Monday, October 28, 2019

Brown Butter Apple Blondies

  Every so often, I'll receive a text from someone with a link to a recipe. Usually it will contain a message that says something along the lines of "this needs to happen" or "when are we making this?"  That's exactly how this recipe came to me, from my sister, Cathy. She sent me the link with a text that simply said "Yum." Clearly, that says it all! Browned butter, apples, brown sugar, and cinnamon?? What's not to love?  It has "This needs to happen" written all over it. Apple desserts are my absolute favorite, so I knew I needed to try it, especially since the recipe is from Sally's Baking Addition. (Seriously, if you've never checked out her blog, stop what you're doing right now and go check it out!!) This is a great party dessert because it's always good to have a sweet picky uppy something for your guests. Halloween? Thanksgiving? Christmas? They go with any holiday! Of course, they're also perfect for just any day when your kids want a little after school snack. SO good!
Cath, you were absolutely right about this one. YUM!

2 cups peeled chopped apples (about 2 medium apples) 
2 tbs pure maple syrup (or brown sugar) 
1/8 tsp ground cinnamon

1 cup (2 sticks) unsalted butter, cut into pieces* 
2 1/3 cups all-purpose flour 
1 1/2 tsp baking powder 
1/2 tsp salt 
1 tsp ground cinnamon 
1/4 tsp ground nutmeg 
1 2/3 cups packed light or dark brown sugar 
2 large eggs, at room temperature 
1 1/2 tsp pure vanilla extract

Brown Butter Icing:
1/4 cup unsalted butter 
1 1/2 cups confectioners’ sugar 
2 tbs milk 
1/4 tsp pure vanilla extract

  1. Important before you begin! I recommend browning the butter for the blondies and icing first. You can brown the butter for both the blondies AND the icing together. Once it’s all browned, set 4 Tablespoons (2 liquid ounces) aside for the icing in step 8. The rest (8 liquid ounces) is for the blondie batter, used in step 6.
  2. Brown the butter: Slice the butter into pieces and place in a light-colored skillet. (Light colored helps you determine when the butter begins browning.) Melt the butter over medium heat, stirring constantly. Once melted, the butter will begin to foam. Keep stirring. After 5-8 minutes, the butter will begin browning and you’ll notice lightly browned specks begin to form at the bottom of the pan. You will smell a nutty aroma. See photo and video above for a visual. Once browned, immediately remove from heat, pour into a heat-proof bowl, and set aside until ready to use.
  3. Prepare the apples: Meanwhile, return the pan to the stove. (No need to rinse out!) Add the apples, maple syrup/brown sugar, and cinnamon. Stir and cook over medium heat until apples have slightly softened, about 3-5 minutes. Set apples aside.
  4. Preheat oven to 350°F (177°C). Line the bottom and sides of a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides to lift the finished blondies out (makes cutting easier!). Set aside.
  5. Make the blondies: Whisk the flour, baking powder, salt, cinnamon, and nutmeg together in a large bowl.
  6. In a medium bowl, whisk 1 cup browned butter, brown sugar, eggs, and vanilla extract together. Pour the wet ingredients into the dry ingredients and stir until combined. Fold in the apples. Batter will be thick.
  7. Evenly spread batter into prepared pan. Bake for about 35 minutes or until the top is lightly browned and a toothpick comes out *mostly* clean. Remove from the oven and allow the blondies to cool completely in the pan set on a wire rack.
  8. Brown butter icing: Heat the remaining 1/4 cup (4 Tablespoons) of brown butter in the microwave for a few seconds since it has likely solidified by now. Whisk in confectioners’ sugar, milk, and vanilla extract. If needed, add more confectioners’ sugar to thicken or more milk to thin out. Drizzle over cooled blondies, then cut into squares.

Normally, I would tweak a recipe to suit my own taste, but this one is already perfect. In fact, I even left the directions exactly as Sally has written them, because there was no reason to change them!

No comments: