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Brown Butter Apple Blondies Recipe
Ash Tyrrell

Brown Butter Apple Blondies Recipe

I still remember the first time I let butter go past melted and into golden-brown, nutty territory. For these blondies my kitchen smelled like a bakery within minutes. I folded in soft, cinnamon-kissed apple chunks and a generous scoop of brown sugar, and the batter alone had me sneaking tastes with a spoon.
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Prep Time 25 minutes
Cook Time 35 minutes
Ingredients Method Notes

Ingredients
  

  • 2 cups peeled chopped apples (about 2 medium apples) – pick a firm, slightly tart variety so the pieces hold their shape while baking
  • 2 tablespoons pure maple syrup or brown sugar – adds a gentle caramel sweetness as the apples soften
  • 1/8 teaspoon ground cinnamon – just enough to warm up the apples without overpowering the blondies
  • 1 cup 2 sticks unsalted butter, cut into pieces – use a light-colored pan so you can actually see the color change as it browns
  • 1/4 cup unsalted butter for the icing – brown this separately or set aside a portion from the batch above
  • 2 1/3 cups all-purpose flour spooned and leveled – too much flour makes these bars dry, so measure gently
  • 1 1/2 teaspoons baking powder – gives the bars just enough lift to stay soft not cakey
  • 1/2 teaspoon salt – balances all that brown sugar sweetness
  • 1 teaspoon ground cinnamon – the backbone spice that ties the apples and batter together
  • 1/4 teaspoon ground nutmeg – a small pinch rounds out the warm fall flavor
  • 1 2/3 cups packed light or dark brown sugar – dark brown sugar gives a deeper molasses note if you prefer that
  • 2 large eggs at room temperature – cold eggs can seize the warm brown butter, so let them sit out first
  • 1 1/2 teaspoons pure vanilla extract – rounds out the nutty butter flavor
  • 1 1/2 cups confectioners' sugar – the base for a smooth pourable glaze
  • 2 tablespoons milk – thin the icing to your preferred drizzling consistency
  • 1/4 teaspoon pure vanilla extract – a little extra warmth in the glaze

Method
 

  1. Melt the butter in a light-colored saucepan over medium heat, stirring constantly so it doesn't scorch. After about five to eight minutes, it will foam up and then turn golden with little toasted specks at the bottom. Pour it into a heat-safe bowl right away to stop the cooking.
  2. Return the same pan to the stove without washing it those browned bits add flavor. Add your chopped apples, maple syrup, and cinnamon, then cook over medium heat for three to five minutes until just softened. Set the apples aside to cool slightly while you prep the batter.
  3. In a large bowl, whisk the slightly cooled brown butter with the brown sugar until combined. Add the eggs one at a time, then stir in the vanilla extract. The mixture should look glossy and smooth, almost like a caramel sauce.
  4. Add the flour, baking powder, salt, cinnamon, and nutmeg directly into the wet mixture. Stir gently with a spatula just until no dry streaks remain, overmixing here can make the bars tough instead of chewy.
  5. Gently fold the cooked apples into the batter, then spread everything into a parchment-lined 9x13-inch pan. Bake at 350°F for about 35 minutes, until the top turns lightly golden and a toothpick comes out with a few moist crumbs.
  6. While the bars cool, melt and brown a small amount of fresh butter the same way as before. Whisk it with confectioners' sugar, milk, and vanilla extract until smooth. Drizzle it over the cooled bars before slicing into squares.

Notes

  • I always use a light-colored pan for browning butter because it's nearly impossible to judge the color in a dark skillet, and burnt butter tastes bitter.
  • I let my browned butter cool for about 10 minutes before mixing it with eggs, otherwise it can scramble them slightly.
  • I chop my apples into small, even pieces so they cook through in the same amount of time and distribute evenly in every bite.
  • I line my pan with parchment paper with overhang on the sides, which makes lifting the whole slab out for slicing so much easier.
  • I let the bars cool completely before icing them, or the glaze just melts right off the top.