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Soft, gooey blondies with rich nutty browned butter, sweet spiced apple butter, fresh apples, and topped with a creamy cinnamon maple glaze. A cozy fall treat bursting with warm spices and comforting flavors.

Ingredients

Scale
  • 1 1/2 sticks (3/4 cup) salted butter
  • 1/2 cup apple butter
  • 1 1/2 cups light brown sugar (divided)
  • 2 large eggs
  • 1 tablespoon vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 2 teaspoons cinnamon (divided)
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon kosher salt
  • 2 Honeycrisp apples, peeled (optional) and chopped (about 2 cups)
  • 3 tablespoons salted butter (for glaze)
  • 3 tablespoons maple syrup
  • 1/2 – 3/4 cup powdered sugar
  • 1 pinch flaky sea salt

Instructions

  1. Preheat the oven to 350°F and line a 9×13-inch baking pan with parchment paper, leaving an overhang.
  2. Melt 1 1/2 sticks (3/4 cup) salted butter in a medium pot over medium heat, stirring until foamy, clarified, and turning light to medium-brown and nutty (about 2–3 minutes). Remove from heat.
  3. Stir in 1/2 cup apple butter and 1 cup light brown sugar into the browned butter and let cool about 5 minutes.
  4. Whisk in 2 large eggs and 1 tablespoon vanilla extract until smooth and creamy.
  5. Fold in 2 1/4 cups all-purpose flour, 1 teaspoon baking powder, 1 teaspoon cinnamon, 1/4 teaspoon nutmeg, and 1/2 teaspoon kosher salt until just combined into a thick batter.
  6. Spread the batter evenly into the prepared pan and smooth the top.
  7. Toss about 2 cups chopped apples with the remaining 1/2 cup light brown sugar and 1 teaspoon cinnamon.
  8. Sprinkle the sugared apples evenly over the batter.
  9. Bake for 25–30 minutes until the edges are golden and set and the center is just firm. If liquid pools in the center, gently swirl it into the batter and bake an additional 5 minutes.
  10. Remove from the oven and let the blondies cool at least 5 minutes.
  11. To make the glaze: brown 3 tablespoons salted butter in a small pot over medium heat until golden and fragrant (about 2–3 minutes), then remove from heat.
  12. Whisk in 3 tablespoons maple syrup, 1/2–3/4 cup powdered sugar (adjust for desired thickness), 1/2 teaspoon cinnamon, and a pinch of flaky sea salt until glossy and smooth.
  13. Drizzle the glaze over the warm blondies and let set about 5 minutes.
  14. Use the parchment paper overhang to lift the bars from the pan and cut into 24 squares.

Notes

Use salted butter to balance sweetness; if using unsalted, add a pinch of salt to batter or glaze., Do not overmix the batter after adding flour to avoid tough blondies., Choose crisp apples like Honeycrisp, Fuji, or Gala; peeling is optional., Swirl any apple juice pooling on top into batter and bake extra to prevent sogginess., For neater cuts, chill bars 15-30 minutes or dip knife in hot water and dry between cuts., Chilling bars 10-15 minutes before glazing helps set the glaze quickly., Mix-ins like chopped toasted nuts or chocolate chips can be added according to preference., Make ahead by baking and storing unglazed; add glaze before serving., Store covered at room temperature for 3-4 days or refrigerated 5-6 days; freeze unglazed bars for up to 3 months., Glaze is optional; bars are delicious without it.

Nutrition

Find it online: https://gingerbaking.com/brown-butter-apple-blondies-with-cinnamon-maple-glaze/