Moist and ridiculously delicious apple blondies. Bake these perfectly spiced blondies in a cast-iron frying pan for a unique presentation that elevates these from midday snack to impressive dinner party dessert when served warm with ice cream!
HUGE THANK YOU EVIN for satisfying my sweet tooth. This was a perfect recipe and the ease was almost scary. So simple that I could probably make it every night. When I asked you for a description you said..."Imagine a blond brownie and an apple pie... they meet on a moonlit night in paris... they share a bottle of wine...They're chewy bar... like a butterscotch brownie kinda..." no truer words were ever written. The one addition I made was adding a 1/2 bag of Heath toffee chips to the batter. Just outstanding and rest assured, I'll be making these again. - 24 Apr 2010 (Review from Allrecipes US | Canada)
This is my recipe and I made it 2 nights ago and was short an egg - so I just used 1 and I liked it even better than the original version. If you like your brownies fudgy (like we do) then 1 egg is the way to go. It makes the batter stiff so I thinned it with a little milk. - 24 May 2010 (Review from Allrecipes US | Canada)
Made this soon as it posted! Couldn't wait to try my new skillet! Very easy recipe and super tasty. Omitted the clove as family is not much for gingerbread flavor. Recipe has plenty of spice without. Used walnuts as had on hand. Served with homemade vanilla ice cream. Will use often. Great way to use up 3-4 apples that need eating up! ( EDIT: I have made this several times now and cut the spices in half. Much better and not so overpowering. I also have added dried cranberries on occasion - delicious!) - 25 Apr 2010 (Review from Allrecipes US | Canada)