Brown Butter Apple Pie Blondies
Let’s Talk Brown Butter Apple Pie Blondies (And My Not-So-Secret Obsession)
Right, so imagine it’s a gloomy fall afternoon—leaves making a mess all over the yard, you’ve had three cuppas already, and all you want is something warm, gooey, and not-too-fussy. That was the scene last year when I first cobbled (ha!) together these Brown Butter Apple Pie Blondies. My kitchen smelled so good even the cat decided to pay attention. Since then, every time I bring ’em to a potluck, people beg for the recipe. My dad says they taste like ‘if an apple pie lost its crust in a happy accident.’ He means it as a compliment, promise! (Also, full disclosure, I once dropped a pan of these, upside-down, trying to take a photo for Instagram. Still ate ’em.)
Why I Keep Making These Blondies (Even When I Probably Shouldn’t)
I pull out this recipe when I’ve got those iffy apples rolling around the bottom of the fridge (you know, the slightly-wrinkly ones that glare at you every time you open the crisper). My family goes bonkers because they’re buttery, spiced, and—I’ll admit it—just blandly comforting in a way I’ve yet to get sick of. And when I can, I freeze a few for stressful Tuesdays, except… I never actually do, because they vanish before I get a chance. Just, if you hate doing dishes, maybe brace yourself. More than one bowl, sorry. And if you’re a fellow brown butter newbie, I get it, burning butter is infuriating, but stick with me because wow, does it make a difference! (Just open a window, it gets nutty in here—literally.)
Ingredients (Plus a Few Shortcuts Because Life)
- 150g (about 2/3 cup) unsalted butter, browned (if you’re in a mad rush, regular melted butter works, but you’ll miss some real magic)
- 1 cup brown sugar, packed (Light or dark—I’ve mixed them in a pinch. My gran swore by muscovado, but supermarket stuff works fine!)
- 1/3 cup granulated sugar
- 1 large egg plus 1 egg yolk
- 2 teaspoons vanilla extract (I use the real stuff when I remember, but imitation vanilla hasn’t ruined anything yet)
- 1 & 1/4 cups plain flour (about 155g—I’ve used half wholewheat, tastes nuttier)
- 1 teaspoon cinnamon (or pumpkin spice if you’re feeling all autumnal)
- 1/2 teaspoon baking powder
- 3/4 teaspoon salt (I sometimes go heavy because… salted butter is delicious)
- 1 large apple, peeled and chopped small (Granny Smith if you want tart, Gala for sweet. Pears also somehow work!)
- 1/2 cup toasted walnuts or pecans, optional (I forget these half the time)
- If you like a little extra: handful of white choc chips or caramel bits (this is pure indulgence)
The (Mostly Easy) Steps to Blondie Heaven
- Brown your butter: Set a small pot on medium heat, dump in your butter, and stir while it foams, then goes tan and smells like heaven. Don’t wander off now—it’ll go from perfect to burnt in no time. Give it maybe 5 minutes? It’s done when the bits at the bottom look toasty and it smells nutty. Pour it into a big mixing bowl (scrape in the bits!), let it cool for a few (hot butter will melt your sugar weirdly—don’t ask how I know).
- Mix sugars and wet stuff: Throw both sugars into the brown butter bowl, add vanilla, then egg plus yolk. Beat until all glossy and smooth. (This is where I sneak the first taste—no judgment, yeah?)
- Stir in the dry: Sift flour, baking powder, cinnamon, and salt on top. Mix until mostly combined (it looks weird and shaggy for a sec—ignore that).
- Add apples (and nuts, if you’re brave): Fold in the apple bits and nuts or whatever you’ve decided to chuck in. Don’t overmix. Actually, just think ‘barely combined’ all through this recipe and you’ll be fine.
- Bake: Scrape into a lined 8×8-inch (20cm) pan. I smooth the top awkwardly with a rubber spatula but do you. Bake at 175°C (350°F) for about 28–33 minutes—edges set, middle puffy but just a bit squidgy. Each oven’s different, so poke it: a toothpick should come out with damp crumbs, not batter. If you overbake, they’ll still taste good, just… not gooey.
Lil’ Notes I Wish I’d Known (Learned the Hard Way)
- The blondies firm up as they cool. Fresh out the oven, they’ll seem underdone. They’re not—have faith!
- I once tried doubling the apple and everything got soggy. One big one is perfect.
- Cutting while warm is a delicious disaster. Wait if you want neat pieces (but who honestly cares?)
- Don’t use really tart apples unless you balance with more sugar, or your kid will squint at you like you’ve betrayed them.
If You’re Crazy Like Me, Try These Variations
- Pear and ginger blondies: Sub pears, add a bit of grated ginger. Actually, results: surprisingly fresh but a bit wetter, so bake a bit longer.
- Salted caramel swirl: Swirl in some store-bought caramel or make your own. Tastes unreal with brown butter!
- Chocolate chips everywhere: Mini chocolate chips are excellent. Once tried with big chunks—too much, made slicing a mission.
- Gluten-free flours: I tested with Bob’s Red Mill 1-for-1—worked, just a mite grainy. Not my favorite texture, but definitely edible.
What Gear You Really Need (Or Just Improvise!)
- 8×8-inch square pan is classic—but honestly, I’ve done these in a pie dish and it still works. You might have to fiddle with timings.
- Mixing bowls: Bigger is better for brown butter so you can add everything into it. Or just use a saucepan if you hate dishes.
- Electric hand mixer for creaming, but a wooden spoon and elbow grease will do fine; it’s a one-bowl recipe if you don’t mind a workout.
- If you don’t have parchment, grease and flour the pan. Won’t unmold neat but whatever, just eat it right from the pan.
How to Store (but They Rarely Stick Around)
If, by some miracle, you don’t inhale them all in one go: keep covered at room temp for 2–3 days. They get gooier by day two, which I love. Or chuck in the fridge up to five days—the flavor changes slightly, oddly more apple pie-y. Freeze in slices for up to a month, but as I said earlier… good luck with that. My partner literally ate them cold from the freezer, and he claims that’s the best way. Who am I to argue?
Serving Stuff: How We Do It Round Here
There’s no wrong way, but here’s what I love: cut into squares, dust with a bit more cinnamon sugar, and serve slightly warm with a scoop of vanilla ice cream. (My sister dips hers in coffee, which she swears by but I find a bit odd.) If it’s a family movie night, a drizzle of brown butter caramel sauce blows peoples’ minds, honest.
Stuff I Messed Up (So You Won’t)
- Once rushed browning the butter, ended up burnt—smelled like popcorn gone wrong; had to start over. Slow and steady, folks.
- I forgot to line my pan once… scraping gooey corners out with a spoon is fine if you’re just eating solo, but painful if you care about presentation. Which most kids, I will note, absolutely do not.
- On second thought, using margarine? Not the same. Don’t.
FAQs (If You’re Still With Me!)
- Can I use applesauce instead of fresh apple?
Not for this one, unfortunately; unless you want a very soft, cake-like texture. I tried it and the flavor gets a bit lost, might be for another recipe altogether! - They look underbaked—is that okay?
Yes, they set as they cool. (And if you take a wobbly middle piece while it’s warm—I’ll never tell.) - What if I don’t have brown sugar?
Might just use white sugar mixed with a tablespoon of molasses, or honestly just all white sugar and hope for the best. Texture’s a little less fudgy, but you’ll live. - How do I know when the brown butter’s ready?
Great question! Look for tan flecks at the bottom, and it’ll smell toasted and nutty—and get it off the heat as soon as you see those flecks unless you want to start over like I have (much too often). - Can I make these dairy-free?
Well, I tried with vegan butter once, and, erm, it’s not bad, but definitely not as rich. Maybe just amp up the spices?
And while you’re here, if you’re into apple desserts, you might also want to check out this super simple apple cake. Fair warning: once you start making brown butter anything, you might also find yourself accidentally browning regular butter for toast, popcorn, you name it, because who can resist?
Ingredients
- 1 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 large apple, peeled, cored, and diced
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
Instructions
-
1Preheat oven to 350°F (175°C). Line a 9×9 inch baking pan with parchment paper.
-
2In a skillet over medium heat, melt the butter and cook, stirring frequently, until it turns golden brown and smells nutty. Cool slightly.
-
3In a bowl, toss diced apple with cinnamon and nutmeg. Set aside.
-
4In a large bowl, whisk together brown butter and brown sugar until smooth. Add eggs and vanilla, mixing until combined.
-
5Stir in flour, baking powder, and salt until just combined. Gently fold in the spiced apples.
-
6Spread batter evenly into prepared pan and bake for 28-32 minutes, or until golden and a toothpick inserted in the center comes out mostly clean. Cool, slice, and serve.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Did you make this recipe?
Please consider Pinning it!!
