Electrolyte Blondies with Horchata Glaze

September  01, 2021

Turning of the leaves calls for our seasonal Apple Cider Sport Hydration mixed into our favorite baked goods! We took the traditional blondie and spiced it up with apple cider and added our horchata recovery to the glaze for an electrolyte infused recovery baked good.

1 1/2 sticks (3/4 cup) salted butter
1/2 cup apple butter
1.5 cups light brown sugar
1 Scoop Skratch Sport Hydration Apple Cider Mix
2 large eggs
1 tablespoon vanilla extract
2 1/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoons cinnamon
1/8 teaspoon nutmeg

For Apple Topping
1/4 cup of Skratch Sport Hydration Apple Cider Mix
1/4 cup brown sugar 
2 Honeycrisp apples, peeled (if desired), and chopped (about 2 cups chopped apples)

Cinnamon Maple Butter Glaze
4 tablespoons salted butter
3.5 tablespoons maple syrup
1/2 cup Skratch Labs Horchata Recovery Mix
1/2 teaspoon cinnamon

For vegan or gluten-free: sub your preferred products for flour alternatives, butter subs, eggs subs, etc. 

1. Preheat the oven to 350 degrees F. Line a 9x13 inch baking dish with parchment paper.
2. Add the butter to a medium pot set over medium heat. Allow the butter to brown, until it smells toasted, about 2-3 minutes. Stir often. Remove from the heat and stir in the apple butter and 1 cup brown sugar. Let cool 5 minutes. Whisk in the eggs and vanilla. Add the dry ingredients, mixing until just combined. Spread the dough out into the prepared dish.
3. In a bowl, toss the apples with 1/4 cup apple cider 1/4 brown sugar. Evenly sprinkle the apples over the dough. Transfer to the oven and bake for 25-30 minutes, just until set in the center. If there is liquid in the center, swirl it around the pan, then bake another 5 minutes. Let cool.
4. Meanwhile, make the glaze. Add the butter to a small pot set over medium heat. Allow the butter to brown lightly until it smells toasted, about 2-3 minutes. Remove from the heat and whisk in the maple syrup, Horchata, cinnamon, to desired consistency and taste. Drizzle the glaze over the bars. Let set for 5 minutes. Cut into bars...snack and enjoy!

Storing: these bars keep well for 3-4 days at room temperature or in the fridge. 

Adapted from Half Baked Harvest.

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