Brown butter apple blondies Recipe

Hey buddy, picture this: you’re curled up on the couch with a cozy blanket, the smell of nutty brown butter and cinnamon-spiced apples wafting through the air, and these soft, chewy blondies calling your name. Yeah, we’re talking about brown butter apple blondies—the kind of treat that hits that sweet spot between “I need dessert now” and “this feels fancy but was stupid easy to make.” If fall had a signature bar cookie, this would be it. Let’s dive in before I eat the whole pan myself.

Why This Recipe is Awesome

Okay, real talk: these aren’t your average blah blondies. The brown butter brings this deep, toasty, almost caramel-like vibe that makes everything taste 10x better—it’s like regular butter decided to level up. Then toss in those tender, cinnamon-kissed apple chunks, and boom: chewy, gooey perfection in every bite.

They’re basically idiot-proof (even I didn’t mess them up the first time, and that’s saying something). No mixer needed—just a whisk, a pan, and a little patience while the butter browns. Plus, they make a big 9×13 pan, so you can hoard them or share (your call). Top ’em with that extra brown butter icing? Chef’s kiss. Pure cozy indulgence without the drama.

Ingredients You’ll Need

Let’s keep this simple—no weird stuff you have to hunt down in three stores.

For the spiced apples:

• 2 medium apples (about 2 cups/240g peeled and chopped)—go for Granny Smith if you want that tart pop to balance the sweetness
• 2 Tbsp pure maple syrup (or brown sugar if you’re out—works great)
• 1/8 tsp ground cinnamon (just a whisper, but it wakes everything up)

For the blondies:

• 1 cup (2 sticks; 226g) unsalted butter—yes, we’re browning all of it (more on that soon)
• 2 1/3 cups (291g) all-purpose flour
• 1 1/2 tsp baking powder
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg (don’t skip—it adds magic)
• 1 2/3 cups (330g) packed light or dark brown sugar (dark for extra molasses vibes)
• 2 large eggs, room temp (cold ones make lumpy batter—trust me)
• 1 1/2 tsp pure vanilla extract

For the brown butter icing (optional but highly recommended):

• 4 Tbsp (1/4 cup; 56g) unsalted butter (we’ll use part of the browned batch)
• 1 1/2 cups (180g) confectioners’ sugar
• 2 Tbsp milk (more if needed)
• 1/4 tsp vanilla extract
• Pinch of salt

See? Nothing scary. You probably have most of this chilling in your pantry right now.

Step-by-Step Instructions

Don’t stress—this comes together fast once the butter’s ready.

1. Brown the butter (the star of the show). Toss all 20 Tbsp (1 1/4 cups total—some for icing) unsalted butter pieces into a light-colored skillet over medium heat. Stir constantly as it melts, foams, and then starts browning (5–8 minutes). You’ll see little brown specks and smell that amazing nutty aroma. Immediately pour into a heat-safe bowl (scrape those bits—they’re gold). Set aside 3 Tbsp for the icing later. Let the rest cool a bit.
2. Cook the apples while the butter cools. Back in the same pan (no rinse needed), add chopped apples, maple syrup, and cinnamon. Cook over medium heat for 3–5 minutes until apples soften slightly. Set aside to cool.
3. Preheat oven to 350°F (177°C). Line a 9×13-inch pan with parchment paper (overhang on sides for easy lift-out—genius move).
4. Mix dry ingredients. In a large bowl, whisk flour, baking powder, salt, cinnamon, and nutmeg.
5. Make the wet mix. In another bowl, whisk cooled brown butter, brown sugar, eggs, and vanilla until smooth.
6. Combine. Pour wet into dry and stir until just combined (batter’s thick—normal). Fold in the spiced apples gently.
7. Bake. Spread evenly in the pan. Bake 35 minutes or until top is lightly browned and toothpick comes out mostly clean (gooey is good here). Cool completely in pan on a rack.
8. Whip up the icing. Melt reserved browned butter if solid, then whisk with powdered sugar, milk, vanilla, and salt. Adjust for drizzling consistency. Drizzle or spread over cooled blondies.
9. Slice and devour. Lift out with parchment, cut into squares. Try not to eat them all at once.

Pro tip: Let them cool fully—they firm up and taste even better.

Common Mistakes to Avoid

We’ve all been there. Here’s how to dodge the drama:

• Skipping the brown butter step—rookie move. Just melted butter won’t give you that nutty depth. Take the extra 8 minutes; it’s worth it.
• Not watching the butter closely—burnt butter tastes bitter. Stir like your life depends on it.
• Overmixing the batter—makes tough blondies. Stir just until combined.
• Cutting too soon— they’ll crumble into sadness. Patience, my friend.
• Using cold eggs—lumpy batter alert. Room temp or quick warm-up in warm water.

Avoid these, and you’re golden.

Alternatives & Substitutions

Life happens—here’s how to roll with it:

• Apples: Any variety works, but tart ones (Granny Smith) cut the sweetness best. No apples? Pears could be fun (IMO).
• Maple syrup: Swap for brown sugar—no biggie.
• Butter: Unsalted is best for browning control, but salted works in a pinch (just watch salt in batter).
• Gluten-free: Use a 1:1 GF flour blend—I’ve seen it done successfully.
• Nuts: Toss in 1/2 cup chopped pecans or walnuts for crunch (optional but delicious).
• Icing: Skip it and dust with powdered sugar, or go wild with caramel drizzle.

Keep it simple or fancy it up—your kitchen, your rules.

FAQ’s

Can I make these without browning the butter?

Technically yes, but why rob yourself of that insane flavor upgrade? Regular melted butter works, but it’s like choosing vanilla ice cream over salted caramel—still good, just… less exciting.

How do I know when the butter is browned (not burnt)?

Look for golden-brown specks and that nutty smell. If it smells like popcorn gone wrong, start over. Light pan helps you see the color change.

Do I have to add the icing?

Nah, they’re killer plain. But the brown butter icing? It’s like the cherry on top—adds extra decadence without much effort.

Can I freeze these blondies?

Yep! Freeze cut squares (iced or not) up to 3 months in a tight container. Thaw overnight in fridge, then room temp. Tastes fresh.

What if my batter seems too thick?

That’s normal—apples add moisture during baking. Don’t thin it out or you’ll get cakey instead of chewy.

Are these too sweet?

Depends on your apples and sugar. Tart apples balance it nicely. Cut sugar by 1/4 cup if you’re sensitive.

How long do they last?

Room temp 2 days (tightly covered), fridge up to a week. But honestly, they’ll disappear way faster.

Related Recipe:

• Pumpkin Rolls Recipe
• Cranberry crumble pie bars recipe
• Chocolate-covered banana pudding cups Recipe

Final Thoughts

There you go—your new go-to fall (or anytime) obsession. These brown butter apple blondies are the perfect mix of easy, impressive, and downright addictive. Grab some apples, brown that butter, and treat yourself (or bribe your friends with them). You’ve got this. Now go make a batch and tell me how many you ate in one sitting—I won’t judge. Enjoy! 🍎✨