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blondie with bite out of it

Brown Butter Apple Blondies

These brown butter apple blondies are buttery and soft, with a rich caramely flavor, bursting with apples, and coated in a brown butter glaze!
4.75 from 4 votes
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Course: All Desserts
Cuisine: American
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 16
Calories: 243kcal



  • ¾ cup butter
  • 1 ¼ cup brown sugar packed
  • 2 teaspoons vanilla
  • 1 egg + 1 yolk
  • ¼ teaspoon salt
  • ½ teaspoon cinnamon
  • 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
  • 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 (link in notes below).
  • 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!



What kind of apple 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 (a.k.a. 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.
Storage and Freezing Tips
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.


Serving: 1g | Calories: 243kcal | Carbohydrates: 32g | Protein: 2g | Fat: 12g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Cholesterol: 54mg | Sodium: 135mg | Sugar: 24g
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