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Blondies: Blondes' Blondies

Source of Recipe

Diane Mott Davidson, Prime Cut


List of Ingredients

2 cups peeled and diced Granny Smith apples
1 cup firmly packed dark brown sugar
1/2 cup unsalted butter
1 egg
1 1/2 cups cake flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon allspice
1/2 cup chopped pecans or walnuts
1/2 cup raisins

FROSTING:
2 tablespoons unsalted butter, softened
2 tablespoons orange juice
1 1/2 cups powdered sugar, sifted


Recipe

Preheat the oven to 325ºF. Butter a 9x13 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 and raisins. Batter will be thick. Spread batter into the prepared pan. Bake for 18-22 minutes, or until they test done with toothpick. Cool in the pan, then frost and serve. For frosting, beat the butter with 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.