Spiced apple blondies

Baking with apples in fall, obviously. Stewed apples in (the best) chai concentrate make for the perfect addition to brown sugary blondies. This recipe is easy & delicious, and perfect to have on hand or serve as a rustic, seasonal dessert when entertaining. Side note: Bake this and your entire home with smell like fall. 

Shopping list:  masala chai concentrate

Pair with: Spiced apple cider

Ingredients

  • 1/2 cup butter, softened
  • 1 cup brown sugar, firmly packed
  • 1 egg
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 cups apples, peeled, cored, and diced
  • 1/2 cup chopped pecans
  • 1/2 c masala chai concentrate
  • ⅛ c sugar 

Instructions

  • Bring apples, chai, and granulated sugar to a boil in a sauce pot. Reduce to a simmer and cook for 15-20 minutes or until the apples are fork tender. Strain and set aside to cool completely.
  • Preheat the oven to 350° F. Cream the butter and brown sugar together in a large bowl. Add the egg and mix well.
  • In another bowl, whisk the flour, baking powder, and salt together.
  • Gradually mix the dry ingredients into the wet ingredients. Once combined, stir in the apples and pecans.
  • Spread the batter into an 8x8 inch baking pan that has been lightly coated with non-stick cooking spray. Sprinkle with the 1/8 cup of sugar. Bake 40 to 50 minutes or until golden brown and set. Cool and cut into squares.