Brown-Butter Honeycrisp Apple Skillet Blondie

Brown butter turns a classic American blondie into something deeply nutty and fragrant, especially when Honeycrisp apples melt into the batter in a cast-iron skillet. A drizzle of caramel and flaky salt finish this cozy fall dessert with sweet-salty contrast.

Serves 6 · 15 min prep · 30 min cook

Estimate for one serving

• 342 cal
• 4g protein
• 48g carbs
• 16g fat

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Ingredients

• 1/2 cup unsalted butter
• 3/4 cup packed light brown sugar
• 1/4 cup granulated sugar
• 1 large egg
• 2 tsp vanilla extract
• 1 cup all-purpose flour
• 1/2 tsp baking powder
• 1/4 tsp fine salt
• 1 tsp ground cinnamon
• 2 medium Honeycrisp apples
• 3 Tbsp caramel sauce
• pinch flaky sea salt
• 1/3 cup optional chopped pecans

Instructions

1. 1Preheat the oven to 350°F and place a 10-inch cast-iron skillet on the stove over medium heat. Add the butter and cook, swirling often, until it foams then turns deep golden with a nutty aroma, about 3 to 4 minutes; immediately pour it into a mixing bowl so it does not burn.
2. 2Whisk the brown sugar and granulated sugar into the warm brown butter until the mixture looks glossy and mostly smooth. Let it cool 2 minutes so the egg will not scramble.
3. 3Crack in the egg and add the vanilla; whisk vigorously until the batter lightens slightly and looks emulsified.
4. 4In a separate bowl stir together the flour, baking powder, fine salt, and cinnamon. Fold the dry mixture into the butter-sugar bowl just until no dry streaks remain; the batter will be thick.
5. 5Peel, core, and dice the Honeycrisp apples into 1/2-inch pieces. Fold most of the apple pieces and the pecans (if using) into the batter, reserving a small handful of apple for the top.
6. 6Scrape the batter into the same skillet (no need to wash it) and spread it evenly with a spatula. Scatter the reserved apple pieces over the surface and gently press them in.
7. 7Bake on the center rack for 25 to 30 minutes, until the edges are deep golden brown, the center is just set with a slight jiggle, and a toothpick inserted near the middle comes out with a few moist crumbs.
8. 8Remove the skillet from the oven and immediately drizzle the caramel sauce over the hot blondie in thin ribbons. Sprinkle with flaky sea salt.
9. 9Cool in the skillet on a wire rack for at least 15 minutes so the center firms enough to slice cleanly. Cut into 6 wedges and serve warm, optionally with a scoop of vanilla ice cream if desired.