Recipe Background
The weather is crisp. The leaves are falling. It is that autumn time of year again. Fall Brown Butter Blondies will put you in that fall mood and you may never want to leave it. Moist blonde brownies are topped with orchard-fresh apples and a maple butter-cinnamon glaze that will have you clamoring for more! Fall Brown Butter Blondies are the dessert anthem of the season. You will truly fall (tee-hee) in love with them!
The weather is crisp. The leaves are falling. It is that autumn time of year again. Fall Brown Butter Blondies will put you in that fall mood and you may never want to leave it. Moist blonde brownies are topped with orchard-fresh apples and a maple butter-cinnamon glaze that will have you clamoring for more! Fall Brown Butter Blondies are the dessert anthem of the season. You will truly fall (tee-hee) in love with them!
Ingredients
For the brownies:
- 1 1/2 sticks salted butter
- 1/2 cup apple butter
- 1 1/2 cups light brown sugar divided
- 2 large eggs
- 1 tablespoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 2 teaspoons cinnamon divided
- 1/4 teaspoon nutmeg
- 1/2 teaspoon kosher salt
- 2 cups Honeycrisp apples optionally peeled, chopped
For the cinnamon-maple butter glaze:
- 3 tablespoons salted butter
- 3 tablespoons maple syrup
- 1/2 cup powdered sugar
- 1/2 teaspoon cinnamon
- flaky sea salt optional, to taste
Directions
- Preheat the oven to 350 degrees F.
- Line a 9×13-inch baking dish with parchment paper.
- In a medium pot over medium heat, melt 1 1/2 sticks of the butter and cook, while stirring frequently, until the butter is browned and smells toasted, about 3-4 minutes.
- Transfer the browned butter to a wire rack.
- Add the apple butter and 1 cup of the brown sugar to the browned butter and stir to combine.
- Allow the browned butter mixture to cool for 5 minutes.
- Add the eggs and the vanilla to the cooled browned butter mixture and whisk to combine.
- Add the flour, the baking powder, 1 teaspoon of the cinnamon, the nutmeg, and the kosher salt to the browned butter mixture and mix until just combined into a batter.
- In the prepared baking dish, add the batter and spread it out evenly.
- In a large bowl, add the apples, the remaining brown sugar, and 1 teaspoon of the remaining cinnamon and toss to combine.
- Evenly sprinkle the apple mixture over the batter.
- Bake just until set in the center, about 25-30 minutes. If there is liquid in the center, carefully swirl the liquid around the pan and continue to bake until the liquid evaporates, about 5 minutes.
- Transfer the blondies from the oven to a wire rack and let them cool.
- In a small pot over medium heat, add the remaining butter and cook, while stirring frequently, until the butter is browned and smells toasty, about 2-3 minutes.
- Transfer the browned butter to a wire rack.
- Add the maple syrup, the powdered sugar, the remaining cinnamon, and the flaky sea salt to the browned butter and whisk to combine.
- Evenly drizzle the glaze mixture over the blondies and let the glaze set, about 5 minutes.
- With a serrated knife, cut the blondies into serving-sized pieces and serve.
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