Soft, chewy blondies filled with apples and drizzled with a bourbon-spiked glaze
- 1 cup (2 sticks) unsalted butter
- 2 cups peeled, chopped apples
- 2 tablespoons maple syrup
- 1 2/3 cups brown sugar
- 2 eggs
- 2 teaspoons vanilla
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/2 teaspoon salt
- 1 1/2 teaspoons baking powder
- 2 1/3 cups flour
- 2 tablespoons brown butter (reserved from blondies)
- 1 tablespoon milk
- 1 tablespoon bourbon
- 1/4 teaspoon vanilla
- 1 cup powdered sugar
- Preheat oven to 350. Line a 9x13 pan with parchment paper.
- Cut butter into tablespoon-sized pieces and melt over medium heat. Once the butter has fully melted, begin to stir as it foams. Keep stirring until butter becomes a caramel-like color and dark bits start to form at the bottom of pan. Pull the butter once browned and immediately transfer to a large bowl. Transfer two tablespoons into a small bowl to use for the glaze later. Let butter cool while you prepare apples.
- Add chopped apples to the same pan you browned the butter in, along with maple syrup. Cook over medium heat for 3-4 minutes until apples soften. Remove from heat.
- Add brown sugar, eggs, vanilla, spices and salt to butter and whisk to combine. Add baking powder and whisk again really well to make sure it's fully mixed in.
- Fold in flour until just combined, and then fold in apples.
- Spread into pan and bake for 30-35 minutes, or until edges are set but middle is still a little bit gooey. Let blondies cool completely before glazing.
- Whisk together reserved butter (stick in the microwave if it's solidified - which it probably will be), bourbon, milk and vanilla until combined. Whisk in powdered sugar and mix until smooth. If the glaze feels too thick, add more milk a teaspoon at a time until you get your desired consistency.
- Drizzle glaze on cooled blondies.
Recipe from Sally's Baking Addiction.