Melt butter in a large saucepan over medium heat. Add grated apples and cinnamon and cook while stirring for about 4 minutes until the apples soften.
Place fried apples in a bowl and cool.
Preheat the oven to 375°F. Coat nonstick cooking spray in a 13x9-inch baking pan.
Melt butter in a saucepan over medium heat. Cook until the butter foams and steams. Swirl the pan as the foam subsides and closely watch as the butter turns golden brown and solids form. Pour the brown butter into a large mixing bowl and cool for about 15 minutes. Do not let solidify.
After letting brown butter cool, add brown sugar, eggs, boiled cider and vanilla extract. Mix well. Add flour, baking powder and salt. Mix until just combined.
Fold in the cooled fried apples and chopped pecans into the batter and pour into the prepared baking pan. Spread evenly.
Bake blondie batter for 21-25 minutes, or until golden brown. Take out and cool completely.
Whisk powdered sugar, boiled cider and heavy cream together in a small bowl. Then, spread the glaze over blondies and sprinkle with pecans. Let stand for about 10 minutes.
Cut into squares, serve and enjoy!