Decadent Brown Butter Apple Blondies with Irresistible Salted Butterscotch Glaze
These decadent brown butter apple blondies turn the delicious fall fruit into an easy treat topped with an irresistible salted butterscotch glaze, making them the ultimate autumnal dessert for any occasion.
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Have you ever tasted or made blondies? For those unfamiliar, blondies are often described as the “blonde equivalent” of brownies. Instead of rich cocoa, they typically feature vanilla and sometimes white chocolate, offering a distinctively chewy yet fudgy texture that melts in your mouth. Much like their darker counterparts, blondies boast that delightful barely-set, completely decadent consistency that makes them utterly irresistible. While brownies are a beloved staple in many households, including mine, I love to switch things up and venture into the delicious world of blondies once in a while.
My culinary daydreams often revolve around textures and flavors, and recently, the melt-in-your-mouth quality of a perfectly baked blondie took center stage in my thoughts. As I often do when creating a new recipe, I started an association game in my mind. The rich, fudgy cake texture immediately brought to mind the deep, nutty aroma of brown butter. From brown butter, my thoughts drifted to the comforting sweetness of baked, melting apples – a quintessential fall fruit. Then, the idea of a rich butterscotch sauce emerged, and naturally, to elevate it further, I envisioned *salted* butterscotch. This culinary chain reaction quickly transformed into an obsession: I simply had to create brown butter apple blondies, magnificently crowned with a luscious salted butterscotch glaze.
These Brown Butter Apple Blondies are, without exaggeration, the very definition of decadence. They have quickly become my absolute favorite apple season dessert, capturing the essence of fall in every bite. The flavor of fresh apples shines through, perfectly complemented by the complex, nutty notes infused by the brown butter in the blondie base. The texture is truly exceptional – almost molten, rich, and incredibly satisfying. But what truly sets these blondies apart is the salted butterscotch glaze; it’s frankly just out of this world. You might find yourself wanting to spread it on everything, even your morning toast! This is a wonderfully sweet dessert, yet it masterfully balances that sweetness with a touch of savory saltiness, making it appealing even to those who claim not to have a big sweet tooth.
Be warned: you’ll eat a small piece of these Brown Butter Apple Blondies, and then you’ll inevitably find yourself reaching for seconds, and perhaps even thirds. And that’s perfectly okay because this is a truly special dessert, ideal for special occasions. Imagine bringing these to a potluck, a birthday party, or a cozy autumn gathering. I promise you, you’ll be the star of the event, and everyone will be asking for the recipe. Their irresistible charm and comforting flavors make them an instant crowd-pleaser, perfect for sharing (or keeping all to yourself!).
The Magic of Brown Butter: A Superlative Flavor Boost
You might initially think that browning butter is a superfluous or overly complicated step, but I assure you, it is profoundly worthwhile, especially when crafting blondies. This simple technique transforms ordinary butter into an ingredient that imparts an unparalleled depth of flavor. The process involves gently cooking butter until its milk solids caramelize, evaporating the excess water content and leaving behind a rich, nutty essence. This caramelization, known as the Maillard reaction, creates an irresistibly complex, toasted flavor that elevates both sweet and savory dishes. Once you experience the magic of brown butter, I bet you’ll want to incorporate it into your cooking again and again.
If you’ve never browned butter before, you might approach the process with a bit of wariness, but there’s no need to be intimidated. It’s surprisingly quick, effortless, and incredibly rewarding. My best advice for beginners is to use a light-colored saucepan. This allows you to easily keep a close eye on the butter as it changes color, from pale yellow to golden, and then to a beautiful, toasted hazelnut hue. The visual cues are crucial to preventing burning and achieving that perfect nutty aroma. Trust me, a few minutes of extra effort will yield a flavor profile that takes your blondies from great to truly extraordinary.
Choosing the Right Apples for Your Blondies
The type of apple you choose can significantly impact the texture and flavor of your blondies. For this recipe, I recommend using a crunchy apple variety that holds its shape well during baking and offers a good balance of sweetness and tartness. Apples like Cortland, Gala, or Granny Smith are excellent choices. Cortlands are sweet and slightly tart, maintaining their structure without becoming mushy. Galas are crisp and sweet, adding a delightful burst of flavor. If you prefer a more pronounced tartness to balance the richness of the blondie and butterscotch, Granny Smith apples are your go-to. Their firm texture and vibrant acidity will cut through the sweetness beautifully. Avoid apples that are too soft or mealy, as they can break down too much and release excess moisture, potentially altering the blondie’s desired texture.
VIDEO: How to make brown butter
Learn how to make brown butter step by step. It’s an easier technique than you think and it brings a world of flavor to your dishes!
Pin Recipe
Brown Butter Apple Blondies with Salted Butterscotch Glaze
Ingredients
For the brown butter apple blondies
- ½ cup salted butter
- 1 ¼ cups all-purpose flour
- ½ tsp baking powder
- ¼ tsp baking soda
- 1 cup packed dark brown sugar
- 2 large eggs
- 2 tbsp Calvados or Cognac (optional, adds depth of apple flavor)
- 1 tsp pure vanilla extract
- 1 crunchy apple, peeled, cored, and diced (such as Cortland, Gala, or Granny Smith, ensuring a firm texture after baking)
- ½ cup chopped pecans
For the salted butterscotch glaze
- ¼ cup salted butter
- ½ cup packed dark brown sugar
- ½ cup heavy cream (35% m.f.)
- ¼ tsp fleur de sel or fine sea salt
- 1 cup powdered sugar, sifted
To finish
- Fleur de sel or Maldon sea salt flakes, for garnish (optional, but highly recommended)
Instructions
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For the brown butter apple blondies: Preheat your oven to 350°F (175°C). Lightly grease an 8-inch (20-cm) square baking pan and line it with parchment paper, allowing for an overhang on two sides to easily lift the blondies out later.
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To brown the butter: In a small, light-colored stainless steel pot (this helps you monitor the color changes), melt the butter over medium heat until it’s completely liquid and simmering. Continue to cook over medium-low heat, gently swirling the pot occasionally to ensure even browning. If the butter starts to bubble excessively, obscuring your view of the milk solids browning at the bottom (this is the water evaporating), simply lift the pot off the heat for a few seconds until the bubbles subside, then return it to the heat.
The butter is ready when the milk solids at the bottom of the pot turn a beautiful light brown, resembling toasted hazelnuts, and the mixture gives off a wonderfully rich, nutty aroma. Immediately remove the pot from the heat and pour the brown butter into a small, heatproof bowl to stop the cooking process. Let it cool completely to room temperature before proceeding with the recipe. Watch my short video to see how incredibly easy it is to achieve perfect brown butter.
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In a separate small bowl, whisk together the flour, baking powder, and baking soda. Make sure these dry ingredients are well combined. Set this mixture aside.
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Once the brown butter has cooled, add the packed dark brown sugar to the mixing bowl containing the brown butter. Using a hand mixer, beat the sugar and brown butter together for about 2 minutes until thoroughly combined and creamy. Add the eggs, one at a time, beating well after each addition until fully incorporated before adding the next. Continue to beat the mixture until it becomes light in color and fluffy, which usually takes about 3 minutes. If using, add the Calvados or Cognac (which enhances the apple flavor) and pure vanilla extract, beating just until incorporated.
Gradually add the reserved flour mixture to the wet ingredients, mixing on low speed just until no streaks of flour remain. Be careful not to overmix. Finally, using a rubber spatula, gently fold in the diced apple and chopped pecans. Transfer the thick blondie batter to your prepared baking pan. The mixture will be quite dense, so use your spatula to spread it evenly into all corners of the pan.
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Bake for 30 minutes, or until the top appears set and the edges are beautifully golden brown. A toothpick inserted into the center should come out with moist crumbs, not wet batter, indicating a fudgy blondie. Avoid overbaking, as this can lead to a dry texture. Once baked, remove the pan from the oven and place it on a wire rack to cool completely. This cooling step is crucial for the blondies to set properly and achieve their signature chewy-fudgy texture.
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For the salted butterscotch glaze: In a medium saucepan, combine the salted butter, packed dark brown sugar, heavy cream, and salt over medium heat. Stir occasionally until the butter is completely melted and the sugar has dissolved. Once melted, increase the heat to medium-high and bring the mixture to a rolling boil. Whisking constantly to prevent scorching, boil for exactly 2 minutes. Remove the saucepan from the heat and continue whisking for another minute to help it cool slightly and thicken. Transfer the butterscotch mixture to a large mixing bowl and let it cool to room temperature, which will take approximately 20 minutes. This cooling period is important for the glaze to thicken further.
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Once the butterscotch mixture has cooled, add ¼ cup (60 ml) of the sifted powdered sugar, whisking vigorously until it is fully incorporated and smooth. Gradually add more powdered sugar, a little at a time, whisking constantly until your desired consistency is reached.
For a pourable glaze: At room temperature, the glaze will be pourable, allowing it to beautifully drip down the sides of the brown butter apple blondies, creating an elegant finish.
For a thicker, spreadable frosting: If you prefer a glaze that can be spread like a frosting, simply refrigerate the glaze for about 1 hour before using. This will firm it up to a wonderful spreadable consistency.
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SERVING: You have a couple of delicious options for serving these brown butter apple blondies. You can either drizzle or spread the entire batch with the salted butterscotch glaze before cutting them into squares, creating a uniform and stunning presentation. Alternatively, you can cut the blondies into individual squares first, and then drizzle each portion with the glaze just before serving, allowing everyone to customize the amount of glaze to their taste. Whichever method you choose, always serve the brown butter apple blondies at room temperature for the best flavor and texture. If they have been stored in the refrigerator, take them out about 20 minutes before serving to allow them to come back to room temperature. For an extra touch of indulgence, if you stored the blondies without the glaze, you can even rewarm them in a 300°F (150°C) oven for 5 minutes to restore their freshly baked glory. If you do this, warm up the salted butterscotch glaze for a few seconds in the microwave, stir until smooth, then drizzle it over the warm blondies. Finish with a sprinkle of fleur de sel or Maldon sea salt flakes for an irresistible salty crunch.
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STORAGE: These delectable brown butter apple blondies can be refrigerated in an airtight container for up to 3 days, or frozen for up to 1 month. The salted butterscotch glaze can also be stored separately in the refrigerator for up to 1 week.
For optimal results, it’s best to freeze the blondies without the salted butterscotch glaze applied. This prevents them from becoming soggy during the thawing process and ensures they maintain their perfect texture. When ready to enjoy, thaw the blondies at room temperature and then apply freshly warmed glaze.
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