Small Batch Apple-Butterscotch Blondies

I had every intention of making a peach cobbler this week. They were down to one small section of peaches left at the grocery store, I have the recipe sitting out on my counter, and my new little cast-iron skillet is just begging to be put to use. And then I got distracted by Southern Living and their online slide show of so many delicious desserts with apples in them. Because, you know, it’s fall and fall = apples, not peaches. Well, sorry peaches, I hope a couple of you can last in my fridge and not get eaten until next weekend… but I doubt I can hold out that long.

But hey, I still made something awesome this weekend, and that’s what matters, right? These apple-butterscotch blondies looked like one of the easier/tastier desserts that Southern Living featured, and in execution, they totally were both of those things. They were one-bowl magic, and it’s a good thing I small-batched them because I would have just kept eating a big batch rather than save some to take to work on Monday. And the next time I make these (because there will totally be a next time), I’m going to break the rules and eat some of them fresh-out-the-oven on top of some Blue Bell Homemade Vanilla. My eyes are already tearing at the thought of such an epic fall treat.

Small Batch Apple-Butterscotch Blondies
Adapted from Southern Living

1/3 cup chopped pecans
2/3 cup dark brown sugar, packed
6 tbsp butter, melted
1 egg yolk, lightly beaten
¾ tsp vanilla
2/3 cup all purpose flour
¾ tsp baking powder
1/8 tsp salt
1 cup Granny Smith apple, peeled and diced
1/3 cup butterscotch chips

Preheat oven to 350°. Bake pecans in a single layer of a foil-lined 9x5 loaf pan for 8 minutes until fragrant. While pecans are baking, melt the butter in a large microwave-safe bowl. Add the sugar, egg yolk, and vanilla to the melted butter, and mix well. Add flour, baking powder, and salt, and mix well. Add apples, butterscotch chips, and toasted pecans, and mix well. Spray the foil-lined loaf pan with cooking spray, then pour in the batter and spread it evenly. Bake for 40-45 minutes, or until inserted toothpick comes out clean. Cool completely in pan (1 hour or more), then lift foil and cut blondies into squares. Try not to eat them all in one sitting, but don’t feel bad if that’s what ends up happening. That’s why it’s a small batch.

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