It’s cold, dark, and miserable outside, I’m having a “big” birthday and there is nowhere open to go out and celebrate.
To try and stave off the impending dispair this will bring, for the mean time I’m all about the comfort food.
I’ve made blondies before and they have a similar texture to brownies but as they don’t use chocolate, they have more of a caramely flavour. This works really well with apple and cinnamon. This time of year these are the flavours I love.
These are great with a cup of tea or coffee, but they’re also fantastic with custard or ice cream as a dessert. These freeze well, and will last 2-3 days in an air tight tin.
2 Apples (peeled, cored and cut into 1cm cubes)
1/2 Tsp Baking powder
100 Grams Soft brown sugar
100 Grams Caster sugar
1 Tsp Cinnamon
275 Grams Plain flour
1/2 Tsp Salt
100 Grams Butter (melted)
- Preheat your oven to 180 degrees, and line a 8 in x 8 in baking tin
- Add the eggs and sugar to a bowl and mix with an electric whisk until light and fluffy
- Gradually whisk in the melted butter (allow to cool a little before adding)
- Hold back 2 tablespoons of flour, but gradually add the rest of the flour, baking powder and cinnamon and fold into the sugar and eggs mix with a metal spoon
- Once you have peeled and chopped the apples toss the pieces in the 2 tablespoons of flour
- Fold the chunks of apple into the batter until evenly distributed
- Transfer the mix to the baking tin, and bake for 50 minutes. Check . Allow to cool in the tin for 15 minutes before cooling on a wire wrack