Yesterday we went to the Altapass Orchard along the Blue Ridge Parkway and it was such a neat experience. We thought that it would be a lot of fun to actually pick some apples in the mountains. It was a beautiful fall day and so picturesque. Definitely something that we’ll be venturing out and doing again. We came home with a huge peck of apples, and I knew that I wanted to try out a different recipe with them. So this time, it was apple-butterscotch brownies. To say the least, the brownies didn’t disappoint. We did alter the recipe some though and although it called for three cups of peeled/diced apples, we only used one and added butterscotch chips.
INGREDIENTS
1 cup chopped pecans (optional)
2 cups firmly packed dark brown sugar
1 cup butter, melted
2 large eggs, lightly beaten
2 tsp. vanilla extract
2 cups all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
1 cup pelled and diced apples
DIRECTIONS
Preheat oven to 350. Bake pecans in a single layer in a shallow pan 8 – 10 minutes. Stir together brown sugar and next 3 ingredients. Stir together flour and next 2 ingredients; add to brown sugar mixture and stir until blended. Stir in apples and pecans. Pour mixture into a greased 13 x 9 inch pan. Bake at 350 for 30 – 40 minutes.
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