Brown Butter Apple Blondies
Indulge in these chewy, flavorful blondies made with nutty brown butter and chunks of fresh apple. A perfect fall treat that's easy to make and impossible to resist!
Equipment
- - 9x9-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 9x9-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
- For best results, use a firm, tart apple variety like Granny Smith or Honeycrisp.
- 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.
- 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.