Cast-Iron Brown-Butter Honeycrisp Apple Blondies

Serves 6 · 15 min prep · 30 min cook

Estimate for one serving

• 385 cal
• 4g protein
• 48g carbs
• 20g fat

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Ingredients

• 10 tbsp unsalted butter
• 3/4 cup packed light brown sugar
• 1/4 cup granulated sugar
• 1 large egg
• 1 egg yolk
• 2 tsp vanilla extract
• 1 1/4 cups all-purpose flour
• 1/2 tsp baking powder
• 1/2 tsp fine sea salt
• 1 tsp ground cinnamon
• 2 medium Honeycrisp apples
• 1/3 cup chopped toasted pecans
• 1/2 tsp flaky sea salt

Instructions

1. 1Preheat the oven to 350°F. Place a 10-inch cast-iron skillet over medium heat and add the butter. Cook, swirling often, until the butter foams, turns deep golden, and smells nutty, about 4 to 6 minutes; immediately pour into a large heatproof bowl so it does not burn.
2. 2Let the brown butter cool 5 minutes until warm but not hot. Whisk in both sugars until the mixture looks glossy and slightly thickened.
3. 3Whisk in the whole egg, egg yolk, and vanilla until fully smooth and ribbon-like.
4. 4In a separate bowl stir together the flour, baking powder, sea salt, and cinnamon. Fold the dry mixture into the butter mixture just until no dry streaks remain; the batter will be thick.
5. 5Peel, core, and dice the apples into 1/2-inch pieces. Fold most of the diced apple and the pecans into the batter, reserving a small handful of apple for the top.
6. 6Scrape the batter into the same cast-iron skillet (no need to wash it) and spread evenly. Scatter the reserved apple pieces over the surface and gently press them in.
7. 7Bake on the center rack until the edges are deep golden, the center is set with a few moist crumbs on a toothpick, and the top looks crackly, 22 to 28 minutes.
8. 8Remove from the oven and immediately sprinkle with flaky sea salt. Cool in the skillet at least 20 minutes so the blondies firm up enough to slice cleanly.
9. 9Cut into 6 wedges right in the pan. Serve slightly warm; leftovers keep covered at room temperature up to 2 days and reheat beautifully for 10 seconds in the microwave.