Description
Indulge in the perfect fall treat with these Brown Butter Apple Blondies topped with a sweet Cinnamon Maple Glaze. These moist and flavorful blondies are easy to make and bursting with apple and cinnamon goodness.
Ingredients
Scale
For the blondies:
- 1/2 cup unsalted butter
- 1 cup light brown sugar (packed)
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 cup peeled and finely chopped apples (such as Honeycrisp or Granny Smith)
For the glaze:
- 1/2 cup powdered sugar
- 2 tablespoons pure maple syrup
- 1/4 teaspoon ground cinnamon
- 1–2 teaspoons milk (as needed for consistency)
Instructions
- Preheat the oven: Preheat the oven to 350°F and line an 8×8-inch baking pan with parchment paper or lightly grease it.
- Brown the butter: In a small saucepan over medium heat, melt the butter and cook until it turns golden brown and smells nutty—about 5–7 minutes. Remove from heat and let cool slightly.
- Mix the blondie batter: Combine the browned butter and brown sugar in a mixing bowl. Add the egg and vanilla, then gradually mix in the dry ingredients. Fold in the chopped apples.
- Bake: Spread the batter in the pan and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Cool completely.
- Make the glaze: Whisk together powdered sugar, maple syrup, cinnamon, and milk until pourable. Drizzle over the blondies.
- Serve: Allow the glaze to set before cutting into squares and serving.
Notes
- For added texture, fold in 1/2 cup chopped walnuts or pecans.
- Store blondies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 blondie
- Calories: 180
- Sugar: 17g
- Sodium: 70mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 35mg
