Add the apples to a large skillet with 2 teaspoons of water. Cover the pan and cook about 5 minutes until the apples are starting to soften. Remove the lid, add the maple syrup, cinnamon and lemon juice and cook, stirring gently to make sure the apples are evenly coated, about 2-3 minutes, until they start to caramelize a bit. Remove from the heat and pour onto a plate or bowl to cool until needed.

Preheat the oven to 350F/ 177C. Spray a 9×13-inch baking pan with baking spray and line it with parchment paper going up the sides for easier removal.

Start by melting the butter in a small saucepan over medium-high heat. Once melted, it will start to foam, then it will start to brown. Continue cooking, swirling the pan occasionally — until the butter solids at the bottom all turn nice and brown and it starts to take on a wonderful nutty aroma. This will take about 10 minutes total. Pour the brown butter into a large mixing bowl soon as you have the desired color. (Don't leave in the pan or the butter will continue to brown too much.)

Add the brown sugar, granulated sugar, baking powder, cinnamon, salt and nutmeg to the bowl and whisk just until combined.

Then add the eggs and the vanilla and stir to combine.

Then add the flour, switch to a spatula and begin to fold the flour in. When some flour streaks still remain, add 1/2 of the carameized apples and 1/2 of the chopped pecans and fold until everything is just combined. (It's really important not to over-mix at this point.) Pour the batter into the prepared pan and spread evenly. Then sprinkle the rest of the caramelized apples and pecans all over the top.

Bake the bars in the preheated oven for for about 45 minutes until golden, and a toothpick inserted into the center comes out mostly clean.

Set the pan on a wire rack to cool while you make the glaze.

In a small bowl combine the ingredients for the glaze. Whisk until smooth. If it seems to runny you can add a little more powdered sugar if needed. Let cool slightly while stirring occasionally.

Drizzle the glaze on top of the slightly warm or cooled blondies. (If they are too hot, the glaze will just melt into them. Not an awful thing but you won't see it, or get the texture contrast.)

Remove the blondies from the pan by carefully lifting them up with the parchment paper sides. Then cut into squares. Enjoy!

Store in an air-tight container in the refrigerator for 4-5 days.