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Brown Butter Apple Blondies with Cinnamon Glaze | Easy Fall Dessert

Brown Butter Apple Blondies with Cinnamon Glaze

Chewy blondies made with nutty browned butter, diced baking apples and warm cinnamon, finished with a sweet glaze drizzle.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 16 servings
Course: Dessert
Cuisine: American
Calories: 240
Ingredients Method

Ingredients
  

  • 3/4 cup unsalted butter
  • 1 1/2 cups light brown sugar packed
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 1/2 cups peeled and diced apples (about 2 medium apples)
  • 1 cup powdered sugar
  • 2 to 3 tablespoons milk
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon vanilla extract

Method
 

  1. Brown the butter: Melt the butter in a light-colored saucepan over medium heat, swirling often. Cook until it turns golden brown with flecks on the bottom and smells nutty, about 5 to 7 minutes, then pour into a mixing bowl right away.
  2. Cool slightly: Let the browned butter sit for about 10 minutes until just warm. Starting the batter while it's too hot can cook the eggs when added later.
  3. Mix in sugar and eggs: Whisk the brown sugar into the browned butter until glossy. Add the eggs and vanilla extract, whisking until fully combined and slightly thickened.
  4. Combine dry ingredients: In a separate bowl, whisk together the flour, baking powder, salt and 1 teaspoon of cinnamon. Breaking up any lumps here keeps the batter smooth later.
  5. Fold wet and dry together: Add the dry ingredients to the wet mixture and stir with a spatula just until no dry streaks remain. Overmixing at this stage makes the blondies tough instead of chewy.
  6. Fold in the apples: Gently fold the diced apples through the batter until evenly distributed. The batter will be thick, which is normal.
  7. Spread into the pan: Line a 9x9-inch baking pan with parchment paper, leaving an overhang on two sides. Spread the batter in an even layer, pushing it into the corners.
  8. Bake until set: Bake at 350°F for 28 to 32 minutes, until the edges turn golden and pull slightly away from the pan. A toothpick inserted in the center should come out with a few moist crumbs, not wet batter.
  9. Cool completely: Let the pan cool on a wire rack for about 1 hour. Cutting too soon causes the squares to fall apart.
  10. Make the glaze: Whisk the powdered sugar, milk, remaining 1/2 teaspoon cinnamon and vanilla extract together until smooth and pourable. Add more milk a teaspoon at a time if it's too thick.
  11. Glaze and slice: Lift the cooled blondies out using the parchment overhang and drizzle the glaze evenly over the top. Let the glaze set for 10 minutes before cutting into 16 squares.