Spiced Applesauce Blondies

Recipe Ingredients

3/4 cup	46g / 1.6oz	Unsifted all-purpose flour
1/2 cup	31g / 1.1oz	Unsifted cake flour
1/2 teaspoon	2.5ml	Baking powder
1/4 teaspoon	1.3ml	Baking soda
1/4 teaspoon	1.3ml	Salt
1/2 teaspoon	2.5ml	Ground cinnamon
1/4 teaspoon	1.3ml	Freshly grated nutmeg
1/4 teaspoon	1.3ml	Ground allspice
8 tablespoons	120ml	Unsalted butter - melted and cooled
1/2 cup	80g / 2.8oz	Light brown sugar
1/3 cup	65g / 2.3oz	Granulated sugar
2		Extra-large Eggs
3/4 teaspoon	3.8ml	Vanilla extract
1/4 cup	59ml	Unsweetened applesauce
1		Tart cooking apple - see * Note
2/3 cup	97g / 3.4oz	Chopped walnuts

Recipe Instructions

* Note: Peel and core the apple then shred it using the large holes of a hand grater.

Preheat the oven to 350 degrees. Butter and flour a 9- by 9-inch baking pan.

Thoroughly mix the all-purpose flour, cake flour, baking powder, baking soda, salt, cinnamon, nutmeg, and allspice in a bowl.

Whisk the butter, brown sugar, granulated sugar, eggs, and vanilla extract in a bowl; blend in the applesauce and shredded apple. Pour the butter-sugar-apple mixture over the dry ingredients, and stir to form a batter. Stir in the walnuts.

Pour and scrape the batter into the prepared pan; spread the batter evenly. Bake the blondies for 30 minutes, or until just set.

Cool the blondies completely in the pan on a rack. Cut into 2 1/4- by 2 1/4-inch squares. Remove the blondies from the pan using a metal spatula. Store in an airtight tin. This recipe yields sixteen 2 1/4- by 2 1/4-inch blondies.

Source:
BROWNIES AND BLONDIES by Lisa Yockelson (c) 1992 - Harper Collins, New York - 101 pages - $12.50 - As reprinted in the Mar/Apr, 1993 issue of Cookbook Digest

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