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Brown Butter Apple Blondies with Salted Butterscotch Glaze
Brown Butter Apple Blondies with Salted Butterscotch Glaze
Fall perfection! These brown butter apple blondies are layered with gooey apple bits and finished with a golden, salty-sweet butterscotch glaze.
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Have you ever tasted—or made—blondies? I like to think of them as the golden sibling of brownies: buttery, chewy, and rich… but without the chocolate. I like me a good, classic, super chocolatey brownie, but sometimes, I just crave for something different.
One day, I was daydreaming about that soft, just-set texture that makes brownies so irresistible (yep, that is what my daydreams are made of!), and my mind wandered straight to brown butter, which is key to making blondies. Then came apples, because the flavor of baked apples goes so well with nutty brown butter. After that, my mind went to butterscotch, because why not? And finally, I added the salted touch because salted butterscotch is even better.
At that point, my mind was set: I had to make Brown Butter Apple Blondies with Salted Butterscotch Glaze.
And let me tell you—these blondies are the very definition of decadence! Upon baking, the apples stay juicy, the blondie base turns deliciously nutty from the brown butter, and that salted butterscotch glaze? It’s out-of-this-world good. I’ve been known to spread it on toast, drizzle it over ice cream, or sneak spoonfuls straight from the jar.
These brown butter apple blondies are sweet, yes, but they’ve got that magical balance of buttery saltiness that keeps you coming back for “just one more” piece. Bring them to a dinner party, a fall potluck, or even a birthday celebration, and I promise you’ll be asked for the recipe before the plate is empty.
If you’ve never browned butter before, this recipe is a perfect introduction. Making brown butter is quick, easy, and I even have a step-by-step brown butter tutorial you can peek at before you start. (Once you try it, you’ll want to use brown butter for everything!)
Helpful Tips for Making Brown Butter Apple Blondies
Pick the right apples for the job
Let’s start with the most crucial ingredient in this recipe: the apples. The secret to chewy, gooey brown butter apple blondies that don’t turn mushy lies in the variety of apple you pick. The best apples are the ones that hold their shape when baked, but will still become tender over a relatively short baking time—think Honeycrisp, Cortland or Fuji, for juicy bites that keep their shape, or Empire or Gala, for buttery, creamy pieces that blend into the blondie crumb without disintegrating.
Soft apples like McIntosh are excellent for applesauce but not for blondies—they tend to break down in the batter. I’m not a fan of extra-crunchy, extra-tart apples, such as Granny Smith, because the baking time is too short to soften them enough to integrate with the tender blondies perfectly.
If you love baking with apples as much as I do, you’re sure to enjoy my Dairy-Free Apple Crumble or my cozy but spectacular Layered Apple Cake—both are apple-forward desserts that fill your kitchen with that same “baked-all-day” aroma.
Brown butter = pure gold
There’s no skipping this step: brown butter is what makes these apple blondies taste like something from a pastry shop. When butter foams and those tiny milk solids toast at the bottom, that’s when you get that nutty, almost caramel aroma that’s so intoxicating.
Use a light-colored saucepan if you can; it helps you see exactly when the butter goes from golden to amber. The moment it smells like toasted hazelnuts, pull it off the heat and pour it into a cool bowl to prevent it from burning (this can happen in seconds once you pass the brown butter stage, so make that transition quick!)
Pro Tip: Don’t multitask while browning butter. Stay right there with your spatula, watch the color, and breathe in that scent. You’ll know it’s perfect when you start thinking, “I want to bottle this smell.”
If you’d like a visual guide before you start, peek at my step-by-step brown butter tutorial: it shows exactly what to look for.
VIDEO: How to make brown butter
Learn how to make brown butter step-by-step by watching my short how-to video. It’s an easier technique than you think, and it brings a world of flavor to your dishes!
Be extra gentle when folding in the apples
Blondies batter is intentionally thick—it’s what gives them their fudgy, chewy heart. Once your brown butter has cooled and your dry ingredients are thoroughly mixed in, switch to a spatula and fold in the diced apples and pecans by hand. Gentle is the word here! If you overmix, you’ll end up with cake rather than blondies.
Drop the diced apples and pecans over the batter, then slide the spatula along the side of the bowl and bring the bottom of the batter over the top (that’s folding!) Repeat a few more times, stopping as soon as everything looks evenly distributed.
Do not—I repeat!—do not overbake
Every oven has its personality, so start checking your blondies around the 25-minute mark. When done, brown butter apple blondies should have golden, puffed-up, slightly crisp edges, and a center that looks matte and just set. Soft, but not jiggly. These are the signs you should pull them out.
If you like your blondies a touch more gooey and fudgy, shave off a couple of minutes. For a firmer bite, let them go for a few more minutes.
Doubling the recipe for a party or a potluck? Use a 9×13-inch (23 x 33-cm) baking dish and bake closer to 40 minutes.
Plan a blondies vs. brownies showdown! Make one tray of brown butter apple blondies, and one tray of my classic super chocolatey brownies. Which one’s going to win the popular vote?
Making blondies for the holidays? Be sure to try my Fresh Cranberry Blondies a try: the bright red berries give the dessert an extra festive touch.
All about that butterscotch glaze
The salted butterscotch glaze I pour over these blondies takes them from “yum” to “oh wow.” At room temperature, the glaze is luxuriously pourable and will drip over the edges. Looking for a topping that looks more like a frosting? Chill the glaze for a couple of hours to thicken.
If you refrigerate the glaze overnight (you can make it a few days in advance!), it will be firm when you take it out. Warm it gently in the microwave for 10 seconds and whisk until it’s spreadable again.
This salted butterscotch glaze is delicious enough to stand on its own! Pour it into cute little jars and gift it to the sweet tooths you love. You can also serve it over vanilla gelato, angel food cake, a pear tart, an apple crumble, or anything that benefits from an extra-sweet touch.
Storage, freezing, and serving notes
These brown butter apple blondies keep well for several days. I like to bake them the day before a gathering—the flavor deepens overnight, and the texture stays fudgy. Store them (without glaze) in an airtight container at room temperature for up to three days, or freeze for up to a month. Thaw gently on the counter, warm them in a 300°F (150°C) oven for five minutes, and glaze before serving.
The salted butterscotch glaze can be made ahead too; it’ll keep in the fridge for about a week. When you’re ready to use it, bring it back to room temperature, whisk, and pour over the blondies. I like to sprinkle a pinch of salt over the butterscotch glaze: Maldon sea salt flakes or fleur de sel deliver the best flavor and texture.
Serve the blondies warm or at room temperature—never cold from the fridge! I like to serve mine with a scoop of homemade maple gelato, but your favorite ice cream or a swirl of whipped cream will do, too.
Troubleshooting Tips
My blondies turned out dry
You probably left them in the oven a few minutes too long. Next time, trust the look and feel more than the timer: when you pull them out of the oven, they should be puffed and set at the edges, but still soft in the middle.
The center feels too soft or underbaked
Blame extra-juicy apples! Next time, pat your chopped apples dry before adding them to the batter, or toss them in a teaspoon of flour before folding in. You can also add a few extra minutes of bake time.
The apples sank to the bottom of the pan
It’s not the end of the world (honestly, the blondies will taste just as good!), but to avoid it next time, combine apples with a light dusting of flour before mixing. It helps them stay evenly suspended in the batter.
The butterscotch glaze is split or looks “oily”
This happens when the fat separates from the sugar, often because it overheats. When preparing the sauce, whisk constantly and keep it simmering rather than boiling hard. Take it off the heat after 1 minute, and keep whisking for 1 minute more. Right at that point, the sauce should look silky and perfect.
If your butterscotch glaze has split, you can try adding a teaspoon of warm water and whisking to help emulsify it. You can also try using a hand blender to blend the sauce until it is smooth again (the speed will help emulsify the fat and sugar together again).
FAQ
Can I make these brown butter apple blondies gluten-free?
Absolutely. Use your favorite 1:1 gluten-free flour blend and bake as directed. The texture may be a touch softer, but still perfectly chewy.
Can I make these blondies dairy-free?
If lactose is an issue for you, you can substitute the regular butter used in both the blondies and the butterscotch sauce with lactose-free butter or plant-based butter. Make sure to substitute the heavy cream in the butterscotch sauce with lactose-free heavy cream, too.
Can I double the recipe for a crowd?
Of course you can —and maybe you should, because I guarantee these brown butter apple blondies will disappear in a blink! Double all ingredients and bake in a 9×13-inch (23 x 33-cm) baking dish. The blondies will be a little thicker, so increase bake time to about 40 minutes, taking them out when you spot the same doneness pointers (puffed and set at the edges, matte and dry on the surface in the center, but still a bit soft to the touch.)
Can I add spices to the batter of these apple blondies?
Personally, I like to give the nutty flavor of brown butter center stage, so I don’t think it’s necessary to add spices to the mix. But if you enjoy the flavor of warm spices, you can, of course, add them to these apple blondies! If you like cinnamon, you can whisk half a teaspoon cinnamon into the flour. Freshly grated nutmeg and ground cardamom are also delicious choices.
Can I make the salted butterscotch glaze ahead of time?
Definitely, prepare the glaze up to five days ahead, refrigerate it, and bring it back to room temperature before whisking and drizzling.
More Heart-Warming Brown Butter Recipes
If you’ve enjoyed the flavor of brown butter in these apple blondies, I guarantee you’ll love using it in other sweet and savory recipes. My brown butter recipe collection features 24 sweet and savory dishes that are truly elevated by the nutty, irresistible aroma of brown butter. Try them today!
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 eggs
- 2 tbsp Calvados or Cognac (optional)
- 1 tsp pure vanilla extract
- 1 apple, peeled, cored, and diced (see note)
- 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 (optional)
Instructions
- For the brown butter apple blondies: Preheat oven to 350°F (175°C). Lightly grease a 9-inch (23-cm) square baking pan and line with parchment paper, letting the sides overhang to make it easy to unmold the blondies later on.
- To brown the butter: Heat the butter in a small stainless steel pot over medium heat until completely melted and simmering. Keep on cooking over medium-low heat, swirling the pot from time to time. If the butter bubbles up preventing you from watching closely over the color changing (that’s the water evaporating), lift the pot off the heat for a few seconds until the bubbles recede, then put it back on the heat.The butter is ready when the milk solids at the bottom of the pot turn a light brown color and the concoction gives off a delicious nutty aroma. When it does, remove the butter from the heat, pour into a small bowl, and let it cool completely.Watch my short video to see how easy it is to make brown butter.
- In a small bowl, whisk the flour, baking powder, and baking soda together. Set aside.
- Add the brown sugar to the mixing bowl containing the brown butter. Using a hand mixer, beat the sugar and brown butter together for 2 minutes to thoroughly incorporate. Add the eggs, one at a time, beating to incorporate before adding the next one. Beat until light in color, about 3 minutes. Add the Calvados or Cognac, if using, and vanilla extract, and beat to incorporate.
- Add the reserved flour mixture and mix just to incorporate. Using a spatula, fold in the diced apple and chopped pecans. Transfer the mixture to the prepared pan. The mixture will be quite thick so you’ll need to use a spatula to spread it to the edges of the pan.
- Bake for 30 minutes, or until the top is set and the edges are golden brown. Set the pan on a wire rack and let cool completely.
- For the salted butterscotch glaze: In a medium saucepan, combine the butter, brown sugar, cream, and salt over medium heat, stirring from time to time. When the butter is melted, raise the heat to medium and bring to a vigorous simmer. Keep simmering for 1 minute, whisking constantly, then remove from the heat and keep on whisking for 1 minute more. Transfer to a large stainless steel mixing bowl and let cool to room temperature, about 20 minutes.
- Add ¼ cup (30 g) of the powdered sugar, whisking until incorporated. Gradually add more powdered sugar, whisking constantly to incorporate. The salted butterscotch glaze is ready to use as-is: at room temperature, the glaze will be pourable and beautifully drip to the sides of the brown butter apple blondies. If you're looking for a thicker glaze that you can spread as a frosting , refigerate the glaze for 2 hours bef
- SERVING: You can either drizzle or spread the brown butter apple blondies with the salted butterscotch glaze before cutting them into squares, or cut the blondies into squares, then drizzle each portion with the glaze, to taste.Always serve the brown butter apple blondies at room temperature. If the apple blondies were stored in the refrigerator, take them back out to room temperature about 20 minutes before serving. If you did not store the blondies with the glaze on, you can even rewarm them in a 300°F (150°C) oven for 5 minutes to return them to their freshly baked glory. Drizzle with salted butterscotch glaze, and enjoy!
- STORAGE: You can refrigerate the brown butter apple blondies for up to 3 days, or freeze them for up to 1 month. The salted butterscotch glaze can be refrigerated for up to 1 week. Freeze the blondies without the salted butterscotch glaze to avoid them turning soggy during the thawing process.
Notes
Did you make this?
Tell me how you liked it! Leave a comment or take a picture and tag it with @foodnouveau on Instagram.
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Author: Marie Asselin
Oh my goodness the Blondie plus the apple make the perfect pair! Not too sweet but still satisfying for a sweet tooth. Thank you for this recipe!
Yes I often find blondies to be a bit too sweet for my taste and apples balance everything out. It’s a great pairing!
I love the flavor of these apple blondies! The brown butter is such a great addition and my family ate it right up.
Brown butter makes everything better 😍
Your blondies recipe is wholesome and lovely. I love how easy it is. Thanks so much for sharing it!
Happy you’re loving it Jenny! I hope you’ll bake a batch soon.
Those apple blondies were too good! I ate almost half a pan during the day.
Haha guilty as charged! 🙈 Yep, they’re that irresistible!
I could eat a million of these and still want more. I mean, who wouldn’t enjoy blondies like these? Yum!
You and me both! These are pretty irresistible indeed.
I really love browned butter recipes and these apple blondies take browned butter to a whole other level. So good!
It’s such a great addition to these blondies! It adds an amazing aroma and makes the apple blondies taste even more luxurious.
WOW! I made these brown butter apple blondies, and they were off the chain delicious! I will be making these again! Have a fabulous day!
Thank you Heidy!
Love making blondies! Will have to give this a try! Sounds perfect for the fall season.
Oh yes, these apple blondies are heart-warming treats. Especially if you serve them warm! 😉
Such a great recipe and so delicious! Thanks for sharing constant inspiration.
And thank you for writing such a kind comment Megan. You’re making my day!
OMG, these sound divine. Once you taste something made with browned butter, you will be hooked. Perfect for taking to a party.
The simple act of making brown butter will get you hooked! That aroma!!! It really does carry through baked goods, these blondies in particular. It’s such a flavor booster!