Out Of The Box Brownies: Magical brownie recipes that start with a box
Subscribe

Apple Walnut Blondie

November 09, 2012 By: Denise Leo, Global Brownie Ambassador Category: Blonde Brownie, Cream Cheese, Fruit, Nutty

PinterestFacebookTwitterEmailPrintBookmark/FavoritesGoogle+Share
2143
Rate This!
Thanks!
An error occurred!

Utterly autumnal and ready for hungry leaf-rakers…it’s the Apple Walnut Blondie, a recipe for those who want to keep their kitchen full of happy fall-time snackers.20121109-133905.jpg

BATTER INGREDIENTS

  • 1 17-ounce package sugar cookie mix (I used Betty Crocker brand)
  • 2 eggs
  • 1/2 cup butter, melted
  • One 8-ounce package cream cheese (I used Philadelphia brand)

TOPPING INGREDIENTS

  • 1 21-ounce can apple pie filling (I used Comstock brand)
  • 1.5 cups coarsely chopped walnuts (I used Diamond walnuts)
  • 1/2 teaspoon cinnamon
  • Sprinkle of ground cloves, optional
  • 2 tablespoons lemon juice
  • 1/4 cup butter, melted
  • 1/2 cup brown sugar, optional
  • Vanilla glaze, optional (a little butter, confectioner’s sugar, milk, and vanilla)

20121109-133918.jpg

DIRECTIONS

To the cookie mix, mix in the eggs, melted butter, and cream cheese (it makes mixing easier if you slice the cream cheese as you add it to the bowl).

20121109-133950.jpg

The batter will be thick. Spread it into a greased 9″ by 13″ pan.20121109-134001.jpg

Open the can of apple pie filling. Using a sharp knife, cut down and around in the can so any large pieces become more bite-sized.

20121109-134016.jpg

Spread apple pie filling evenly across the batter.

20121109-134028.jpg

Put your chopped walnuts into a medium bowl. Add the cinnamon. If you love ground cloves, add a sprinkle (about 1/8 teaspoon), but that’s optional.

20121109-134049.jpg

Add melted butter.

20121109-134059.jpg

Add lemon juice. You can add less than 2 tablespoons if you want your blondie to be sweeter. The lemon juice is an inspiration from my great-grandma Katherine’s recipe for Hungarian Christmas-time cookies.

20121109-134109.jpg

Pour this tart, nutty mix on top of the batter and apples. Using a knife, gently swirl these delicious layers. Don’t mix too much. I find that swirling side-to-side is good, but you’ll also want to do some up-and-down swirls to get some of the fruit and nuts down into the batter.

20121109-134121.jpg

To counter the slight pucker of the lemon juice, you may want to add some brown sugar by hand, just sprinkling it over the top evenly. It gives sort of an “apple crumble” look to your crust. If you like your sweets to be not too sweet, I suppose you could skip this step.

20121109-134130.jpg

Bake for about 35-45 minutes at 350 F, using a toothpick to check for doneness. The toothpick should be nearly dry and almost clean.

After I baked my blondie, I whipped up a little optional ultra-vanilla glaze to drizzle on top. (Mix 2 tablespoons of butter or margarine with 1 cup of confectioner’s sugar, 1/2 teaspoon vanilla, and a dribble of milk. Voila!) Drizzle to your heart’s content.

The Apple Walnut Blondie is pretty enough to use as a centerpiece at your big holiday party, so try this easy recipe now… before you have to give them all away to your drooling guests!

20121109-134140.jpg

Leave a Reply


− one = 2