If you love the cozy flavors of fall with a gooey, comforting texture, you’re going to absolutely adore my Brown Butter Apple Blondies with Cinnamon Maple Glaze Recipe. It’s one of those treats that has just the right balance of sweet and spiced, with that nutty brown butter flavor shining through. I remember the first time I made these, the whole kitchen smelled like a warm hug, and my family went crazy for them. Trust me, once you try this recipe, it’ll become a new favorite for cozy dessert nights or sharing with friends over coffee!
Why You’ll Love This Recipe
- Perfect Fall Flavors: The combo of apples, cinnamon, and nutmeg paired with brown butter instantly screams autumn comfort.
- Soft & Gooey Texture: These blondies stay wonderfully moist thanks to the apples and brown butter, unlike regular blondies that can be dry.
- Easy Yet Impressive: Simple ingredients and straightforward steps yield a dessert that feels fancy but is delightfully easy to make.
- Versatile and Crowd-Pleasing: Whether it’s a holiday gathering, school lunch, or midweek treat, these blondies always hit the spot.
Ingredients You’ll Need
To really nail the cozy autumn vibe, each ingredient plays its part—from rich browned butter to fresh crisp apples. I like to use Honeycrisp apples for that perfect balance of sweetness and tartness, but you can swap in your favorite variety too.
- Salted butter: Browned for a nutty flavor that elevates the blondies beyond basic.
- Apple butter: Adds an extra layer of apple sweetness and moisture.
- Light brown sugar: Moist and mild sweetness with a hint of molasses, perfect for blondies.
- Eggs: Help bind everything together and add richness.
- Vanilla extract: Brings warmth and depth to the batter.
- All-purpose flour: The sturdy base for structure.
- Baking powder: Gives a slight lift, keeping blondies tender, not dense.
- Cinnamon: The star spice for warmth and that classic apple combo.
- Nutmeg: Adds subtle earthy spice, complementing cinnamon perfectly.
- Kosher salt: Balances sweetness and enhances flavor layers.
- Honeycrisp apples: Crisp, juicy, and perfect for baking (peeled if you prefer a softer texture).
- Maple syrup: For that irresistible natural sweetness in the glaze.
- Powdered sugar: Makes the cinnamon maple glaze smooth and glossy.
- Flaky sea salt: Finishing touch to contrast the sweet glaze beautifully.
Variations
I love sharing this recipe at different times of the year, and it’s fun to make small tweaks to fit your mood or what you have on hand. You can easily personalize this blondie recipe to suit your taste or dietary needs.
- Vegan Version: Swap butter for vegan butter and use flax eggs instead of regular eggs—I’ve tried it, and it still turns out deliciously moist and flavorful.
- Spiced Up: Add a pinch of ground cloves or ginger for extra warmth; perfect if you want to channel holiday vibes even more intensely.
- Nutty Addition: Toss in chopped toasted pecans or walnuts for a little crunch—I did this once, and it gave a delightful textural contrast.
- Apple Swap: Try using pears instead of apples for a sweeter, softer bite—just peel and chop them similarly.
How to Make Brown Butter Apple Blondies with Cinnamon Maple Glaze Recipe
Step 1: Brown the Butter and Mix the Batter
Start by preheating your oven to 350°F and lining a 9×13-inch pan with parchment paper to ensure your blondies come out just right. Next, melt the salted butter over medium heat in a medium pot and keep stirring until it browns—this usually takes 2 to 3 minutes. You’ll know it’s ready when you see golden specks and the kitchen fills with that gorgeous toasted aroma. This step is a game-changer; I discovered it adds a rich nuttiness you can’t get otherwise. Remove it from the heat and stir in the apple butter and 1 cup of brown sugar, then let it cool for about 5 minutes before whisking in the eggs and vanilla extract.
Step 2: Add Dry Ingredients and Prepare the Apple Topping
Now, gently fold in the flour, baking powder, 1 teaspoon of cinnamon, nutmeg, and salt just until combined. You’ll want to avoid overmixing here to keep the blondies tender and soft. Spread the batter evenly into your prepared pan. For the apples, toss peeled and chopped Honeycrisp apples with 1/2 cup brown sugar and 1 teaspoon cinnamon—this helps them caramelize while baking and adds an extra punch of sweetness and spice. Evenly sprinkle this apple mixture over the batter before popping it into the oven.
Step 3: Bake, Cool, and Prepare the Glaze
Bake for 25 to 30 minutes. You might see some liquid apple juices pooling in the center—that’s normal! Swirl that juice around the pan if you can, then bake for another 5 minutes until the center feels set but still gooey. Once out, let your blondies cool while you make the glaze. Brown the butter again in a small pot the same way (about 2–3 minutes), then whisk in maple syrup, powdered sugar, cinnamon, and a pinch of flaky sea salt until smooth. This glaze is the frosting on the cake—literally! Drizzle it over the warm blondies and let it set for 5 minutes before slicing into bars.
Pro Tips for Making Brown Butter Apple Blondies with Cinnamon Maple Glaze Recipe
- Don’t Skip Browning the Butter: I once skipped this step and noticed the blondies missed that rich, deep flavor—brown butter is what makes this recipe stand out!
- Use Tart & Sweet Apples: Combining apple varieties or using Honeycrisp keeps the flavor balanced and texture perfect.
- Watch Your Bake Time Closely: Since the apples release moisture, don’t overbake or you’ll lose gooey goodness—feel for a set top with a slightly soft middle.
- Glaze Consistency Matters: Adjust powdered sugar gradually to get a glaze that’s thick but pourable; too thin and it won’t set well.
How to Serve Brown Butter Apple Blondies with Cinnamon Maple Glaze Recipe
Garnishes
I like to sprinkle a little extra flaky sea salt over the glaze right before serving—it contrasts the sweetness beautifully. Sometimes I add a few thin apple slices or a dusting of cinnamon powder to make the bars look even more inviting, especially if I’m serving guests.
Side Dishes
These blondies are pretty decadent on their own but pair wonderfully with a scoop of vanilla ice cream or a steaming cup of chai or coffee for a cozy afternoon treat. I’ve even served them alongside some whipped cream and fresh apple slices for a simple autumn dessert plate.
Creative Ways to Present
For a fall party, I’ve served these blondies stacked on a rustic wooden board, drizzled generously with glaze and sprinkled with chopped pecans and cinnamon sticks for decoration. They’re perfect cut into small bite-size pieces for sharing. Another idea is to serve them warm in little ramekins topped with glaze—a comforting single-serve dessert that feels a bit fancy but is so easy!
Make Ahead and Storage
Storing Leftovers
Leftover blondies store nicely in an airtight container at room temperature for up to 3 days or in the fridge for about a week. I usually cover them tightly with plastic wrap or beeswax wrap to keep them from drying out. The apples inside maintain their texture even after a few days, which is great.
Freezing
Feel free to freeze either the whole pan or individual bars. I wrap them tightly in plastic wrap and then foil to prevent freezer burn. When you’re ready, thaw them in the fridge overnight. I’ve found freezing keeps them almost as good as fresh!
Reheating
To warm up chilled blondies, pop them in the microwave for 15-20 seconds or heat in a 325°F oven for 8-10 minutes. This revives the gooey texture and melts the glaze just beautifully. It’s almost like freshly baked all over again.
FAQs
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Can I use other types of apples in the Brown Butter Apple Blondies with Cinnamon Maple Glaze Recipe?
Absolutely! While I recommend Honeycrisp for their perfect balance of sweet and tart, feel free to use Granny Smith, Fuji, or Gala apples. Just keep in mind that sweeter apples will yield a sweeter blondie, and tarter apples add extra zing. If your apples are very tart, consider adding a bit more brown sugar when tossing the apples.
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Is it necessary to brown the butter twice for this recipe?
Yes, browing the butter once for the batter and once more for the glaze really layers in that rich, nutty flavor signature to this recipe. You could skip browning the butter in the glaze, but the complexity and toasted aroma you get from doing both steps make a noticeable difference.
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How do I know when the blondies are perfectly baked?
The blondies should look set around the edges and mostly set in the center but still a touch soft and gooey. If you notice liquid pooling from the apples, swirl it around the pan and bake a few minutes longer. Avoid overbaking so you keep that soft, chewy texture.
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Can I make these gluten-free?
You can! I recommend replacing all-purpose flour with a gluten-free all-purpose blend that includes xanthan gum to maintain structure. The blondies might be a bit more delicate, but still delicious and moist.
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Can I use honey instead of maple syrup in the glaze?
You can substitute honey if needed, but maple syrup provides a distinctive, deeper sweetness and pairs better with the cinnamon in this glaze. If using honey, consider reducing the amount slightly to avoid overly sweet glaze.
Final Thoughts
Honestly, this Brown Butter Apple Blondies with Cinnamon Maple Glaze Recipe is one I can’t recommend enough if you love desserts that taste like fall bottled up in a bite. It’s become my go-to for seasonal celebrations and anytime I want to impress without fuss. I love how every bite feels soft, sweet, and a little bit indulgent but still warm and homey. Give it a try—you’ll find it’s not just delicious but surprisingly easy to pull off, and your kitchen will smell incredible while baking. You’re going to get so many compliments, and maybe sneaky second helpings too!
Print
Brown Butter Apple Blondies with Cinnamon Maple Glaze Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 24 bars
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Brown Butter Apple Blondies with Cinnamon Maple Glaze are the perfect fall dessert, featuring a soft, gooey blondie base infused with warm spices and chopped Honeycrisp apples, topped with a rich cinnamon maple glaze. The brown butter adds a nutty depth of flavor, while the apple butter and fresh apples bring moisture and fruity sweetness. This comforting treat is ideal for snacking or serving at seasonal gatherings.
Ingredients
Blondie Base
- 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 as 1 cup + 1/2 cup)
- 1 teaspoon cinnamon (divided as 1 teaspoon + 1 teaspoon)
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
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and line a 9×13 inch baking dish with parchment paper to prevent sticking and for easy removal of the blondies.
- Brown the Butter and Mix Blondie Batter: In a medium pot over medium heat, add 3/4 cup salted butter and allow it to brown, stirring often until it smells toasted and turns a golden brown color, about 2-3 minutes. Remove from heat and immediately whisk in 1/2 cup apple butter and 1 cup of the light brown sugar. Let this mixture cool for 5 minutes, then whisk in the eggs and vanilla extract. In a separate bowl, combine the flour, baking powder, 1 teaspoon cinnamon, nutmeg, and kosher salt, then fold into the wet mixture until just combined. Spread this batter evenly into the prepared baking dish.
- Prepare Apple Topping: In a bowl, toss the chopped Honeycrisp apples with 1/2 cup light brown sugar and 1 teaspoon cinnamon until the apples are evenly coated. Sprinkle the apples evenly over the blondie batter in the baking dish.
- Bake the Blondies: Place the baking dish in the preheated oven and bake for 25-30 minutes until the center is just set. If you notice any liquid in the center after this time, use a knife or spatula to swirl it around the pan then bake for an additional 5 minutes. Remove from oven and allow to cool completely.
- Make the Cinnamon Maple Glaze: While the blondies cool, brown 3 tablespoons salted butter in a small pot over medium heat until lightly toasted and aromatic, about 2-3 minutes. Remove from heat and whisk in 3 tablespoons maple syrup, 1/2 to 3/4 cup powdered sugar (depending on desired sweetness and thickness), 1/2 teaspoon cinnamon, and a pinch of flaky sea salt until smooth.
- Glaze and Serve: Drizzle the cinnamon maple glaze evenly over the cooled blondies. Let set for 5 minutes to allow the glaze to firm up slightly. Cut into 24 bars and enjoy this delicious fall treat!
Notes
- This recipe perfectly encapsulates fall flavors with the combination of warm spices, apples, and brown butter.
- Peeling the apples is optional but helps achieve a smoother texture in the bars.
- For a deeper flavor, use Honeycrisp apples or other sweet, crisp varieties.
- Allow the blondies to cool fully before glazing for best results.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Nutrition
- Serving Size: 1 bar
- Calories: 218 kcal
- Sugar: 18 g
- Sodium: 110 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0.2 g
- Carbohydrates: 34 g
- Fiber: 1.5 g
- Protein: 2 g
- Cholesterol: 40 mg
