Brown Butter Apple Blondies

By Sally's Baking Recipes · 75 min

Ingredients

Instructions

1. Melt all 20 tablespoons of butter in a light-coloured skillet over medium heat, stirring constantly, until it foams and then browns with a nutty smell, about 5-8 minutes.
2. Immediately pour the browned butter, including the browned bits from the pan, into a heat-safe bowl. Set aside 3 tablespoons (43 g) for the icing and let the rest cool slightly.
3. In the same pan, add the apples, maple syrup or brown sugar and cinnamon. Cook over medium heat for 3-5 minutes until the apples slightly soften. Set aside.
4. Preheat the oven to 350°F (177°C). Line a 9×13-inch pan with parchment, leaving overhang on the sides.
5. In a large bowl, whisk the flour, baking powder, salt, cinnamon and nutmeg.
6. In a medium bowl, whisk the browned butter, brown sugar, eggs and vanilla. Pour into the dry ingredients, stir until combined, then fold in the apples. The batter will be thick.
7. Spread the batter evenly in the pan and bake for about 35 minutes, until the top is lightly browned and a toothpick comes out mostly clean.
8. Cool the blondies completely in the pan on a rack.
9. If the reserved brown butter has solidified, microwave it for a few seconds to melt. Whisk with the confectioners' sugar, milk, vanilla and salt until smooth; add more sugar to thicken or more milk to thin. Drizzle or spread over the cooled blondies.
10. Lift out using the parchment, cut into squares and store covered at room temperature for up to 2 days or refrigerated for up to 1 week.

Summarized from Sally's Baking Recipes's video. Watch it for the details.

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