Apple Brownies (Blondies) for October’s Pastry Club
Since the organization of the Pastry Club, I have been pondering what I will prepare for my turn as the provider. I am sharing the spotlight with Brigitte, who is known for her great baking powers, so of course I must present some delectable treat that will at least compare with her dessert. I want to make something that will satisfy everyone’s sweettooth yet still be a little healthy. I selected October as my month of baking since it is cooler outside, it is the beginning of the fall eating season, and apples are ready! Everyone knows that an apple a day keeps the doctor away which means that if I use them in any baked good that product will be leaning to the healthy side. I have been to different orchards and have tried a few different varieties this year. Still, the cortland apple remains my favorite: crisp and with a tart bite to it! I make it a point to eat an apple every day. Can’t help it, always have done it, and plan to continue the habit. I know the peels are supposed to be healthy but I eat my apples without them. They tend to upset my digestive system so be gone with them! Okay, back to the subject at hand: my special dessert for my colleagues. I chose apple brownies as they are delicious and very tidy to eat. No mess, no forks, just a napkin is needed. These are both moist and tasty. They also make a great, portable breakfast!
2/3 C. butter
1 C. brown sugar
1 c. white sugar
1 1/2 C. flour
2 t. baking powder
1/4 t. salt
1 t. vanilla
1 C. apples, chopped fine
½ cup raisins
½ cup chopped nuts
Cream butter and sugar. Add eggs and vanilla; mix well.
Add flour, baking powder, and salt; stir well. Stir in apples, nuts, and raisins..
Bake in a greased and floured 9 x 9 pan at 350° F. for 35-40 minutes.
Dust with confectioner’s sugar.
To lighten this recipe up, substitute 1/3 cup of the butter with applesauce. I have not made the lighter version of this recipe so I cannot guarantee the outcome.