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Brown Butter Apple Blondies with Cinnamon Maple Glaze

Brown Butter Apple Blondies with Cinnamon Maple Glaze
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Brown Butter Apple Blondies with Cinnamon Maple Glaze are chewy, moist, and warmly spiced treats featuring nutty brown butter and tender apple chunks, topped with a sweet and aromatic cinnamon maple glaze. Perfect as a snack, dessert, or breakfast, these blondies are easy to make with simple pantry staples and fresh fruit, offering a versatile and comforting experience loved by all.

Ingredients

Scale

Blondie Batter

  • 1 cup unsalted butter (to be browned)
  • 2 cups peeled, cored, and chopped apples (about 2 medium apples)
  • 2 cups all-purpose flour (or gluten-free baking blend for gluten-free option)
  • 1 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon (plus a pinch for tossing apples)
  • 1/4 teaspoon salt
  • 1 cup brown sugar, packed
  • 1/4 cup maple syrup
  • 2 teaspoons vanilla extract
  • 2 large eggs, at room temperature

Cinnamon Maple Glaze

  • 1 cup powdered sugar
  • 2 tablespoons maple syrup
  • 1/2 teaspoon ground cinnamon
  • 1–2 tablespoons milk (or dairy-free alternative), to desired consistency

Instructions

  1. Brown the Butter: Melt unsalted butter in a saucepan over medium heat, stirring frequently until it turns golden brown and emits a nutty aroma. Remove from heat and allow to cool slightly.
  2. Prepare the Apples: Peel, core, and chop apples into small bite-sized pieces. Toss with a pinch of cinnamon to infuse early spice flavor.
  3. Mix Wet Ingredients: In a large bowl, whisk together the cooled browned butter, brown sugar, maple syrup, vanilla extract, and eggs until smooth and creamy, forming the batter base.
  4. Combine Dry Ingredients: In a separate bowl, sift together flour, baking powder, salt, and cinnamon. Gradually fold the dry ingredients into the wet mixture gently to avoid overmixing and keep the blondies tender.
  5. Fold in Apples: Carefully fold the cinnamon-coated apple pieces into the batter, ensuring even distribution without breaking the fruit.
  6. Bake the Blondies: Pour batter into a greased or parchment-lined baking pan and spread evenly. Bake at 350°F (175°C) for 25-30 minutes, or until a toothpick inserted in the center comes out with moist crumbs but no wet batter.
  7. Prepare the Cinnamon Maple Glaze: While blondies bake, whisk together powdered sugar, maple syrup, cinnamon, and milk until smooth and pourable. Adjust consistency as needed.
  8. Glaze and Cool: After blondies have cooled slightly, drizzle the cinnamon maple glaze over the top. Allow glaze to set before slicing into squares.

Notes

  • Use fresh, crisp apples such as Granny Smith for best texture and flavor balance.
  • Remove blondies from oven when a toothpick shows moist crumbs to maintain chewiness and avoid dryness.
  • Brown butter carefully by watching for a nutty aroma and light golden color; remove immediately to prevent burning.
  • Allow blondies to cool slightly before glazing to avoid glaze melting and running off.
  • Use room temperature eggs and butter to ensure a smooth and consistent batter.
  • For a nutty twist, add chopped walnuts or pecans to the batter.
  • For gluten-free option, replace all-purpose flour with a 1:1 gluten-free baking blend.
  • To make vegan, use dairy-free butter to brown and substitute eggs with flax or other vegan egg alternatives.
  • Optional spices like nutmeg or allspice can be added for extra warmth.
  • Try fruit variations such as pears or peaches in place of apples.
  • Store leftovers in an airtight container at room temperature for up to 3 days or freeze tightly wrapped for up to 2 months.
  • Reheat gently in microwave or oven to refresh texture and soften glaze.

Nutrition

Keywords: brown butter, apple blondies, cinnamon maple glaze, chewy dessert, fall dessert, gluten-free blondies, easy blondie recipe

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