Brown Butter Apricot White Chocolate Blondies

Heat oven to 350 F. Grease an 8-by-8-inch baking pan with baking spray or butter then line pan with a sheet of parchment paper long enough to extend up both sides (so you can use them as “handles” to remove the baked bars). Grease parchment paper with baking spray or butter.

In a small saucepan over medium heat, melt butter. Continue to cook, stirring constantly, 5 to 8 minutes until butter foams, then turns a deep caramel color. Remove from heat and add it into a large bowl or the bowl of a stand mixer. Add brown sugar.

Beat brown sugar and butter on medium speed for 1 minute until smooth. Allow mixture to cool slightly, then add egg and vanilla; beat until combined. Add flour and salt; stir to combine. Gently stir in chopped dried apricots and white chocolate chips.

Pour and spread batter evenly into prepared baking pan. Bake for 25 minutes until a toothpick inserted in the center comes out clean. Cool completely before removing from baking pan (using parchment paper “handles”) and cutting into bars.