As the crisp autumn air settles in, there’s nothing quite like the comforting aroma of apples and brown butter wafting through the kitchen. These Brown Butter Apple Blondies are a delightful twist on a classic treat, combining the rich, nutty flavor of browned butter with the sweet-tart goodness of fresh apples. It’s a recipe that brings back memories of cozy afternoons spent baking with my grandmother, her skilled hands guiding mine as we folded chunky apple pieces into a golden batter.
Imagine biting into a dense, chewy blondie with pockets of tender apples, all enveloped in a complex caramel-like flavor that only brown butter can provide. The edges are perfectly crisp, giving way to a soft, moist center that melts in your mouth. This isn’t just a dessert; it’s a celebration of fall flavors in every square.
What You’ll Love About Brown Butter Apple Blondies
Flavors
The star of this show is undoubtedly the brown butter. Its toasty, almost caramelized taste adds depth to the sweetness of the blondie base. Paired with the natural sugars of the apples and a hint of cinnamon, each bite is a perfect balance of comfort and indulgence.
Textures
These blondies offer a delightful contrast of textures. The exterior has a slight crispness, while the interior remains wonderfully chewy. Studded throughout are tender chunks of apple that provide a juicy burst of freshness, keeping the blondies moist and adding a pleasant variation to each mouthful.
Difficulty Level
- Overall: Intermediate
- Prep in advance: The brown butter can be made a day ahead and refrigerated. Just bring it back to room temperature before using.
- Just before serving: A light dusting of powdered sugar or a drizzle of caramel sauce can elevate the presentation.
- Special equipment: You’ll need a light-colored saucepan to brown the butter (it’s easier to see the color change) and a 9×9-inch baking pan.
Choosing Your Ingredients
Butter
Opt for unsalted butter of good quality. The browning process concentrates the flavor, so using premium butter will result in a richer taste.
Apples
Choose a firm, tart apple variety like Granny Smith or Honeycrisp. These hold their shape well during baking and provide a nice contrast to the sweet blondie base.
Brown Sugar
Dark brown sugar is preferable for its deeper molasses flavor, which complements the brown butter beautifully. Light brown sugar can be used in a pinch, but the flavor won’t be as intense.
How to Make Brown Butter Apple Blondies Easily
- Prepare your ingredients by measuring and chopping the apples.
- Brown the butter in a light-colored saucepan over medium heat, swirling occasionally until it turns golden and smells nutty.
- Mix the dry ingredients in a large bowl.
- Whisk the cooled brown butter with sugars, eggs, and vanilla in a separate bowl.
- Combine the wet and dry ingredients, folding gently until just mixed.
- Fold in the chopped apples.
- Pour the batter into a lined baking pan and smooth the top.
- Bake in a preheated oven until golden and a toothpick comes out with a few moist crumbs.
- Cool completely before cutting into squares.
Tips for Perfect Brown Butter Apple Blondies
- Watch the butter closely as it browns – it can go from perfect to burnt in seconds.
- Don’t overmix the batter after adding the flour to ensure a tender texture.
- Use a light-colored baking pan to prevent over-browning of the edges.
- For extra indulgence, add a handful of chopped nuts or white chocolate chips to the batter.
Storage and Preservation
Store your Brown Butter Apple Blondies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months. If freezing, separate layers with parchment paper to prevent sticking.
Variations and Pairings
- Add a teaspoon of ground cardamom for a subtle, exotic flavor.
- Drizzle with salted caramel sauce before serving for an extra layer of decadence.
- Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream for a comforting dessert.
Brown Butter Apple Blondies
Equipment
- – 9×9-inch baking pan
- – Light-colored saucepan
- – Mixing bowls
- Whisk
- Spatula
- – Parchment paper
Ingredients
- – 3/4 cup 170g unsalted butter
- – 1 1/4 cups 250g dark brown sugar
- – 2 large eggs room temperature
- – 2 teaspoons vanilla extract
- – 1 1/2 cups 190g all-purpose flour
- – 1 teaspoon baking powder
- – 1/2 teaspoon salt
- – 1 teaspoon ground cinnamon
- – 2 medium apples peeled and chopped (about 2 cups)
Instructions
- Preheat the oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper.
- In a light-colored saucepan, melt the butter over medium heat. Continue cooking, swirling occasionally, until the butter turns golden brown and smells nutty, about 5-7 minutes. Remove from heat and let cool slightly.
- In a large bowl, whisk together the flour, baking powder, salt, and cinnamon.
- In another bowl, whisk the browned butter with the brown sugar until well combined. Add the eggs one at a time, whisking well after each addition. Stir in the vanilla extract.
- Pour the wet ingredients into the dry ingredients and fold gently until just combined.
- Fold in the chopped apples.
- Spread the batter evenly in the prepared pan.
- Bake for 23-25 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out with a few moist crumbs.
- Allow to cool completely in the pan before cutting into squares.
Notes
– Be careful not to overbake, as this can result in dry blondies. They should still be slightly soft in the center when removed from the oven.
– These blondies can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.