Brown Butter Apple Blondies

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Apple blondies have been my favourite new discovery this autumn. And my brown butter apple blondies are deliciously infused with brown sugar and brown butter, and studded throughout with cinnamon-spiced apples, making them the best fall treat. These delicious squares have the texture of dense and chewy brownies, but all the delightful flavours of a freshly baked apple pie.

A stack of brown butter apple blondies on a polkadot plate.

These brown butter apple blondies are so tender with buttery, autumn-spiced flavours that make them such a cozy treat for fall. Make sure to also try my Irish apple Cake for another scrumptious apple dessert. You will also love these amazing hazelnut shortbread cookies with their tasty maple glaze.

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Ingredients
Substitutions
Instructions
Equipment
Storage
Tips for Success
FAQ
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Ingredients

Honeycrisp apples - These apples are specially designed to have larger cells than other apples, giving them a distinctive crunch and the ability to hold up well when cooked. Plus, they have a lovely, sweet flavour.
Brown sugar - Brown sugar is wonderful in these apple blondies because the molasses it contains enhances the caramel flavour.
Unsalted butter - We brown the butter first to give it a rich and nutty flavour. Then we will use it in the batter, to cook the apples with, as well as in the glaze.
Flour - I used an all purpose flour.
Baking powder - The leavening agent.
Spices - Ground cinnamon and nutmeg for a beautifully spiced flavour.
Salt - We use unsalted butter and add the salt separately to control the amount of salt. This is because the amount of salt in butter varies by manufacturer.
Eggs - These serve to bind the baking together.
Pure vanilla extract - Try to use pure rather than artificial if you can. Pure vanilla extract adds the flavour and aroma of caramelized sugar and jasmine flowers.
Confectioner's sugar - This fine sugar is used in the glaze to give it an extra smooth consistency.
Milk - Used to make the brown butter glaze.

See the recipe card below for quantities.

Substitutions

Honeycrisp apples - You can substitute with another apple variety that suits baking well, such as the granny smith.
Dipping glaze - I decided to dipped my blondies in glaze, however, you could just pour the glaze on top of the uncut blondies while they're still in the pan. Or, you could omit the glaze altogether.

Instructions

Brown Butter

Making brown butter is as simple as stirring butter over heat until it gets to the point that the milk solids become toasted, giving it a rich and nutty flavour. It typically only takes about 5-8 minutes and will make all the difference in these blondies.

Note: All three parts of this recipe require brown butter. To save time, I brown all of the butter at once then separate it. If you are making the apple blondies with the glaze addition, you need a total of 1 cup and 1 tablespoon (240g) butter. If you omit the glaze, you need ¾ cup and 1 tablespoon (184g) butter.

In a medium pan, heat butter over medium heat while stirring. The butter will melt and then begin to foam. It is at this point that the butter begins to brown. You will see tiny brown specks and it should smell of toasted nuts.

Be careful not to overdo it. The brown butter can quickly burn and turn the specks black. As soon as you see a little browning and notice the nutty smell, remove the pan from the heat.

Leave 1 tablespoon of butter in the pan for cooking the apples. Divide the rest, ¾ into a large bowl for the blondies, ¼ into a small bowl for the glaze.

Apples

Apple pieces tossed in brown sugar and cinnamon.

Peel and chop the apples. Toss them with brown sugar and cinnamon.

Add them into the pan with the brown butter and toss them to coat. Cook for about 3 minutes or so, until apples have softened. Set aside.

Blondies

Preheat your oven to 350°F / 180°C. Line a 9"x13" baking dish with parchment paper. It's helpful to have a little bit of parchment paper on the sides to assist with lifting the blondies out of the dish later.

In a small bowl, mix together all purpose flour, baking powder, salt, cinnamon, and nutmeg until blended. Set aside.

The beginning of the blondie batter in a bowl.

Stir in brown sugar, eggs, and vanilla into the large mixing bowl with the brown butter.

Note: You want the brown butter to still be melted when mixing it into the batter. This helps to give the blondies their wonderful, fudgy texture.

Mix in the dry ingredients until just fully incorporated. Be careful to not overmix. The dough will be quite thick.

Gently fold the cooked apples into the dough.

Spread out the dough in an even layer in the prepared baking dish. Bake for around 20-25 minutes, until an inserted toothpick comes out almost clean. Be careful not to overbake.

Cool the blondies in their pan set on top of a cooling rack. If you attempt to move them too soon, there is a risk of breaking them.

When cooled it is safe to lift the blondies out of the pan. Cut them into 24 pieces.

Brown butter glaze

Re-melt the glaze's brown butter if it has begun to solidify. Mix in confectioner's sugar, vanilla, and milk; whisking until smooth. If the glaze is too thick, add more milk in ⅛ teaspoon increments.

Apple blondies dipped in glaze on a parchment paper lined tray.

Dip the apple blondies into the glaze then set them on a parchment paper-lined tray. Wait for the glaze to set before storing. The thicker the glaze, the longer it will take to set.

Equipment

Remember that if you are using a measuring cup for flour, you should spoon the flour into the cup until it is slightly heaped, then use a knife to scrape off the top. This will give you the most accurate measurement. Using the cup to scoop the flour will cause packing and result in too much flour.

measuring cup set

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9"x13" baking dish

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Storage

Store your brown butter apple blondies in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.

They can also be frozen for up to 3 months. To freeze, stack them in layers separated by parchment paper in an airtight, freezer-safe container. I recommend waiting to add the glaze until after thawing.

To thaw, set on a countertop overnight to bring back to room temperature.

Tips for Success

Weigh to be sure - You should always weigh ingredients like flour and sugar to get the best results. However, if you have to use a measuring cup rather than a kitchen scale, stir the ingredient to create air pockets then gently spoon it into the cup and level off the top. Do not scoop or you will get too much.
Leavening agents - Baking powder and baking soda are both common leavening agents. They release gas to make your baking rise and become fluffy. Make sure that these ingredients are fresh and not expired.
Don't overmix - As soon as you mix flour into any batter or dough it is so important to not overmix. If you do, you will lose the soft and delicate texture and make something that is dense and tough. Only mix until the flour has just been blended into the other ingredients.
Don't overbake - Overbaking is a quick way to lose moisture and tenderness in your baking. Start checking for doneness early and keep an eye on it. Ovens can vary in temperature and baking tin/tray material can affect how quickly things bake, as well.
Oven temperature - Make sure that your oven is properly preheated to the correct temperature.

FAQ

What is brown butter?

Brown butter is butter that has been heated to the point that the milk solids have toasted. This gives it a deliciously rich and nutty flavour. It is quick and easy to make, and makes a wonderful ingredient to use in cooking and baking.

What is the difference between a blondie and a brownie?

Like a brownie, a blondie is dense and fudgy in texture making it chewier than a cookie. The difference is that a blondie is made with white chocolate or no chocolate at all.

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