This weekend's run up the canyon was showing just the subtlest hints of fall in the air. On one tree, yellow leaves were beginning to appear where green leaves were the week before.
I got home and knew I was going to have to bake something fall like. But when it's 100 degrees outside I've learned that I have to cook very early in the morning.
But as I was running I had the idea for white chocolate apple walnut blondies and that thought remained in my head the rest of my run. when you are STARVING and burning more than you are taking in on a run--call it a hallucination or call it an epipheny but a new dessert that gets stuck in my head on a run will remain there until I make it.
So I did.
And now YOU can benefit too.
White Chocolate Apple Walnut Blondies
- ½ cup butter, melted (can substitute dairy free)
- 1 ¼ cup brown sugar (can substitute coconut sugar (pictured) or Swerve)
- ½ cup grated apple
- 2-3 tbsp apple juice
- 2 eggs
- 2 tsp vanilla extract
- 2 ½ cups unbleached all purpose flour (can substitute gluten free baking flour blend)
- 2 tsp cornstarch or arrowroot powder
- ½ tsp baking powder
- ½ tsp salt
- ⅔ cup white chocolate chips (can substitute dairy free)
- ½ cup chopped walnuts (can omit if allergic)
Preheat oven to 350 degrees. Line a 9x13 inch pan with parchment paper or grease and flour the pan.
In a bowl stir together the melted butter and sugar. Add the eggs, apple juice and vanilla, continuing to stir until combined. Add in the flour, cornstarch, baking powder and salt, stirring just until combined.
Gradually fold in the grated apple, white chocolate chips and walnuts until incorporated.
Pour and spread the batter into the baking dish. Bake at 350 degrees for 25-30 minutes or until a toothpick inserted in the center comes out clean (or with just a few crumbs sticking to the toothpick).
Remove from oven and allow to cool before cutting. Once cooled, you can drizzle additional melted white chocolate over if desired.
Makes 16 blondies
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