These soft and chewy brown butter apple blondies combine cinnamon-spiced apples, brown sugar, and flavorful brown butter. We’ll top them with brown butter icing, a family favorite icing. If you love apple desserts like I do, these are a must-make!
Let’s celebrate apples with immensely buttery blondies. The good news is that this recipe makes a large 9×13 inch pan, so there’s plenty to share.
But the bad news is… you have to share them.
– Soft and sweet
– Chewy, not cakey
– Flavored with brown sugar and brown butter
– Bursting with apples
– Totally not diet food. Oh well!
The Magic of Brown Butter:
Let’s talk about brown butter. Brown butter is a one ingredient wonder and vasty improves the flavor in any dish where it’s used, including these blondies. (By the way!) Brown butter by gently cooking and stirring it on the stove until its milk solids toast and it has a nutty aroma. This takes anywhere between 5-8 minutes, so it’s a pretty quick step.
And well worth every single second. In less than 10 minutes, you’ll have liquid gold.
Brown Butter Maple Apple Blondies
- 2 cups Apples, chopped and peeled
- 2 tbsp Maple Syrup
- 1/2 tsp ground cinnamon
- 2 1/3 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 3/4 cup butter, browned
- 1 1/3 cups brown sugar
- 2 eggs, room temperature
- 1 tsp vanilla
Brown Butter Maple Icing
- 1/4 cup butter, browned
- 1 1/2 cups confectioners' sugar
- 1 tbsp milk
- 1 tbsp maple syrup
- 1/4 tsp salt
- 1/2 tsp ground cinnamon
- Add the apples, maple syrup and cinnamon. Stir and cook over medium heat until apples have slightly softened, about 3-5 minutes. Set apples aside.
- Whisk the flour, baking powder, salt, cinnamon, clove and nutmeg together in a large bowl.In a medium bowl, whisk browned butter, brown sugar, eggs, and vanilla together. Pour the wet ingredients into the dry ingredients and stir until combined. Fold in the apples. Batter will be thick.Evenly spread batter into prepared pan. Bake at 350° for about 30-35 minutes or until the top is lightly browned and a toothpick comes out *mostly* clean. Remove from the oven and allow the blondies to cool completely in the pan set on a wire rack.
- Brown the 1/4 cup butter and whisk in confectioners’ sugar, milk, maple syrup, cinnamon salt and vanilla. If needed, add more confectioners’ sugar to thicken or more milk to thin out. Drizzle over cooled blondies, then cut into squares.Cover and store leftover iced blondies at room temperature for up to 2 days or in the refrigerator for up to 1 week.