Get in: we're making blondies

Blondies are the perfect Fall treat and a Dona fan favorite year round. The toasty colored cousin to the brownie, blondies share many delicious crossovers but mainly differ in their use of chocolate as a optional topping instead of primary ingredient.  Starting with a butterscotch base of brown sugar and butter (definitely the world’s best combo) this dense little confectionery tastes best with some chai fired apples in the mix. And spicing apples are easy; just a short stew in our Masala Chai concentrate until fork tender and they’re ready to add to batter. Rustic and seasonal, these are the perfect holiday treat to keep on hand.

 

Psst, we're offering a discount. Use code YUMMERS For 20% off site-wide 😉

 

 

SHOPPING LIST  

Masala Chai Concentrate 

PAIR WITH

Rose is My Name Tea

 

 

Ingredients

  • 2 sticks butter (1 cup)
  • 2 cups all purpose flour
  • 1 tsp salt
  • ¼ tsp cinnamon
  • Pinch of nutmeg
  • 2 large eggs
  • 1 tbsp chai/apple liquid *saved from step 1
  • 1 ½ cup brown sugar
  • 1 cup apples, diced
  • 1 tbsp granulated sugar
  • ¼ cup Dona Chai Concentrate
  • ½ cup pecans, chopped

Icing

  • ½ cup powdered sugar
  • 1 tbsp chai/apple liquid *saved from step 1

 

Method

  1. Preheat oven to 350°F. Prepare an 8”x8” pan with parchment paper or non-stick spray. In a small saucepan, bring the apples, chai and 1 tbsp granulated sugar to a boil. Reduce to a simmer and let cook for a few minutes until apples are tender. Drain apples and set aside allowing to cool. SAVE the liquid.

  2. In a medium saucepan, brown butter by melting over medium heat until the milk solids sink to the bottom and begin to brown and smell nutty. Remove from heat and allow to cool slightly. 

  3. Whisk together flour, salt, cinnamon and nutmeg in a large bowl. 

  4. In a medium bowl, mix brown butter and brown sugar with a wooden spoon for about 1 minute. Then whisk in the eggs, vanilla and 1 tbsp of the chai/apple liquid from step 1. Whisk until light brown and smooth. 

  5. Add wet ingredients to dry ingredients and mix until well combined. Add in apples and pecans until well dispersed throughout batter. 

  6. Spread batter evenly in prepared 8”x8” baking pan, and bake at 350°F for 35 minutes or until golden brown.

  7. While blondies are baking, make the icing by mixing the sugar and apple/chai liquid until smooth. 

  8. Once the blondies are done, let cool for 15-20 minutes and then drizzle with icing. Serve warm with vanilla ice cream!