Ingredients
Scale
- 1 cup unsalted butter
- 1 cup light brown sugar, packed
- 1/2 cup granulated sugar
- 1 large egg, room temperature
- 1 tablespoon vanilla extract
- 2 cups 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
Instructions
- Place the butter in a medium saucepan over medium heat. Melt the butter, then continue to cook while whisking constantly. The butter will foam, then clear, and eventually turn a deep golden brown with a nutty aroma. Immediately remove from heat and pour into a large mixing bowl to stop the cooking process. Let it cool for 10 minutes.
- Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal later. Lightly grease the parchment with cooking spray.
- Add the brown sugar and granulated sugar to the cooled brown butter. Whisk until well combined. Add the egg and vanilla extract, beating vigorously until the mixture looks smooth and slightly glossy.
- In a separate small 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 as soon as no streaks of flour remain.
- Gently fold the diced apples into the thick batter until they are evenly distributed. The batter will be quite thick, which is normal for a fudgy blondie.
- 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. Let the blondies cool completely in the pan before slicing.
- Cook Time: 50 minutes
- Diet: Vegetarian