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These brown butter apple blondies are buttery and soft, with a rich caramely flavor, bursting with apples, and coated in a brown butter glaze!If I’m not making a batch of my brown butter chocolate chip cookies these days, you’ll find me whipping up a batch of these brown butter apple blondies! My husband has decided that these are his new favorite thing I make, and I can’t say I disagree.Music courtesy of bensound.com
Whats the difference between a blondie and a brownie?
If you’ve never made blondies before you might be wondering what the heck they are. Are they a brownie? A cookie bar? And what’s the difference between them all?
So a blondie is sometimes called a blonde brownie. It rich and fudgy like a brownie, but without the chocolate! So it might remind you of the flavor of a cookie base, but these are designed to be chewy and fudgier than a cookie bar.
And in this recipe, with the addition of brown butter, apples, and cinnamon you’re in for a treat!
Magical Brown Butter
We are no strangers to browning butter here at In Fine Taste! If you’ve ever browned butter before then you know that brown butter literally makes everything taste better.
We use brown butter in the blondie batter and in the glaze. You can brown it all at the same time; just don’t forget to set aside 3 tablespoons of the brown butter to make the yummiest brown butter glaze later!
When you brown butter what you’re actually doing is toasting the milk solids in the butter that add an extra nutty, a little salty, buttery flavor that is just pure magic.
How to Brown Butter
Browning butter is actually super easy! It takes me about 8 minutes to do and is well worth your time. You simply want to place your butter in a pot on the stove over medium to medium-high heat and keep stirring. Your butter will start to melt, then bubble, and will eventually take on a golden amber color.
We have an entire tutorial on how to brown butter, complete with pictures and a video if you’re a little nervous about browning butter. Just trust me, it’s worth it!
You might want to check out some of our other favorite recipes that use brown butter!
- Gooey Butter Cake Ice Cream
- Brown Butter Sage Gnocchi
- Butter Pecan Cookies
- Brown Sugar Pecan Pie w/ Shortbread Crust
- Dark Chocolate Pistachio Tahini Cookies
Melted butter vs. Room Temperature butter
So if you’ve ever made any of my cookies that call for brown butter then you’ll know that I usually want you to chill your browned butter before you add in your sugar. That is NOT the case with these brown butter apple blondies!
I know a bunch of you guys are cheering on the inside that you don’t have to (im)patiently wait for the butter to re-solidify. With cookies, the reason we want the brown butter to come back to a solid state is so that when we cream the butter, sugar, and eggs together we whip some air into these cookies. This is what gives them such a great cookie texture! However, it is the opposite with these brown butter apple blondies. We want these blondies to be denser, like a brownie, so adding the butter while it’s melted is ideal.
I have a ceramic coated cast iron dutch oven similar to this one and I use it for everything!
What kind of apples should I use?
Picking what kind of apples to add into your baked goods can be a little controversial. I personally like to use a Granny Smith Apple (aka a green apple). I think the crispness and tartness of the apples contrasts nicely with the caramely flavor of these brown butter apple blondies and the apples don’t get too mushy when cooked. My second choice would be something like a Fuji, gala, or pink lady apple—or something similar.
I would not recommend using a softer apple, like a red or golden delicious apple. I’ve found that they tend to be too soft and the flavor sort of disappears into the blondies.
Cooking the apples
I like to cook the apples just a little bit (about 3-5 minutes) before adding them into the blondie batter. The slightly softened apples goes great with the fudgy and caramely texture of the apple blondies.
How long do these brown butter apple blondies last?
In my house, about 10 minutes. Sorry, I know that’s not what you meant.
At Room Temperature. These blondies are best eaten within two days at room temperature. Part that is because the apple tend to make these blondies super soft and they can get softer the longer they sit. So eat up!
In the Fridge. You can store these in an airtight container in the fridge for up to five days.
In the Freezer. You can store these in the freezer for up to three months. If you plan on freezing these, I recommend wrapping them individually in plastic wrap, so it’s easy to grab one out of the freezer any time you want. Try it frozen or let it come to room temperature before eating. They’re usually soft enough that they’re delicious straight from the freezer if you’re impatient like me.
Check out these other Apple Recipes we think you'll love!
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- ¾ cup of butter
- 1 ¼ cup brown sugar, packed
- 2 teaspoons vanilla
- 1 egg + 1 yolk
- ¼ teaspoon salt
- ½ teaspoon cinnamon
- ⅛ teaspoon nutmeg
- 1 ¼ cup flour, measured correctly
- 1 ¼ cup, peeled and chopped apple (about 1 large apple)
- 1 tablespoon butter
- 1 ½ tablespoons brown sugar
- ⅛ teaspoon cinnamon
Brown Butter Glaze
- 3 tablespoons butter
- 1 ¼ cups powdered sugar
- ¼ teaspoon vanilla
- 1 ½ tablespoons milk
- Preheat oven to 350 degrees Fahrenheit. Take an
8x8 or 9x9 inch pan and spray with cooking spray, or line with parchment paper and spray with cooking spray and set aside
- In a pot, add your butter (you can do both the
butter for the glaze and blondies at the same time) and brown your butter until it has a nutty aroma and a deep amber color. See our tutorial on How to Brown Butter if you need help!
- Remove 3 tablespoons of butter from the pot and
set aside for your glaze. Add the remaining brown butter for you blondies to a large mixing bowl.
- In your same pot add in your chopped apples and all ingredients listed below the apples section (1 tablespoon of butter, 1 ½ tablespoons brown sugar, and ⅛ teaspoon cinnamon). Cook for 3-5 minutes until apples are softened. Remove from heat and set aside.
- Take the brown butter you added to a mixing bowl and add in your brown sugar and vanilla and mix. Then add in your egg and egg yolk and salt, cinnamon, and nutmeg and mix.
- Then add in your flour and mix until all the
flour has disappeared. Fold in your apples until they are evenly dispersed throughout the batter..
- Pour batter into your prepared baking dish and
smooth batter out so it is dispersed evenly. Bake for 24-29 minutes until the edges are set. Let cool completely before glazing and slicing into.
- While your blondies are cooling prepare your
brown butter glaze. If the 3 tablespoons of brown butter you set aside has solidified, microwave for a few seconds to liquefy it again.
- Whisk the powdered sugar, milk, and vanilla together with the brown butter. If the mixture is too thick you can add more milk, if it is too thin, add additional powdered sugar.
- Drizzle the brown butter glaze over top of the
cooled blondies, then cut into squares. Eat and enjoy!
Amount Per Serving: Calories: 243Total Fat: 12gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 54mgSodium: 135mgCarbohydrates: 32gFiber: 0gSugar: 24gProtein: 2g
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