WHAT’S FOR DESSERT?
Apple Brown Butter Blondies
Array/5
COOK TIME
35 min
TOTAL TIME
1 hour
SERVINGS
24 bars
If you are looking for a perfect dessert bar for Fall, you’ve found it. This recipe is originally from Sally’s Baking Addiction and I stopped in my tracks when I saw it mostly because of two words. Brown Butter.
If you’ve never had brown butter in a dish then you should stop now and go make some. It’s incredible. Not hard to make. Literally, just melting butter until it turns to this nutty flavor and makes your house smell amazing.
These bars are packed with that brown butter flavor plus the glaze is all about brown butter and then on top of that, packed with that sweet crunch of an apple chunk.
Fall is not over yet, so you still have time to make these and enjoy! Check out the recipe below and let me know what you think!
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Apple Brown Butter Blondies
Rich blondie bars with carmel-y and nutty brown butter plus packed with sweet chunks of apples. Drizzled with a brown butter glaze. A major slice of Fall.
Ingredients
Apples:
2 cups peeled chopped apples (about 2 medium apples)
2 Tablespoons pure maple syrup (or brown sugar)
1/8 teaspoon ground cinnamon
Blondies:
1 cup (2 sticks) butter, cut into pieces
2 and 1/3 cups all-purpose flour
1 and 1/2 teaspoons baking powder
1/2 teaspoon kosher salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 and 2/3 cups packed light or dark brown sugar
2 large eggs, at room temperature
1 and 1/2 teaspoons pure vanilla extract
Brown Butter Glaze:
1/4 cup butter
1 and 1/2 cups powdered sugar
2 Tablespoons milk
1/4 teaspoon pure vanilla extract
Instructions
- Brown the butter: Slice the butter into pieces and place in a light-colored skillet. (Light colored helps you determine when the butter begins browning.)
- Melt the butter over medium heat, stirring constantly. Once melted, the butter will begin to foam. Keep stirring. After 5-8 minutes, the butter will begin browning and you’ll notice lightly browned specks begin to form at the bottom of the pan. You will smell a nutty aroma. Once browned, immediately remove from heat, pour into a heat-proof bowl, and set aside until ready to use.
- Prepare the apples: Meanwhile, return the same pan to the stove. Add the apples, maple syrup/brown sugar, and cinnamon. Stir and cook over medium heat until apples have slightly softened, about 3-5 minutes. Set apples aside.
- Preheat oven to 350 degrees. Line the bottom and sides of a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides to lift the finished blondies out (makes cutting easier!). Set aside.
- Make the blondies: Whisk the flour, baking powder, salt, cinnamon, and nutmeg together in a large bowl.
- In a medium bowl, whisk 1 cup browned butter, brown sugar, eggs, and vanilla extract together. Pour the wet ingredients into the dry ingredients and stir until combined. Fold in the apples. Batter will be thick.
- Evenly spread batter into prepared pan. Bake for about 35 minutes or until the top is lightly browned and a toothpick comes out clean. Remove from the oven and allow the blondies to cool completely in the pan set on a wire rack.
- Brown butter icing: Heat the remaining 1/4 cup (4 Tablespoons) of brown butter in the microwave for a few seconds since it has likely solidified by now. Whisk in powedered sugar, milk, and vanilla extract. If needed, add more powdered sugar to thicken or more milk to thin out. Drizzle over cooled blondies, then cut into squares.
Notes
Cover and store leftover iced blondies at room temperature for up to 2 days or in the refrigerator for up to 1 week.
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