Ingredients
2cupsapples,peeled chopped, about 2 medium apples
2tbsppure maple syrup,brown sugar
⅛tspground cinnamon
1cupunsalted butter,(2 sticks) cut into pieces
2⅓cupsall-purpose flour,spoon and leveled
1½tspbaking powder
½tspsalt
1tspground cinnamon
¼tspground nutmeg
1⅔cupsbrown sugar,packed light or dark
2large eggs,at room temperature
1½tsppure vanilla extract
¼cupunsalted butter
1½cupsconfectioners’ sugar
2tbspmilk
¼tsppurevanilla extract
Preparation
Slice the butter into pieces and place in a light-colored skillet. Melt the butter over medium heat, stirring constantly. Once melted, the butter will begin to foam. Keep stirring.
After 5 to 8 minutes, the butter will begin browning and you’ll notice lightly browned specks begin to form at the bottom of the pan. Once browned, immediately remove from heat, pour into a heat-proof bowl, and set aside until ready to use.
Meanwhile, return the pan to the stove. (No need to rinse out) Add the apples, maple syrup, and cinnamon. Stir and cook over medium heat for about 3 to 5 minutes until apples have slightly softened. Set apples aside.
Preheat oven to 350 degrees F. Line the bottom and sides of a 9×13-inch baking pan with parchment paper, leaving an overhang on the sides to lift the finished blondies out. Set aside.
Whisk the flour, baking powder, salt, cinnamon, and nutmeg together in a large bowl.
In a medium bowl, whisk 1 cup browned butter, brown sugar, eggs, and vanilla extract together. Pour the wet ingredients into the dry ingredients and stir until combined. Fold in the apples. Batter will be thick.
Evenly spread batter into prepared pan. Bake for about 35 minutes or until the top is lightly browned and a toothpick comes out mostly clean. Remove from the oven and allow the blondies to cool completely in the pan set on a wire rack.
Heat the remaining brown butter in the microwave for a few seconds since it has likely solidified by now.
Whisk in confectioners’ sugar, milk, and vanilla extract. If needed, add more confectioners’ sugar to thicken or more milk to thin out.
Drizzle over cooled blondies then cut into squares.
Serve and enjoy.
