Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit) and line a baking tin with baking paper (I had to use a cake tin because I realised we don’t actually have a brownie tin at home! Guess I know what I’m purchasing this week).

Place the apple chunks in a medium bowl and pour the lemon juice, tossing to coat evenly. Set aside.

In a large bowl, whisk the brown sugar, caster sugar, egg and vanilla extract until combined and smooth.

Gradually pour in the cooled, melted butter and whisk as you do so, until the mixture is pale and smooth.

Add the baking powder, salt, cinnamon and nutmeg to the bowl. Before you add the flour in, remove 2 tablespoons and add to the apple mixture, tossing to coat evenly. Leave these to one side, and add the remaining flour to the batter mixture, stirring until thick and completely combined.

Add the coated apples to the blondie mixture and fold with a wooden spoon until all apples are coated completely and evenly distributed.

Tip the mixture into the prepared tin and smooth the top with the wooden spoon.

Bake in the oven for about 25 minutes, or until the edges are lightly brown and the centre is pale. Check that it is cooked through with a skewer inserted into the centre. This should come out clean.

Leave to cool in the pan for about 1 hour, and then transfer to a chopping board to cool completely. Once they are completely cool, slice into about 12 pieces, depending on how big you want them, and store in an airtight container.