Brown Butter Maple Apple Blondies Recipe
- Cook Time: 50 minutes
- Total Time: 50 minutes
- Diet: Vegetarian
Ingredients
Scale
- 1 cup unsalted butter
- 1 cup light brown sugar, firmly packed
- 1/4 cup pure maple syrup (Grade A or Dark preferred)
- 1 large egg, room temperature
- 1 tablespoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon sea salt
- 1/4 teaspoon baking soda
- 1 1/2 cups apples, peeled and finely diced (Granny Smith or Honeycrisp)
Instructions
- Step 1: Brown the Butter: Place the butter in a medium saucepan over medium heat. Melt the butter, then continue cooking while whisking constantly. The butter will foam, then clear, and eventually develop small brown flecks at the bottom. Once it smells nutty and looks golden brown, remove it from the heat immediately and pour it into a large mixing bowl to cool slightly.
- Step 2: Prepare the Oven and Pan: Preheat your oven to 350°F (175°C). Line an 8×8 inch square baking pan with parchment paper, leaving a little overhang on the sides for easy removal later. Lightly grease the parchment with a bit of butter or non-stick spray.
- Step 3: Mix Wet Ingredients: To the bowl of browned butter, add the brown sugar and maple syrup. Whisk until the mixture is smooth and well combined. Add the egg and vanilla extract, beating vigorously until the batter looks shiny and cohesive.
- Step 4: Incorporate Dry Ingredients: In a separate small bowl, whisk together the flour, cinnamon, salt, and baking soda. Gently fold the dry ingredients into the wet mixture using a spatula. Be careful not to overmix; stop just when the last streaks of flour disappear.
- Step 5: Add Apples and Bake: Gently fold in the diced apples until they are evenly distributed. Spread the thick batter into your prepared baking pan, smoothing the top with your spatula. Bake for 28 to 32 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs. Do not overbake!
- Step 6: Cool and Slice: Allow the blondies to cool completely in the pan on a wire rack. This is crucial as the blondies continue to set as they cool. Once cold, lift them out using the parchment paper and slice into 16 even squares.