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Brown Butter Apple Blondies

Brown Butter Apple Blondies
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Ingredients

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  • 1 cup (225g) unsalted butter
  • 1 ½ cups light brown sugar, packed
  • ¼ cup granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 2 cups Granny Smith apples, peeled and finely diced

Instructions

  1. Brown the Butter: Place the butter in a medium saucepan over medium heat. Melt the butter, then continue to cook, swirling the pan occasionally. The butter will foam, then you will see little brown bits forming at the bottom. Once it smells nutty and looks golden brown, immediately remove it from the heat and pour it into a large mixing bowl to cool for 10 minutes.
  2. Prepare the Pan and Oven: Preheat your oven to 350°F (175°C). Line an 8×8 inch or 9×9 inch square baking pan with parchment paper, leaving a slight overhang on the sides for easy removal later. Lightly grease any exposed pan surfaces with cooking spray.
  3. Mix the Sugars and Fats: Add the brown sugar and granulated sugar to the bowl with the cooled brown butter. Whisk vigorously until the mixture is smooth and well combined. Add the eggs and vanilla extract, whisking for about 1-2 minutes until the mixture looks pale and slightly thickened.
  4. Combine the Dry Ingredients: In a separate small bowl, whisk together the flour, cinnamon, nutmeg, baking powder, and salt. Gradually fold the dry ingredients into the butter mixture using a rubber spatula. Mix only until no streaks of flour remain; overmixing will make the blondies tough.
  5. Fold in the Apples: Gently fold the diced apples into the thick batter until they are evenly distributed. The batter will be quite heavy, which is normal for a chewy blondie recipe.
  6. Bake the Blondies: Spread the batter into the prepared baking pan, smoothing the top with your spatula. Bake for 30 to 35 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out with just a few moist crumbs. Do not overbake!
  7. Cool and Slice: Allow the blondies to cool completely in the pan before lifting them out using the parchment paper overhang. This ensures they set properly and give you those perfect clean slices. Cut into 16 squares and enjoy.

Find it online: https://www.pleasecook.com/desserts/brown-butter-apple-blondies/