Pink Lady Blondies recipe

Pink Lady Apples were created just a few years ago in Australia, from a natural cross of Golden Delicious and Lady William apples.

Makes 16 bars

Kin to the brownie, this rich bar cookie becomes extra special with the addition of chunks of sweet-tart Pink Lady Apples. The apples keep the blondies moist so these cookies won’t dry out. Look for Pink Lady Apples with the pink flowing heart logo – your guarantee that the apples meet the high standards of the International Pink Lady Alliance and Pink Lady USA – grower organizations that emphasize premium quality.

1 cup all-purpose flour
1 teaspoon Clabber Girl or Rumford baking powder
1/2 teaspoon salt
1/2 cup butter
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 eggs
1 Pink Lady Apple, cored and chopped
1/2 cup chopped pecans, walnuts or macadamia nuts

In small bowl, stir together flour, baking powder and salt. In medium saucepan, melt butter and brown sugar until blended. Remove from heat. Stir in vanilla extract. Beat in eggs, one at a time. Stir in flour mixture until blended. Stir in chopped apples and nuts. Spread in buttered 8-inch square or 8-inch round pan. Bake in preheated 350 degree F oven until cake tester inserted in center comes out clean, about 20 to 25 minutes. Cool, then cut into bars.