Ingredients
Scale
- 1 cup (225g) Unsalted butter
- 1 cup (200g) Light brown sugar, packed
- 1 Large egg, room temperature
- 1 tablespoon Vanilla extract
- 2 cups (250g) All-purpose flour
- 1 teaspoon Ground cinnamon
- 1/2 teaspoon Baking powder
- 1/2 teaspoon Salt
- 2 cups Granny Smith apples, peeled and finely diced (about 2 medium apples)
- 1/2 cup Chopped walnuts or pecans (optional)
Instructions
- In a medium saucepan over medium heat, melt the butter. Continue cooking, whisking constantly, as it foams and pops. Once you see brown bits at the bottom and it smells nutty (about 5-8 minutes), remove it from the heat immediately. Pour into a large heat-proof bowl and let it cool for 10 minutes.
- Preheat your oven to 350°F (175°C). Line an 8×8 inch square baking pan with parchment paper, leaving an overhang on the sides for easy removal. Lightly grease any exposed pan surfaces.
- Add the brown sugar to the cooled brown butter and whisk until smooth. Add the egg and vanilla extract, beating vigorously until the mixture looks glossy and well-combined.
- In a separate bowl, whisk together the flour, cinnamon, baking powder, and salt. Gently fold the dry ingredients into the butter mixture using a spatula. Do not overmix; stop when just a few streaks of flour remain.
- Gently fold in the diced apples (and nuts if using). Spread the thick batter evenly into the prepared pan. 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.
- Place the pan on a wire rack and allow the blondies to cool completely in the pan. This is crucial for the texture to set. Once cool, lift them out using the parchment paper and cut into 16 squares.
- Cook Time: 50 minutes
- Diet: Vegetarian