Monday, October 5, 2009

Apple Spice Bars

I have been eyeing these bars over at Dinner & Dessert and waiting for a chance to try them. I was not disappointed! I love fall with all of its pumpkin and apple-filled desserts. These reminded me of the cinnamon blondie at Sugardaddy's. Have you heard of Sugardaddy's? If not, to be compared to their blondie is a huge compliment. Sugardaddy's was one of our favorite places to get blondies and to take visitors to see while we were living in Ohio. They were featured on Throwdown with Bobby Flay and also on Ellen (among other things) and have the cutest packaging. Their owners are passionate and so we would often take visitors just to hear them explain their desserts. But I digress...these bars reminded me of home and were a close match to the flavors from one of my favorite fall treats. They are delicious served with ice cream, too. They were soft and perfectly balanced between the apples, brown sugar, and spices.

Apple Spices Bars from Dinner & Dessert (see her blog to see original source)

2 c. plus 2 Tbsp all purpose flour
2 tsp baking powder
1/4 tsp salt
2 tsp ground cinnamon
1/8 tsp nutmeg
1/8 tsp allspice
small pinch ground cloves
1/2 c. butter, melted
1 c. packed brown sugar
1 c. white sugar
2 eggs
1 Tbsp vanilla extract
2 apples, cored and diced (a little less than 2 c.)
cinnamon sugar for sprinkling

-Preheat oven to 350 degrees and line 9×13 pan with foil and baking spray.
-In medium bowl, combine flour, baking powder, salt, cinnamon, nutmeg, allspice, and cloves.
-Whisk to combine well and set aside.
-In bowl of stand mixer, combine sugars and butter and beat on medium high until light and fluffy, about 1 minute.
-Add eggs, one at a time, beating well to combine.
-Add vanilla extract and beat to combine.
-Turn mixer on slow and fold in flour mixture a little at a time until just combined.
-Fold in apples.
-Spread mixture evenly into prepared pan and sprinkle top generously with cinnamon sugar.
-Place in oven and bake until cooked through, when top slightly bounces back to the touch, about 30 minutes.
-Remove from oven and let cool completely before removing from pan, cutting and serving. (bars will be very soft)

Tips: I'm still adjusting to my oven since moving (I think it's not quite hot enough). I let them bake for about 33 minutes and then removed them. They were SO delicious--but slightly gooey in the middle on the second day. So I think I'll bake mine for about 40 minutes next time. But, as I said, it could just be my oven.


Barbara Bakes said...

An apple cinnamon blondie sounds fabulous!

Yvonne Todd said...

These look great! I'm planning a dinner for some friends and this is the perfect end to the hearty chili and cornbread we'll be having. Thanks for sharing!

Melody said...

Perfect for the fall. I'll definitely have to try this one!

Erin said...

That apple cinnamon blondie sounds delicious! Glad you liked these!