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

Scale

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

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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