Step 1

For the apples, preheat the oven to 425°F. Combine the apples, brown sugar, cinnamon, and a pinch of salt in a 9×13” baking dish. Toss to combine and spread the apples into an even layer. Bake for 18 minutes, or until the apples are caramelized. Strain the mixture, reserving the apples for the batter and the syrup for the glaze.

Step 2

For the batter, add the butter to a 2 qt saucepan over medium heat. Let the butter melt. Turn the heat to medium-low and continue to cook until the butter is browned, swirling often, about 6 minutes. Once deeply golden brown (with dark brown speckles running throughout), turn off the heat and let the butter cool for a couple of minutes.

Step 3

Meanwhile, wipe out the baking dish and line it with parchment paper. Reduce the oven temperature to 350°F.

Step 4

Add the brown sugar and granulated sugar to a mixing bowl. Pour in the browned butter, whisking to combine. Mix in the eggs and vanilla extract until incorporated.

Step 5

In a separate bowl, whisk the flour, baking powder, salt, cinnamon, nutmeg, and cloves together. In two batches, fold the dry ingredients into the wet using a rubber spatula. Lastly, fold in the strained apples and pecans.

Step 6

Spread the batter into the prepared baking dish. Bake for 35 minutes, or until golden and set. Cool the blondies in the pan for about 20 minutes. Use the parchment paper to lift them out of the pan and onto a cooling rack. Cool for another 30 minutes before glazing.

Step 7

For the glaze, combine the reserved syrup and powdered sugar. Whisk to combine. Add a tablespoon or two of water if needed to create a silky, spoonable glaze.

Step 8

Pour the glaze over the blondies and spread it into an even layer. Sprinkle the flaky sea salt over top and let set for about 20 minutes. Use a sharp knife to cut the blondies into 12 bars.