Brown Butter Apple Blondies with Cinnamon Maple Glaze

5 from 1 vote

Brown Butter Apple Blondies with Cinnamon Maple Glaze

If there’s a recipe that embodies fall, it’s these soft and gooey Brown Butter Apple Blondies with Cinnamon Maple Glaze. They’re made with rich browned butter, warm cinnamon, nutmeg, and a touch of salted apple butter for a perfect balance of sweet and savory.

Prep Time25

Cook Time35

Total Time1

Course: Dessert

Cuisine: American

Keyword: apple recipe, dessert recipe, easy recipe, fall recipe

Servings: Servings, 9 X 13 pan

Calories: 297kcal

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Equipment

Stainless Mixing Bowls

Bundt Cake Pan

Cake Pan 9 X 13

Ingredients

1 Cup Butter 2 sticks, for browning
½ Cup Apple Butter
1 ½ Cup Brown Sugar packed
1/2 Cup White Sugar
2 Large Eggs room temperature
2 Teaspoon Vanilla Extract
2 Teaspoons Cinnamon
1/4 Teaspoon Nutmeg
2 Cups All-Purpose Flour
1/2 Teaspoon Baking Powder
1/4 Teaspoon Baking Soda
2 Cups Apples chopped, such as Honey Crisp, Granny Smith or Pink Lady

For the Cinnamon Maple Glaze

3 Tablespoons Cup Butter
3 Tablespoons Maple Syrup
1 Cup Confectioners’ Sugar
1/2 Teaspoon Ground Cinnamon
1-2 Tablespoons Heavy Cream

Instructions

Make the Blondies
Preheat your oven to 350°F (175°C). Grease a 9 x 13-inch baking pan with nonstick spray or line it with parchment paper.
In a light-colored skillet, melt the butter over medium heat. Stir frequently as the butter foams and the milk solids turn a deep amber color. Once it smells nutty and fragrant, remove the butter from heat and pour into a heat-proof bowl to cool slightly.
1 Cup Butter
In a large bowl, whisk together the brown sugar, white sugar, apple butter, and browned butter until smooth. Add the eggs and vanilla extract, and mix until well combined.
½ Cup Apple Butter, 1 ½ Cup Brown Sugar, 1/2 Cup White Sugar, 2 Large Eggs, 2 Teaspoon Vanilla Extract
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, and nutmeg. Gradually fold the dry ingredients into the wet mixture, then stir in the chopped apples.
2 Teaspoons Cinnamon, 1/4 Teaspoon Nutmeg, 2 Cups All-Purpose Flour, 1/2 Teaspoon Baking Powder, 1/4 Teaspoon Baking Soda, 2 Cups Apples
Spread the blondie batter evenly in the prepared 9 x 13-inch pan, ensuring it reaches the corners. Tap the pan lightly on the counter to remove air bubbles. Bake for 25-30 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
Make the Cinnamon Maple Glaze
While the blondies cool, prepare the glaze.
In a small saucepan, melt the butter over medium-low heat. Stir in the maple syrup and cook for 2-3 minutes. Remove from heat and whisk in the confectioners' sugar, ground cinnamon, heavy cream.
3 Tablespoons Cup Butter, 3 Tablespoons Maple Syrup, 1 Cup Confectioners’ Sugar, 1/2 Teaspoon Ground Cinnamon, 1-2 Tablespoons Heavy Cream
Once the blondies have cooled on a wire rack, drizzle the glaze generously over the top. Let the glaze set for about 10 minutes before slicing and serving.

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