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 ヘーゼルナッツのショートブレッド with their tasty maple glaze.

材料
代用
作り方
キッチングッズ
保存
美味しく作るコツ
FAQ
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材料

りんご (ハニークリスプ) - 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.
ブラウンシュガー - Brown sugar is wonderful in these apple blondies because the molasses it contains enhances the caramel flavour.
無塩バター - 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.
小麦粉 - I used an all purpose flour.
ベーキングパウダー - The leavening agent.
スパイス - Ground cinnamon and nutmeg for a beautifully spiced flavour.
塩 - 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.
卵 - These serve to bind the baking together.
バニラエキストラクト - Try to use pure rather than artificial if you can. バニラエキストラクト adds the flavour and aroma of caramelized sugar and jasmine flowers.
パウダーシュガー - This fine sugar is used in the glaze to give it an extra smooth consistency.
牛乳 - Used to make the brown butter glaze.

それぞれの分量については下のレシピカードをご確認ください。

代用

りんご (ハニークリスプ) - 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.

A hand holding a brown butter apple blondie.

作り方

焦がしバター

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.

ポイント： 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.

加熱しすぎないように気を付けましょう。焦がしバターはすぐに焦げて斑点が黒くなる場合があります。少し茶色になり、ナッツのような香りがしてきたと思ったらすぐに火から下ろしてください。

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.

りんご

りんごの皮を剥き刻みます。ブラウンシュガーとシナモンを加えて軽く混ぜます。

焦がしバターの入ったフライパンに入れて、全体を軽く混ぜます。りんごが柔らかくなるまで、3分ほど調理します。置いておきます。

ブロンディ

Preheat your oven to 350°F / 180°C. Line a ベーキングディッシュ(9”×13”) 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.

小さなボウルに、中力粉、ベーキングパウダー、塩、シナモン、ナツメグを入れて全体をよく混ぜ、置いておきます。

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

ポイント： 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.

粉類の材料を加えて完全に混ざるまで混ぜます。混ぜすぎないように注意しましょう。生地はかなりもったりとします。

生地に、調理したりんごを優しく折り込みます。

準備しておいたベーキングディッシュに生地を入れ、均一の厚さになるように広げます。約20〜25分、刺した楊枝に何も付いてこなくなるまで焼きます。焼きすぎにご注意ください。

ブロンディを、ベーキングディッシュに入れたままクーリングラックの上にのせて冷まします。取り出すのが早すぎると、割れてしまう恐れがあります。

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

焦がしバターのグレーズ

A spoon in a bowl of 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.

りんごのブロンディをグレーズにディップし、パーチメント紙を敷いたトレイに並べた画像。

Dip the apple blondies into the glaze then set them on a パーチメント紙-lined tray. Wait for the glaze to set before storing. The thicker the glaze, the longer it will take to set.

キッチングッズ

小麦粉を計量カップで計量する場合は、カップに小麦粉をスプーンで少し山盛りになるように入れて、盛り上がった部分をすり切りすることをお忘れ無く。こうすることで正確に計量することができます。小麦粉を計量カップですくって量ると、粉がつまってしまい、結果的に多くなりすぎてしまいます。

計量カップのセット

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ベーキングディッシュ(9”×13”)

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保存

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 パーチメント紙 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.

美味しく作るコツ

計量は正確に - 小麦粉や砂糖などの材料は、必ず計量しましょう。もしキッチンスケールではなく計量カップを使う場合は、かき混ぜて中に空気を含ませ、スプーンで静かにカップに入れて上部を平らにして計量しましょう。カップですくい上げると結果的に量が多すぎてしまいます。
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.
混ぜすぎ厳禁 - 小麦粉を生地に加えた後、 非常に 重要なポイントは、決して混ぜすぎないことです。混ぜすぎると、ソフトで繊細な食感が失われ、みっちりとして硬いケーキになってしまいます。混ぜ合わせるのは ちょうど 粉っぽさがなくなるまでにしましょう。
焼きすぎに注意 - 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.

印刷

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