Description
These Brown Butter Apple Blondies with Cinnamon Maple Glaze are the perfect fall treat, combining rich browned butter, sweet apple pieces, and a warm cinnamon-spiced maple glaze. Soft, gooey, and bursting with autumn flavors, these blondies make a delightful snack or dessert that’s easy to prepare and sure to impress.
Ingredients
Scale
Blondies
- 1 1/2 sticks (3/4 cup) salted butter
- 1/2 cup apple butter
- 1 1/2 cups light brown sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 2 teaspoons cinnamon
- 1/4 teaspoon nutmeg
- 1/2 teaspoon kosher salt
- 2 Honeycrisp apples, peeled if desired, and chopped (about 2 cups)
- 1/2 cup brown sugar (for apples)
- 1 teaspoon cinnamon (for apples)
Cinnamon Maple Glaze
- 3 tablespoons salted butter
- 3 tablespoons maple syrup
- 1/2 – 3/4 cup powdered sugar
- 1/2 teaspoon cinnamon
- 1 pinch flaky sea salt
Instructions
- Preparation: Preheat the oven to 350 degrees F. Line a 9×13 inch baking dish with parchment paper to prevent sticking and ease removal.
- Brown the butter and mix batter: Place 1 1/2 sticks salted butter in a medium pot over medium heat. Allow butter to brown, stirring often, until it smells toasted, about 2-3 minutes. Remove from heat and whisk in apple butter and 1 cup of the brown sugar. Let cool for 5 minutes. Then whisk in the eggs and vanilla extract until smooth.
- Add dry ingredients: To the cooled butter mixture, add the flour, baking powder, 1 teaspoon cinnamon, nutmeg, and kosher salt. Mix gently until just combined, avoiding overmixing for tender blondies. Spread batter evenly in the prepared baking dish.
- Prepare and add apples: In a bowl, toss the chopped apples with 1/2 cup brown sugar and 1 teaspoon cinnamon. Evenly sprinkle over the blondie batter in the pan.
- Bake blondies: Bake in the preheated oven for 25-30 minutes, until the center is mostly set. If any liquid remains in the center, swirl it through and bake an additional 5 minutes until fully set. Remove from oven and allow to cool completely.
- Make the cinnamon maple glaze: In a small pot over medium heat, brown 3 tablespoons salted butter until it smells toasted, about 2-3 minutes. Remove from heat and whisk in maple syrup, powdered sugar (start with 1/2 cup and add more to desired thickness), cinnamon, and a pinch of flaky sea salt. Mix until smooth.
- Glaze and serve: Drizzle the cinnamon maple glaze evenly over the cooled blondies. Let the glaze set for 5 minutes before cutting into 24 bars. Serve and enjoy this quintessential fall treat!
Notes
- This recipe embodies fall with its soft, gooey texture and cozy cinnamon and apple flavors.
- Brown butter adds a nutty depth that elevates the blondies beyond the ordinary.
- Using Honeycrisp apples provides a perfect balance of sweetness and tartness; however, you can substitute with other firm baking apples.
- For easier removal from the pan, use parchment paper with overhang on sides.
- Adjust powdered sugar in glaze for desired consistency: thicker for drizzling, thinner for spreading.
- Store blondies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
Nutrition
- Serving Size: 1 bar
- Calories: 218 kcal
- Sugar: 18 g
- Sodium: 120 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3.5 g
- Trans Fat: 0 g
- Carbohydrates: 31 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 50 mg
