Brown-Butter Honeycrisp Apple Blondies

Serves 6 · 20 min prep · 35 min cook

Ingredients

• 3/4 cup unsalted butter
• 1 cup light brown sugar
• 1/4 cup granulated sugar
• 2 large eggs
• 2 tsp vanilla extract
• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1 1/2 tsp ground cinnamon
• 1/2 tsp kosher salt
• 2 medium Honeycrisp apples
• 1/2 cup chopped pecans
• 1/2 cup white chocolate chips

Instructions

1. 1Preheat the oven to 350°F and lightly grease an 8-inch square baking pan or cast-iron skillet, then line it with a parchment sling for easy lifting.
2. 2Place the butter in a light-colored saucepan over medium heat and cook, swirling often, until the milk solids turn deep golden and the butter smells nutty, about 5 to 7 minutes; immediately pour into a large mixing bowl to stop the cooking.
3. 3Whisk the brown sugar and granulated sugar into the warm brown butter until smooth and slightly cooled, about 1 minute.
4. 4Beat in the eggs one at a time followed by the vanilla until the mixture looks glossy and thick.
5. 5In a separate bowl stir together the flour, baking powder, cinnamon, and salt, then fold the dry mixture into the butter mixture just until no flour streaks remain.
6. 6Peel, core, and dice the apples into 1/2-inch pieces; fold the diced apples, pecans, and white chocolate chips gently into the batter so everything is evenly distributed.
7. 7Scrape the thick batter into the prepared pan and smooth the top with a spatula; bake 28 to 34 minutes until the edges are deep golden, the center is just set, and a toothpick inserted near the middle comes out with a few moist crumbs.
8. 8Cool the pan on a wire rack for at least 25 minutes so the blondies firm up, then lift out with the parchment and cut into 6 generous squares.
9. 9Serve slightly warm so the white chocolate is still soft, or at room temperature; leftovers keep covered at room temperature up to 2 days.