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–+ servings
Apple blondies with cinnamon and apples on a plate stacked.

Brown Butter Apple Blondies

Amanda
Think brown buttery, chewy, rich bars infused with warm cinnamon and nutmeg, then folded with juicy bites of apple. Every square is packed with comfort and flavor.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Dessert
Cuisine American
Servings 16 bars

Equipment

  • Medium Saucepan
  • 8X8 metal baking pan
  • Kitchen Scale
  • Parchment Paper

Ingredients
 

  • 173 grams unsalted butter, browned and cooled down *see notes below if not browning the butter
  • 143 grams dark brown sugar dark is best but can also use light brown
  • 90 grams granulated sugar
  • 1 large
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • ½ teaspoon kosher salt
  • 225 grams all purpose flour
  • ½ teaspoon baking powder
  • 1 teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • 1 heaping cup (140 grams) apples, peeled and diced ¼ inch thick I used granny smith and gala

Icing for top (optional)

  • ¾ (90 grams) cup powdered sugar
  • ½ teaspoon cinnamon
  • ½ teaspoon vanilla extract
  • 1-2 tablespoons milk

Instructions
 

Apple Blondies

  • Preheat the oven to 350°F. Line an 8x8 metal baking pan with parchment paper, leaving a little overhang on the sides for easy removal.
  • Add the butter to a saucepan over medium heat. Stir continuously as it melts and begins to foam. Keep cooking until the butter turns golden brown and gives off a nutty aroma. Watch closely, once browned, immediately pour it into a heat safe bowl to stop the cooking process. Make sure to get the brown bits off the bottom. Let it cool for at least 10 minutes before using.
  • In a large mixing bowl, whisk together the cooled browned butter, brown sugar, and granulated sugar until well combined. Add the egg, egg yolk, and vanilla extract, whisking until combined.
  • In a separate bowl, whisk together the flour, salt, baking powder, cinnamon, and nutmeg.
  • Add the dry ingredients to the butter mixture. Stir with a spatula until just combined.
  • Gently fold in the diced apples until evenly distributed throughout the batter, it will be thick.
  • Spread the batter evenly into the prepared pan, smoothing the top. Bake for 20–24 minutes or until the top looks set and golden brown. Do not overbake, they will continue to bake as they cool. Over baking will make them cakey instead of fudgy.
  • Let the blondies cool in the pan for about 15 minutes, then lift them out using the parchment paper and cool fully on a wire rack before icing.

Icing

  • In a small bowl, whisk together powdered sugar, cinnamon, vanilla extract, and 1 tablespoon of milk. Gradually add more milk, a little at a time, until you reach your desired drizzle consistency.

Notes

*If you’re skipping the browning step, use melted butter instead—but only 155 grams. Browning butter cooks off some of its moisture, which is why the amount listed for browned butter is slightly higher.
These blondies are best enjoyed hours after making, but they’ll keep well at room temperature for up to 1 day. Because of the moisture from the apples, they can become a bit soft over time, so for longer storage, place them in an airtight container in the refrigerator for up to 3 days
Freezer: Wrap individually and freeze for up to 2 months. Thaw before enjoying.
Tried this recipe?Leave a comment below and tag @stir.taste.smile on social.