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Addictive Apple Blondies with Brown Sugar Frosting

By Charlotte on June 12, 2016 11:36 AM

By The Best of Bridge Ladies, authors of Best of Bridge Home Cooking

Both the frosting and the blondie are scrumptious. You'll have a tough time deciding which you like best.

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Apple Blondies with Brown Sugar Frosting

Makes 20 to 54 bars or squares

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Blondie

• 2/3 cup butter, softened
• 2 cups packed brown sugar
• 2 large eggs     
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt         
• 1 cup chopped peeled apples
• 3/4 cup chopped walnuts          

Brown Sugar Frosting

• 1/2 cup butter   
• 1 cup packed brown sugar
• 1/4 cup milk or cream
• 2 cups  confectioners' (icing) sugar, sifted

Blondie: Preheat oven to 350°F. Grease a 13- by 9-inch baking pan. In a large bowl, using an electric mixer on medium speed, beat butter, brown sugar, eggs and vanilla until thick and smooth, about 3 minutes. Combine flour, baking powder and salt. Add to butter mixture on low speed, mixing until blended. Stir in apples and nuts, mixing well. Spread evenly in prepared pan. Bake until set and golden, 25 to 30 minutes. Let cool completely in pan on a wire rack.

Brown Sugar Frosting: In a small saucepan over low heat, melt butter. Stir in brown sugar and milk. Bring mixture just to a boil then remove from heat and let cool to lukewarm. Stir in confectioners' sugar, mixing until smooth. Spread evenly over bar. Let stand until frosting is firm enough to cut. Cut into bars or squares.

Tip: This frosting is very soft when first mixed, which makes it very nice to spread. It firms up on cooling.

Tip: Choose apples that are crisp, tart and not too moist. Granny Smith, Golden Delicious and Spartans are good choices for this recipe.

Variation: Omit the frosting if you prefer a plain apple walnut blondie.

Variation: If you're not a fan of nuts, omit the walnuts.

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About the Authors

The Best of Bridge began in 1975 when eight women bridge partners were inspired to write their first cookbook. Since then, they've sold more than 4 million copies of their cookbooks and have become one of the top brands in Canadian publishing.

Today, the Ladies of The Best of Bridge are winding down, headed towards retirement. Wanting their legacy to last, they reached out to well-known cookbook author Julie Van Rosendaal and her friends and writing collaborators Sue Duncan and Elizabeth Chorney-Booth to join in Best of Bridge Home Cooking and future cookbooks.

The Best of Bridge Ladies have been cooking treats perfect for sharing with family and friends for more than four decades.

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Recipe Excerpted from

Best of Bridge Home Cooking*:

250 Easy & Delicious Recipes

Authors: The Best of Bridge Ladies

Other Works: Best of Bridge Holiday Classics, Best of Bridge Slow Cooker Cookbook, Fan Fare! Best of Bridge Cookbook, Bravo! Best of Bridge Cookbook and more

Publisher: Robert Rose Inc.

Penned: October 2015

What's Inside: A collection of soul-satisfying recipes that evoke all the goodness of home cooking - that wonderful feeling of family and comfort. You'll find ideas for everything from easy weeknight meals (think One-Pot Pasta where both the pasta and sauce are cooked in one pot) to entertaining (gotta try Brownie Overload - it's a guaranteed hit). Simple, dependable and delicious, these feel-good recipes will inspire you to get in the kitchen and create some special memories around your table.

Time Out: 376 pages

Available: $29.95 hard cover at Amazon and other book retailers

*Courtesy of Best of Bridge Home Cooking by The Best of Bridge © 2015 www.bestofbridge.com Reprinted with permission. Available where books are sold.

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