Description
These Brown Butter Apple Blondies with Cinnamon Maple Glaze are a perfect fall treat, combining rich, nutty browned butter with sweet apple chunks and warm spices. Finished with a luscious cinnamon maple glaze, these blondies are moist, flavorful, and have a delightful balance of sweetness and spice, making them an irresistible snack or dessert.
Ingredients
Units
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 chopped apples)
Cinnamon Maple Butter 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
- Prepare the Oven and Pan: Preheat the oven to 350 degrees F (175 degrees C). Line a 9×13 inch baking dish with parchment paper for easy removal and cleanup.
- Bake the Brown Butter Mixture: In a medium saucepan over medium heat, melt the salted butter and cook until it browns and releases a nutty aroma, about 2-3 minutes, stirring frequently to prevent burning. Remove from heat and whisk in the apple butter and 1 cup of the light brown sugar. Let the mixture cool slightly for 5 minutes to avoid cooking the eggs when added.
- Add Eggs and Dry Ingredients: Whisk the eggs and vanilla extract into the cooled butter mixture. In a separate bowl, mix together the flour, baking powder, 1 teaspoon cinnamon, nutmeg, and kosher salt. Gradually add the dry ingredients into the wet, mixing until just combined to avoid overmixing.
- Spread the Batter and Add Apples: Spread the blondie batter evenly into the prepared baking dish. In another bowl, toss the chopped apples with 1/2 cup brown sugar and 1 teaspoon cinnamon to coat them well. Evenly sprinkle the apple mixture over the batter.
- Bake the Blondies: Place the baking dish in the oven and bake for 25-30 minutes, until the blondies are just set in the center. If you notice liquid pooling in the center, gently swirl it around to distribute, then bake for an additional 5 minutes. Remove from oven and allow to cool.
- Prepare the Cinnamon Maple Glaze: While the blondies are cooling, brown the butter in a small saucepan over medium heat until lightly browned and fragrant, about 2-3 minutes. Remove from heat and whisk in maple syrup, powdered sugar (start with 1/2 cup and add more to reach desired consistency), cinnamon, and a pinch of flaky sea salt until smooth.
- Drizzle and Serve: Drizzle the warm glaze evenly over the cooled blondies. Allow the glaze to set for about 5 minutes before cutting into 24 bars. Serve and enjoy this comforting, spiced treat!
Notes
- Use Honeycrisp or another crisp, sweet apple variety for best texture and flavor.
- Do not overbake to maintain moist and tender blondies.
- Adjust powdered sugar in the glaze for preferred sweetness and thickness.
- Line the pan with parchment paper to easily lift blondies out for cutting.
- Store leftovers in an airtight container at room temperature for up to 3 days.
Nutrition
- Serving Size: 1 bar
- Calories: 210
- Sugar: 18g
- Sodium: 110mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg
