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Brown Butter Apple Blondies Recipe

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3.8 from 14 reviews

Delight in these Brown Butter Apple Blondies, a perfect blend of nutty, caramelized butter and tender, cinnamon-spiced apples baked into chewy blondies. Topped with a luscious brown butter icing, these blondies offer a comforting fall treat with a moist texture and rich flavors.

Ingredients

Apple Mixture

  • 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

Batter

  • 1 cup (16 Tbsp; 226g) unsalted butter, cut into 16 pieces (for browning)
  • 2 and 1/3 cups (291g) all-purpose flour (spooned & leveled)
  • 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

Icing

  • 1/4 cup (4 Tbsp; 56g) unsalted butter, cut into 4 pieces (included in the total butter for browning)
  • 1 and 1/2 cups (180g) confectioners’ sugar
  • 2 Tablespoons (30g/ml) milk
  • 1/4 teaspoon pure vanilla extract
  • Pinch of salt

Instructions

  1. Brown the Butter: Place all 20 tablespoons of butter in a light-colored skillet over medium heat. Stir or whisk constantly as it melts and foams, and continue until the butter turns golden brown with nutty aromas and browned bits form at the bottom, about 5–8 minutes. Immediately remove from heat, pour into a glass bowl, scraping all browned solids. Reserve 3 tablespoons (43g) for the icing.
  2. Prepare the Apples: Without cleaning the pan, add the peeled chopped apples, maple syrup or brown sugar, and 1/8 teaspoon cinnamon back into the pan. Cook over medium heat, stirring often, until apples soften slightly, about 3–5 minutes. Set aside.
  3. Preheat Oven and Prepare Pan: Preheat oven to 350°F (177°C). Line a 9×13-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal of the blondies later. Set aside.
  4. Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, salt, 1 teaspoon cinnamon, and nutmeg until evenly combined.
  5. Mix Wet Ingredients: In a medium bowl, whisk together the browned butter (except the 3 tablespoons reserved), brown sugar, eggs, and vanilla extract until smooth and combined.
  6. Combine Batter: Pour the wet ingredients into the dry ingredients and stir just until combined, then gently fold in the cooked apples. The batter will be thick.
  7. Bake Blondies: Spread the batter evenly into the prepared pan. Bake for about 35 minutes, or until the top is lightly browned and a toothpick inserted comes out mostly clean. Remove from oven and cool completely in the pan on a wire rack.
  8. Make the Brown Butter Icing: Warm the reserved 3 tablespoons of brown butter if solidified. Whisk it together with confectioners’ sugar, milk, vanilla extract, and a pinch of salt. Adjust thickness by adding more sugar to thicken or milk to thin. Drizzle or spread the icing over the cooled blondies.
  9. Serve and Store: Use the parchment paper overhang to lift blondies out of the pan. Cut into squares. Store tightly covered at room temperature for up to 2 days or refrigerate for up to 1 week.

Notes

  • Using a light-colored pan is key to monitoring the butter browning without burning.
  • Do not overmix the batter to keep the blondies tender and chewy.
  • Allowing blondies to cool before icing prevents the icing from melting and running off.
  • The apples add moisture and flavor but keep the batter thick enough to hold structure.
  • For best results, use room temperature eggs to ensure smooth batter.
  • Store blondies in an airtight container to maintain freshness.

Find it online: https://lauracooks.com/brown-butter-apple-blondies-recipe/