Description

Indulge in these Brown Butter Apple Blondies with a warm Cinnamon Maple Glaze. Featuring browned butter for a rich, nutty flavor, fresh Honeycrisp apples for a juicy bite, and a spiced glaze to finish, these blondies are a perfect autumn treat that combines buttery sweetness with cozy fall spices.

Ingredients

Scale

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 if desired, and chopped (about 2 cups)
1/2 cup brown sugar (for tossing apples)

Cinnamon Maple 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 degrees F and line a 9×13 inch baking dish with parchment paper to ensure easy removal of the blondies.
Brown the Butter and Mix Batter: In a medium pot over medium heat, melt and brown the 3/4 cup salted butter, stirring frequently until it smells toasted, about 2-3 minutes. Remove from heat, then stir in the apple butter and 1 cup light brown sugar. Let this mixture cool for 5 minutes, then whisk in the eggs and vanilla until smooth. Gradually add the flour, baking powder, 1 teaspoon cinnamon, nutmeg, and kosher salt, mixing until just combined. Spread the batter evenly into the prepared baking dish.
Toss Apples and Top Blondies: In a separate bowl, toss the chopped Honeycrisp apples with 1/2 cup brown sugar and 1 teaspoon cinnamon. Evenly sprinkle the sugared apples over the blondie batter in the pan.
Bake the Blondies: Bake in the preheated oven for 25-30 minutes, or until the blondies are just set in the center. If you notice any liquid in the center, swirl it around the pan gently and bake for an additional 5 minutes. Once done, remove from the oven and allow to cool.
Make the Cinnamon Maple Glaze: While the blondies cool, in a small pot over medium heat, melt and lightly brown the 3 tablespoons of butter until it smells toasted, about 2-3 minutes. Remove from heat and whisk in the maple syrup, powdered sugar (start with 1/2 cup and add more for desired thickness), cinnamon, and a pinch of flaky sea salt until smooth.
Glaze and Serve: Drizzle the cinnamon maple glaze over the cooled blondies. Let the glaze set for about 5 minutes before cutting into bars. Enjoy these delicious fall-inspired blondies as a snack or dessert!

Notes

Peeling the apples is optional; leaving the skins on adds texture and nutrients.
To ensure even baking, use Honeycrisp or other crisp apples that hold their shape when baked.
Adjust the glaze thickness by adding more or less powdered sugar.
Store blondies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
For a dairy-free version, substitute the butter with a plant-based alternative and ensure the apple butter is vegan-friendly.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: brown butter blondies, apple blondies, cinnamon maple glaze, fall dessert, Honeycrisp apple blondies, baked blondies