Brown-Butter Honeycrisp Snickerdoodle Bars

Serves 6 · 20 min prep · 40 min cook

Ingredients

• 3/4 cup unsalted butter
• 1 cup light brown sugar
• 1/2 cup granulated sugar
• 2 large eggs
• 2 tsp vanilla extract
• 2 cups all-purpose flour
• 1 tsp baking powder
• 2 tsp ground cinnamon
• 3/4 tsp fine sea salt
• 2 medium Honeycrisp apples
• 3 Tbsp cinnamon-sugar topping
• 1/4 tsp flaky sea salt

Instructions

1. 1Preheat the oven to 350°F and line a 9x13-inch metal baking pan with parchment, leaving overhang on the long sides for easy lifting.
2. 2Place the butter in a light-colored skillet 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 glossy, then beat in the eggs one at a time followed by the vanilla until the mixture looks thick and satiny.
4. 4In a separate bowl whisk together the flour, baking powder, cinnamon, and fine sea salt; fold the dry mixture into the butter mixture just until no dry streaks remain.
5. 5Peel, core, and dice the Honeycrisp apples into 1/2-inch pieces; fold most of the diced apple into the batter, reserving a small handful for the top.
6. 6Spread the thick batter evenly into the prepared pan, scatter the reserved apple pieces over the surface, and sprinkle generously with the cinnamon-sugar topping plus flaky sea salt.
7. 7Bake on the center rack for 28 to 34 minutes until the edges are deep golden, the center is just set and springs back lightly when touched, and a toothpick comes out with a few moist crumbs.
8. 8Cool the pan on a wire rack for at least 45 minutes so the bars firm up, then lift out with the parchment and cut into 6 generous rectangles.
9. 9Serve slightly warm or at room temperature; leftover bars keep covered at room temperature for 2 days and reheat beautifully for 10 seconds in the microwave.