Print

Brown Butter Apple Blondies with Cinnamon Maple Glaze

Brown Butter Apple Blondies with Cinnamon Maple Glaze
Print Recipe

These Brown Butter Apple Blondies with Cinnamon Maple Glaze offer a perfect balance of warm, nutty flavors and sweet, comforting fall vibes. Soft, chewy blondies feature toasted brown butter and tender chunks of fresh apples, all topped with a luscious cinnamon-spiced maple glaze. Easy to make with simple pantry ingredients, this dessert is ideal for cozy family nights or special occasions.

Ingredients

Scale

For the Blondies

  • 1 cup (227g) unsalted butter
  • 1 cup (200g) brown sugar, packed
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 1/2 cups (190g) all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground nutmeg
  • 2 cups (about 2 medium) fresh apples, peeled and diced (Honeycrisp or Fuji recommended)

For the Cinnamon Maple Glaze

  • 1 cup (120g) powdered sugar
  • 3 tablespoons pure maple syrup
  • 1/2 teaspoon ground cinnamon
  • 1–2 teaspoons milk or cream (adjust for desired consistency)

Instructions

  1. Brown the Butter: Melt unsalted butter in a saucepan over medium heat. Stir constantly as the butter foams and then begins to brown, releasing a rich, nutty aroma. Remove from heat before it burns and let it cool slightly.
  2. Mix Wet Ingredients: In a large bowl, combine the browned butter with brown sugar, stirring until smooth. Add the egg and vanilla extract, beating well to incorporate all ingredients into a creamy mixture.
  3. Prepare Dry Ingredients: In a separate bowl, whisk together all-purpose flour, ground cinnamon, salt, and a pinch of nutmeg. Gradually add this to the wet mixture, folding gently to form a thick, consistent batter.
  4. Add Apples: Peel and dice fresh apples into small chunks. Fold them into the blondie batter evenly, ensuring every bite has delicious pockets of tender apple.
  5. Bake the Blondies: Pour the batter into a greased or parchment-lined baking pan. Bake in a preheated oven at 350°F (175°C) for about 25-30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
  6. Make the Cinnamon Maple Glaze: While the blondies bake or cool, whisk together powdered sugar, pure maple syrup, ground cinnamon, and a tiny splash of milk or cream until smooth. Adjust consistency if needed for easy drizzling.
  7. Glaze and Serve: Once the blondies have cooled slightly, drizzle the cinnamon maple glaze evenly over the top. Let it set before cutting into squares and enjoying this cozy treat.

Notes

  • Don’t rush browning the butter; keep stirring and watch carefully as it changes color to avoid burning.
  • Use fresh, firm apples such as Honeycrisp or Fuji for best texture and flavor.
  • Fold dry ingredients gently into the wet to keep blondies tender and chewy, avoiding overmixing.
  • Test for doneness starting at 25 minutes by inserting a toothpick; it should come out with a few moist crumbs.
  • If the glaze is too thick, add small amounts of milk; if too thin, add more powdered sugar to adjust.

Nutrition

Keywords: brown butter, apple blondies, cinnamon maple glaze, fall dessert, chewy blondies, warm dessert

Find it online: https://tastebudtrek.com/brown-butter-apple-blondies-with-cinnamon-maple-glaze/