Ingredients:

  • 3/4 cup (170g) unsalted butter
  • 1 cup (200g) dark brown sugar, packed
  • 2 large eggs, room temperature
  • 2 tsp (10ml) vanilla extract
  • 1/2 tsp (3g) fine sea salt
  • 1 1/2 cups (190g) all-purpose flour
  • 1/2 tsp (3g) baking soda
  • 1 tsp (2g) ground cinnamon
  • 2 medium Granny Smith apples (approx. 1 lb / 450g), peeled and finely diced
  • 1 tbsp (14g) unsalted butter
  • 1 cup (120g) powdered sugar
  • 2 tbsp (30ml) pure maple syrup
  • 2 tbsp (30ml) heavy cream
  • 1 pinch salt

Instructions:

  1. Place 3/4 cup (170g) of butter in a skillet over medium heat. Melt and cook, whisking constantly, until the butter foams and brown bits appear at the bottom and it smells nutty. Remove from heat immediately.
  2. In the same skillet, add 1 tbsp (14g) of butter and the diced apples. Sauté for 3–5 minutes until softened and fragrant. Stir in a pinch of cinnamon and set aside to cool slightly.
  3. Pour the browned butter into a large mixing bowl and whisk in the dark brown sugar until smooth.
  4. Whisk in the eggs one at a time, followed by the vanilla extract.
  5. Fold in the all-purpose flour, baking soda, fine sea salt, and cinnamon until just combined.
  6. Gently stir the sautéed apples into the batter.
  7. Spread the batter into an 8x8 inch baking pan lined with parchment paper and bake for 35 minutes.
  8. Prepare the glaze by whisking powdered sugar, maple syrup, heavy cream, and a pinch of salt until smooth.
  9. Spread the maple glaze over the cooled blondies before slicing into 9 squares.