Description
Delight in the rich, nutty flavor of Brown Butter Apple Blondies, featuring browned butter, sweet apples, and a tender, chewy texture. These blondies are a perfect cozy treat, combining the warmth of browned butter with the crisp sweetness of diced apples for a delicious fall-inspired dessert.
Ingredients
Scale
Butter and Sugars
- 1/2 cup unsalted butter
- 1 cup granulated sugar
- 1/2 cup brown sugar
Wet Ingredients
- 2 large eggs
- 1 tsp vanilla extract
Dry Ingredients
- 1 1/4 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
Fruit
- 1 cup chopped apples (Granny Smith or Honeycrisp), peeled and diced
Instructions
- Preheat and Brown Butter: Preheat your oven to 350°F (175°C) and grease your baking pan. In a saucepan, melt the butter over medium heat, cooking it for about 5 minutes until it turns golden brown and develops a rich, nutty aroma. Be sure to watch closely to prevent burning.
- Mix Sugars and Wet Ingredients: In a large mixing bowl, combine the granulated sugar and brown sugar with the browned butter. Add the eggs one at a time, followed by the vanilla extract. Mix thoroughly but avoid overmixing to keep the blondies tender.
- Add Dry Ingredients: Gently fold in the all-purpose flour, baking powder, and salt until just combined, maintaining a light batter consistency.
- Incorporate Apples: Carefully fold the peeled and diced apples into the batter, ensuring even distribution without breaking the fruit down.
- Bake: Pour the batter into the prepared pan and spread evenly. Bake in the preheated oven for 25 to 30 minutes, until the edges turn golden and a toothpick inserted in the center comes out with moist crumbs but no raw batter.
- Cool and Serve: Allow the blondies to cool completely in the pan for at least 30 minutes before cutting into 4 to 4.4 servings. This helps them set and makes slicing easier.
Notes
- Use Granny Smith or Honeycrisp apples for the best balance of tartness and sweetness.
- Be careful when browning the butter; it can burn quickly if left unattended.
- Do not overmix the batter to avoid dense blondies.
- Ensure the blondies are fully cooled before cutting to maintain structure.
- Store blondies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
