So many things to talk about today. First, notice anything different around here? Over the weekend I moved to WordPress. I contemplated it for a long time and finally pulled the trigger. There are a lot of kinks to still work out so bear with me if things are wonky, but I think it’ll be worth it. One of the biggest reasons I wanted to move was now I have a recipe index. It should make searching for recipes much easier. Like I said I’m still getting everything in order, but give it a whirl and see how you like it. I’m entirely overwhelmed because there’s so much to learn but I’m already happy with the move.
Let’s also talk about how Daylight Savings Time sucks when you have a baby. I’ve heard my friends with kids complain about it for years but I get it now. Tonight wasn’t pleasant but I’m going to give it a few days & hopefully we’ll all get adjusted.
Now about these blondies. I’m still loving all things apple (see Apple Donut Mini Muffins and Apple Cinnamon Swirl Bread) but my love of peanut butter crept back in. Apples and peanut butter are one of my favorite snacks so I figured putting them into a baked good would be a good idea and I was right. I made these twice – first using the below recipe that calls for butter. Second, I tried making them with half butter, half applesauce. Both were really good but the applesauce version was more cake-like. Super moist and required eating with a fork. I was going for more of handheld blondie and the butter version fit the bill. Let me know which one you try!
Apple Peanut Butter Blondies
- Preheat your oven to 350 degrees and spray an 8 x 8 baking dish with non-stick spray (I use Trader Joe's coconut oil). Set aside.
- In a large bowl (or the bowl of your stand mixer), add the butter, sugar, egg, and vanilla and beat until fluffy.
- In another medium bowl, add the flour, salt, baking powder, baking soda, cinnamon, and nutmeg and whisk together.
- Pour the dry mixture into the wet mixture and stir with a spatula until just blended.
- Fold in the diced apples and peanut butter chips.
- Spread the batter evenly into your prepared pan.
- Sprinkle the light brown sugar over the top.
- Bake for 35 minutes or until a toothpick inserted into the center comes out clean.
- Let cool on a rack before slicing.
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
Sharing of this recipe is both encouraged and appreciated. Copying/pasting and/or screenshots of full recipes to any social media is strictly prohibited. Content and photographs are copyright protected.