Brown Butter Apple Blondies with Cinnamon Maple Glaze Recipe

If you’re like me and adore cozy, comforting desserts with a twist, you’re going to absolutely love this Brown Butter Apple Blondies with Cinnamon Maple Glaze Recipe. It’s like fall wrapped up into one glorious, chewy bar—where nutty browned butter meets tender apples and a sweet-spiced glaze that’s just heavenly. When I first made these, I was amazed at how the simple ingredients combined into something so full of warmth and texture, perfect for a family gathering or that afternoon coffee break.

What makes this Brown Butter Apple Blondies with Cinnamon Maple Glaze Recipe stand out is the balance of flavors and that melt-in-your-mouth softness. The brown butter adds a rich, toasty depth, while the cinnamon maple glaze brings just the right amount of sweetness and spice. You’ll find that these blondies are incredibly forgiving to make, and they always impress people when you tell them what’s inside. Once you try them, I’m confident this recipe will become your go-to treat for the season.

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Ingredients You’ll Need

Every ingredient here plays a starring role—especially the browned butter and the fresh apples. Use good quality spices and ripe apples to ensure the best flavor and texture in your Blondies.

• Salted butter: I always use real butter and brown it until just toasted for that irresistible flavor.
• Apple butter: This adds moisture and concentrated apple flavor, boosting the apple taste in the blondies.
• Light brown sugar: Provides sweetness and a slight caramel flavor.
• Eggs: For the perfect structure and chewiness.
• Vanilla extract: Enhances the overall flavor profile.
• All-purpose flour: The base that holds everything together; sift to avoid lumps.
• Baking powder: Gives a bit of lift—don’t skip this!
• Cinnamon: Adds warming spice; use fresh ground if you can.
• Nutmeg: Just a hint to deepen the spice notes.
• Kosher salt: Balances the sweetness perfectly.
• Honeycrisp apples: Crunchy and slightly tart, they hold up well when baked.
• Maple syrup (for glaze): Adds natural sweetness and pairs beautifully with cinnamon.
• Powdered sugar (for glaze): To thicken the glaze and give it that smooth texture.
• Flaky sea salt (for glaze): A little sprinkle on top highlights all the sweet and buttery elements.

Variations

I love that this Brown Butter Apple Blondies with Cinnamon Maple Glaze Recipe is versatile enough to tweak for your personal tastes or dietary needs. Feel free to mix things up with add-ins or substitutions to make it your own.

• Walnuts or pecans: Adding chopped nuts gives a delightful crunch, and my family goes nuts (pun intended!) for this extra texture.
• Gluten-free: I substitute a 1:1 gluten-free flour blend for a gluten-free version that still tastes fantastic.
• Sugar swap: If you prefer less sweetness, try reducing brown sugar slightly or using coconut sugar for a deeper caramel flavor.
• Different apple types: I’ve experimented with Granny Smith for more tartness or Fuji for extra sweetness—both work beautifully.

How to Make Brown Butter Apple Blondies with Cinnamon Maple Glaze Recipe

Step 1: Brown the butter and mix the base batter

Start by heating the salted butter in a medium pot over medium heat, swirling or stirring often. When it turns golden brown and smells toasty (usually 2-3 minutes), take it off the heat. This is the moment the magic happens; the nutty aroma is intoxicating and adds the foundation for those rich blondies. Next, whisk in the apple butter and 1 cup of the light brown sugar and let it cool for about 5 minutes—it’s important to not add the eggs when the butter is too hot or they’ll scramble.

Step 2: Add eggs, vanilla, and dry ingredients

Once cooled slightly, whisk in the eggs and vanilla extract until well combined. Then, sprinkle in the flour, baking powder, cinnamon, nutmeg, and kosher salt. Gently fold everything together until just mixed—don’t overmix or your blondies could turn out tough. Spread this batter evenly into your parchment-lined 9×13 inch baking dish, smoothing the top with a spatula so it bakes evenly.

Step 3: Toss the apples and add them on top

In a separate bowl, toss the chopped apples with ½ cup brown sugar and 1 teaspoon cinnamon until they’re coated well. This step is key because the sugar helps soften and caramelize the apples as they bake. Scatter the apples evenly over the blondie batter—don’t be shy, pile them on! They’ll bake into the bars, creating juicy pockets of apple goodness.

Step 4: Bake until just set and let cool

Bake in your preheated 350°F oven for 25-30 minutes. Keep an eye on the center—if you see liquid that hasn’t absorbed or set, swirl it gently with a knife and bake it for another 5 minutes. The timing can vary depending on your apple moisture content, so testing for that gentle firmness in the center is the secret to perfect texture. Once baked, remove and let the blondies cool completely before glazing.

Step 5: Make and drizzle the cinnamon maple glaze

To make the glaze, brown 3 tablespoons of butter lightly in a small pot, about 2-3 minutes, just like before. Remove from heat and whisk in the maple syrup, powdered sugar (start with ½ cup and adjust for thickness), cinnamon, and a pinch of flaky sea salt. The glaze should be smooth and thick enough to drizzle but not too stiff. Spread it lovingly over the cooled bars, let it set for 5 minutes, and then slice into generous squares.

How to Serve Brown Butter Apple Blondies with Cinnamon Maple Glaze Recipe

Garnishes

I love topping these blondies with a sprinkle of flaky sea salt or a few extra dustings of cinnamon for presentation—plus it enhances the flavors. Sometimes, I add a light dollop of whipped cream or a scoop of vanilla ice cream for an indulgent touch.

Side Dishes

These blondies pair wonderfully with a hot cup of tea or coffee. For a brunch spread, I serve them alongside creamy yogurt and fresh fruit to balance the sweetness.

Creative Ways to Present

For holiday gatherings, I like cutting these blondies into bite-sized squares on a festive platter, garnished with a few cinnamon sticks or apple slices. They also make a fabulous edible gift when wrapped in parchment and tied with rustic twine.

Make Ahead and Storage

Storing Leftovers

I store leftover blondies in an airtight container at room temperature, and they stay soft for up to 3 days—sometimes longer if the kitchen isn’t too warm. Just be sure to keep the glaze set before covering, so it doesn’t get sticky.

Freezing

If I want to save some for later, I freeze uncut blondies wrapped tightly in plastic wrap and aluminum foil. They thaw beautifully overnight in the fridge and taste nearly as fresh as the day they were baked.

Reheating

To reheat, I pop individual bars in the microwave for 10-15 seconds or warm them briefly in a low oven (around 300°F) for 5-7 minutes. The glaze softens nicely with gentle warming, restoring that melt-in-your-mouth feel.

FAQs

Final Thoughts

I genuinely love this Brown Butter Apple Blondies with Cinnamon Maple Glaze Recipe because it feels like comfort in every bite, with layers of flavor that keep surprising you. It’s one of those recipes that friends ask me to bring again and again—plus it’s simple enough that you can whip it up after work or for weekend gatherings. I hope you give it a try, and let me know how yours turn out—I bet it’ll become one of your all-time favorites too!

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