Comfort food! I'm generally not a huge fan of white chocolate, but in this combo the overwhelming sweetness of the chocolate is tempered with the flavors of apple, cinnamon and nutmeg. The texture is different from a normal brownie - instead of fudgey cake, it's a moist almost-bread pudding studded with lumps of spiced apples and drizzled with a concentrated white chocolate-apple ganache. It's best cold - the flavors are much more intense and independent than when warm.
UPDATE: Forgot to mention - the recipe is a follow-up to this post, as per request from Losillewen (I got it posted! What's six months between friends? :)
UPDATE 2: Commenter Topher was gracious enough to pass on her recommendations after trying the recipe, so I've incorporated them below. The big change - the ganache recipe has been halved so that even if you love ganache you won't have it coming out your ears for a month!
Apple Pie Blondies (adapted from Tartelette's version):
* 6 Tbsp unsalted butter
* 8 oz white chocolate
* 2 eggs
* 1/4 c sugar
* 1/2 Tbsp vanilla
* 1 cup flour
* 3 medium Granny Smith apples
* 1 Tbsp cinnamon
* 1 tsp nutmeg
* 10 oz white chocolate
* 1/6 c apple juice concentrate
* 2 Tbsp butter
* 1/6 c heavy cream
Preheat oven to 350.
Peel and core apples; chop into 1/2" cubes. Sprinkle cinnamon and nutmeg over apples and stir to coat.
Grease and flour an 9"x13" inch square baking pan. Melt butter and white chocolate together in top of double boiler over hot water. When melted remove from heat and stir to blend well. Set aside.
Beat the eggs and sugar until pale and thick. Add white chocolate and butter mixture, vanilla and flour. Beat just until smooth. Add apples and mix in by hand, being careful not to overmix.
Pour into prepared pan and bake 35 minutes or until toothpick inserted in center comes out clean. Cool on wire rack. Refrigerate for 4 hours then slice into squares.
Heat concentrate until boiling; remove from heat. Pour concentrate over white chocolate and let sit for a few minutes. Meanwhile, heat butter and cream in a separate bowl. Stir concentrate and chocolate until smooth; add butter and cream and mix thoroughly.
Pipe ganache in a lattice pattern on top or spread across cooled blondies.