Brown Butter Apple Blondies with Cinnamon Maple Glaze Recipe

If you’re looking for a dessert that feels like a warm, cozy hug in every bite, you’ve got to try my Brown Butter Apple Blondies with Cinnamon Maple Glaze Recipe. These blondies are soft, chewy, packed with sweet apples, and hugged by that nutty brown butter flavor. And that cinnamon maple glaze? Oh, it’s the perfect finishing touch that will have you coming back for seconds (and thirds!). Trust me, once you make these, they’ll become your new fall obsession.

this …

Ingredients You’ll Need

Each ingredient in the Brown Butter Apple Blondies with Cinnamon Maple Glaze Recipe plays a special role – from that beautifully browned butter to the crisp Honeycrisp apples that brighten up every bite. When I shop for this recipe, I always make sure to get the freshest apples and maple syrup to really let those flavors shine.

• Salted butter: I use salted because it balances the sweetness perfectly, plus it browns beautifully for that toasty flavor.
• Apple butter: This adds a subtle apple depth without extra chunks—super important for keeping the blondies moist.
• Light brown sugar: Its molasses content adds lovely caramel notes you won’t get with white sugar.
• Large eggs: Eggs help hold everything together and lend a rich texture.
• Vanilla extract: A splash enhances the warm spices and sweet elements.
• All-purpose flour: The sturdy base that builds the blondie’s chewy texture just right.
• Baking powder: Gives a slight lift without making the blondies cakey.
• Cinnamon: I use it in both the blondies and the glaze for that cozy spiced warmth.
• Nutmeg: Just a pinch adds a subtle earthiness and complexity.
• Kosher salt: Balances sweetness and enhances all flavors.
• Honeycrisp apples: Their crisp texture and sweetness brighten every bite—peeled if you prefer a smoother texture.
• Maple syrup: Paired with powdered sugar in the glaze, it adds that rich sweetness with a hint of woodsy flavor.
• Powdered sugar: Makes the glaze silky and smooth, perfect for drizzling.
• Flaky sea salt: A sprinkle on top really makes the glaze pop.

Variations

One of the things I love about the Brown Butter Apple Blondies with Cinnamon Maple Glaze Recipe is how easy it is to make it your own. Whether you’re craving a nutty crunch or want to swap out the apples, these variations keep things exciting.

• Add nuts: I’ve added chopped pecans or walnuts before, which bring a delightful crunch and extra warmth to the blondies.
• Swap the apples: Instead of Honeycrisp, try Granny Smith for a tart bite or Fuji for intense sweetness.
• Make it vegan: Use vegan butter and flax eggs to adapt this recipe without losing the rich flavors.
• Spice it up: Feel free to boost the cinnamon or add a dash of ground cloves for an extra cozy spice kick.

How to Make Brown Butter Apple Blondies with Cinnamon Maple Glaze Recipe

Step 1: Brown the Butter and Mix the Base

Start by preheating your oven to 350°F and lining a 9×13 inch baking dish with parchment paper. Then, melt your salted butter over medium heat. Here’s the trick: keep stirring and watch closely—the butter will foam and then turn a golden brown with a nutty aroma in about 2-3 minutes. This step is where the magic happens, so don’t walk away! Once browned, transfer it to a bowl and whisk in the apple butter and 1 cup of light brown sugar. Let it cool for about 5 minutes so you don’t cook your eggs when you mix them in.

Step 2: Combine the Wet and Dry Ingredients

Next, whisk in your eggs and vanilla extract until smooth. In a separate bowl, whisk together the flour, baking powder, 1 teaspoon cinnamon, nutmeg, and kosher salt. Now, gently fold the dry ingredients into the brown butter mixture just until combined. You’ll want to avoid overmixing so your blondies stay tender.

Step 3: Add the Apples and Bake

Peel and chop your Honeycrisp apples into small pieces—about 2 cups worth. Toss them in half a cup of brown sugar and a teaspoon of cinnamon, which helps bring out their natural sweetness and spice. Spread the blondie batter evenly in your prepared pan, then scatter the sugared apples right on top.

Bake for 25-30 minutes until the center is just set. If you notice any apple juice pooling in the middle, give the pan a gentle swirl to mix it back into the blondie, then bake for another 5 minutes. This step ensures everything cooks evenly without soggy spots. Let the blondies cool completely before drizzling the glaze.

Step 4: Brown the Butter for the Glaze and Drizzle

For the glaze, brown 3 tablespoons of butter again on medium heat until lightly toasted, about 2-3 minutes, then whisk in maple syrup, powdered sugar, cinnamon, and a pinch of flaky sea salt until smooth. Drizzle generously over the cooled blondies and let it set for about 5 minutes before slicing.

How to Serve Brown Butter Apple Blondies with Cinnamon Maple Glaze Recipe

Garnishes

I love topping these blondies with a sprinkle of flaky sea salt right after glazing — it really balances the sweetness and adds that perfect finish. Sometimes, I add a few toasted pecan halves for extra crunch and a pop of color. Fresh thyme leaves are a surprisingly nice touch too if you want to get a little fancy for guests.

Side Dishes

These blondies are so rich and flavorful on their own, but I often pair them with a cup of hot chai tea or a scoop of vanilla ice cream for dessert. If it’s brunch, a side of spiced pumpkin or butternut squash soup makes for a deliciously cozy meal.

Creative Ways to Present

For holidays or special occasions, I like to cut these into bite-size squares and arrange them on a pretty platter with fresh apple slices and mini cinnamon sticks. Drizzling extra glaze on the platter around the blondies gives a lovely rustic look and makes them even more inviting.

Make Ahead and Storage

Storing Leftovers

After glazing, I let the blondies cool completely and then store them in an airtight container at room temperature for up to 3 days. If your kitchen is warm, keeping them in the fridge helps them hold their shape, but I recommend bringing them back to room temp before serving to enjoy the fullest flavor.

Freezing

I’ve frozen these blondies successfully by wrapping them tightly in plastic wrap and placing them in a freezer bag. Freeze for up to 2 months. Thaw overnight in the fridge and then bring to room temperature or warm gently before glazing and serving.

Reheating

If I want to warm up leftover blondies, I pop a piece in the microwave for 15-20 seconds or warm them briefly in a low oven. This revives the soft texture and makes the brown butter and maple glaze flavors just shine.

FAQs

Final Thoughts

I’ll be honest: the first time I baked these Brown Butter Apple Blondies with Cinnamon Maple Glaze Recipe, I was hooked immediately. The blend of deeply flavored brown butter, sweet-spiced apples, and that luscious maple glaze is pure comfort food magic. If you love cozy fall desserts, you really can’t go wrong making these. They’ve quickly become a favorite to share with friends and family, and I can’t wait for you to enjoy them just as much as we do.

Print