Get ready to elevate your baking game with these incredibly delicious Brown Butter Apple Blondies! Chewy, perfectly sweet, and bursting with the cozy flavor of fresh apples, these blondies are so easy to make that they’ll quickly become a favorite in your kitchen. Forget complicated desserts; this recipe brings warmth, comfort, and irresistible flavor in every bite.
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Blondies are a delightful alternative to brownies, offering a different flavor profile while maintaining that beloved moist and chewy texture. These particular Brown Butter Apple Blondies take a classic treat and infuse it with layers of exceptional flavor. The addition of wholesome oatmeal provides a satisfying chew and a hint of nutty goodness, while a rich brown sugar glaze adds a final touch of decadent sweetness, taking these tasty treats over the top.
Brown butter is a game-changer in baking, and these blondies are no exception. The process of browning butter transforms it, adding a deep, nutty, and caramel-like flavor that complements the sweetness of the apples and brown sugar perfectly. The result is a dessert that’s not overly sweet but incredibly complex and comforting. These blondies are truly crazy good!
Why You’ll Love These Brown Butter Apple Blondies
- Explosive Apple Flavor: Loaded with diced apples, every bite delivers a fresh, fruity punch that perfectly balances the rich blondie base. These aren’t just apple-flavored; they’re packed with real apple goodness.
- Nut-Free & Allergy-Friendly: A fantastic option for school bake sales, potlucks, or family gatherings where nut allergies might be a concern. This recipe offers all the flavor without the nuts.
- Effortlessly Easy: With straightforward steps and common ingredients, this recipe is perfect for both novice and experienced bakers. You’ll be amazed at how quickly these come together.
- Freezer-Friendly Delight: Make a big batch and freeze them for later! These blondies hold up wonderfully in the freezer, making them perfect for meal prepping desserts or unexpected guests.
- The Magic of Brown Butter: The unique nutty and caramel notes of brown butter elevate these blondies from good to absolutely phenomenal, adding depth and complexity you won’t find in a standard recipe.
- Wholesome Oatmeal Touch: Old-fashioned oats contribute a delightful chewiness and subtle texture, making these blondies more substantial and satisfying.
What Exactly Are Blondies?
Often referred to as the “chocolate-less brownie,” a blondie is a baked dessert bar typically made with brown sugar, butter, flour, and eggs. Unlike brownies, which get their signature dark color and intense flavor from cocoa or melted chocolate, blondies derive their rich, caramel-like taste and golden hue primarily from brown sugar and often a hint of vanilla. They share the same desirable moist, dense, and chewy texture as their chocolate counterparts but allow other flavors to truly shine. Think of them as a versatile canvas for various additions like nuts (though not in this nut-free version!), white chocolate chips, butterscotch, or, in this case, a generous helping of diced apples and the warmth of cinnamon and nutmeg. They are baked in a pan and then cut into squares or bars, making them a perfect handheld treat for any occasion.
The Secret Behind Brown Butter: A Flavor Revolution
If you’re wondering what makes “brown butter” so special, you’re in for a treat. Browning butter, also known as *beurre noisette* in French cuisine, is a simple yet transformative technique. It involves gently melting butter and allowing it to cook past the point of just being liquid. As the butter heats, the milk solids within it separate and toast, turning a beautiful amber or nut-brown color. During this process, a remarkable caramel-like, nutty aroma and flavor develop. This deep, complex taste adds an incredible layer of sophistication to baked goods, sauces, and savory dishes. In these apple blondies, brown butter enhances the overall flavor profile, providing a rich, toasty base that beautifully complements the sweetness of the brown sugar and the tartness of the apples. It’s a small extra step that yields enormous flavor rewards, making your blondies truly unforgettable.
Ingredients for Your Irresistible Blondies
Crafting the perfect Brown Butter Apple Blondie starts with selecting the right ingredients. Here’s a closer look at what you’ll need and why each component is crucial:
- Salted Butter: We use salted butter for both the blondies and the glaze. The salt helps to balance the sweetness and enhances all the other flavors.
- Eggs: Two large eggs provide structure, moisture, and richness, ensuring a tender and chewy blondie.
- Light or Golden Brown Sugar: This is the star sweetener. Brown sugar is key to the blondies’ characteristic moistness and contributes deep caramel notes that pair wonderfully with the brown butter and apples.
- All-Purpose Flour: The foundational dry ingredient, providing the necessary structure without making the blondies too dense.
- Ground Cinnamon: A classic pairing with apples, cinnamon adds a warm, inviting spice that evokes cozy autumn feelings.
- Baking Powder: A leavening agent that helps the blondies rise slightly, giving them a tender crumb.
- Ground Nutmeg: A pinch of nutmeg deepens the spice profile, adding another layer of aromatic warmth that complements the cinnamon and apple.
- Old-Fashioned Oats: Crucial for that delightful chewy texture. Be sure to use old-fashioned (rolled) oats, not quick-cooking or instant oats, as they will alter the texture of the blondies.
- Tarter Apples: About 2 cups of small-diced apples (roughly 2 medium apples). Using a tarter apple varietal like Granny Smith, Pink Lady, Braeburn, or Cortland is essential. Their bright, slightly acidic flavor cuts through the richness of the blondie and prevents the dessert from being overly sweet. Dicing them small ensures even distribution and tenderness in every bite. An alligator chopper can speed up this process considerably.
For the Delectable Brown Sugar Glaze
- More Salted Butter: Forms the base of our rich glaze, enhancing its smooth texture and flavor.
- Brown Sugar: Continues the caramel theme, ensuring the glaze has depth and a lovely golden color.
- Pure Maple Syrup: Use the real stuff! Genuine maple syrup adds a distinct, natural sweetness and a beautiful sheen to the glaze, making it truly special.
- Vanilla Extract: Whether real or artificial, vanilla extract rounds out the flavors in the glaze, adding a touch of classic sweetness.
- Powdered Sugar: Also known as icing sugar or confectioners’ sugar, this finely milled sugar creates the smooth, thick consistency needed for a perfect drizzle.
Essential Equipment for Your Baking Success
Having the right tools makes all the difference when baking. For these Brown Butter Apple Blondies, you’ll need a few key pieces of equipment:
- 9 x 13 Baking Dish: This standard pan size is ideal for blondies, allowing them to bake evenly and yield a perfect batch of squares.
- Parchment Paper: Absolutely crucial! Lining your baking dish with parchment paper (not waxed paper) ensures your blondies don’t stick and makes lifting them out for cutting incredibly easy. Leave an overhang for handles.
- Stand Mixer (or Hand Mixer): While you can mix by hand, a stand mixer makes quick work of combining ingredients smoothly and efficiently, ensuring a consistent batter. A good quality hand mixer will also do the trick.
- Saucepan: For browning the butter. A light-colored pan helps you monitor the color change effectively.
- Whisk, Spatula, and Mixing Bowls: Standard baking tools for combining dry ingredients and folding in delicate additions.
How To Create The Best Brown Butter Apple Blondies: A Step-by-Step Guide
Ready to bake? Follow these detailed instructions to create perfectly chewy, flavorful apple blondies that will impress everyone.
- Prepare Your Pan & Oven: Begin by preheating your oven to 350°F (175°C). Line a 9 x 13-inch baking dish with parchment paper, leaving an overhang on the sides. This thoughtful step creates “handles” that will make lifting the baked blondies out of the pan a breeze.
- Master the Brown Butter: In a light-colored saucepan, melt the butter over medium-low heat. Continue cooking, stirring frequently, until the butter begins to foam. Once the foam subsides, watch closely as the milk solids at the bottom of the pan turn a beautiful nut-brown color. You’ll notice a distinct, delightful caramel-like aroma filling your kitchen. Immediately remove the pan from the heat to prevent burning, and set it aside to cool slightly. It should remain liquid but not be hot.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, ground cinnamon, baking powder, and ground nutmeg until thoroughly combined. Set this mixture aside.
- Begin Wet Mixture: Pour the cooled (but still liquid) brown butter into the bowl of your stand mixer. Add the eggs and mix on medium speed until they are fully incorporated with the butter, creating a smooth mixture.
- Sweeten the Wet Mixture: Add the brown sugar and vanilla extract to the egg-butter mixture. Continue mixing until everything is well combined and the mixture is light and fluffy.
- Integrate Dry and Wet: Gradually add the whisked dry ingredients to the wet mixture in the stand mixer. Mix on low speed until just combined. Be careful not to overmix, as this can lead to tough blondies. Use a spatula to scrape down the sides of the bowl as needed to ensure all ingredients are incorporated.
- Fold in Apples & Oats: Remove the bowl from the mixer. With a wooden spoon or a spatula, gently fold in the old-fashioned oats and the small-diced apples. The goal is to distribute them evenly without mashing the apples.
- Bake to Golden Perfection: Transfer the blondie batter to your prepared 9×13-inch baking dish, spreading it out evenly. Place the pan in the preheated oven and bake for approximately 30-35 minutes.
- Cool Before Glazing: Once baked, remove the Brown Butter Apple Blondies from the oven. Let them cool completely in the pan on a wire rack before attempting to glaze and cut. Cooling is crucial for setting the texture and making clean cuts.
Crafting the Irresistible Brown Sugar Glaze
While your blondies are cooling, prepare the delicious brown sugar glaze:
- Melt & Simmer: In a small saucepan, melt the butter and brown sugar together over medium heat. Bring the mixture to a gentle simmer, stirring constantly, until the brown sugar is completely dissolved. Remove the pan from the stove and allow the butter-sugar mixture to cool slightly.
- Whisk to Smoothness: Once slightly cooled, add the pure maple syrup, vanilla extract, and powdered sugar to the butter mixture. Whisk vigorously until the glaze is smooth, free of lumps, and thick enough to drizzle easily. If it appears too thick, you can thin it out with a teaspoon of milk (or cream) at a time until you reach the desired consistency.
The Grand Finale: Finishing and Serving Your Apple Blondies
- Drizzle and Delight: Once the blondies are completely cool, artfully drizzle the prepared brown sugar glaze over the top. Allow the glaze a few minutes to set if you prefer, then use the parchment paper overhang to lift the entire slab of blondies out of the pan.
- Cut and Serve: Place the blondie slab on a cutting board, then cut it into squares. Now, they’re ready to be served and enjoyed!
Chef Jenn’s Pro Tips for Blondie Perfection
Achieving bakery-quality blondies at home is easy with a few expert tips:
- Avoid Over-Mixing: Once you add the flour to the wet ingredients, mix only until just combined. Over-mixing develops gluten, which can lead to tough, dense blondies instead of the desired chewy texture. Always scrape down the sides of your bowl to ensure all ingredients are evenly incorporated without excessive mixing.
- Parchment Paper is Non-Negotiable: While cooking spray can prevent sticking, it doesn’t offer the ease of removal that parchment paper does. Seriously, don’t skip the parchment paper! It allows you to lift the entire batch of blondies out of the pan in one piece, making cutting neat squares effortless. Never substitute with waxed paper, which is not designed for high heat and can melt into your baked goods.
- Choose the Right Apples: The key to exceptional apple blondies is a slightly tart apple variety. Sweet apples can make the blondies overly saccharine. Opt for firm, crisp apples like Granny Smith, Pink Lady, Braeburn, Honeycrisp, or Cortland. Their acidity provides a wonderful contrast to the rich, sweet blondie base, creating a balanced flavor profile.
- Dice Apples Evenly and Small: Uniformly diced apples ensure that each piece bakes to the same tenderness and that every bite of blondie gets a piece of apple. Small dices also prevent the blondies from becoming too watery or having large, soggy pockets.
- Cool Completely: Patience is a virtue when it comes to blondies. Cutting into warm blondies will result in crumbly, messy squares. Allow them to cool completely on a wire rack for at least an hour, or even longer, before glazing and cutting. This allows them to set properly, resulting in perfectly fudgy, clean-cut bars.
How Do You Know When Blondies Are Perfectly Baked?
Determining the doneness of blondies can be a bit tricky, as they don’t always look fully “done” in the center. Here are a couple of reliable methods to ensure your Brown Butter Apple Blondies are baked to perfection:
- The Finger Test: Gently poke the middle of the blondies with your finger. The top should spring back slightly. If it feels too gooey or leaves a deep indentation, it needs more time.
- The Toothpick Test: Insert a wooden toothpick or a thin skewer into the center of the blondies. Try to avoid sticking it directly into an apple chunk, as fruit will always be moist. If the toothpick comes out with a few moist crumbs attached, your blondies are likely done. If it comes out with wet batter, they need more baking time. Remember, a completely clean toothpick might mean they are slightly overbaked, so a few moist crumbs are ideal for a fudgy blondie.
This apple recipe should typically bake in 30-35 minutes at 350°F (175°C). Keep an eye on them, as oven temperatures can vary.
Storage and Freezing Instructions
These Brown Butter Apple Blondies are so good, you might not have any leftovers! But if you do, or if you plan to bake ahead, here’s how to store them:
- Room Temperature: Store cooled, glazed blondies in an airtight container at room temperature for up to 3-4 days. Placing a piece of parchment paper between layers can prevent sticking if stacking.
- Refrigeration: While not strictly necessary, you can refrigerate them in an airtight container for up to a week, especially in warmer climates. Bring them to room temperature before serving for the best texture.
- Freezing: These blondies freeze exceptionally well! Allow them to cool completely, then cut them into individual squares. Wrap each square tightly in plastic wrap, then place them in a freezer-safe bag or airtight container. They can be frozen for up to 2-3 months. Thaw at room temperature for a few hours or overnight in the refrigerator. You can even gently warm them in the microwave for a few seconds for a freshly baked feel.
Serving Suggestions and Pairing Ideas
These Brown Butter Apple Blondies are fantastic on their own, but here are some ideas to make them even more special:
- Classic Dessert: Serve them slightly warm with a scoop of vanilla bean ice cream or a dollop of whipped cream for an ultimate comfort food experience.
- Coffee Break Treat: Pair a blondie with your favorite hot coffee or a spiced chai latte for a delightful afternoon pick-me-up.
- Party Platter: I love freezing these blondies and then setting them out alongside a selection of other tasty desserts for guests. Other favorites that pair wonderfully include Apple Pie Cinnamon Rolls, my all-time favorite Salted Caramel Brown Butter Snickerdoodles, or these wholesome Apple, Date, and Walnut Muffins.
- Holiday Gathering: The warm spices and apple flavor make these an ideal dessert for fall holidays or winter gatherings.
Step-by-Step Visual Process
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Brown Butter Apple Blondies
Equipment
- Stand mixer
- Parchment paper
- 9 x 13 baking dish
Ingredients
For the blondies
- 1 cup butter (salted)
- 2 eggs
- 1 1/2 cups brown sugar
- 2 cups all-purpose flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking powder
- 1/4 teaspoon ground nutmeg
- 1/2 cup old-fashioned oats
- 2 cups diced apples (about 2 medium apples, tart varieties recommended)
For the brown sugar glaze:
- 2 tablespoons butter (salted)
- 1/4 cup brown sugar
- 1 tablespoon maple syrup (pure)
- 1/4 teaspoon vanilla extract
- 1/4 cup powdered sugar (icing sugar or confectioners sugar)
Instructions
- Preheat the oven to 350°F (175°C) and prepare a 9 x 13-inch baking dish by lining it with parchment paper so that the parchment paper comes up over the sides of the dish.
- Make the brown butter: Melt the butter in a saucepan on the stove over medium-low heat and let it cook. Stir frequently. The butter will foam up, and after the foam subsides, the milk solids in the butter will have turned a nut-brown color and will smell like caramel. Remove the pan from the heat and let it cool slightly (should still be liquid).
- Whisk the flour, cinnamon, nutmeg, and baking powder in a bowl. Set it aside.
- Add the cooled brown butter to the bowl of a stand mixer and mix in the eggs until well combined.
- Add the brown sugar and vanilla extract to the egg-butter mixture and mix until combined.
- Add the dry ingredients to the wet mixture, and mix well, scraping down the sides of the bowl as needed, until just combined. Do not overmix.
- Remove the bowl from the mixer, and with a wooden spoon or spatula, gently fold in the old-fashioned oats and diced apples.
- Transfer the batter to the prepared pan and smooth it out evenly. Pop it in the oven for about 30-35 minutes, or until the top springs back when lightly touched and a toothpick inserted comes out with moist crumbs.
- Cool the Brown Butter Apple Blondies completely in the pan on a wire rack before making and applying the glaze.
To make the glaze
- Melt the butter and brown sugar in a small pan on the stove over medium heat. Simmer it until the brown sugar is just dissolved, stirring frequently. Remove the pan from the stove and let the butter-sugar mixture cool a bit.
- Add the maple syrup, vanilla, and powdered sugar to the melted butter mixture. Whisk until smooth and thick enough to drizzle. If too thick, thin with a teaspoon of milk until desired consistency is reached.
- Drizzle the prepared brown sugar glaze generously over the top of the cooled Brown Butter Apple Blondies. Allow the glaze to set for a few minutes before cutting.
- Using the parchment paper overhang, lift the blondies out of the pan onto a cutting board. Cut into squares and serve!
Notes
For additional helpful tips and advice on making these blondies, please refer to the “Chef Jenn’s Pro Tips” section above in the main article.
Nutrition Information
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.
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