• Start by browning the butter. Add the butter to a medium pot and heat it over medium heat. Allow the butter to melt and come to a simmer. Simmer until the butter is foamy, giving off a nutty aroma and has turned a deep golden brown. The whole process should take about 10 minutes.
  1 1/4 cups (280 g) unsalted butter
• Transfer the brown butter to a large bowl. Let it cool while working on the rest of the steps. It should be liquid but cool to the touch.

For the Spiced Sugar Topping

• To a medium bowl, add the brown sugar, melted butter, flour, spices, and salt. Mix together until everything is combined. Set aside.
  1/2 cup (110 g) light brown sugar , 3 tbsp (42 g) unsalted butter, melted, 2 1/2 tbsp (20 g) all purpose flour, 1/4 tsp cinnamon, 1/8 tsp nutmeg, 1/8 tsp allspice, pinch of salt

For the Spiced Apples

• To a medium bowl, add the diced apples, brown sugar and spices. Mix together until the apples are coated. Set aside.
  2 cups (266 g) apples, peeled and diced into 1/4 inch pieces , 2 tbsp (28 g) light brown sugar, 1/4 tsp cinnamon, 1/8 tsp nutmeg, 1/8 tsp allspice

For the Brown Butter Blondies

• Preheat the oven to 350°F (175 ℃). Grease a 9×9 inch light metal baking pan and line it with parchment paper.
• To a medium bowl add the flour, spices, baking powder, baking soda, and salt. Whisk to combine.
  2 1/2 cups (312 g) all purpose flour, spooned and leveled, 2 tsp cinnamon, 1/2 tsp nutmeg, 1/2 tsp allspice, 3/4 tsp baking powder, 3/4 tsp baking soda, 3/4 tsp salt
• To the large bowl with the cooled brown butter, add in the brown sugar, eggs, egg yolks, vanilla, heavy cream, and honey. Whisk to combine, until smooth and pale in color.
  1 1/2 cups (330 g) light brown sugar, 2 eggs, 2 egg yolks, 1 tbsp (15 ml) vanilla, 1 tbsp (15 ml) heavy cream, 1 tbsp (21 g) honey 
• Add in the dry ingredients, then fold in with a spatula just until everything is combined.
• Transfer the blondie batter to the prepared pan. Add the apples and their juice on top, making sure to spread them in an even layer, pushing them to the sides, not just the middle. Sprinkle the spiced sugar topping evenly over the apples.
• Bake the blondies for 50-55 minutes. Then let them cool for 30 minutes.

For the Glaze

• While the blondies cool, make the glaze by adding the powdered sugar to a small bowl. Add the apple cider in gradually until the right consistency is reached. The glaze should be pourable, but rather thick.
  2 cups (260 g) powdered sugar, 3-4 tbsp apple cider
• When the blondies have cooled for 30 minutes, remove them from the pan by pulling up on the parchment paper. Pour the glaze over the top, and spread it evenly. Cut the blondies into 16 squares and enjoy!

  They are best served slightly warm while the apple layer is extra gooey, but they can also be served fully cooled if you wish! Enjoy! :)