Description
Delight in these Brown Butter Apple Blondies with Cinnamon Maple Glaze, a perfect blend of nutty browned butter, warm cinnamon spices, and tender chunks of sweet Honeycrisp apples. Topped with a rich cinnamon maple butter glaze, these blondies offer a perfect balance of moist, fruity, and sweet flavors for an irresistible snack or dessert.
Ingredients
Scale
Blondie Base
- 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 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 make removal easier.
- Brown the Butter and Mix Batter: Melt the 3/4 cup salted butter in a medium pot over medium heat, stirring often until it turns golden brown and smells toasted, about 2-3 minutes. Remove from heat, then whisk in the apple butter and 1 cup of light brown sugar. Let the mixture cool for 5 minutes before whisking in the eggs and vanilla extract.
- Add Dry Ingredients and Assemble Batter: To the cooled mixture, add the flour, baking powder, 1 teaspoon cinnamon, nutmeg, and kosher salt. Stir gently until combined. Spread this dough evenly into the prepared baking dish.
- Prepare and Add Apples: In a separate bowl, toss the chopped Honeycrisp apples with 1/2 cup brown sugar and 1 teaspoon cinnamon. Evenly distribute the apple mixture across the blondie batter in the pan.
- Bake Blondies: Bake in the preheated oven for 25-30 minutes, until the center is just set. If you notice any liquid in the center, swirl it around the pan and continue baking for an additional 5 minutes. Remove from oven and cool completely.
- Make Cinnamon Maple Glaze: In a small pot over medium heat, brown the 3 tablespoons salted butter until lightly toasted, about 2-3 minutes. Remove from heat and whisk in the maple syrup, powdered sugar (start with 1/2 cup and add up to 3/4 cup for desired consistency), 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 5 minutes before cutting into 24 bars. Serve and enjoy!
Notes
- For best flavor, use fresh Honeycrisp apples or another crisp sweet variety like Fuji or Gala.
- Peeling the apples is optional depending on your preference for texture.
- Allow the brown butter to cool slightly before adding eggs to prevent scrambling.
- Adjust the powdered sugar in the glaze to reach your preferred sweetness and consistency.
- 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 bar (approximate)
- Calories: 210
- Sugar: 18g
- Sodium: 110mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1.5g
- Protein: 2g
- Cholesterol: 40mg
