Just like brownies, blondies originated in the USA. Did you know, the 22nd of January is a day dedicated to celebrating this delicious treat. Even though you might think that blondies and brownies are similar just with different chocolates. Well, not quite. Brownies are known to have a crispy exterior. Blondies, on the other side, are known to be more alike fudge. They are soft and chewy and extremely sweet. The first brownies, made with molasses, are nearly identical to those we now call blondies. So, it seems, all this time we have been thinking wrongly of this desert. They are not derived from brownies. We’ve given the wrong treat all the credit.
Recipe
Ingredients
Blondie
- 200g Light Brown Sugar
- 120g Butter
- 1 Egg
- 140g Flour
- 1 pinch Salt
Filling
- 20g Butter
- 60g chopped, peeled Apples
- 240g diced Toffee
- 20g Flour
- 1/2 tsp ground Cinnamon
Frosting
- 120g Butter
- 240g Powdered Sugar
- 80g Caramel Sauce
- 30g Heavy Cream
- 30g diced Toffee
Instructions
- Use an electric mixer to mix the butter until creamy.
- Add in the brown sugar and the egg and mix until well incorporated.
- Sift in the flour with a pinch of salt.
- Mix well to make sure there are no clumps left.
- Grease a squared bake tin lined with baking paper.
- Preheat the oven to 180ºC.
- Fill the batter into the tin and use a spatula to spread it.
- Melt the butter and mix in the flour and cinnamon.
- Mix the apple and caramel into the butter mixture.
- Put the filling on the base and spread well.
- Bake for 25-30 minutes.
- Beat the butter until smooth and sift in the powdered sugar.
- Add in the heavy cream and the caramel sauce.
- Beat until reaching desired consistency before mixing in the toffee.
- Take the blondies out of the oven and let cool.
- Spread the frosting on the blondies.
- Cut into squares and enjoy.
