Apple Cinnamon Blondies

https://www.bakerita.com/apple-cinnamon-blondies/

• ½ cup + 1 tablespoon unsalted butter, divided
• 1 cup + 2 tablespoons light brown sugar, divided
• 1 large egg
• 1 tablespoon vanilla extract
• 1 cup all-purpose flour
• ¼ teaspoon kosher salt
• 1 medium apple, diced into ¼” chunks (peeled if desired, I didn’t)
• ½ cup cinnamon chips

1. Preheat oven to 350°F. Line an 8-by-8-inch pan with aluminum foil or parchment paper and spray with cooking spray; set aside.
2. In a small skillet, melt 1 tablespoon of butter. Add 2 tablespoons brown sugar and cut apples. Stir to combine. Let simmer together on low heat for about 5 minutes, until apples are slightly softened. Set aside to cool while you prepare blondie batter.
3. Melt ½ cup butter in the microwave. Combine remaining brown sugar and melted butter in a large bowl and whisk to combine. Add the egg, vanilla, and whisk to combine. Add the flour, salt, and stir until just combined, taking care not to over-mix. Fold in the cinnamon chips and apples. Pour batter into prepared pan, smoothing it lightly with a spatula or offset knife.
4. Bake for 30 to 40 minutes, or until the bars are set and a toothpick inserted into the center comes out clean. The edges will be slightly pulling away from sides of pan.
5. Allow the blondies to cool for at least 2 hours before slicing and serving into 16 squares. I like to refrigerate them before cutting to make them easier to cut.
6. They can be stored in an airtight container at room temperature or in the refrigerator for up to 1 week, or in the freezer for up to 3 months.