Cast-Iron Gooey Honeycrisp Apple Blondie Skillet

Serves 6 · 15 min prep · 30 min cook

Ingredients

• 1/2 cup unsalted butter
• 1 cup light brown sugar
• 1/4 cup granulated sugar
• 1 large egg
• 2 tsp vanilla extract
• 1 1/4 cups all-purpose flour
• 1/2 tsp baking powder
• 1/2 tsp kosher salt
• 1 tsp ground cinnamon
• 2 medium Honeycrisp apples
• 1/2 cup white chocolate chips
• 1/4 tsp flaky sea salt
• 3 cups vanilla ice cream for serving

Instructions

1. 1Preheat the oven to 350°F. Place a 10-inch cast-iron skillet over medium heat and melt the butter until it foams and turns a light nutty brown with toasted milk solids on the bottom, about 4 minutes; swirl constantly and pull off heat the moment it smells caramelized.
2. 2Whisk the brown sugar and granulated sugar into the hot brown butter right in the skillet until the mixture looks glossy and the sugar begins to dissolve. Let cool 3 minutes so the egg will not scramble.
3. 3Crack in the egg and add the vanilla; whisk vigorously until the mixture is thick, smooth, and ribbon-like.
4. 4Scatter the flour, baking powder, salt, and cinnamon over the wet base and fold with a spatula just until no dry streaks remain; the batter will be dense and sticky.
5. 5Peel, core, and dice the Honeycrisp apples into 1/2-inch cubes. Fold most of the apple cubes and all the white chocolate chips into the batter, reserving a small handful of apple for the top.
6. 6Spread the batter evenly in the same skillet. Press the reserved apple pieces into the surface and sprinkle with flaky sea salt.
7. 7Bake for 28 to 33 minutes until the edges are deep golden and set while the center still looks slightly underdone and gooey when gently jiggled.
8. 8Cool in the skillet on a rack for 15 minutes so the blondie firms enough to slice yet stays molten in the middle. Cut into wedges and serve warm with a scoop of vanilla ice cream that melts into the cracks.