Description
These Brown Butter Apple Blondies are a delightful twist on the classic blondie recipe, featuring richly browned butter and tender, cooked apples folded into a soft, chewy batter. Topped with a smooth confectioners’ sugar glaze infused with vanilla, these blondies offer a perfect balance of sweet, nutty, and fruity flavors, making them an ideal treat for fall or any time you crave a comforting dessert.
Ingredients
Scale
Brown Butter and Base
- 1 cup plus 4 Tbsp. (2 1/2 sticks) unsalted butter, divided
- 1 3/4 cups (350 g.) packed light brown sugar
- 2 1/4 tsp. pure vanilla extract, divided
- Kosher salt
- 2 large eggs, room temperature
- 1/2 tsp. baking soda
- 2 cups (240 g.) all-purpose flour
Apples
- 12 oz. chopped apples (about 3 cups; from about 1 1/2 apples)
- Cooking spray (for the pan)
Glaze
- 3/4 cup (90 g.) confectioners’ sugar
- 2 Tbsp. whole milk
Instructions
- Brown the Butter: In a small pot over medium heat, melt 1 cup plus 2 tablespoons of butter. Stir or swirl constantly as the butter foams and cook for 4 to 6 minutes until the milk solids turn a deep golden brown. Carefully scrape the browned solids from the bottom, ensuring the butter does not burn.
- Cool Browned Butter: Pour the browned butter into a large heatproof bowl, scraping the pot to transfer all browned bits. Let it cool to room temperature, about 10 minutes.
- Cook Apples: In a large skillet over medium heat, melt the remaining 2 tablespoons butter. Add the chopped apples and cook, stirring frequently, until they become fork-tender, about 4 to 5 minutes. Remove from heat and let cool.
- Prepare Baking Pan: Preheat the oven to 350°F (175°C). Spray a 13″ x 9″ metal baking pan with cooking spray and line it with parchment paper, leaving overhang on two opposite long sides for easy removal.
- Make Blondie Batter: Set aside 2 tablespoons of browned butter in a small bowl for the glaze. To the remaining browned butter, add light brown sugar, 2 teaspoons vanilla extract, and 1 teaspoon kosher salt; whisk until smooth. Whisk in the eggs one at a time, then add baking soda and whisk until just combined. Using a rubber spatula, fold in the all-purpose flour until just combined, then gently fold in the cooled cooked apples.
- Bake Blondies: Spoon the batter into the prepared pan and smooth into an even layer (the batter will be thick). Bake for 20 to 25 minutes until the edges are just brown and the top is a deep golden color. Let cool in the pan for 10 minutes.
- Cool Completely: Using the parchment overhang, lift the blondies out of the pan onto a wire rack and let cool completely before glazing.
- Prepare Glaze: In the reserved small bowl with reserved browned butter, add confectioners’ sugar, whole milk, a pinch of salt, and remaining 1/4 teaspoon vanilla extract. Whisk until the glaze is thick but pourable.
- Glaze Blondies: Drizzle the glaze evenly over the cooled blondies. Let the glaze set for about 5 minutes until it hardens, then cut into 15 to 18 bars to serve.
Notes
- Use tart apples like Granny Smith or Honeycrisp for a balanced sweet-tart flavor.
- Ensure the browned butter doesn’t burn; remove from heat as soon as solids are golden brown.
- The dough will be thick and stiff—use a spatula to spread evenly in the pan.
- Let blondies cool completely before glazing to prevent the glaze from melting.
- Store blondies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Nutrition
- Serving Size: 1 blondie bar (approximate)
- Calories: 280
- Sugar: 22 g
- Sodium: 140 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 55 mg
