Recipe By :
Serving Size : 32
Preparation Time: 0:00
Categories : Cookie Desserts
2 cups Granny Smith apple — peeled and diced
1 cup firmly packed dark brown sugar
1/2 cup butter
1 1/2 cups cake flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon allspice
1/2 cup pecans — chopped
Preheat the oven to 325 degrees. Butter 9 x 13-inch metal (not glass) pan.
In a large mixing bowl, mix the chopped apples with the brown sugar. Set it aside while you prepare the other ingredients. In a small pan, melt the butter and set it aside to cool. In a small mixing bowl, beat the egg slightly. Sift together the flour, baking soda, salt, cinnamon, nutmeg, and allspice.
Whisk the melted and cooled butter into the egg; stir this mixture into the apple mixture. Stir the flour mixture into the apple mixture, mixing just until incorporated. Stir in the nuts. The batter will be thick. Spread the batter in the prepared pan.
Bake for 18 to 22 minutes, or until the blondies test done with a toothpick. Cool in the pan, then frost with Creamy Citrus Frosting. Slice and serve.
Beat the butter with the orange juice until the butter is very soft ( they will not mix completely). Add the sugar until the desired consistency is reached. Spread on the cooled blondies.
Per Serving (excluding unknown items): 61 Calories; 4g Fat (61.4% calories from fat); 1g Protein; 5g Carbohydrate; trace Dietary Fiber; 14mg Cholesterol; 104mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 1 Fat.
NOTES: From: Diane Mott Davidson’s Prime Cut book