Ingredients
Scale
- 1 cup (2 sticks) unsalted butter
- 1 cup light brown sugar, packed
- 1/4 cup pure maple syrup (Grade A or Dark preferred)
- 1 large egg, room temperature
- 1 tablespoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1.5 cups peeled and finely diced apples (Granny Smith or Honeycrisp)
- 1/2 cup chopped pecans or walnuts (optional)
Instructions
- Browning the Butter: Place the butter in a medium saucepan over medium heat. Melt the butter, then continue cooking while stirring constantly. The butter will foam up and then begin to develop little brown specks at the bottom. Once it smells nutty and turns a golden amber color, immediately remove it from the heat and pour it into a large, heat-proof mixing bowl. Let it cool for about 10 minutes so you don’t scramble the egg later.
- Mixing the Wet Ingredients: Preheat your oven to 350°F (175°C) and line an 8×8 inch baking pan with parchment paper. To the cooled brown butter, add the brown sugar and maple syrup. Whisk vigorously until the mixture is smooth. Add the egg and vanilla extract, beating until fully combined and slightly lightened in color. The mixture should look glossy and thick.
- Incorporating Dry Ingredients and Baking: In a separate small bowl, whisk together the flour, cinnamon, ginger, salt, and baking soda. Gradually fold the dry ingredients into the wet mixture using a spatula. Do not overmix; stop as soon as no flour streaks remain. Gently fold in the diced apples and nuts if using. Spread the thick batter evenly into your prepared pan. 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. Let the blondies cool completely in the pan before slicing into 16 squares.
- Cook Time: 55 minutes