Brown Butter Apple Blondies with Cinnamon Maple Glaze Recipe

Let me tell you, these Brown Butter Apple Blondies with Cinnamon Maple Glaze Recipe are absolute game changers. The way the brown butter infuses a nutty, rich depth into the blondie base—it’s honestly irresistible. Plus, those tender bits of apple scattered throughout give you little bursts of juicy sweetness that pair perfectly with the warm cinnamon and maple glaze on top.

I love pulling these together when I want a cozy, impressive dessert that’s surprisingly quick to make. Whether it’s a casual weekend treat or part of a holiday spread, you’ll find that this recipe always gets everyone asking for seconds. Plus, the cinnamon maple glaze? It’s the kind of finishing touch that sends these blondies from good to unforgettable.

Ingredients You’ll Need

The ingredients for these Brown Butter Apple Blondies with Cinnamon Maple Glaze Recipe come together in harmony. You’ll see that a few pantry staples along with fresh apples make this dessert something special and approachable. Choosing quality apples and real maple syrup elevates the final dish even more.

• Salted butter: Browning the butter brings out those nutty, caramel-like flavors essential to this blondie.
• Apple butter: Adds an extra layer of apple goodness and moisture.
• Light brown sugar: For a mellow sweetness and slight molasses depth.
• Eggs: They bind everything and help the blondies set perfectly.
• Vanilla extract: A must-have for depth and warmth.
• All-purpose flour: The base of your blondie batter, lending structure.
• Baking powder: Just enough lift to keep these bars soft yet with a gentle crumb.
• Cinnamon & nutmeg: Classic warming spices that complement the apples and maple.
• Kosher salt: Brings out sweetness and balances flavors.
• Honeycrisp apples: Crisp and slightly tart – perfect for balance and texture.
• Maple syrup: Use pure maple syrup for that rich sweetness in the glaze.
• Powdered sugar: Helps create that silky, spiced glaze.
• Flaky sea salt: For a sprinkle on top—totally optional but worth it for that flavor pop.

Variations

I love how flexible this Brown Butter Apple Blondies with Cinnamon Maple Glaze Recipe is. Over time, I’ve tweaked it to suit different occasions and dietary needs—and you can absolutely do the same. Feel free to get creative to make these your own!

• Use pear instead of apple: I swapped pears once and loved the juicy, mellow flavor for a winter twist.
• Gluten-free version: I replaced the flour with a 1-to-1 gluten-free blend, and the texture stayed just right.
• Vegan adaptation: I experimented with flax eggs and dairy-free butter—results were close and still delicious.
• Nutty addition: Toasted walnuts or pecans folded in add great crunch and pair very well with the brown butter.

How to Make Brown Butter Apple Blondies with Cinnamon Maple Glaze Recipe

Step 1: Brown the butter to unlock rich flavor

This step is key! Melt your salted butter over medium heat and keep a close eye on it, stirring frequently. In just 2-3 minutes, it’ll start foaming and then turn a gorgeous golden brown with a toasty aroma. That smell is your cue—it’s ready. Remove from heat quickly to avoid burning, then whisk in the apple butter and brown sugar. This forms the luscious base of your blondie batter and I promise, that nutty note makes all the difference.

Step 2: Mix in eggs, vanilla, and dry ingredients

Let your brown butter mixture cool for about 5 minutes so you don’t scramble the eggs. Then whisk in the eggs and vanilla extract until silky smooth. In a separate bowl, sift together the flour, baking powder, one teaspoon of cinnamon, nutmeg, and kosher salt. Gradually fold the dry mix into the wet ingredients until just combined—don’t overmix or your blondies could get tough!

Step 3: Prep the apples for that juicy topping

I like to peel my Honeycrisp apples, but you can skip that if you like extra texture. Chop them into small pieces and toss with the remaining brown sugar and cinnamon to coat each piece evenly. This step makes sure the apples caramelize slightly during baking, giving every bite a perfect balance of tart and sweet.

Step 4: Bake with care and patience

Spread your blondie dough evenly into a parchment-lined 9×13 pan, then sprinkle the spiced apples evenly on top. Bake at 350°F for 25-30 minutes until the center is set but still moist. If you notice any liquid pooling in the middle, swirl it around gently with a knife and bake a few more minutes. Let it cool completely before glazing so the topping sets nicely.

Step 5: Whip up the irresistible cinnamon maple glaze

Brown the butter again in a small pot until lightly toasted. Remove from heat and whisk in the maple syrup, powdered sugar, cinnamon, and a pinch of flaky sea salt. The glaze should be smooth and pourable but not runny—adjust the powdered sugar for consistency. Drizzle generously over your cooled blondies and let it set for at least 5 minutes before slicing into bars.

How to Serve Brown Butter Apple Blondies with Cinnamon Maple Glaze Recipe

Garnishes

I like to sprinkle just a pinch of flaky sea salt over the glaze—trust me, it brightens the flavors and balances the sweetness perfectly. Sometimes I add a few finely chopped toasted walnuts on top for an added crunch that pairs beautifully with the apples and brown butter.

Side Dishes

These blondies shine on their own, but if you’re serving them at a gathering, a scoop of vanilla bean ice cream or a simple dollop of whipped cream really elevates the experience. For brunch, I like pairing them with a crisp apple cider or spiced chai latte to complement those cozy flavors.

Creative Ways to Present

For a festive twist, I’ve layered these blondies in a clear glass trifle bowl with whipped cream and candied pecans—a total showstopper for holiday parties. On casual days, just cut them into rustic squares and serve on a wooden board with fresh apple slices, letting the rustic charm speak for itself.

Make Ahead and Storage

Storing Leftovers

I store leftover blondies in an airtight container at room temperature for up to 3 days. They stay moist and flavorful, but if you notice they’ve firmed up, a quick zap in the microwave for 10 seconds restores that fresh-baked softness.

Freezing

These blondies freeze wonderfully! I slice them into bars, wrap individually in plastic wrap, then place in a freezer-safe bag. When I’m ready to enjoy, I thaw on the counter for a couple hours or warm gently in the oven to refresh that glorious brown butter flavor.

Reheating

For reheating, I recommend wrapping each bar in foil and warming in a 300°F oven for 10-12 minutes. This method preserves the edges and glaze without drying them out. Avoid microwaving too long to keep that perfect chewy texture.

FAQs

Final Thoughts

Honestly, this Brown Butter Apple Blondies with Cinnamon Maple Glaze Recipe has become one of my go-to desserts whenever I want to impress without stress. The combination of gooey-buttery blondie, tender apples, and that spicy-sweet glaze is pure magic. I can’t wait for you to try it in your kitchen—you might just find it’s the new family favorite like mine is. Grab those apples and let’s bake some bliss together!

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