Apple Pie Blondies

Hello

안녕하세요

(Annyeonghaseyo)

こんにちは

(Konnichiwa)

你好

(Ni Hao)

While I've been continuing to bake, I've not shared any of the things I've baked for a while, so it's time to get back in it with this Apple Pie Blondies recipe from Fitwaffle Kitchen.

Let's get baking!

Ingredients:

Apple Filling:

2 medium Granny Smith apples, peeled and chopped

30g granulated sugar

1 tsp cinnamon

Blondie:

170g unsalted butter

165g light brown sugar

100g granulated sugar

1 large egg + 1 egg yolk

2 tsp vanilla extract

215g plain flour

Topping:

30g granulated sugar

1 tsp cinnamon

Start off by pre-heating your oven to 170C Fan and line a baking tin with parchment paper.

In a large bowl add your chopped apples along with the sugar and cinnamon. Give it a mix to ensure the apple is coated well. The set to one side.

Next, in another bowl, add the butter, brown sugar, granulated sugar and cream together.

Next add the egg and egg yolk, as well as the vanilla extract and give it another whisk.

Next add the plain flour and mix it in until it's combined.

Next add the apples and fold into the mixture.

Pop the mixture into your lined tin and smooth out evenly.

In a small bowl, mix together the granulated sugar and cinnamon for the topping.

Sprinkle on top of the blondie mixture to cover the top. Bake in the oven for about 30-35 minutes.

Once cooled slice and enjoy. Some people have them set in the fridge overnight to make them firmer.

This recipe is really easy to follow and make.

I've made these a couple of times and each time they've gone down a treat.

I love the flavours, I never though having fresh apples in would work but it gives that little extra something.

If you would like to check out the recipe I followed, then head over to Facebook and check out Fitwaffle Cinnamon Apple Pie Blondies, you can also check out her Instagram page for the same recipe. As well as any of her other recipe's.

She also has her own recipe books, which you can purchase on Amazon and Waterstones.

See you soon!

안녕

(Annyeong)

さようなら

(Sayonara)

再见

(ZaiJian)

Bye

Cadbury Caramel Blondies

Hello

안녕하세요

(Annyeonghaseyo)

こんにちは

(Konnichiwa)

你好

(Ni Hao)

It's been a while since I baked and posted about blondies, I made these back in February as a snack for myself and Mary while we were in Birmingham for a couple of days.

This is another recipe from Fitwaffle Kitchen.

Let's get baking!

Ingredients:

115g Unsalted butter

225g White chocolate, broken into chunks

2 Large eggs

70g Granulated sugar

2 tsp Vanilla extract

155g Plain flour

1 tsp Salt

180g Dairy Milk caramel

70g Carnation caramel, warmed

Line a baking tin with parchment and pre-heat your oven to 150C (Fan).

Start off by melting the white chocolate and butter together, I always use the bain marie method, I also couldn't get my hands on enough white chocolate as I found it too expensive, so I topped the white chocolate up with caramilk chocolate.

In a separate bowl, add the eggs and whisk until foamy.

Then add the sugar and vanilla extract and mix them into the mixture.

Next pour in the chocolate mixture and whisk until combined.

Next sift in the flour and salt and fold into the mixture.

Next add the dairy milk caramel chunks and fold them into the mixture.

Scoop the mixture into your lined tin and drizzle over the warm carnation caramel, then feather with a knife. Then bake for 25-30 minutes, or until the top is crisp and light brown, and allow to fully cool in the tin.

Once fully cooled, you're ready to cut into slices and enjoy.

This recipe was really easy to follow and wasn't too time consuming.

I really liked the flavours, I'd definitely bake these again, they're definitely the perfect treat for any occasion.

If you would like to check out the recipe I followed, then head over to Facebook and check out Fitwaffle Fudgy Dairy Milk Caramel Blondies, as well as her other great bakes.

She also has her own baking recipe books, which you can purchase on Amazon and Waterstones.

See you soon!

안녕

(Annyeong)

さようなら

(Sayonara)

再见

(ZaiJian)

Bye