Buttery apple blondies with the rich flavors of brown sugar, brown butter, and cinnamon.
10 tablespoons unsalted butter (for brown butter)
1 1/4 cups C&H Golden Brown Sugar
1 large egg, at room temperature
1 10 tablespoons heavy cream
1 1/2 teaspoons vanilla extract
1/4 teaspoon salt
1 1/4 cups flour
1 10 tablespoons brown butter, reserved from above
1/8 teaspoon salt
1/8 teaspoon cinnamon
1/2 teaspoon vanilla extract
3/4 cup C&H Confectioners Sugar
3 tablespoons heavy cream
1.Preheat oven to 350 degrees and line an 8-inch square baking pan with parchment paper.
Combine apples, butter, C&H Golden 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.
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.
Combine brown butter, C&H Golden Brown Sugar, egg, heavy cream, vanilla, and salt, whisking until smooth. Fold in flour until almost incorporated, then fold in caramelized apples.
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.
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.
7.Make glaze: Whisk together 1 tablespoon reserved brown butter (melted), salt, cinnamon, nutmeg, vanilla, C&H Confectioners Sugar, and heavy cream in a small bowl until smooth. Drizzle glaze over blondies and let set before serving.
8.Carefully lift parchment to remove bars from pan and place on a cutting board; cut into squares with a sharp knife.
Blondies can also be made with C&H Dark Brown Sugar.
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