apple, brown butter & maple blondies


As much as I love the decadence of a deeply chocolate brownie, there’s room in my heart for its lighter cousin, the blondie. Brown sugar with butter can do no wrong; I love the notes of caramel and salt in a good blondie. With that in mind, I created this fall variation with three of my favorite things: sautéed Fuji apples, brown butter, and maple syrup.

Apple, Brown Butter & Maple Blondies | Tutti Dolci

These chewy, almost cake-like blondies will now find themselves on my to-bake list each fall. Fragrant with cinnamon, maple, and the delicious nutty notes of brown butter, I’m sure you’ll find them irresistible. A drizzle of maple glaze makes a tempting topping – I like to add the glaze just before serving.

Apple, Brown Butter & Maple Blondies
1/2 Tbsp unsalted butter
2 cups peeled and grated Fuji apples
1 Tbsp brown sugar
1/4 tsp cinnamon
juice of 1/2 lemon

1 1/3 cups flour
3/4 tsp baking powder
1/4 tsp salt
1/4 tsp cinnamon
1/4 cup unsalted butter
1/2 cup unsweetened applesauce
1/2 cup brown sugar
2 Tbsp maple syrup
1 large egg, lightly beaten
1 tsp vanilla extract

1/2 cup powdered sugar, sifted
2 Tbsp low-fat milk
1/2 Tbsp unsalted butter, melted and slightly cooled
1/2 Tbsp maple syrup

For the apples, melt butter in a large skillet over medium-high heat. Add apples, brown sugar, cinnamon, and lemon juice; sauté until golden and reduced, about 10 minutes. Remove from heat and set aside.

Preheat oven to 350°F and line an 11 x 7-inch baking dish with parchment paper. Whisk together flour, baking powder, salt, and cinnamon in a medium bowl. Cook butter in a heavy saucepan over medium heat, stirring constantly until it foams, turns clear, and then turns a deep brown, about 6 minutes. Pour browned butter into a medium bowl and cool slightly. Whisk in applesauce, brown sugar, and maple syrup until mixture is smooth; whisk in egg and vanilla. Add flour mixture in 2 additions, stirring just until incorporated. Fold in apples.

Pour mixture into prepared baking dish and smooth top with an offset spatula. Bake for 22 minutes, until blondies are golden and a toothpick inserted in the center comes out with just a crumb or two attached. Cool completely in pan on a wire rack before cutting into bars with a sharp knife. For the glaze, whisk together powdered sugar, milk, butter, and maple syrup in a small bowl. Drizzle over bars and let set before serving. Store leftovers in an airtight container in the refrigerator up to 2 days; bring to room temperature before serving.

Yield – 16 blondies (serving size: 1 brownie)
Calories – 150
Carbs – 27

  1. These sound so good! Brown butter in a blondie alone tempts me, and then you add the apples and maple syrup… yum! I’m a chocolate lover too but I could go for one of these.

  2. Growing up, I never had blondies or brownies. They weren’t common treats (only nowadays I see brownies at some cafes – like Starbucks etc) at pastry shops in Japan (we have more European influence than American influence). Now with blog hopping, I get to see very unique blondies like this and I wish to try it. Have to make these one day.

  3. I haven’t made blondies in ages. Browned butter adds such a delicious dimension of flavor to baked goodies-these are super, Laura;)

  4. Since I cannot taste / smell anything, I am literally “eating” by way of my eyes! These bars look totally amazing! I love anything with the words “apple” and “brown butter”. I loved it so much, I put it in my lentil soup, remember? Blondies seem like a much better idea, though 🙂 Hehehe. I know my kids think so!

  5. Love these! Blondies are my favorite and this combination looks fantastic! I know I will be trying these soon for sure!

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