- 150 g soft butter
- 300 g Sweet Nature Brown Cane Sugar
- 2 eggs
- 2 tsp. vanilla extract
- 250 g Küchenmeister Wheat Flour T405
- 2 tsp. baking powder
- 1/2 tsp. salt
- 1 large apple
- 2 tbsp. cinnamon
- 30 g butter
- 100 g Sweet Nature Brown Cane Sugar
- 30 ml milk
- 200 g powdered sugar
- 1 tsp. cinnamon
Grease a rectangular baking pan (ca. 24x35cm). In a large bowl, cream together the soft butter and sugar. Add the eggs (one after another) and the vanilla extract. Mix well. Mix together the flour, salt, cinnamon and baking powder, before sieving and folding it into the batter. Peel the apples and slice into small chunks, fold into the batter.
Pour the batter into the prepared pan and bake for 30 minutes at 180°C. Allow the baked blondies to cool in the pan.
Melt the butter in a pot. Add the cane sugar and milk and bring to a boil. Remove from the stove and allow to cool for 5 minutes. Sieve the powdered sugar and cinnamon together, and mix into the glaze until smooth.
Spread the glaze onto the cooled brownies. Finished!