Things you’ll need
Baking tin (I use a 20cm x 20cm tin)
175g plain flour
½ tsp baking powder
100g butter (plus extra for greasing)
100g golden caster sugar
100g light brown sugar – I used half caster sugar and half brown sugar for a more golden look but you can use 200g of caster sugar if you’d prefer.
1 large egg (lightly beaten)
2 tbsp golden syrup
1 tsp vanilla extract
½ tsp ground ginger
½ tsp cinnamon
¼ tsp nutmeg
100g chopped walnuts
1 large apple chopped into small cubes
Preheat the oven to 180° and grease and line your baking tin.
In a bowl, mix together the butter, egg, vanilla extract and the syrup until it forms a thick paste. Add the sugar, flour and baking powder into the mixture using a sieve.
If the mixture seems too dry, add a tablespoon of water to see if it softens it up a little. Once it’s all combined into a smooth mixture, stir in the spices, apple pieces and walnuts.
Pour the mixture into your baking tray and cook for 30-40 minutes until golden, springy and coming away from the sides of the baking tray.
These blondies smell like Autumn spices and taste delicious warm or cool. They’re a little bit gooey because of the apple pieces but also have a nice crunch because of the walnuts! Perfect if you’re a lover of cinnamon and fruit cakes – not so much if you prefer a rich, chocolatey brownie like my other half (Will was extremely offended I didn’t bake his favourite Nigella Brownies)