Toffee apple, pecan blondies with a whipped vanilla infused white chocolate ganache.
Ok so I *might* have sold you a bit of a lie with that title in that there is a distinct lack of toffee in this recipe, BUT I promise it has real toffee notes going on.
I use soft light brown sugar for maximum butterscotch/toffee factor and pair it with nutty brown butter, for further flavour and that characteristic dense chew that we associate with blondies. Meanwhile, a pinch of mixed spice and a drop of vanilla add an almost biscuity layer of warmth. Toasted pecans run through the batter to ramp up the nuttiness, also contributing some welcome crunch, and finally a scattering of the hero ingredient, tangy British apple, runs through the middle. The whipped vanilla infused white chocolate ganache is kind of optional, but I think it tastes remarkably custardy & creamy, and since this blondie also reminds me of apple crumble, custard vibes are always welcome.
This slice of heaven really epitomises this time of year for me – it’s the perfect fusion of Bonfire night flavours – toffee apples, a hint of spice, plenty of sugar and all the comfort.
Enjoy! x x x
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