The Apple Molasses Blondies I Want to Make Every Fall | Claire Saffitz, by Claire Saffitz x Dessert Person on YouTube. 13 min 13 s.
- Video length
- 13 min 13 s
- Time to do it
- 1 hour
- Difficulty
- Easy
- Steps
- 7
What you need
Steps
Heat the oven to 350°F. Butter an 8-inch square pan and line it with parchment, leaving overhang on two sides so you can lift the slab out later.
Whisk 1½ cups all-purpose flour, 1 teaspoon kosher salt and 1½ teaspoons ground cinnamon in a bowl until evenly combined.
Melt 12 tablespoons butter in a light-coloured saucepan over medium heat. Keep swirling until the milk solids turn deep amber and smell nutty, then pull it off the heat.
Whisk ¾ cup packed light brown sugar and ¼ cup molasses into the warm butter. Let it cool a few minutes, then whisk in the egg, the yolk and 2 teaspoons vanilla.
Fold the dry ingredients into the wet mixture with a spatula until just combined. Stir in ¾ cup chopped dried apples; the batter will be thick and sticky.
Scrape the batter into the pan and spread it level. Bake for about 25 to 30 minutes, until the edges are set and the centre still feels slightly soft.
Cool completely in the pan on a rack, then lift the blondies out by the parchment and cut into 16 squares.
Tips and common mistakes
Use light or regular molasses, not blackstrap, which is bitter and will overpower the bars.
Let the brown butter cool for a few minutes before adding the egg so it does not cook in the hot pan.
Chop the dried apples into small pieces so they stay suspended in the batter instead of sinking to the bottom.
Take the pan out while the centre still looks a little underdone, since the bars firm up as they cool.
Questions
Can I use fresh apples instead of dried?
Dried apples give the blondies their chewy texture and will not water down the batter. Fresh apple adds a lot of moisture, so the bars can turn out gummy.
What can I use instead of molasses?
Dark corn syrup or honey works in a pinch, but the flavour will be less deep and spiced. Regular molasses is the closest match.
How do I know when the blondies are done?
The edges should look set and pull slightly away from the pan, while the centre still feels soft when pressed. A toothpick in the middle comes out with a few moist crumbs.
This guide was drafted from the video's details and general task knowledge. It has not been checked against the full video. Check the video and relevant product instructions before following a procedure. Report a correction.
