Brown Butter Apple Blondies

Chewy, not-too-sweet, and loaded with apple flavor, these Brown Butter Apple Blondies are so good and so easy that you’ll never want them any other way!

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Blondies are so amazingly delicious, and these Brown Butter Apple Blondies have oatmeal in them, too, for extra flavor and nutrition; plus, a brown sugar glaze puts these tasty treats over the top.

Brown butter makes everything better, and these blondies are no exception. Not too sweet, and with the caramel-y nuttiness of brown butter, these blondies are just so crazy good!

What Are Blondies?

Think of a blondie like a chocolate-less brownie. They have the same moist, chewy texture, but without any chocolate, the other flavors can really shine through. They’re made and baked like a brownie, and you can cut them into squares.

Ingredients

• Butter – I use salted butter. Softened. Unsalted butter works if you add a pinch of extra salt.
• Eggs – 2 large eggs. Extra large works without adjustment.
• Brown sugar – Light or golden brown sugar. Dark brown sugar works but has a stronger molasses flavor.
• All-purpose flour – Measure correctly by spooning into the cup and leveling off. Packing flour makes the bars dense and tough.
• Ground cinnamon – A little goes a long way—too much will overpower the apple flavor.
• Baking powder – Check the expiration date or the bars won’t rise properly.
• Ground nutmeg – Freshly grated nutmeg tastes best, but pre-ground works.
• Old-fashioned oats – Not the quick-cooking kind. Quick oats turn mushy and won’t give the bars their signature chewy texture. Don’t use instant oats either.
• Apples – Use a tarter apple like Granny Smith or Honeycrisp. Dice it small so it cooks evenly. Don’t use Red Delicious—they’re too soft and bland for baking..

For the glaze

• Butter – More salted butter.
• Brown sugar
• Maple syrup – Use the real stuff.
• Vanilla extract – Real or artificial vanilla extract is fine.
• Powdered sugar – Also called icing sugar or confectioners sugar.

You’ll Also Need

• 9 x 13 baking dish
• Parchment paper – NOT waxed paper.
• Stand mixer

How To Make The Best Apple Blondies

Scroll down for the full recipe card with exact measurements and printable instructions.

Start by preheating the oven to 350°F. Line a 9 x 13 baking dish with parchment paper, allowing the parchment to hang slightly over the sides for easier removal after baking.

Begin by making the brown butter. Melt the butter in a saucepan over medium-low heat, stirring frequently as it cooks. The butter will foam as the moisture evaporates. Once the foam settles, the milk solids at the bottom of the pan will turn a deep golden brown and develop a rich caramel-like aroma. Remove the pan from the heat and let the butter cool slightly.

In a medium mixing bowl, whisk together the flour, salt, cinnamon, nutmeg, and baking powder until evenly combined. Set the dry ingredients aside.

Add the cooled brown butter to the bowl of a stand mixer. Add the eggs and mix until smooth and fully combined.

Add the brown sugar and vanilla extract to the butter mixture and mix until incorporated.

Gradually add the flour mixture to the wet ingredients, mixing until the batter comes together. Scrape down the sides of the bowl as needed to ensure everything mixes evenly.

Remove the bowl from the mixer and fold in the oats and diced apples using a wooden spoon or silicone spatula.

Transfer the batter to the prepared baking dish and spread it into an even layer. Bake for about 30 to 35 minutes, or until the blondies are set and lightly golden around the edges. Allow the blondies to cool before preparing and adding the glaze.

To Make The Glaze

Melt the butter and brown sugar in a small pan on the stove over medium heat. Simmer it until the brown sugar is just dissolved. Remove the pan from the stove and let the butter-sugar mixture cool a bit.

Add the maple syrup, vanilla, and powdered sugar to the melted butter mixture until smooth and thick enough to drizzle. Thin it with a teaspoon of milk if it is too thick.

To Finish The Apple Blondies

Drizzle the brown sugar glaze over the top of the Brown Butter Apple Blondies, then cut and serve!

Chef Jenn’s Tips

• Don’t over-mix the batter, and scrape down the sides of the bowl as needed.
• No parchment paper? You can use cooking spray in the baking dish, but getting your blondies out in one piece will be challenging. I highly suggest using parchment paper. Do NOT use waxed paper.
• The best apples for this apple blondies recipe are slightly tarter apples. Granny Smith, Pink Lady, Braeburn, and Cortland apples are all good picks.

How Do You Know When Blondies Are Done?

Poke the middle of the blondies with a finger, and the top should spring back. You can also insert a toothpick, but try not to stab it through any apple chunks. A few crumbs on the toothpick are OK, but raw batter means your blondies need more time to cook. This apple recipe should cook in 30-35 minutes at 350-F.

Serving Suggestions

I love freezing these Brown Butter Apple Blondies and then putting them out with a selection of other tasty desserts for guests. Other favorites are Apple Pie Cinnamon Rolls, Salted Caramel Brown Butter Snickerdoodles (my all-time favorite cookie!), or these Apple, Date, and Walnut Muffins.