These Brown Butter Apple Blondies are a cozy twist on a classic dessert, blending rich, nutty brown butter with sweet, tender apples. Each bite offers a perfect balance of chewy edges and soft centers, with warm cinnamon and caramel undertones. Ready in just 25 minutes of prep, they’re an effortless treat that feels indulgent yet approachable. The aroma of baking apples and brown butter will fill your kitchen, making it impossible to resist sneaking a taste before they cool.
After 35 minutes in the oven, these blondies emerge golden and fragrant, ideal for sharing or savoring solo. The combination of buttery richness and fresh apple chunks creates a dessert that’s both comforting and sophisticated. Let them set for a couple of hours, and you’ll be rewarded with a treat that’s as delightful to look at as it is to eat. Perfect for fall gatherings or a sweet afternoon pick-me-up, these blondies are sure to become a new favorite.
Ingredients for Brown Butter Apple Blondies
- Apples:
- 2 cups (240g) peeled and chopped apples (about 2 medium apples)
- 2 Tablespoons (30ml) pure maple syrup (or brown sugar as a substitute)
- 1/8 teaspoon ground cinnamon
- Blondies:
- 1 cup (16 Tbsp; 226g) unsalted butter, cut into pieces
- 2 and 1/3 cups (291g) all-purpose flour (spooned & leveled)
- 1 and 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 and 2/3 cups (330g) packed light or dark brown sugar
- 2 large eggs, at room temperature
- 1 and 1/2 teaspoons pure vanilla extract
- Brown Butter Icing:
- 1/4 cup (4 Tbsp; 56g) unsalted butter
- 1 and 1/2 cups (180g) confectioners’ sugar
- 2 Tablespoons (30ml) milk
- 1/4 teaspoon pure vanilla extract
Step-by-Step Instructions
- Brown the butter: Slice the butter into pieces and place in a light-colored skillet. Melt over medium heat, stirring constantly. Once melted, the butter will foam. Keep stirring for 5–8 minutes until browned specks form and a nutty aroma develops. Immediately remove from heat, pour into a heat-proof bowl, and set aside. Reserve 4 Tablespoons (60ml) for the icing.
- Prepare the apples: In the same skillet, add the apples, maple syrup (or brown sugar), and cinnamon. Cook over medium heat for 3–5 minutes until slightly softened. Set aside.
- Preheat the oven: Preheat to 350°F (177°C). Line a 9×13-inch baking pan with parchment paper, leaving an overhang for easy removal. Set aside.
- Make the blondie batter: In a large bowl, whisk together the flour, baking powder, salt, cinnamon, and nutmeg. In a medium bowl, whisk 1 cup browned butter, brown sugar, eggs, and vanilla extract. Combine wet and dry ingredients, then fold in the apples. The batter will be thick.
- Bake: Spread the batter evenly into the prepared pan. Bake for 35 minutes or until the top is lightly browned and a toothpick comes out mostly clean. Cool completely in the pan on a wire rack.
- Make the icing: Microwave the reserved 1/4 cup browned butter for a few seconds to soften. Whisk in confectioners’ sugar, milk, and vanilla extract. Adjust consistency with more sugar or milk as needed.
- Finish and serve: Drizzle the icing over the cooled blondies. Cut into squares and enjoy! Store leftovers at room temperature for up to 2 days or in the refrigerator for up to 1 week.
Perfect Pairings: Sauce & Topping Ideas
While the brown butter icing is delicious on its own, consider drizzling caramel sauce or warm apple cider reduction over the blondies for an extra layer of flavor. A sprinkle of toasted pecans or sea salt can also add a delightful texture and contrast!
Serve It Up: Presentation Tips
For a cozy fall vibe, serve these blondies on a rustic wooden board or a cake stand. Pair them with a scoop of vanilla ice cream or a dollop of whipped cream for a decadent dessert. They also make a great afternoon snack with a cup of spiced chai tea or hot apple cider.
Storing & Reviving Your Blondies
Store iced blondies in an airtight container at room temperature for up to 2 days or in the refrigerator for up to a week. If you prefer them warm, pop a square in the microwave for 10–15 seconds to revive that gooey texture.
Quick Tricks: Time-Saving Tips
To save time, peel and chop the apples while the butter is browning. Use a food processor to quickly mix the dry ingredients for the blondies. If you’re short on time, skip the icing and sprinkle the blondies with a dusting of powdered sugar instead!
Got Questions? We’ve Got Answers!
Wondering if you can use store-bought applesauce instead of fresh apples?
Yes, but reduce the liquid in the batter slightly.
Can you make these gluten-free?
Absolutely! Swap the all-purpose flour for a gluten-free 1:1 baking blend. For a nut-free version, simply skip browning the butter and use it as is.
Brown Butter Apple Blondies Recipe
Ingredients
Apples
- 2 cups peeled chopped apples (about 2 medium apples) 240g
- 2 Tablespoons pure maple syrup (or brown sugar) 30ml
- 1/8 teaspoon ground cinnamon
Blondies
- 1 cup unsalted butter, cut into pieces 16 Tbsp; 226g
- 2 and 1/3 cups all-purpose flour 291g (spooned & leveled)
- 1 and 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 and 2/3 cups packed light or dark brown sugar 330g
- 2 large eggs, at room temperature
- 1 and 1/2 teaspoons pure vanilla extract
Brown Butter Icing
- 1/4 cup unsalted butter 4 Tbsp; 56g
- 1 and 1/2 cups confectioners’ sugar 180g
- 2 Tablespoons milk 30ml
- 1/4 teaspoon pure vanilla extract
Instructions
- Important before you begin! I recommend browning the butter for the blondies and icing first. You can brown the butter for both the blondies AND the icing together. Once it’s all browned, set 4 Tablespoons (2 liquid ounces, or 60ml) aside for the icing in step 8. The rest (8 liquid ounces, or 240ml) is for the blondie batter, used in step 6.
- 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. See photo and video below for a visual. 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 pan to the stove. (No need to rinse out!) 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°F (177°C). 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 *mostly* 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 confectioners’ sugar, milk, and vanilla extract. If needed, add more confectioners’ sugar to thicken or more milk to thin out. Drizzle over cooled blondies, then cut into squares.
- Cover and store leftover iced blondies at room temperature for up to 2 days or in the refrigerator for up to 1 week.