Chop your butter into chunks and pop them into a bright-colored skillet.

Melt it over medium heat and stir constantly (6 minutes) until you see tiny brown specks forming at the pan's bottom and catch a nutty scent. Take the butter off the heat immediately.

Pour this butter into a heat-safe bowl and put it aside.

Toss apples, brown sugar/syrup, and cinnamon into the pan. Whisk and cook it over medium heat 'til the apples become softer (about 5 minutes). Put them aside.

Heat your oven to 350°F (177°C). Line a 13x9 pan with parchment paper. Make sure there's some overhang at the sides.

Dry mix: Whisk together baking powder, flour, cinnamon, nutmeg, and a pinch of salt in a bowl.

Wet mix: Whisk together one cup of browned butter, eggs, brown sugar, and a splash of vanilla extract. Pour it into the bowl of dry mix (from Step 6).

Stir everything together until it's just combined. Fold in some softened apples you prepped.

Scoop the thick cake batter into your lined baking pan and smooth it out. Bake for 35 minutes until the top becomes slightly brown and a small toothpick poked in the middle comes out quite clean.

Let these blondies cool off completely on a wire rack.

Zap the rest of your brown butter in the stove/microwave for 5-8 minutes. Whisk in milk, confectioners' sugar, and vanilla. Add extra sugar if it's too runny or extra milk if it's too thick!

Drizzle the icing all over the cooled blondies. Cut them into squares. Enjoy your baking dish!