I am a firm believer that the moment you brown butter in a pan, whatever you’re making is destined for greatness. These Brown Butter Apple Blondies are the ultimate proof of that theory. They are the perfect embodiment of autumn, combining the nutty, toasted aroma of brown butter with tender, cinnamon-spiced apples and a rich, chewy brown sugar base.
This recipe is a true showstopper that will fill your kitchen with the most incredible fall scent. The secret is twofold: browning the butter for both the blondies and the icing, and pre-cooking the apples to soften them and deepen their flavor. Topped with a luscious brown butter icing, these bars are dense, chewy, and packed with an immense amount of buttery, apple-cinnamon goodness.
The Ingredients for Your Autumnal Blondies
Apples
- 2 cups (240g) peeled chopped apples (about 2 medium apples)
- 2 Tablespoons (30g/ml) pure maple syrup (or brown sugar)
- 1/8 teaspoon ground cinnamon
Blondies
- 1 cup (16 Tbsp; 226g) unsalted butter, cut into 16 pieces
- 2 and 1/3 cups (291g) all-purpose flour
- 1 and 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 and 2/3 cups (330g) packed light or dark brown sugar
- 2 large eggs, at room temperature
- 1 and 1/2 teaspoons pure vanilla extract
Brown Butter Icing
- 1/4 cup (4 Tbsp; 56g) unsalted butter, cut into 4 pieces
- 1 and 1/2 cups (180g) confectioners’ sugar
- 2 Tablespoons (30g/ml) milk
- 1/4 teaspoon pure vanilla extract
- pinch of salt
How to Create Your Brown Butter Apple Blondies
Step 1: Brown All the Butter
First, place all the butter for both the blondies and the icing (a total of 20 tablespoons) into a light-colored skillet over medium heat. Cook, stirring constantly, as the butter melts and begins to foam. After 5-8 minutes, you’ll see browned specks at the bottom of the pan and it will smell nutty. Immediately remove it from the heat. Pour the browned butter into a heat-safe bowl, then set aside 3 tablespoons of it for the icing later.
Step 2: Prepare the Apples and Blondie Batter
Preheat your oven to 350°F (177°C) and line a 9×13-inch pan with parchment paper. In the same skillet you used for the butter, cook the chopped apples with the maple syrup and cinnamon over medium heat for 3-5 minutes, until slightly softened. Set aside. In a large bowl, whisk together the flour, baking powder, salt, cinnamon, and nutmeg. In a separate bowl, whisk the larger portion of brown butter with the brown sugar, eggs, and vanilla. Pour the wet ingredients into the dry, mix until just combined, then fold in the cooked apples.
Step 3: Bake the Blondies
Spread the thick batter evenly into your prepared pan. Bake for about 35 minutes, or until the top is lightly browned and a toothpick inserted into the center comes out with moist crumbs attached. Let the blondies cool completely in the pan on a wire rack.
Step 4: Make the Icing and Finish
To make the icing, whisk the reserved 3 tablespoons of brown butter with the confectioners’ sugar, milk, vanilla, and a pinch of salt until smooth. Drizzle or spread this luscious icing over the completely cooled blondies. Let the icing set before lifting the blondies out of the pan and slicing them into squares.
My Best Tips for These Apple Blondies
My Secret for the Best Flavor
Browning the butter is the single most important step for achieving the incredible, nutty, and complex flavor that makes these blondies so special. Those little browned milk solids at the bottom of the pan are pure flavor gold, so make sure you scrape every last bit of them into your batter and icing.
Pre-Cooking the Apples is Key
You might be tempted to throw the raw apples directly into the batter, but don’t! Gently cooking them on the stove for a few minutes first not only softens them to the perfect texture but also deepens their flavor and infuses them with the taste of maple and cinnamon. This ensures you don’t end up with hard, raw apple chunks in your soft blondies.
Don’t Overbake the Blondies
The key to a perfectly chewy, dense blondie is to pull it from the oven when it’s just slightly underdone in the center. The top should be set and lightly browned, but a toothpick should still come out with some moist crumbs. They will continue to set as they cool, resulting in that perfect fudgy texture.
Delicious Variations to Try
These Brown Butter Apple Blondies are a fantastic starting point for other delicious additions. For extra texture and nutty flavor, you can fold in a cup of toasted pecans or walnuts along with the apples. To enhance the spice profile, try adding a pinch of ground ginger or allspice to the dry ingredients. For a salty-sweet twist, you can sprinkle a little flaky sea salt over the top of the icing before it sets.
FAQs
What kind of apples should I use?
A firm, crisp apple that holds its shape well when baked is ideal. Varieties like Honeycrisp, Gala, or Granny Smith are all excellent choices for this recipe. Avoid softer apples like Red Delicious, as they can become mushy.
Can I make these in a smaller pan?
Yes, you can bake this recipe in a 9×9-inch pan. The blondies will be much thicker, so you will need to increase the baking time. Start checking for doneness around the 40-45 minute mark.
How do I store these blondies?
Store the blondies in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to a week. The flavor is often even better the next day as the spices have more time to meld.
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Brown Butter Apple Blondies
- Total Time: 60
- Yield: 24 bars 1x
Description
These Brown Butter Apple Blondies are the perfect embodiment of autumn. This showstopper recipe combines the nutty aroma of brown butter with tender, cinnamon-spiced apples in a rich, chewy brown sugar base. Topped with a luscious brown butter icing, these dense, chewy bars are packed with an immense amount of buttery, apple-cinnamon goodness.
Ingredients
Apples
2 cups (240g) peeled chopped apples (about 2 medium)
2 Tablespoons (30g/ml) pure maple syrup or brown sugar
1/8 teaspoon ground cinnamon
Blondies
1 cup (16 Tbsp; 226g) unsalted butter, cut into 16 pieces
2 and 1/3 cups (291g) all-purpose flour
1 and 1/2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 and 2/3 cups (330g) packed light or dark brown sugar
2 large eggs, at room temperature
1 and 1/2 teaspoons pure vanilla extract
Brown Butter Icing
1/4 cup (4 Tbsp; 56g) unsalted butter, cut into 4 pieces
1 and 1/2 cups (180g) confectioners’ sugar
2 Tablespoons (30g/ml) milk
1/4 teaspoon pure vanilla extract
pinch of salt
Instructions
Brown All the Butter:
Place all 20 tablespoons of butter (for both blondies and icing) in a light-colored skillet over medium heat. Cook, stirring constantly, for 5-8 minutes, until the butter melts, foams, and develops browned specks at the bottom with a nutty aroma. Immediately pour the browned butter into a heat-safe bowl, then set aside 3 tablespoons for the icing.
Prepare the Apples and Blondie Batter:
Preheat your oven to 350°F (177°C) and line a 9×13-inch pan. In the same skillet, cook the chopped apples with maple syrup and cinnamon over medium heat for 3-5 minutes, until slightly softened. In a large bowl, whisk together the flour, baking powder, salt, and spices. In a separate bowl, whisk the larger portion of brown butter with the brown sugar, eggs, and vanilla. Pour the wet ingredients into the dry, mix until just combined, then fold in the cooked apples.
Bake the Blondies:
Spread the batter evenly into the prepared pan. Bake for about 35 minutes, until the top is lightly browned and a toothpick inserted into the center comes out with moist crumbs attached. Let the blondies cool completely in the pan.
Make the Icing and Finish:
To make the icing, whisk the reserved 3 tablespoons of brown butter with the confectioners’ sugar, milk, vanilla, and salt until smooth. Drizzle or spread the icing over the completely cooled blondies. Let the icing set before slicing.
Notes
Best Apples to Use:
For the best texture, use a firm, crisp apple that holds its shape when baked. Honeycrisp, Gala, or Granny Smith apples are all excellent choices.
Texture and Flavor Boost:
For added texture and a nutty flavor, fold in 1 cup of toasted pecans or walnuts along with the cooked apples.
Storage:
Store the blondies in an airtight container at room temperature for up to 2 days or in the refrigerator for up to a week. The flavor is often even better the next day.
- Prep Time: 25
- Cook Time: 35
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 250
- Sugar: 22g
- Sodium: 80mg
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 40mg
Keywords: brown butter blondies, apple blondies, fall baking, brown sugar dessert, chewy blondies, apple bars
