apples, grate them, squeeze out the excess juice and add them to the bowl with the dough. I also add nuts. Mix the mass until the additives are evenly distributed.
I pour the dough into a greased form and smooth its surface. Bake the blondie with apples and nuts in an oven preheated to 175 degrees for about 30 minutes.
I leave the cake to cool completely and only then remove it from the pan. I cover the baking with foil to prevent it from drying out. It can stay at room temperature for 2 days. Then it’s better to put it in the fridge.
