Brown Butter Cinnamon Apple Blondies

Blondies Batter:

• 3/4 cup butter (1 1/2 sticks)
• 3/4 cup brown sugar (or 1 cup coconut sugar)
• 2 large eggs at room temperature
• 2 tsp vanilla
• 1 1/2 cups flour (or 1:1 gluten free flour*)
• 1 tsp cinnamon
• 1/2 tsp pumpkin pie spice
• 1/2 tsp baking powder
• 1/4  tsp salt

Cinnamon Apples:

• 2 medium Honeycrisp or Pink Lady apples, peeled + finely diced
• 1/2 tsp cinnamon

Maple glaze:

• 2 tbsp maple syrup
• 2 tbsp softened butter
• 3 tbsp powdered sugar (or powdered monkfruit)
• pinch of cinnamon

*Note if making GF: use a 1:1 flour that is finely milled to avoid grittiness. I find the King Arthur Baking 1:1 GF Flour works best.

Instructions: 

1. Brown the butter: cut butter into large pieces and brown in a small saucepan on low heat until deeply golden. Let it cool for 10-15 minutes.
2. Whisk wet ingredients: whisk the browned butter and sugar together. Add the eggs and vanilla and whisk until smooth and glossy.
3. Add dry ingredients: with a spatula fold in the flour, cinnamon, pumpkin pie spice, baking powder and salt. Don’t overmix.
4. Finalize and transfer batter: fold in the cinnamon apples and transfer batter to an 8x8 parchment lined baking dish.
5. Bake at 350ºF for 22-24 minutes. While baking, mix together the maple glaze.
6. Cool & glaze: let the bars cool almost completely, then top with the maple glaze. Cut and enjoy!!

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Recipe Created By: Lindsey Walden