Apple Blondies With Brown Butter And Flaky Sea Salt Recipes

Steps:

• Preheat your oven to 350 degrees F. Spray a 9-inch square baking pan with pan spray, line with parchment and spray the parchment. Set aside.
• Place the diced apples in a single layer on a microwave-safe plate and cover with another plate. Microwave for 2 minutes, until the apples have softened and given off some liquid. Transfer the apples to a paper towel-lined tray and set aside.
• In a medium saucepan over medium-high heat, brown the butter until it is a deep golden color, 5 to 7 minutes. Immediately pour the hot butter into a medium heat-proof mixing bowl. Add the cinnamon, clove, salt, baking powder and brown sugar. Whisk to combine. Whisk in the vanilla, whole egg and egg yolk until smooth. Add the all-purpose flour and stir with a rubber spatula until nearly combined. Add the reserved apple pieces and the nuts to the batter, saving about 2 tablespoons of each for topping the blondies. Stir the batter until the nuts and apples are evenly combined and then pour the batter into your prepared pan. Press the reserved pecans and apple pieces evenly into the top of the batter.
• Bake the blondies until golden and a toothpick insert near the center comes out with a few moist crumbs, 33 to 35 minutes. Allow to cool in the pan before cutting with a serrated knife into 16 bars.

Steps:

• Make the blondies: Preheat the oven to 250°F (120°C).
• Spread the white chocolate in a single layer in a large glass baking dish. Bake, stirring with a rubber spatula every 10 minutes, until the chocolate is caramelized, 30-40 minutes total. Remove the chocolate from the oven and let sit while you make the brown butter.
• Increase the oven temperature to 350°F (180°C). Line a 9 x 13 x 2-inch baking pan with 2 sheets of aluminum foil, leaving a bit of overhang around all of the edges. Grease the foil lightly with nonstick spray.
• Melt the butter in a medium saucepan over medium heat. Bring to a boil, stirring frequently with a heat-safe rubber spatula. As the water begins to boil out of the butter, the milk solids in the butter will separate, sink to the bottom of the pot, and begin to toast. Stir constantly until the butter turns nutty brown, about 10 minutes total. Turn off the heat, add the caramelized chocolate, and stir to melt and combine with the browned butter. Let cool slightly, about 5 minutes.
• In a large glass bowl, whisk together the brown sugar, granulated sugar, maple syrup, malted milk powder, kosher salt, eggs, vanilla, and maple extract until smooth and homogenous. Slowly stream in the white chocolate mixture and continue whisking until combined. Sift in the flour and stir with a rubber spatula to bring the batter together.
• Pour the batter into the prepared pan and smooth the top.
• Bake the blondies until golden brown and set, 35-40 minutes. Remove from the oven and let cool for 1 hour.
• Make the maple caramel: In a small, heavy-bottomed pot fitted with a candy thermometer, heat the maple syrup over medium heat until the temperature reaches 225°F (107°C). Remove the pot from the heat and add the butter. Swirl the pan until the butter melts completely, then slowly pour in the heavy cream and sprinkle in the flaky sea salt. Use a heat-safe spatula to stir until just combined. Let the caramel cool until thickened slightly, about 15 minutes.
• Make the ganache: Fill a small pot with 1 inch of water and bring to a boil over medium-high heat. Add the white chocolate to a medium glass bowl and set over the boiling water, making sure the water is not touching the bottom of the bowl. Pour in the heavy cream and stir with a small rubber spatula until completely melted and smooth, about 5 minutes.
• Lift the blondies from the pan, remove and discard the foil, and place the blondies on a wire rack set over a baking sheet. Pour the ganache over the blondies and use an offset spatula to cover completely. Sprinkle the flaky sea salt on top, then use a spoon to drizzle the caramel over the ganache to create a marbled effect.
• Slice into 12 pieces.
• Enjoy!