Ingredients
Scale
- 1 cup (2 sticks) unsalted butter
- 1 cup light brown sugar, packed
- 1/2 cup granulated sugar
- 1 large egg plus 1 egg yolk, room temperature
- 2 teaspoons pure vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon baking powder
- 1/2 teaspoon sea salt
- 2 cups Granny Smith apples, peeled and finely diced
Instructions
- Step 1: Browning the Butter
Place the unsalted butter in a medium saucepan over medium heat. Melt the butter, stirring occasionally. Once melted, the butter will begin to foam and pop. Continue cooking for 5 to 8 minutes until you see small brown specks at the bottom of the pan and the liquid smells nutty. Immediately remove from heat and pour into a large mixing bowl to stop the cooking process. Let it cool for about 10 minutes. - Step 2: Mixing the Batter
Preheat your oven to 350°F (175°C) and line an 8×8 inch baking pan with parchment paper. To the cooled brown butter, whisk in the brown sugar and granulated sugar until well combined. Add the egg, egg yolk, and vanilla extract, whisking vigorously until the mixture looks glossy. In a separate bowl, whisk together the flour, cinnamon, ginger, baking powder, and salt. Slowly fold the dry ingredients into the wet ingredients using a spatula until just combined. Gently fold in the diced apples. - Step 3: Baking and Cooling
Spread the thick batter evenly into your prepared baking pan. Smooth the top with a spatula. Bake for 30 to 35 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out with just a few moist crumbs. Do not overbake, or you will lose the fudgy texture. Remove from the oven and let the blondies cool completely in the pan before slicing. This allows the structure to set and the flavors to meld.
- Cook Time: 55 minutes