Toffee Apple Blondies

June 8, 2018

 

 

 

Ever wanted to rustle up a nice dessert but was cutting it a bit fine for time?  Well my dear, have no fear- Toffee Apple Blondies are here! 

These are absolutely gorgeous served with homemade toffee sauce and even custard. Any leftovers (ppfff as if) are great for lunchboxes or even breakfast.  It’s a winner alright.

These can be prepared and baked in less than one hour.  Don’t you just love it when efficiency and deliciousness come together in holy matrimony?

I won’t keep you any longer fellow bakers... happy baking!

 

Serves 9

Difficulty: 1/5

Prep time:  15 minutes

Total time:  55 minutes

 

For the Toffee Apple Blondies:

100g unsalted butter, melted and cooled

130g soft brown sugar

1 egg, room temperature

1 tsp vanilla extract

2 large apples, peeled, cored and cut into cubes

120g plain flour

0.5 tsp baking powder

0.5 tsp bicarbonate of soda

Pinch of salt

1 tsp ground cinnamon

60g fudge/toffee chunks

25g chopped walnuts (optional)

 

For the Toffee Sauce:

284ml double cream

80g butter, cubed

95g dark muscovado sugar

1 tsp golden syrup

 

Method:

  1. Make the blondies.  Preheat the oven to 180°C/160°C fan.  Grease and line an 8x8 inch square baking dish with parchment paper, leaving an overhang (this will make it easier to pull the blondies out).  In a medium sized bowl, whisk melted butter with brown sugar till well combined.  Add in the egg and vanilla extract and whisk again.  Stir in the apples, fudge chunks and walnuts.  In a separate bowl, whisk together the flour, baking powder, bicarbonate of soda, salt and cinnamon.  Pour the dry ingredients into the wet ingredients and stir until just combined.  Spread the mixture evenly into your prepared baking dish.  Bake for 35-40 minutes until a skewer inserted in the centre comes out clean.  Allow to cool for 30 minutes prior to removing.

  2. Meanwhile, make the toffee sauce.  In a small saucepan add cream, butter and muscovado sugar.  Warm through over a medium heat until just beginning to bubble, turn off the heat and stir in the golden syrup.  Set aside to cool slightly.

  3. Remove the blondies from the tin and cut into 9 squares.  Drizzle over toffee sauce and dig in!

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