Instructions
Step 1
Preheat oven to 350°F and line an 8-inch square baking pan with parchment paper.
Step 2
Caramelize apples: Combine apples, butter, C&H® Light Brown Sugar, cinnamon, and nutmeg in a saucepan over medium-high heat. Cook for 5 minutes, stirring frequently, until apples are golden and tender. Remove from heat and transfer apples to a bowl to cool slightly.
Step 3
Brown butter: Place 10 tablespoons unsalted butter in saucepan and cook over medium heat, stirring constantly until it foams, turns clear, and then turns a medium brown, about 5 minutes. Pour brown butter into a medium bowl, reserving 1 tablespoon brown butter for the glaze.
Step 4
Make blondies: Combine brown butter, C&H® Light Brown Sugar, egg, heavy cream, vanilla, and salt, whisking until smooth. Fold in flour until almost incorporated, then fold in caramelized apples.
Step 5
Scrape batter into prepared pan and use a piece of parchment paper coated with nonstick spray to press batter evenly into pan; tap pan sharply to remove air bubbles.
Step 6
Bake for 35 to 38 minutes, until golden and set in the middle, and a toothpick inserted in the center comes out clean or with a few crumbs attached. Cool completely in pan on a wire rack.
Step 7
Make glaze: Whisk together 1 tablespoon reserved brown butter (melted), salt, cinnamon, nutmeg, vanilla, C&H® Powdered Sugar, and heavy cream in a small bowl until smooth. Drizzle glaze over blondies and let set before serving.
Step 8
Carefully lift parchment to remove bars from pan and place on a cutting board; cut into squares with a sharp knife.
Additional Tip
Blondies can also be made with C&H® Dark Brown Sugar.