Preheat the oven to 350°F. Spray an 8”x8” pan with non-stick spray, or lightly butter and flour. In a large bowl, whisk together the melted butter, oil, and sugar. Add the egg, flaxseed, and vanilla extract and whisk again.
In a small bowl, mix together the dry ingredients: flours, baking soda, baking powder, and salt. Add dry ingredients to wet, and mix it all together just until no dry bits remain. Fold in the chopped apple, butterscotch chips or other mix-ins.
Pour into prepared pan and spread evenly. Bake for 20-25 minutes or until top is an even deep brown, and a toothpick inserted near middle comes out clean. (Try to avoid apple chunks when checking with toothpick.) Allow to cool. Cut into squares and serve.
Note: Keeps for 2-3 days if wrapped and kept in a cool place, but it will get even more soft and moist over time.
Muesli option: If you don't have oat bran flour, or if you want more crunch and chunk to your blondies, try this recipe with Hodgson Mill Apples & More Muesli instead - extra apple chunks, raisins, and oats! Just fold in the muesli at the end with the apples and butterscotch chips.
Makes 9 blondies.
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