Description

These Brown Butter Apple Blondies are a delightful fall-inspired treat featuring rich browned butter, sweet apple butter, and tender chunks of Honeycrisp apples, all baked into chewy blondies and topped with a luscious cinnamon maple glaze. Perfect for snacking, dessert, or sharing with family and friends, these bars capture the warm flavors of cinnamon, nutmeg, and maple syrup in every bite.

Ingredients

Scale

Blondie Batter

1 1/2 sticks (3/4 cup) salted butter
1/2 cup apple butter
1 1/2 cups light brown sugar (divided: 1 cup and 1/2 cup)
2 large eggs
1 tablespoon vanilla extract
2 1/4 cups all-purpose flour
1 teaspoon baking powder
2 teaspoons cinnamon (divided: 1 tsp and 1 tsp)
1/4 teaspoon nutmeg
1/2 teaspoon kosher salt
2 Honeycrisp apples, peeled if desired, and chopped (about 2 cups)

Cinnamon Maple Butter 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

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Instructions

Preheat and Prepare Pan: Preheat your oven to 350 degrees F and line a 9×13 inch baking dish with parchment paper, which will make removing the blondies easier once baked.
Brown the Butter and Mix Batter: In a medium pot over medium heat, melt the 3/4 cup salted butter until it browns and smells toasted, about 2-3 minutes, stirring often to prevent burning. Remove from heat and stir in the apple butter and 1 cup of light brown sugar. Let the mixture cool for 5 minutes, then whisk in the eggs and vanilla extract until smooth. Add the flour, baking powder, 1 teaspoon cinnamon, nutmeg, and kosher salt, folding gently until just combined. Spread this blondie batter evenly in the prepared baking dish.
Add Apples: In a separate bowl, toss the chopped Honeycrisp apples with 1/2 cup of light brown sugar and 1 teaspoon cinnamon until well coated. Sprinkle the apple mixture evenly over the blondie batter in the pan to ensure a flavorful fruity layer.
Bake the Blondies: Place the pan in the oven and bake for 25-30 minutes until the blondies are set in the center. If you notice any liquid pooling in the center, swirl it gently throughout the pan and bake an additional 5 minutes to fully set the blondies. Remove from oven and let it cool completely.
Make the Cinnamon Maple Glaze: While the blondies cool, melt 3 tablespoons of salted butter in a small pot over medium heat, browning it lightly for 2-3 minutes until fragrant. Remove from heat and whisk in the maple syrup, powdered sugar (start with 1/2 cup and add more if needed for desired thickness), 1/2 teaspoon cinnamon, and a pinch of flaky sea salt until smooth.
Glaze and Serve: Drizzle the cinnamon maple glaze generously over the cooled blondies. Allow the glaze to set for about 5 minutes before cutting into 24 bars for serving. Enjoy these comforting, sweet treats as a perfect seasonal snack or dessert!

Notes

Use Honeycrisp apples for their sweet-tart flavor and firm texture that holds well in baking.
Be careful when browning butter; watch closely to avoid burning it as it can turn bitter quickly.
If you prefer, you can leave apple skins on for extra texture and nutrients.
Adjust powdered sugar in the glaze to reach your desired sweetness and thickness.
Store blondies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Nutrition

Serving Size: 1 bar (approximately 1/24th of batch)
Calories: 210
Sugar: 18g
Sodium: 95mg
Fat: 9g
Saturated Fat: 5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 1g
Protein: 2g
Cholesterol: 35mg