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Stacked pieces of glazed brown butter apple blondies on a light plate

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Salted Maple Brown Butter Apple Blondies

Recipe by Chloe Davis

Apples, brown butter, and warm spices were made for each other, but the salted maple glaze is what makes these blondies impossible to stop eating. By folding the fresh apples directly into a chewy, dark-brown-sugar batter, this version ensures perfect texture in every bite without any soggy centers.

  • Total Time2 hours 17 minutes
  • Yield24 bars (serves 24) 1x

Ingredients

Scale

Apple Blondie Batter

  • 3/4 cup (1 1/2 sticks / 170g) unsalted butter
  • 1 1/2 cups (300g) packed dark brown sugar
  • 2/3 cup (160g) smooth apple butter
  • 2 large eggs plus 1 large egg yolk, room temperature
  • 2 teaspoons vanilla extract
  • 2 cups (240g) all-purpose flour
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon kosher salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon ground ginger or cardamom
  • 3 medium firm-tart apples (such as Granny Smith or Honeycrisp), peeled, cored, and diced into 1/4-inch cubes (about 3 cups), divided
  • 3/4 cup (85g) chopped pecans, toasted (optional)

Salted Maple Glaze

  • 1/4 cup (1/2 stick / 56g) unsalted butter
  • 1/4 cup (60ml) pure maple syrup
  • 1 cup (120g) powdered sugar, sifted
  • 1/2 teaspoon ground cinnamon
  • Flaky sea salt (such as Maldon), for finishing

Instructions

  1. Prep the pan and oven: Preheat your oven to 325°F. Line a 9×13-inch metal baking pan with parchment paper, leaving a bit of overhang on the sides for easy removal later.
  2. Brown the butter: Place the 3/4 cup of butter in a medium saucepan over medium heat. Allow it to melt, then bubble and foam. Swirl the pan occasionally until you see golden brown specks settle at the bottom and it smells distinctly nutty, about 5 to 7 minutes. Immediately pour the browned butter into a large mixing bowl to stop the cooking process. Let it cool for 10 minutes.
  3. Mix the wet ingredients: Whisk the dark brown sugar and apple butter into the cooled browned butter. Add the whole eggs, the egg yolk, and the vanilla extract, whisking vigorously until the mixture becomes completely smooth, glossy, and slightly lighter in color.
  4. Fold in the dry: Add the flour, the 1 1/2 teaspoons of cinnamon, kosher salt, baking powder, and ginger or cardamom to the bowl. Use a rubber spatula to gently fold the dry ingredients into the wet until just a few streaks of flour remain.
  5. Add the apples: Fold in about 2 1/2 cups of the diced apples and the toasted pecans (if using), reserving the remaining 1/2 cup of apples. Spread the thick batter evenly into your prepared baking pan, smoothing the top. Scatter the reserved apples evenly over the surface, pressing them in lightly.
  6. Bake: Bake for 35 to 42 minutes. You are looking for the edges to be golden and pull slightly away from the pan, and a toothpick inserted into the center to come out with moist, sticky crumbs (but no wet batter). Transfer the pan to a wire rack and let the blondies cool completely in the pan.
  7. Glaze and finish: Once the blondies are cool, make the glaze. Brown the remaining 1/4 cup of butter in a small saucepan over medium heat just as you did before. Remove from the heat and immediately whisk in the maple syrup, powdered sugar, and the 1/2 teaspoon of cinnamon until entirely smooth. Pour the warm glaze over the cooled blondies, using an offset spatula to spread it evenly.
  8. Salt and slice: While the glaze is still wet, sprinkle generously with flaky sea salt. Let the glaze set for at least 15 minutes at room temperature before using the parchment overhang to lift the blondies out and slice them into bars.

Notes

  • Why it works: Baking at 325°F instead of standard 350°F is the secret to perfect fruit-heavy blondies. The lower, slower heat gives the apples time to soften and release their moisture without drying out the edges or leaving a raw, doughy center.
  • Extra yolk for chew: Using dark brown sugar and adding one extra egg yolk creates a richer, denser crumb that perfectly mimics a classic fudgy brownie, offsetting the moisture of the apple butter.
  • Storage: Store the sliced bars in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days.

Nutrition (per serving — estimates)

Calories: 235 | Total Carbs: 32g (Fiber: 1g, Sugar: 24g) | Fat: 11g (Saturated: 5g) | Protein: 2g

Nutritional values are approximate, based on standard reference data (USDA FoodData Central), and these estimates include the optional toasted pecans. Actual values vary by brand, exact measurements, and whether the pecans are omitted. For precision, use a tracker like MyFitnessPal or Cronometer.

  • Prep Time: 20 minutes
  • Cooling & Setting Time: 1 hour 15 minutes
  • Cook Time: 42 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 bar
  • Calories: 235
  • Sugar: 24g
  • Fat: 11g
  • Saturated Fat: 5g
  • Carbohydrates: 32g
  • Fiber: 1g
  • Protein: 2g

Find it online: https://delicious.alfityan.org/2026/08/10/chewy-salted-maple-brown-butter-apple-blondies/