• Preheat oven to 350° F.
• Line an 8x8 baking dish with parchment paper and set aside.

For the Brown Butter

• Melt butter in a medium sauce pan on medium heat. Stir the butter to make sure it melts evenly. Once the butter is completely melted, it will start to foam up. Continue stirring the butter. As it cooks, it will start to change into a deeper color. This could take 6-8 minutes.

  You'll start to notice a nutty aroma and the butter will begin to have brown specs at the bottom of the pan. The entire process of browning butter from start to finish should not take more than 10 minutes on medium heat.
  10 tablespoon (140 g) unsalted butter
• Once butter is browned, pour it into a heat proof bowl and set it aside to cool for about 5 or 10 minutes.

Apples

• In a medium sauce pan on medium heat, combine diced apple, brown sugar, and cinnamon and mix, and cook until the apples are slightly tender, about 5 or so minutes. Add the pecans and stir and let cook another 30 seconds, then remove from the heat and set aside.
  1 large apple, 1 tablespoon brown sugar, ½ teaspoon cinnamon, ½ cup chopped pecans

For the Blondies

• Mix the batter: In a medium bowl, add cooled butter and sugar and mix using a spatula until combined. Add the egg, yolk, and vanilla and mix until combined. Add the dry ingredients: flour, baking powder, cinnamon, nutmeg, and salt and mix. Lastly, fold in the apples/pecans.
  1 cup (200 g) brown sugar, 1 egg + 1 egg yolk, 2 teaspoon vanilla extract, 1¾ cup (210 g) all purpose flour, ½ teaspoon salt, ½ teaspoon baking powder, ½ teaspoon cinnamon, ⅛ teaspoon nutmeg
• Bake the Blondies: Pour the batter into the prepared baking pan and bake for 25-30 minutes. You'll see the sides get a little light brown and the middle will have puffed up some. A toothpick inserted in the center should come out clean. Don't over bake.
• Remove from oven and allow to cool.

Butterscotch glaze

• While the blondies cool, make the glaze: In a small sauce pan, add the butter and let it melt, then add the brown sugar and stir. Pour in the heavy cream and mix it well, then add a pinch of salt and mix. It will start to bubble up. Let it cook for a couple minutes, then remove from heat and pour into a heatproof bowl and let it sit for 5 or 10 minutes before topping the blondies.

  The blondies are delicious alone, but the glaze gives it more flavor. You can either spread it all over, or drizzle it.
  ¼ cup (50 g) brown sugar, packed, ½ tablespoon unsalted butter, 2 tablespoon heavy cream, pinch of salt
• Sprinkle sea salt and enjoy!