Ingredients
Scale
- 1 cup unsalted butter
- 1 cup light brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs, room temperature
- 1 tablespoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 medium apples (Granny Smith or Honeycrisp), peeled and diced into small cubes
- 1/2 cup chopped walnuts or pecans (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease an 8×8 inch baking pan or line it with parchment paper.
- Place the butter in a medium saucepan over medium heat. Melt the butter, then continue cooking while stirring constantly.
- Watch for the butter to foam and then develop little brown bits at the bottom. Once it smells nutty and looks amber-colored, remove it from the heat immediately.
- Pour the browned butter into a large mixing bowl and let it cool for about 5 minutes.
- Add the brown sugar and granulated sugar to the butter. Whisk until well combined.
- Add the eggs and vanilla extract. Whisk vigorously until the mixture looks smooth and shiny.
- In a separate small bowl, stir the flour, cinnamon, nutmeg, baking powder, and salt together.
- Gently fold the dry ingredients into the butter mixture using a spatula. Do not overmix; stop when you see no more streaks of flour.
- Fold in the diced apples and chopped nuts if you are using them.
- Spread the batter evenly into your prepared baking pan. The batter will be quite thick.
- Bake for 25 to 30 minutes. A toothpick inserted into the center should come out with just a few moist crumbs.
- Let the blondies cool completely in the pan before cutting them into squares.
- Cook Time: 45 minutes