1 c & 2 T unsalted butter, melted, divided
2 c & 1/4 c dark brown sugar, divided
2 t vanilla
1 t baking soda
2 c flour
2 t cinnamon, divided
2 – 3 smaller Granny Smith apples, peeled, cored, and chopped into bite-sized pieces
Preheat oven to 350 F. Liberally grease a 13 x 9″ baking dish with cooking spray and set aside. Meanwhile, heat a medium skillet over medium heat. Toss in the 2 T butter, 1/4 c brown sugar, 1 t cinnamon and apples and saute for about 2 – 3 min or until tender but not quite soft. Set aside. In a large bowl, whisk together the melted butter and brown sugar. Gently stream in the eggs, whisking constantly so as not to scramble them and the vanilla. Stir in the baking soda, flour, salt, cinnamon and nutmeg until a soft batter has formed. Fold in the apples and their juices. Spread the mix evenly into the prepared pan and bake for approx 20 – 25 min or until the top is golden and appears set. Do not over-bake past the 25 min mark as the bars will continue to cook as they cool. Cool the bars completely before glazing. Pour glaze over the top of the blondies and allow it to set before cutting into squares.
2 c powdered sugar
2 – 3 T apple cider
splash hot water
In a small bowl combine the powdered sugar, hot water and apple cider until glaze is pourable.
Tagged: Cakes Cookies & Squares