You know how I’ve been putting jalapeños on literally everything for the past couple months? I think I’m over that finally.
But guess what I’ve moved onto.
Canned green beans. I had an entire can for dinner last night and the night before. A whole can. By myself. And I’m kind of freaking out because I’m officially out of canned green beans and I’m trying to hold off on going grocery shopping until Friday because our Trader Joe’s is finally opening!
(However, ours will sell no wine. Because this is Colorado. Boo.)
And my other current food obsession is butterscotch chips. I’ve always liked butterscotch chips but it wasn’t until recently that I started shoveling handfuls of them into my mouth after every meal. You guys, it’s bad.
I added these Apple Butterscotch Blondies to my “must make” list as soon as I saw them, mostly because of my butterscotch obsession but also because I just love blondies of all types. I think I actually prefer them over brownies.
I love everything about these. They weren’t as dense as your typical blondie but they had a really great texture. And the butterscotch and the apple chunks were absolutely delicious together.
Make sure you follow me around the internet!
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon baking powder
- 6 tablespoons unsalted butter
- 3/4 cup packed light brown sugar
- 1 teaspoon pure vanilla extract
- 2 large eggs
- 1 small apple peeled and finely chopped
- 1/3 cup butterscotch chips
Preheat the oven to 350F. Line a 9-inch-square baking dish with foil, leaving a 2-inch overhang on two sides; lightly coat with cooking spray and set aside.
Whisk the flour, salt and baking powder in a small bowl. Melt the butter in a medium saucepan over medium heat and cook, swirling the pan occasionally, until it starts browning. Remove from the heat and whisk in the brown sugar and vanilla until dissolved; let cool slightly. Add the eggs and whisk until smooth. Stir in the flour mixture, then the apple and butterscotch chips. Pour into the prepared pan and smooth the top.
Bake the blondies until the edges are set and the top is lightly browned, 20 - 23 minutes minutes. Transfer to a rack and let cool completely in the pan. Lift out of the pan using the foil overhang and cut into pieces.