Nutty Brown Butter Apple Blondies

Chewy, not-too-sweet, and bursting with the comforting taste of apples, these Brown Butter Apple Blondies are an irresistible treat so good and easy to make, you’ll wonder how you ever lived without them!

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Blondies are truly one of life’s simplest yet most satisfying desserts, and these Brown Butter Apple Blondies elevate the classic with a wholesome twist. Infused with hearty oatmeal for an extra layer of flavor and delightful chewiness, these treats are perfectly balanced. The secret weapon? Brown butter. Its rich, nutty, and subtly caramel-like notes permeate every bite, creating a depth of flavor that is simply unparalleled. To finish, a luscious brown sugar glaze drizzles over the top, adding just the right amount of sweetness and a beautiful sheen that makes these blondies truly exceptional.

Brown butter, often hailed as a culinary game-changer, transforms these blondies from great to utterly incredible. It imbues them with a complex, toasted flavor that complements the sweetness of the brown sugar and the tartness of the apples beautifully. The result is a dessert that isn’t overly sweet, allowing the natural goodness of the apples and the distinctive caramel-y nuttiness of the brown butter to shine through. These blondies are incredibly moist, wonderfully chewy, and so packed with flavor, they are destined to become a new favorite in your baking repertoire.

What Exactly Are Blondies?

Often considered the lighter, butterscotch-flavored cousin to the traditional brownie, a blondie offers a unique chewy texture and rich, vanilla-infused taste without a hint of chocolate. Imagine the dense, moist consistency of a brownie, but instead of cocoa, the star flavors are brown sugar and butter, often enhanced by vanilla and other mix-ins like nuts, white chocolate, or in this case, delicious apples and oats. Blondies are baked in a pan and then cut into squares, much like brownies, making them an easy-to-serve dessert perfect for parties, lunchboxes, or a simple homemade treat. They are incredibly versatile, allowing other ingredients to truly shine, which is why apples are such a fantastic addition to this particular recipe.

Essential Ingredients for Your Apple Blondies

Crafting the perfect Brown Butter Apple Blondies starts with a selection of quality ingredients. Here’s a breakdown of what you’ll need and why each component is crucial:

• Butter (Salted): The foundation of our blondies, and specifically, brown butter. Using salted butter adds a touch of necessary saltiness that balances the sweetness and enhances the nutty brown butter flavor. It creates a rich, moist crumb that is characteristic of the best blondies.
• Eggs (2 large): Eggs bind the ingredients together, provide structure, and contribute to the moist, chewy texture of the blondies. Ensure they are at room temperature for better incorporation into the batter.
• Brown Sugar (Light or Golden Brown Sugar): This is the key to the blondie’s signature butterscotch-like flavor and moistness. Brown sugar contains molasses, which not only gives it its color and distinct taste but also helps to keep baked goods soft and chewy.
• All-Purpose Flour: The primary dry ingredient that provides the main structure for the blondies. Spoon and level your flour to ensure you don’t add too much, which can result in a dry, dense blondie.
• Ground Cinnamon: A warm, aromatic spice that beautifully complements the apple and brown butter flavors, lending a comforting, autumnal touch.
• Baking Powder: A leavening agent that helps the blondies rise slightly, giving them a tender, less dense crumb compared to a fudge brownie, while still maintaining that desirable chewiness.
• Ground Nutmeg: Another classic fall spice that pairs wonderfully with apples and cinnamon, adding a subtle warmth and depth to the flavor profile.
• Old-Fashioned Oats (Not Quick-Cooking): These oats add a delightful texture and a wholesome, nutty flavor to the blondies. Old-fashioned (rolled) oats hold their shape better during baking, providing a pleasant chew, unlike quick-cooking oats which can become mushy.
• Apples (Tart, diced small): The star fruit! Using a tarter apple variety prevents the blondies from becoming overly sweet and provides a nice contrast. Dicing them small ensures even distribution and tender bites throughout. Varieties like Granny Smith, Pink Lady, Braeburn, or Cortland are excellent choices. An alligator chopper can speed up the dicing process significantly.

For the Irresistible Brown Sugar Glaze

• Butter (More Salted Butter): A small amount of butter gives the glaze a rich, smooth base and helps it to set with a beautiful shine.
• Brown Sugar: Provides the glaze with its deep caramel notes and characteristic sweetness, mirroring the flavors in the blondies.
• Maple Syrup (Real Stuff Recommended): Real maple syrup adds a rich, complex sweetness and a distinct aroma that enhances the overall flavor profile of the glaze. Avoid artificial syrups for the best taste.
• Vanilla Extract (Real or Artificial): A dash of vanilla brightens the flavors and adds a classic sweet fragrance to the glaze. Either pure or imitation vanilla will work well.
• Powdered Sugar (Icing Sugar or Confectioners Sugar): This finely milled sugar is essential for creating a smooth, drizzle-able glaze that sets nicely on top of the blondies.

Recommended Baking Equipment You’ll Need

Having the right tools can make all the difference in your baking experience. For these Brown Butter Apple Blondies, here’s what we recommend:

• 9 x 13 Baking Dish: This standard size is perfect for baking a generous batch of blondies that can be easily cut into squares.
• Parchment Paper (Not Waxed Paper): Crucial for easy removal and clean-up. Lining your baking dish with parchment paper, leaving an overhang on the sides, allows you to lift the entire batch of blondies out effortlessly once cooled. Avoid waxed paper, as it is not suitable for baking at high temperatures.
• Stand Mixer: While a hand mixer or even a sturdy whisk can work, a stand mixer makes the mixing process much quicker and ensures a consistent, well-combined batter with minimal effort.
• Saucepan: For browning the butter. A light-colored bottom helps you monitor the browning process effectively.
• Mixing Bowls and Spatula: Standard kitchen tools for combining dry ingredients and folding in your apples and oats.

How To Make The Best Brown Butter Apple Blondies

Creating these delectable blondies is a straightforward process that yields incredibly rewarding results. Follow these detailed steps for blondie perfection:

1. Prepare for Baking: Begin by preheating your oven to 350°F (175°C). Take your 9 x 13-inch baking dish and line it thoroughly with parchment paper. Make sure the paper extends over the sides of the dish; these “handles” will be your best friend for lifting the blondies out later.
2. Master the Brown Butter: In a light-colored saucepan, melt the 1 cup of salted butter over medium-low heat. Continue to cook, stirring frequently, until the butter undergoes a magical transformation. It will first foam, then the foam will subside, revealing amber-colored milk solids at the bottom of the pan. The aroma will shift from plain butter to a rich, nutty, caramel-like scent. This process takes patience, but it’s worth every second. Once browned, immediately remove the pan from the heat and allow the brown butter to cool slightly to just warm, ensuring it doesn’t solidify but isn’t piping hot.
3. 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 dry mixture aside.
4. Begin Wet Mixture: Pour the cooled brown butter into the bowl of your stand mixer (fitted with the paddle attachment). Add the two eggs and mix on medium speed until they are fully incorporated and the mixture is smooth.
5. Sweeten the Batter: Add the brown sugar and vanilla extract to the egg-butter mixture. Continue mixing until everything is well combined and creamy. The vanilla extract, though usually added later, works wonderfully here to enhance the butterscotch notes.
6. Incorporate Dry into Wet: Gradually add the dry ingredient mixture to the wet mixture in the stand mixer. Mix on low speed until just combined. Be careful not to overmix; over-mixing can develop the gluten in the flour too much, leading to tough blondies. Use a spatula to scrape down the sides of the bowl as needed to ensure all ingredients are evenly mixed.
7. Fold in the Goodies: Remove the bowl from the mixer. With a wooden spoon or a sturdy spatula, gently fold in the old-fashioned oats and diced apples. Mix just enough to distribute them evenly throughout the batter. You want to avoid crushing the apple pieces.
8. Bake to Perfection: Transfer the prepared batter into your parchment-lined baking dish. Spread it out evenly with your spatula. Place the dish in the preheated oven and bake for approximately 30-35 minutes. The baking time may vary slightly depending on your oven.
9. Cool and Prepare for Glaze: Once baked, remove the Brown Butter Apple Blondies from the oven. Let them cool completely in the pan before attempting to cut them or apply the glaze. While they are cooling, you can prepare the decadent brown sugar glaze.

Crafting the Perfect Brown Sugar Glaze

This simple glaze adds a beautiful finish and an extra layer of sweetness that perfectly complements the blondies.

1. Melt and Simmer: In a small saucepan, combine the 2 tablespoons of salted butter and 1/4 cup of brown sugar. Place over medium heat on the stove, stirring occasionally, until the butter is fully melted and the brown sugar has completely dissolved, creating a smooth, bubbling mixture.
2. Cool and Mix: Remove the pan from the heat and allow the butter-sugar mixture to cool slightly. Once cooled to a warm temperature, whisk in the maple syrup, vanilla extract, and powdered sugar. Continue whisking until the glaze is smooth, free of lumps, and thick enough to drizzle easily but not too thick to spread. If it’s too thick, add a teaspoon of milk at a time until it reaches the desired consistency.

The Grand Finale: Finishing and Serving Your Apple Blondies

1. Drizzle and Serve: Once your Brown Butter Apple Blondies have cooled completely in the pan, use the parchment paper overhang to carefully lift them out onto a cutting board. Drizzle the luscious brown sugar glaze generously over the entire surface. Allow the glaze to set for a few minutes, then cut the blondies into desired squares and serve!

Chef Jenn’s Expert Baking Tips for Blondie Success

Achieving bakery-quality blondies at home is easy with a few insider tricks:

• Don’t Over-mix the Batter: Once you add the flour, mix until just combined. Over-mixing develops gluten, which can lead to tough, dense blondies instead of the desirable chewy texture. Scrape down the sides of the bowl frequently to ensure all ingredients are incorporated without excessive mixing.
• Parchment Paper is Your Best Friend: Seriously, do not skip the parchment paper! It ensures your blondies will lift cleanly out of the pan without sticking, allowing for neat cuts and easy serving. If you don’t have parchment paper, you can grease and flour the baking dish, but removal will be much more challenging. Never use waxed paper for baking, as it’s not heat-resistant.
• Choose the Right Apples: The type of apple truly matters for this recipe. Opt for slightly tarter apples that hold their shape well during baking and provide a nice counterpoint to the sweetness. Excellent choices include Granny Smith, Pink Lady, Braeburn, and Cortland apples. Avoid overly sweet or very soft apple varieties, which can turn mushy.
• Cool Completely Before Cutting: Patience is key! Blondies, like brownies, continue to set as they cool. Cutting them while warm can result in crumbly, messy squares. Allow them to cool fully in the pan before lifting them out and cutting for clean, perfect blondies.
• Evenly Dice Apples: Aim for consistently small diced apple pieces (about 1/4 to 1/2 inch). This ensures that every bite has a piece of apple and that the apples cook evenly throughout the blondies.
• Don’t Skimp on Browning the Butter: The brown butter is a star ingredient. Don’t rush this step. Watch it carefully and let it reach that beautiful amber color and nutty aroma. This is where a lot of the flavor comes from!

How Do You Know When Your Apple Blondies Are Done Baking?

Determining the perfect doneness for blondies is crucial for that ideal chewy-yet-moist texture. Here’s how to tell:

The best way to test for doneness is a two-pronged approach. First, gently poke the middle of the blondies with your finger; the top should spring back slightly. This indicates that the center is setting. Second, insert a toothpick into the center of the pan. It’s important to try and avoid piercing an apple chunk, as fruit will always have moisture. If the toothpick comes out with a few moist crumbs attached, your blondies are likely perfect. If it comes out with wet, raw batter, they need more time. If it comes out completely clean, they might be slightly overbaked, though still delicious. This recipe typically bakes to perfection in 30-35 minutes at 350°F (175°C).

Creative Serving Suggestions for Your Blondies

While these Brown Butter Apple Blondies are undeniably delicious on their own, there are many ways to enjoy them and make them even more special. They’re perfect for any occasion!

• Classic with Coffee or Tea: Enjoy a square (or two!) with your morning coffee, afternoon tea, or as a late-night snack. The rich flavors pair wonderfully with warm beverages.
• A La Mode: Serve warm blondies with a scoop of vanilla bean ice cream for a classic dessert. The contrast between the warm, chewy blondie and the cold, melting ice cream is heavenly. A sprinkle of extra cinnamon or a drizzle of caramel sauce can elevate this even further.
• Dessert Platter: I love to bake a big batch and then freeze some. When guests arrive, I can easily pull them out to thaw and arrange them alongside other delightful desserts. Consider pairing them with Apple Pie Cinnamon Rolls, my all-time favorite Salted Caramel Brown Butter Snickerdoodles, or these wholesome Apple, Date, and Walnut Muffins for a diverse sweet spread.
• Breakfast Treat: While undeniably a dessert, a small square of apple blondie with a cup of yogurt or fruit can be a delightful and indulgent breakfast on a special morning.
• Gift Idea: Package a few blondies in a pretty box or bag with a ribbon for a thoughtful homemade gift for friends, neighbors, or teachers.

Storage and Freezing Instructions

To keep your Brown Butter Apple Blondies fresh and delicious, proper storage is key:

• At Room Temperature: Store cooled blondies in an airtight container at room temperature for up to 3-4 days. For optimal freshness, place a piece of parchment paper between layers if stacking.
• In the Refrigerator: While not strictly necessary, refrigerating can extend their freshness slightly, especially in warmer climates, up to a week. However, the texture might become a little firmer when cold. Allow them to come to room temperature before serving for the best texture.
• Freezing for Later: These blondies are excellent for freezing! Once completely cooled, cut the blondies into individual squares. Wrap each square tightly in plastic wrap, then place them in a freezer-safe airtight container or freezer bag. They can be frozen for up to 3 months. To enjoy, simply thaw individual blondies at room temperature or warm them gently in the microwave for a few seconds.

Delicious Variations to Try

The beauty of blondies lies in their versatility. Feel free to experiment with these delicious variations:

• Add Nuts: If allergies aren’t an issue, toasted pecans or walnuts would add a wonderful crunch and nutty flavor, complementing the brown butter and apples beautifully. Fold in 1/2 to 1 cup with the oats and apples.
• Chocolate Chips: For those who love a hint of chocolate, white chocolate chips, milk chocolate chips, or even dark chocolate chips can be folded into the batter alongside the apples and oats.
• Caramel Swirl: Before baking, drizzle a few tablespoons of store-bought or homemade caramel sauce over the batter and swirl gently with a knife for a beautiful and flavorful addition.
• Different Spices: Enhance the spice profile by adding a pinch of ground ginger, allspice, or cardamom for a more complex fall flavor.
• Cream Cheese Glaze: Instead of the brown sugar glaze, consider a tangy cream cheese frosting for a richer topping.
• Dried Fruit: A handful of dried cranberries, raisins, or chopped dried apricots can be added with the fresh apples for an extra chewy, fruity element.

Step By Step Process Visual Guide

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5 from 6 votes

Brown Butter Apple Blondies

Moist, chewy, and packed with irresistible apple flavor, these Brown Butter Apple Blondies are delightfully not-too-sweet and simply oh-so-good! The addition of hearty oatmeal brings even more texture and wholesome goodness to this easy-to-make apple dessert, perfect for any occasion.

Course Desserts

Cuisine American

Keyword apple blondies, apple desserts, apples, blondies, brown butter, brown butter apple blondies

Prep Time 15 minutes minutes

Cook Time 35 minutes minutes

Total Time 50 minutes minutes

Servings 12 servings

Calories 399kcal

Author Chef Jenn

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 apples

For the brown sugar glaze:

• 2 tablespoons butter salted
• 1/4 cup brown sugar
• 1 tablespoon maple syrup
• 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, ensuring the paper extends over the sides of the dish for easy removal.
• To make the brown butter: Melt 1 cup of butter in a light-colored saucepan over medium-low heat. Stir frequently. The butter will foam, then the milk solids will settle and turn a nutty brown color, releasing a rich caramel aroma. Immediately remove the pan from the heat and let the brown butter cool to a warm temperature, ensuring it doesn’t solidify.
• In a separate bowl, whisk together the all-purpose flour, ground cinnamon, ground nutmeg, and baking powder. Set aside.
• Add the cooled (but still liquid) brown butter to the bowl of a stand mixer. Mix in the 2 eggs until well combined.
• Add the brown sugar and vanilla extract to the egg-butter mixture and mix until combined and creamy.
• Gradually add the whisked dry ingredients to the wet mixture. Mix on low speed until just combined, scraping down the sides of the bowl as needed to ensure everything is incorporated without overmixing.
• Remove the bowl from the mixer. With a wooden spoon or spatula, gently fold in the old-fashioned oats and diced apples until evenly distributed.
• Transfer the batter to the prepared pan and smooth it out evenly. Bake in the preheated oven for about 30-35 minutes, or until the top springs back when lightly touched and a toothpick inserted into the center comes out with moist crumbs.
• Allow the Brown Butter Apple Blondies to cool completely in the pan before attempting to cut them or prepare the glaze.

To make the glaze

• Melt 2 tablespoons of butter and 1/4 cup of brown sugar in a small pan over medium heat. Simmer, stirring, until the brown sugar is fully dissolved. Remove from heat and let the mixture cool slightly.
• Whisk the maple syrup, vanilla extract, and powdered sugar into the cooled butter mixture until smooth and thick enough to drizzle. If the glaze is too thick, thin it with a teaspoon of milk until it reaches the desired consistency.
• Once the blondies are completely cool, lift them from the pan using the parchment paper. Drizzle the brown sugar glaze over the top, then cut into squares and serve!

Notes

Chef Jenn’s Additional Baking Notes

• Avoid over-mixing the batter; mix until just combined and scrape down the sides of the bowl as needed to ensure an even mix without developing tough gluten.
• Parchment paper is highly recommended for lining your baking dish. It ensures easy removal and neat cuts. Do NOT use waxed paper, as it is not oven-safe for baking temperatures.
• For the best apple blondies, select slightly tarter apple varieties. Granny Smith, Pink Lady, Braeburn, and Cortland apples are excellent choices that provide a perfect balance of flavor and texture.
• Always allow your blondies to cool completely in the pan before cutting. This ensures they set properly and maintain their structure, resulting in clean, beautiful squares.
• Ensure your brown butter has cooled to a warm, liquid state before adding eggs. If it’s too hot, it could cook the eggs prematurely.

Nutrition

Serving: 1square | Calories: 399kcal | Carbohydrates: 56g | Protein: 4g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 175mg | Potassium: 120mg | Fiber: 2g | Sugar: 37g | Vitamin A: 582IU | Vitamin C: 1mg | Calcium: 55mg | Iron: 2mg

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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Frequently Asked Questions (FAQ)

Can I use quick-cooking oats instead of old-fashioned oats?

While quick-cooking oats can be used in a pinch, we highly recommend old-fashioned (rolled) oats. Quick-cooking oats are cut finer and cook faster, which can lead to a less distinct texture in the blondies, potentially becoming a bit mushy. Old-fashioned oats provide a more satisfying chew and hold their shape better during baking.

What if my brown butter solidifies while cooling?

If your brown butter cools too much and begins to solidify, you can gently reheat it over very low heat on the stove, stirring constantly, until it returns to a liquid state. Be careful not to re-brown it or burn it. You want it to be warm and liquid, but not hot enough to cook the eggs.

How do I prevent my blondies from drying out?

The key to moist blondies is not overbaking them. Always keep an eye on the baking time and test for doneness with a toothpick. Also, ensure you’re using the correct amount of flour by spooning it into your measuring cup and leveling it, rather than scooping directly from the bag. Storing them in an airtight container at room temperature also helps maintain moisture.

Can I make these blondies ahead of time?

Absolutely! These blondies are a fantastic make-ahead dessert. You can bake them a day or two in advance and store them in an airtight container at room temperature. They also freeze exceptionally well, so you can bake a large batch and thaw them as needed for future enjoyment.

What kind of pan is best for blondies?

A metal baking dish (like aluminum or steel) is generally preferred for blondies and brownies because it conducts heat efficiently and bakes evenly, leading to those desirable crispy edges and a chewy center. A light-colored metal pan helps prevent over-browning. While glass pans can be used, they tend to retain heat more, so you might need to adjust baking time slightly (often reducing oven temperature by 25°F or 15°C).

These Brown Butter Apple Blondies truly offer a harmonious blend of comforting flavors and satisfying textures. The deep, nutty notes of brown butter, combined with the sweet and tart burst of fresh apples and the wholesome chew of oats, create a dessert that is both sophisticated and incredibly approachable. Whether you’re baking for a special occasion, a fall treat, or simply to satisfy a sweet craving, this recipe is guaranteed to impress. Enjoy every delicious, chewy bite!