Maple Glazed Apple Blondies

Yield: 1 8×8 pan (9-12 svgs)
Preparation: 20 min.
Bake time: 20 min.


Apple Blondies
180g all-purpose flour (1 1/2 c.)
1/4 tsp. salt
1/2 tsp. ground cinnamon
1/2 tsp. baking powder
1/4 tsp. baking soda
115g unsalted butter – browned & slightly cooled (1/2 c.)
105g dark brown sugar (1/2 c.)
50g granulated sugar (1/4 c.)
1 egg, room temperature
1 medium apple, peeled and shredded

Maple Glaze
80g powdered sugar
1/4 tsp. ground cinnamon
2 tbsp. pure maple syrup
1/2 tbsp. milk of choice

Instructions

Apple Blondies
Preheat the oven to 350F (180C). Grease and line a 9×9 pan with parchment paper.

In a medium saucepan, melt the butter on medium-low heat. Stir the butter continuously until it begins to turn an amber-brown color. Immediately take off of the heat and pour into a medium-sized heat safe mixing bowl. Set aside to cool for 10 minutes.

While the butter is cooling, whisk together the flour, cinnamon, salt baking powder, and baking soda in a small bowl. Set aside.

Once the butter is done cooling, whisk in the sugar until it is well combined. Then, whisk in the egg until fully combined, followed by the egg yolk. Add in the shredded apple, followed by the flour mixture. Lightly fold the mixture with a rubber spatula until everything is well-combined. Pour the mixture into your prepared 9×9 pan and bake for approximately 20 minutes, until a toothpick entered into the center of the blondie comes out clean. 

Maple Glaze
Whisk together all of the ingredients until the mixture is smooth. If the mixture seems too thin, add more powdered sugar. If the mixture is too thick, add more milk. Pour over the blondies once they are slightly cooled. Serve and enjoy!


Storage
These blondies will be best enjoyed on the day that they are baked, but will last in an airtight container at room temperature for 3 days. Enjoy!

If you make this recipe I would love to see! Tag me on instagram @doughlights and use #doughlights. Thanks for stopping by!

The Fudgiest Fudge Brownies

Yield: 8×8 pan of brownies
Preparation: 20 min.
Bake time: 20 min.


Brownies
90g all-purpose flour (3/4 c.)
1/2 tsp. salt
25g unsweetened cocoa powder (1/4 c.)
115g unsalted butter (1/2 c.)
180g + 60g semi sweet chocolate chips, divided (3/4 c. + 1/4 c.)
200g granulated sugar (1 c.)
2 eggs, whisked
1 tsp. vanilla extract

Instructions

Preheat the oven to 350F (180C). Grease and line an 8×8 aluminum baking dish with parchment paper.

In a medium saucepan, melt together the butter and 180g (3/4 c.) chocolate chips on medium-low heat, stirring often. Once the butter and chocolate have completely melted the mixture is smooth, add in the sugar. Stir until combined.

Take the mixture off of the heat and pour into a heat-proof medium sized bowl. Let cool for 5 minutes.

While the mixture is cooling, in a small bowl whisk together the flour, salt, cocoa powder, and remaining chocolate chips.

Whisk the eggs slowly into the slightly cooled butter mixture. Then whisk in the vanilla until everything is fully incorporated.

Add the flour mixture into the butter mixture and use a rubber spatula to fold the mixture until the flour is fully combined. Pour the mixture into the prepared baking dish and bake for approximately 20 minutes, until the mixture is set.

Leave the brownies to cool and continue to cook in the baking dish. Wait until the brownies are completely cooled to slice and serve. Enjoy!


Storage
Brownies will be best enjoyed on the day they are baked, but will keep in an airtight container at room temperature for 3 days. Enjoy!

If you make this recipe, I would love to see! Tag me on instagram @doughlights and use #doughlights

Dark Chocolate Coconut Carmelitas

Yield: 16 carmelita squares
Preparation: 20 min.
Bake time:
25 min.


Carmelitas
120g all purpose flour (1 c.)
80g rolled oats (1 c.)
1/2 tsp. baking soda
1/2 tsp. baking powder
10 tbsp. unsalted butter, room temperature
155g light brown sugar (3/4 c.)
1 egg
1 tsp. vanilla extract
1/2 tsp. salt
1 c. dark chocolate chips
1 c. salted caramel sauce (see: this recipe here or you can use store-bought caramel and add 1/2 tsp. salt)
60g sweetened coconut flakes (1/2 c.)

Instructions

Preheat the oven to 350F (180C) Grease and line a 9×9 baking dish with parchment paper

In a small bowl, whisk together the flour, oats, baking soda, baking powder, and salt. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar until light and fluffy, approximately 4 minutes. Add in the egg and vanilla and mix until combined.

Fold in the flour mixture and mix until just combined, being careful to not over-mix.

Create an even layer of dough in the bottom of the pan using 3/4 of the mixture. Bake for 8 minutes, until the edges are lightly golden brown.

Remove from the oven and evenly sprinkle the chocolate chips over the dough. Then, spread the caramel over the chocolate chips. Sprinkle 3/4 of the shredded coconut over the caramel. Place the remaining dough in chunks on top. It will not completely cover the top but the dough will spread while in the oven. Place the dough back into the oven for 15-18 minutes. About 10 minutes into baking, take the carmelitas out of the oven and sprinkle the rest of the coconut on top. Put them back in to finish baking, taking them out when the top is golden brown.

Let the dough cool in the fridge for at least 2 hours prior to cutting to avoid a caramel mess. Cut into 16 squares and serve. Enjoy!


Storage
Carmelitas are best enjoyed on the day that they are baked but will last in an airtight container in the fridge for 5-7 days. Enjoy!

If you make this recipe I would love to see! Tag me on instagram @doughlights and use #doughlights

Fruity Pebble Blondies

Yield: 9 blondies
Preparation: 30 min.
Bake time: 20 min.


Blondies
2 c. all-purpose flour (240g)
1/2 tsp. salt
1 tsp. baking powder
12 tbsp. unsalted butter (170g)
1/2 c. light brown sugar (105g)
1/2 c. granulated sugar (100g)
2 eggs, room temperature
2 tsp. vanilla extract
1 c. fruity pebble cereal (35g)
5 marshmallows, cut in half

Glaze (optional)
1/4 c. powdered sugar
1 tsp. milk (any kind)

Instructions

Preheat the oven to 350F (180C). Grease and line a 9×9 baking pan with parchment paper.

In a medium saucepan on low heat, brown the butter. Once the butter is browned, take it off the heat and transfer it to the bowl you will be using to mix the dough in (no mixer required!). Let the butter cool for 5-10 minutes at room temperature.

In a small bowl, whisk together the flour, baking powder, and salt. Set aside.

Add the sugars to the slightly cooled butter and whisk until combined. Add in one egg and whisk until well combined. Then, add in the other egg and the vanilla extract, whisking until combined.

Add in the flour mixture, cereal, and marshmallows. Gently fold the mixture until everything is combined and there are no flour pockets. Pour the mixture into the pan.

Optional Toppings
Press additional marshmallows into the top of the blondie mixture, and sprinkle extra cereal on top prior to baking.

Put the blondies into the oven to bake for approximately 20 minutes, until the edges are lightly brown and the middle is about set.

Optional Glaze
In a small bowl, mix together the powdered sugar and milk. If the mixture is too thick, add more milk. If the mixture is too thin, add more powdered sugar until you reach your desired consistency. Once the blondies have cooled, drizzle the glaze over the blondies. Cut the blondies into 9 equal squares, and enjoy!


Storage
These blondies will be best enjoyed on the day they are baked. However, they will keep at room temperature in an airtight container for up to 3 days. Enjoy!

If you make this recipe, I would love to see it! Tag me on instagram @doughlights and use #doughlights