Apple Blonde with Brown Butter by Tutti Dolci

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INGREDIENTS

Caramelized apples

  • 1 1/2 cups apples, peeled and chopped
  • 1 tablespoonunsalted butter
  • 1/4 cuplight brown sugar
  • 1/2 tspCinammon
  • pinch of nutmeg

blondes

  • 10 tbspunsalted butter (for brown butter)
  • 1 1/4 cupslight brown sugar
  • 1large egg, at room temperature
  • 1 tablespoonheavy cream
  • 1 1/2 tspvanilla extract
  • 1/4 tspSalt
  • 1 1/4 cupsflour

glaze

  • 1 tablespoonbrown butter reserved from above
  • 1/8 tspSalt
  • 1/8 tspCinammon
  • pinch of nutmeg
  • 1/2 tspvanilla extract
  • 3/4 cuppowdered sugar
  • 3 tbspheavy cream

INSTRUCTIONS

  1. Preheat the oven to 350°F and line an 8-inch square baking pan with parchment paper.
  2. Caramelize apples:Combine apples, butter, brown sugar, cinnamon, and nutmeg in a saucepan over medium-high heat. Cook for 5 minutes, stirring frequently, until the apples are golden and soft. Remove from the heat and place the apples in a bowl to cool slightly.
  3. Brown butter:Place 10 tablespoons unsalted butter in a saucepan and cook over medium heat, stirring constantly, until foamy, clear, and then medium brown, about 5 minutes. Pour brown butter into a medium bowl, reserving 1 tablespoon brown butter for the glaze.
  4. make blondies:Combine brown butter, brown sugar, egg, heavy cream, vanilla and salt and whisk until smooth. Fold in the flour until almost incorporated, then fold in the caramelized apples.
  5. Scrape the batter into the prepared pan and use a piece of parchment paper coated with nonstick spray to press the batter evenly into the pan; Tap pan to remove air bubbles.
  6. Bake 35 to 38 minutes or until golden brown and set in the center and a toothpick inserted in the center comes out clean or with a few crumbs. Leave to cool completely in the pan on a wire rack.
  7. Make glaze:Beat in the reserved brown butter(melted), salt, cinnamon, nutmeg, vanilla, powdered sugar, and heavy cream in a small bowl, whisk together until smooth. Drizzle the glaze over the blondies and allow to set before serving.
  8. Gently lift the parchment to remove the bars from the pan and place on a cutting board. Cut into squares with a sharp knife.

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