Preparation

• Melt ½ cup unsalted butter in a light-colored saucepan over medium heat, stirring frequently, until small brown bits appear and it smells nutty.
• Immediately pour the brown butter into a heatproof bowl to stop cooking and let it cool slightly for about 10 minutes.
• In a large bowl, combine the cooled brown butter with granulated sugar and packed light brown sugar, beating until well combined.
• Add the 2 large eggs one at a time, mixing well after each addition, then stir in 1 teaspoon vanilla extract.
• In a separate medium bowl, whisk together 1 ½ cups all-purpose flour, 1 teaspoon baking powder, and ½ teaspoon salt.
• Gradually add the dry ingredients to the wet ingredients, mixing until just combined, being careful not to overmix the batter.
• Gently fold in the diced apples, ensuring they are evenly distributed throughout the batter.
• Pour the batter into a greased and floured 9x13 inch baking pan.
• Bake in a preheated oven at 350°F (175°C) for 25-30 minutes, or until the edges are golden brown and a toothpick comes out with moist crumbs.
• While the blondies cool, whisk together 1 cup powdered sugar, ½ teaspoon vanilla extract, and 1 tablespoon of milk or water in a small bowl.
• Add more milk or water a little at a time until the glaze reaches a smooth, drizzle-able consistency.
• Let the blondies cool in the pan for at least 10-15 minutes before drizzling or spreading the glaze over the warm blondies.
• Allow the glaze to set before slicing and serving.