How to Make Brown Butter Apple Blondies (Video)

Ingredient Notes

• Butter. Browning the butter develops toasted milk solids that contribute a savory-nutty dimension. Reserve a small portion of the browned butter for the glaze and use the rest in the blondie batter.
• Apple. A tart, firm apple like Granny Smith works best because it keeps some texture after cooking and balances the sweetness. Fuji, Gala, or Pink Lady are fine alternatives; avoid very soft apples that can break down too much in baking.
• Brown sugar. The molasses in brown sugar adds moisture and a toffee-like flavor that complements browned butter and apples—use packed brown sugar for consistent results.
• Eggs. Using one whole egg plus an extra yolk increases richness and contributes to a fudgy, dense crumb compared to using two whole eggs.
• Cinnamon & warm spices. A modest amount of cinnamon and a pinch of nutmeg highlight the apple without overpowering the brown-butter caramel notes.

Blondies are similar in texture to brownies—rich and fudgy—but they do not contain chocolate. Their flavor is more buttery and caramel-like, thanks to brown sugar and browned butter, making them taste closer to a cookie base than a traditional chocolate brownie.

Granny Smith is my top pick because its tartness balances the sweetness and its firmness holds up during cooking. Fuji, Gala, or Pink Lady are good second choices. Avoid very soft varieties that can become mushy and lose flavor when baked.

For these blondies, use the browned butter while it is still liquid. That helps create the desired dense, fudgy texture. If you want a lighter, airier cookie texture you would cool the butter and cream it with sugar, but that’s not the goal here.

Melt the butter over medium heat and stir frequently. It will bubble, then foam, and finally take on a golden-to-amber color while small brown specks form on the bottom. Remove it from the heat as soon as you smell a nutty aroma to prevent burning.

Storage and Freezing Tips

Room temperature. Store cooled blondies in an airtight container for up to two days for best texture. The apples release moisture over time, so they are at their freshest early on.

Refrigerator. Keep blondies in an airtight container in the fridge for up to five days.

Freezer. Wrap bars individually or in portions and freeze up to three months. Thaw at room temperature or enjoy slightly chilled—these blondies remain soft and tasty even straight from the freezer.

Blondies

• ¾ cup butter
• 1 ¼ cup brown sugar, packed
• 2 teaspoons vanilla
• 1 egg + 1 yolk
• ¼ teaspoon salt
• ½ teaspoon cinnamon
• ⅛ teaspoon nutmeg
• 1 ½ cups all-purpose flour (measured correctly)

Apples

• 1 ¼ cup peeled and chopped apple (about 1 large apple)
• 1 tablespoon butter
• 1 ½ tablespoons brown sugar
• ⅛ teaspoon cinnamon

Brown Butter Glaze

• 3 tablespoons browned butter
• 1 ¼ cups powdered sugar
• ¼ teaspoon vanilla
• 1 ½ tablespoons milk (adjust as needed)

1. Preheat the oven to 350°F (175°C). Line an 8×8 or 9×9-inch pan with parchment or spray it with cooking spray.
2. Brown the butter in a small pot over medium heat until it reaches a deep amber color and gives off a nutty aroma. Remove 3 tablespoons for the glaze and pour the rest into a mixing bowl.
3. In the same pot, add the chopped apples, 1 tablespoon butter, 1 ½ tablespoons brown sugar, and ⅛ teaspoon cinnamon. Cook 3–5 minutes until slightly softened. Remove from heat and let cool briefly.
4. To the browned butter in the bowl, add brown sugar and vanilla and stir. Whisk in the egg and extra yolk, then add salt, cinnamon, and nutmeg. Fold in the flour until just combined, then fold in the cooked apples.
5. Spread the batter into the prepared pan and bake 24–29 minutes, until the edges are set and the center is mostly cooked but still fudgy. Cool completely before glazing.
6. Warm the reserved 3 tablespoons of browned butter if it has solidified. Whisk together with powdered sugar, milk, and vanilla until smooth. Adjust thickness with more milk or powdered sugar as needed.
7. Drizzle the glaze over the cooled blondies, slice into squares, and serve.