Irresistible Brown Butter Apple Blondies in 30 Minutes

Oh my gosh, you guys, the moment that first crisp fall breeze hits, I start dreaming about my Brown Butter Apple Blondies. There’s something magical about that nutty brown butter scent mingling with cinnamon-spiked apples that makes my whole kitchen smell like autumn happiness. I first made these on a whim when I had too many apples from the farmers’ market, and wow, they instantly became our family’s favorite treat. The blondies bake up perfectly soft and chewy with little pockets of tender apple throughout. Trust me, one bite of these warm, buttery squares with their caramelized edges and you’ll be hooked just like we were!

Why You’ll Love These Brown Butter Apple Blondies

Listen, I know you’re going to adore these blondies as much as I do. Here’s why:

• That brown butter magic: It’s not just butter, it’s transformed into this deep, nutty, almost caramel-like flavor that makes every bite special
• Apples that stay perfect: Unlike some apple desserts that get mushy, these blondies keep little tender bites of fruit throughout
• So easy! One bowl, no mixer needed, you can go from craving to eating in under an hour
• The texture: Chewy edges with a slightly fudgy center, exactly what a blondie should be
• Fall in every bite: Warm cinnamon + sweet apples = instant cozy vibes

Seriously, these disappear every time I make them, whether it’s for book club, Thanksgiving, or just because it’s Tuesday.

Ingredients for Brown Butter Apple Blondies

Okay, let’s gather our goodies! Here’s everything you’ll need for these irresistible blondies I’ve grouped them so you can prep efficiently. Pro tip: measure everything before you start browning that butter (trust me, you don’t want to be scrambling while your butter’s bubbling away).

• The Wet Team:
  • 1 cup (225g) unsalted butter (you’ll brown this first, see notes below)
  • 1 1/2 cups (300g) packed light brown sugar (dark brown works too for extra molasses flavor)
  • 2 large eggs (room temp blends better)
  • 1 tsp pure vanilla extract (the good stuff makes a difference!)
• The Dry Squad:
  • 2 cups (250g) all-purpose flour (spoon & level it, don’t scoop!)
  • 1/2 tsp baking powder
  • 1/4 tsp salt (I use kosher)
  • 1/2 tsp cinnamon (or more if you’re a cinnamon fiend like me)
• The Star Player:
  • 1 1/2 cups (150g) diced apples (peeled & cored, Granny Smith or Honeycrisp hold up best)

See how I specified “packed” brown sugar and “spoon & level” flour? Those little details matter for perfect blondies every time. Now let’s get cooking!

How to Make Brown Butter Apple Blondies

Alright, let’s make some magic happen! Follow these steps and you’ll have the most incredible blondies in no time. I’ve broken it down so even if you’ve never browned butter before, you’ll nail it.

Browning the Butter

First, grab a light-colored saucepan (so you can see the color change!) and melt your butter over medium heat. It’ll foam up dramatically; that’s normal. Keep stirring gently with a wooden spoon. After about 5 minutes, you’ll see golden brown bits forming at the bottom and smell this incredible nutty aroma. The second it reaches that perfect honey color (don’t walk away!), immediately pour it into a heatproof bowl to stop the cooking. Let it cool slightly while you prep other ingredients. About 10 minutes should do it.

Mixing the Batter

In a large bowl, whisk together your slightly cooled brown butter, brown sugar, eggs, and vanilla until smooth. Now add all your dry ingredients at once: flour, baking powder, salt, and cinnamon. Here’s the key: stir JUST until you no longer see flour streaks. Overmixing makes tough blondies! Gently fold in your diced apples last; they should be evenly distributed but not smashed.

Baking and Cooling

Pour your batter into your prepared 9×9 pan (middle oven rack position works best) and smooth the top. Bake at 350°F for 25-30 minutes. You want the edges golden and a toothpick inserted near the center to come out with moist crumbs, not wet batter. Let them cool in the pan for at least 15 minutes before attempting to cut (I know it’s hard to wait!). For perfect squares, chill them for 30 minutes first; the clean cuts are worth it!

Tips for Perfect Brown Butter Apple Blondies

Okay, my friend, here are my hard-won secrets for blondie perfection, the little things that take them from good to “oh-my-gosh-give-me-the-whole-pan”:

• Apple selection is key: Use firm baking apples like Granny Smith or Honeycrisp. They hold their shape better than softer varieties. And dice them small (about 1/4 inch pieces) so they distribute evenly without making the batter wet.
• Parchment paper is your BFF: Line your pan with parchment, leaving an overhang on two sides. This lets you lift the whole blondie slab out for cleaner cutting, no more stuck edges!
• Underbake slightly: Pull them out when the edges look set but the center still jiggles a tiny bit. They’ll keep cooking from residual heat, giving you that dreamy fudgy texture.
• Chill before slicing: I know it’s torture to wait, but 30 minutes in the fridge makes them slice beautifully with clean edges. (Bonus: the flavor gets even better!)

These little tricks make all the difference between “pretty good” and “I-need-this-recipe-immediately” blondies!

Ingredient Substitutions

Even though this recipe is perfect as is, I get it sometimes you need to make swaps. Here are my top picks for substitutions without losing any flavor or texture:

• Dark brown sugar: Swap it in for a deeper molasses flavor (just watch the baking time).
• Gluten-free flour: Use a 1:1 all-purpose gluten-free blend (I prefer King Arthur).
• Walnuts: Add 1/2 cup chopped for crunch (omit apples if you do).

But don’t even think about swapping the real butter, it’s the heart of this blondie magic!

Serving and Storing Brown Butter Apple Blondies

Oh, the best part is eating these beauties! My absolute favorite way is warm from the oven with a scoop of vanilla ice cream melting over the top. That cold cream against the warm, chewy blondie? Heaven. For gatherings, I’ll cut them into smaller squares they disappear twice as fast!

Storage is easy: keep them in an airtight container at room temperature for 2 days (if they last that long). The fridge extends its life to 5 days, just microwave for 10 seconds to revive that fresh-baked texture. Freeze individual slices between parchment paper for up to 3 months, perfect for sudden blondie emergencies!

Nutritional Information

Now, I’m no nutritionist, but here’s the scoop on what’s in these beauties: Each blondie (if you manage to cut just 12 servings!) clocks in around 220 calories, with 10g fat and 30g carbs. Of course, this varies based on your exact ingredients, especially if you go wild with ice cream toppings like I do!

FAQs About Brown Butter Apple Blondies

I get asked these questions all the time about my blondies. Here are the answers straight from my kitchen:

I’d love to hear how your Brown Butter Apple Blondies turn out! Tag me on Instagram or leave a comment below. Nothing makes me happier than seeing your baking successes!

For more delicious recipes and baking inspiration, check out Family Tastes.

Irresistible Brown Butter Apple Blondies in 30 Minutes

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• Author: EditorVictoria
• Total Time: 45 mins
• Yield: 12 blondies 1x
• Diet: Vegetarian

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Description

Brown butter apple blondies are a delicious treat combining the rich flavor of brown butter with sweet apples. These blondies are soft, chewy, and full of fall flavors.

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Ingredients

Scale 1x2x3x

• 1 cup (225g) unsalted butter
• 1 1/2 cups (300g) light brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• 2 cups (250g) all-purpose flour
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1 1/2 cups (150g) diced apples (peeled and cored)
• 1/2 tsp cinnamon

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Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking pan.
2. Melt butter in a saucepan over medium heat. Stir until it turns golden brown and smells nutty. Let it cool slightly.
3. In a bowl, whisk brown sugar, eggs, and vanilla. Add the brown butter and mix.
4. Fold in flour, baking powder, salt, and cinnamon.
5. Stir in diced apples.
6. Pour batter into the pan and spread evenly.
7. Bake for 25-30 minutes or until a toothpick comes out clean.
8. Cool before cutting into squares.

Notes

• Use firm apples like Granny Smith or Honeycrisp.
• Do not overmix the batter to keep blondies tender.
• Store in an airtight container for up to 3 days.

• Prep Time: 15 mins
• Cook Time: 30 mins
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 blondie
• Calories: 220
• Sugar: 20g
• Sodium: 85mg
• Fat: 10g
• Saturated Fat: 6g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 1g
• Protein: 2g
• Cholesterol: 55mg

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