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Brown Butter Apple Crumb Blondies

  • Yield: 12 blondies


Crumb Topping

  • 1/4 cup sugar
  • 1/2 cup flour
  • 1/2 tsp cinnamon
  • pinch of nutmeg
  • pinch of salt
  • 3 Tbsp cold unsalted butter, cubed


  • 1/2 cup unsalted butter
  • 1 cup light brown sugar
  • 1 large egg, at room temperature
  • 1 Tbsp Amaretto (or 1/8 tsp pure almond extract)
  • 1/8 tsp salt
  • 1 cup flour
  • 1 cup grated Honeycrisp apple


  1. Preheat oven to 350°F and line an 8-inch square baking pan with parchment paper. For the crumb topping, whisk together sugar, flour, cinnamon, nutmeg, and salt in a small bowl; cut in butter with a pastry blender or fork until large crumbs form. Chill topping until ready to use.
  2. For the blondies, 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 brown butter into a medium bowl and let cool to room temperature. Whisk in brown sugar, egg, amaretto, and salt until smooth. Fold in flour just until incorporated; fold in apples. Scrape batter into prepared pan and smooth top with an offset spatula. Sprinkle crumb topping evenly over batter.
  3. Bake for 30 minutes, until golden and set in the middle, and a toothpick inserted in the center comes out clean or with a few crumbs attached. Cool completely in pan on a wire rack. Just before cutting, chill in the freezer for 10 minutes. Carefully lift parchment to remove bars from pan and place on a cutting board; cut into squares with a sharp knife.


Inspired by FoodieCrush


  • Calories: 240
  • Carbohydrates: 34
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