Loaded with fall flavor these Five-Spice Apple Blondies mix up quickly as the chocolate version. Any sweet, firm variety of apple will work in this recipe. I found the recipe in Martha Stewart Living.
Bars can be stored in an airtight container up to 5 days.
- 8 tablespoon salted butter, melted and cooled (plus more for dish)
- 1 cup all-purpose flour
- 1 teaspoon Five-Spice powder
- ½ teaspoon ground cinnamon
- ½ teaspoon baking powder
- ½ teaspoon salt
- ¼ teaspoon baking soda
- 1 cup granulated sugar
- 1 large egg
- ½ cup chopped, toasted nuts (I used hazel nuts)
- 2 large firm-sweet apples (about 1 pound total), peeled, cored, and cut into ½‑inch cubes (2 3/4 cups)
Preheat oven to 350 degrees with rack in center position. Generously butter an 9‑by-9-inch (or equivalent) baking dish. Line the dish with a piece of parchment sized to fit edge to edge and extend over two sides by a couple of inches on each side. Butter the parchment and set the dish aside.
Whisk together flour, five-spice powder, cinnamon, baking powder, salt, and baking soda in a medium bowl. In a separate bowl, beat together butter, sugar, and egg with a mixer until pale, about 2 minutes. Add nuts and apples, and stir by hand until combined. Add flour mixture, and stir until combined, about 30 seconds more.
Spread batter in pan, and bake until golden brown and slightly firm, about 45 minutes. Let cool on a wire rack 30 minutes, then use the extended parchment to lift the blondies from the dish. Cut into bars before serving.