Description
These Brown Butter Apple Blondies with Cinnamon Maple Glaze are a perfect autumn treat combining the nutty richness of browned butter, tender chopped Honeycrisp apples, and a sweet, spiced glaze. Soft, gooey, and packed with warm fall flavors, these blondies are ideal for snacking or sharing during cozy gatherings.
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
- Preheat and Prepare: Preheat your oven to 350 degrees F. Line a 9×13 inch baking dish with parchment paper to ensure easy removal of the blondies after baking.
- Brown the Butter and Mix Batter: In a medium pot over medium heat, melt the butter and allow it to brown gently, stirring frequently until it smells toasted, about 2 to 3 minutes. Remove from heat and stir in the apple butter and 1 cup of brown sugar. Let this mixture cool for 5 minutes. Then whisk in the eggs and vanilla extract until smooth. Add the all-purpose flour, baking powder, 1 teaspoon of cinnamon, nutmeg, and kosher salt. Mix until just combined to form the blondie batter. Spread the batter evenly into the prepared baking dish.
- Prepare the Apples and Bake: In a bowl, toss the peeled and chopped Honeycrisp apples with 1/2 cup brown sugar and 1 teaspoon cinnamon. Sprinkle the sugared apples evenly over the blondie batter. Transfer the pan to the oven and bake for 25 to 30 minutes, until the center is just set. If you notice any liquid in the center, swirl it around and continue baking for an additional 5 minutes. Once baked, allow the blondies to cool in the pan.
- Make the Cinnamon Maple Glaze: While the blondies cool, prepare the glaze by placing 3 tablespoons of salted butter in a small pot over medium heat. Brown the butter lightly until it smells toasted, about 2 to 3 minutes. Remove from the heat and whisk in the maple syrup, powdered sugar, cinnamon, and a pinch of flaky sea salt until smooth and glossy.
- Glaze and Serve: Drizzle the cinnamon maple glaze over the cooled blondies, allowing the glaze to set for 5 minutes before cutting into bars. Enjoy your delicious, fall-inspired dessert!
Notes
- If there was ever a recipe that screams fall, it’s these easy, soft, and gooey blondies!
- Use Honeycrisp apples for the best sweet-tart flavor and firm texture in the blondies.
- Be sure not to overbake to maintain the moist and gooey texture in the center.
- Let the glaze set fully on top before slicing to avoid messy cuts.
Nutrition
- Serving Size: 1 bar
- Calories: 218 kcal
- Sugar: 20 g
- Sodium: 115 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 1.5 g
- Protein: 2 g
- Cholesterol: 50 mg
