Description

These Brown Butter Apple Blondies with Cinnamon Maple Glaze are the perfect fall treat—soft, gooey blondies infused with browned butter and apple butter, layered with cinnamon-spiced Honeycrisp apples, and finished with a luscious cinnamon maple glaze. They bake up with a tender crumb and a rich, warming flavor profile that makes them irresistible for snacking or dessert.

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
2 large eggs
1 tablespoon vanilla extract
2 1/4 cups all-purpose flour
1 teaspoon baking powder
2 teaspoons cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon kosher salt

Apple Topping

2 Honeycrisp apples, peeled if desired and chopped (about 2 cups)
3 tablespoons light brown sugar (divided: 1 cup for batter, 1/2 cup for apples)
1 teaspoon cinnamon (divided: 1 tsp for batter, 1 tsp for 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

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Instructions

Preheat and Prepare Pan: Preheat the oven to 350°F (175°C) and line a 9×13-inch baking dish with parchment paper for easy removal of the blondies.
Brown the Butter and Mix Batter: Add the salted butter to a medium pot over medium heat. Stir frequently until the butter browns and smells toasted, about 2-3 minutes. Remove from heat and whisk in the apple butter and 1 cup light brown sugar. Let the mixture cool for 5 minutes. Then, whisk in the eggs and vanilla extract until smooth. Add the all-purpose flour, baking powder, 1 teaspoon cinnamon, nutmeg, and kosher salt, stirring gently until just combined without overmixing. Spread the batter evenly in the prepared baking dish.
Prepare Apple Topping: In a separate bowl, toss the chopped Honeycrisp apples with 1/2 cup light brown sugar and 1 teaspoon cinnamon to coat evenly. Sprinkle this apple mixture evenly over the batter in the baking dish.
Bake the Blondies: Place the baking dish in the oven and bake for 25-30 minutes, until the edges are set and the center is mostly firm. If the center appears liquidy or gooey, carefully swirl the liquid around the pan for even cooking and bake an additional 5 minutes. Remove from oven and allow blondies to cool completely.
Make the Cinnamon Maple Glaze: While the blondies cool, prepare the glaze. Place 3 tablespoons of salted butter in a small pot over medium heat. Brown the butter lightly until fragrant and toasted, about 2-3 minutes. Remove from heat and whisk in the maple syrup, powdered sugar (start with 1/2 cup, adding more to achieve desired consistency), 1/2 teaspoon cinnamon, and a pinch of flaky sea salt until smooth and glossy.
Glaze and Serve: Drizzle the cinnamon maple glaze evenly over the cooled blondies. Let the glaze set for about 5 minutes before cutting into 24 bars. Enjoy as a snack or dessert!

Notes

This recipe is a fall favorite with warm spices and gooey texture, perfect for seasonal gatherings.
Peeling the apples is optional, depending on your texture preference; unpeeled apples add more texture and fiber.
Use Honeycrisp apples for their firm texture and balanced tart-sweet flavor.
Make sure to brown the butter carefully to avoid burning, enhancing the nuttiness of the blondies and glaze.
Adjust the amount of powdered sugar in the glaze to reach desired sweetness and consistency.
The blondies can be stored in an airtight container at room temperature for up to 3 days.

Nutrition

Serving Size: 1 bar
Calories: 218 kcal
Sugar: 22 g
Sodium: 110 mg
Fat: 9 g
Saturated Fat: 5 g
Unsaturated Fat: 3 g
Trans Fat: 0 g
Carbohydrates: 33 g
Fiber: 2 g
Protein: 2 g
Cholesterol: 45 mg