Here’s a cozy fall favorite: Brown Butter Apple Blondies—soft, chewy, and packed with warm spices, nutty brown butter, and juicy apple bits. Perfect for crisp days or cozy nights in 🍎🍂
🍏 Ingredients
For the brown butter:
- 1 cup (2 sticks) unsalted butter
For the blondies:
- 1 1/4 cups light brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 cups peeled and chopped apples (like Honeycrisp or Granny Smith)
Optional glaze:
- 1/2 cup powdered sugar
- 1–2 tablespoons milk
- Dash of cinnamon or maple syrup (for extra fall flavor)
🔥 Instructions
Step 1: Brown the butter
- In a saucepan over medium heat, melt the butter.
- Stir continuously. It will foam, sizzle, and eventually turn golden brown with a nutty aroma (about 5–7 minutes).
- Once browned, pour into a mixing bowl to cool for a few minutes.
Step 2: Mix wet ingredients
- Whisk in brown sugar until combined.
- Add eggs and vanilla; whisk until glossy and smooth.
Step 3: Add dry ingredients
- Stir in flour, cinnamon, nutmeg, baking powder, and salt.
- Fold in chopped apples gently.
Step 4: Bake
- Preheat oven to 350°F (175°C). Grease and line an 8×8-inch baking pan with parchment paper.
- Spread the blondie batter into the pan and smooth the top.
- Bake for 28–32 minutes, or until a toothpick comes out with moist crumbs (not wet batter).
Step 5: Cool & glaze (optional)
- Let blondies cool completely.
- For glaze: mix powdered sugar with milk (and maple syrup, if using) and drizzle over cooled blondies.
🍂 Tips:
- Want extra richness? Add chopped walnuts or pecans.
- Make it extra fall-y with a touch of cloves or allspice.
- These blondies keep great at room temp for 2–3 days or up to a week in the fridge.
Chewy, buttery, and full of apple-cinnamon comfort—these Brown Butter Apple Blondies are chef’s kiss for fall baking or year-round snacking. Want to try a gluten-free version? Just say the word! 💛🍁
