Brown Butter Apple Blondies
- Cook Time: 55 minutes
- Total Time: 55 minutes
- Diet: Vegetarian
Ingredients
Scale
- 1 cup (226g) Unsalted butter
- 1 ½ cups Light brown sugar, packed
- 1 Large egg, room temperature
- 2 teaspoons Vanilla extract
- 2 cups All-purpose flour
- 1 teaspoon Ground cinnamon
- ½ teaspoon Salt
- ½ teaspoon Baking powder
- 2 cups Granny Smith apples, peeled and finely diced (about 2 medium apples)
- Optional: ½ cup chopped pecans or walnuts
Instructions
- Step 1: Brown the Butter
Place the unsalted butter in a medium saucepan over medium heat. Melt the butter, then continue cooking while whisking constantly. The butter will foam up and then begin to show little brown specks at the bottom. Once it smells nutty and turns a golden amber color, remove it from the heat immediately. Pour the butter (including the browned bits) into a large heat-proof mixing bowl and let it cool for 10 minutes. - Step 2: Prepare the Oven and Pan
Preheat your oven to 350°F (175°C). Line an 8×8-inch square baking pan with parchment paper, leaving an overhang on the sides for easy removal. Lightly grease the parchment with non-stick spray or a little extra butter. - Step 3: Combine Wet Ingredients
Add the brown sugar to the cooled brown butter and whisk until well combined. Add the egg and vanilla extract, beating the mixture vigorously for about 1 to 2 minutes. This step is crucial because it helps create that shiny, crackly top characteristic of a great blondie. - Step 4: Incorporate Dry Ingredients
In a separate small bowl, whisk together the flour, cinnamon, salt, and baking powder. Gradually fold the dry ingredients into the wet mixture using a spatula. Mix only until a few streaks of flour remain. Do not overmix, as this will make the blondies tough rather than chewy. - Step 5: Fold in Apples and Bake
Gently fold the diced apples and nuts (if using) into the batter. The batter will be very thick. Spread it evenly into the prepared baking pan, smoothing the top with your spatula. Bake for 30 to 35 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out with just a few moist crumbs. Let the blondies cool completely in the pan before lifting them out and slicing.