Description
These Brown Butter Apple Blondies with Cinnamon Maple Glaze are a delightful twist on traditional blondies, featuring browned butter and sweet apple flavors combined with warm spices. Topped with a luscious cinnamon maple glaze, these blondies are perfect for a cozy dessert or snack that captures the essence of fall.
Ingredients
Scale
Brown Butter Apple 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 (divided)
- 1/4 teaspoon nutmeg
- 1/2 teaspoon kosher salt
- 2 Honeycrisp apples, peeled (optional) and chopped (about 2 cups)
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
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Line a 9×13 inch baking dish with parchment paper to prevent sticking and for easy removal of the blondies after baking.
- Brown the Butter and Mix Batter: Place the butter in a medium pot over medium heat. Cook, stirring often, until the butter browns and emits a toasted aroma, about 2-3 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 flour, baking powder, 1 teaspoon of cinnamon, nutmeg, and salt. Stir just until combined to form the blondie dough. Spread the batter evenly into the prepared baking dish.
- Prepare and Add Apples: In a separate bowl, toss the chopped apples with the remaining 1/2 cup brown sugar and 1 teaspoon cinnamon. Evenly sprinkle the coated apples over the blondie batter in the baking dish, ensuring good coverage.
- Bake the Blondies: Place the baking dish in the preheated oven and bake for 25-30 minutes, until the center is just set. If you notice any liquid pooling in the center, swirl it around gently with a knife or spatula and continue baking for an additional 5 minutes. Remove from oven and allow to cool.
- Make the Cinnamon Maple Glaze: While the blondies cool, brown butter for the glaze by melting it in a small pot over medium heat. Cook for 2-3 minutes until lightly browned and fragrant. Remove from heat and whisk in the maple syrup, powdered sugar, cinnamon, and a pinch of flaky sea salt until smooth.
- Glaze and Serve: Drizzle the cinnamon maple butter glaze evenly over the cooled blondies. Let the glaze set for at least 5 minutes before cutting into 24 bars. Enjoy your warm, comforting dessert!
Notes
- To Make Gluten Free: Substitute an equal amount of your favorite gluten free flour blend, such as Cup4Cup gluten free flour, for all-purpose flour.
- Storage: Store blondies at room temperature or refrigerated for 3-4 days in an airtight container.
- To cool bars quickly for glazing, place in freezer for 15 minutes, then remove and apply glaze.
Nutrition
- Serving Size: 1 bar (approx.)
- Calories: 210
- Sugar: 20g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 40mg
