Not all the brownies are made with chocolate: caramelized apple Blondies
There are also brownies made with apple, cannel, nuts, white chocolate, mint, blueberries, sour cream…and in Saucépolis we all love this dessert. It was invented by a baker that forgot including the baking powder in the chocolate cake, and he decided to cut it in small squares and offer them to the customers.
We inaugurate this new serial in Saucépolis with the intention of sharing with you easy and tasty recipes of these special cakes. And to proof that not all the brownies are made with chocolate, we will start with the recipe of a blondie, that is the name of brownies without chocolate.
Our customers and friends will taste them tomorrow Sunday in the breakfast hotel.
Caramelized apple Blondies
Ingredients for 6-8 people:
Coverage of caramelized apple:
- 85g brown sugar
- 50g. unsalted butter
- 1 apple in slices
Brownies
- 120g. unsalted butter
- 150 g. brown sugar
- 2 beat eggs
- 200 g. flour
- 1 teaspoon of baking powder
- ½ teaspoon baking soda
- 1 ½ teaspoons of ground spices (cinnamon and cardamom)
- 2 apples, peeled and grated
- 85 g. chopped hazelnuts
Start by preheating the oven to 180 ºC (356 ºF). Grease a rectangular mold.
Prepare the apple coverage. In a saucepan at medium heat, heat the butter and sugar together, stirring with a wooden spoon until melted. Then, pour over the pan covering the bottom. Place the apple with skin (it is nicer) into slices and set aside.
Make the dough in a large bowl mix sugar and butter until they form a smooth paste. Add the beaten eggs and continue mixing.
In other bowl mix the spices and flour. Add it to the egg mixture and mix sugar and butter well.
On the other hand cut the hazelnuts into large pieces, so it’s much better to do it with a knife. Peel and cut the apples, which can be grated or chopped in the food processor at low speed.
Add the hazelnuts and the apple to the dough, mix and put it into the mold on the top of the apples, spreading with spatula to get the same height.
Bake the blondie for about 35-40 minutes, or until set (by clicking with a skewer should come out clean). Chill it for 10 minutes. Cut into small squares and serve.
If you don’t eat it all, you can keep it in a hermetic container and store at room temperature, you can keep them for a week (blondies never last more time at our home)
All the pictures of the process step by step on Flickr: The recipe in pictures
