Brown butter blondies with apple, pecans, and white chocolate

Don't make these blondies unless you have a few people with whom to share them. They are very decadent, rich, and delicious -- from all the nutty brown butter. These were dessert at our Oktoberfest dinner that I talked about recently. But, let's get back to the brown butter. This was my first experience with brown butter and I have no idea what took me so long. I see brown butter recipes all over the food blog world and have always been intrigued by it, but now I understand why it is so special. Browning butter turns it a golden color and caramelizes the milk solids so that you end up with a extra rich, nutty flavor. This process of browning the butter for these blondies really made them extra special because it heightened the fall flavors I added to them. I'm looking forward to trying out more brown butter recipes now.

This dessert will make about 12-16 blondies, depending on how you cut them. I suggest cutting them small. Usually I love to eat my baked goods while they are still warm from the oven, but I think these were even better the next day because all of the flavors, especially the apple, were more noticeable. These blondies get a nice crisp top and a super soft and chewy center. They were inspired by a Martha Steward recipe.

Brown butter blondies with apple, pecans, and white chocolate
1-1/4 cups (2-1/2 sticks) unsalted butter
1-1/4 cups all-purpose flour
1 cup whole wheat flour
1-1/2 teaspoons baking powder
1 teaspoon fine sea salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1-1/4 cups packed light brown sugar
1/4 cup granulated sugar
3 large eggs
2 teaspoons pure vanilla extract
1 apple, cored and grated with extra liquid squeezed out
1/2 cup finely chopped pecans
3/4 cup roughly chopped white chocolate (or white chocolate chips)

Preheat the oven to 350 degrees. Line a 9"x13" baking dish with parchment paper, leaving overhang on one side.

In a saucepan, cook the butter over medium heat, whisking occasionally, until it turns golden (about 10-15 minutes). Keep your eyes on it so that it doesn't burn! Remove from the heat and let cool. Whisk together the flours, baking powder, salt, cinnamon, and ginger in a medium bowl.

In a large bowl or in the bowl of an electric mixer, combine the butter and both sugars with a wooden spoon until combined. Continue using the wooden spoon or the paddle attachment and beat in the eggs until light and fluffy. Beat in vanilla. Then add the flour, apple, pecans, and white chocolate and mix until combined.

Pour into the baking dish and spread evenly. Bake until the sides begin to pull away from the pan and turn lightly golden and an inserted toothpick comes out cleanly, about 30-35 minutes. Cool on a wire rack. Remove using the parchment paper and cut into squares.

What was I cooking one year ago?: brown sugar and cinnamon baked acorn squash
Two years ago?: rutabaga and potato puree and Escabeche (pickled jalapenos)