Apricot Blondies
Recipe from
Food & Wine
Daniel Orr loved the blondies his mother, Mary Lu Orr, baked when he was growing up in Columbus, Indiana. "She was always taking fun recipes and trying to make them healthy," he recalls. Here, inspired by her, Orr folds in nutritious nuts and dried fruit along with sweet white-chocolate chips.
Servings:
makes sixteen 2-inch blondies
Prep Time:
50 mins
Total Time:
1 hr 15 mins
Ingredients
-
1 1/2 cupsall-purpose floursee savings
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1 1/2 teaspoonsbaking powdersee savings
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1/2 teaspoonbaking sodasee savings
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1/4 teaspoonsaltsee savings
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Freshly ground peppersee savings
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1 stickunsalted butter, softenedsee savings
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3/4 cupplus 2 tablespoons light brown sugarsee savings
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2 teaspoonspure vanilla extractsee savings
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1large eggsee savings
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1/2 cupdried apricot halves, choppedsee savings
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1/2 cupwhite-chocolate chipssee savings
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1/2 cupsalted roasted almonds, choppedsee savings
Directions
1.
Preheat the oven to 325 degrees. Butter an 8-inch square metal baking pan. In a small bowl, whisk the flour with the baking powder, baking soda, salt, and pepper.
2.
In a large bowl, using a handheld electric mixer, beat the butter with the brown sugar and vanilla at medium speed until creamy. Beat in the egg until smooth. At low speed, beat in the apricots, chocolate chips, and almonds, then beat in the dry ingredients.
3.
Using a spatula, scrape the dough into the prepared pan, pressing it into an even layer. Bake in the lower third of the oven for 45 minutes, until the top is golden and a toothpick inserted in the center comes out with a few moist crumbs attached. Let cool completely. Cut into 2-inch squares.
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