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Brown Butter Apple Blondies with Glaze for Thanksgiving

Rustic Brown Butter Apple Blondies with Vanilla Bean Glaze

These delightful blondies feature a rich brown butter base, sweet diced apples, and a hint of warm spices, all topped with a luscious vanilla bean glaze for an irresistible treat.
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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 1 hour 40 minutes
Servings 12 squares
Calories 420 kcal

Equipment

  • light-colored saucepan
  • heatproof bowl
  • large bowl
  • whisk
  • separate bowl
  • 9x13 inch baking pan
  • parchment paper
  • cooking spray
  • wire rack
  • small bowl
  • spatula
  • toothpick

Ingredients
  

For the Rustic Brown Butter Apple Blondies:

  • 1 cup unsalted butter (2 sticks)
  • 1 cup granulated sugar
  • 1/2 cup light brown sugar packed
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 2 medium apples (like Granny Smith or Honeycrisp), peeled, cored, and finely diced

For the Sweet Vanilla Bean Glaze:

  • 1 1/2 cups powdered sugar
  • 2-3 tablespoons milk or heavy cream
  • 1/2 teaspoon vanilla extract

Instructions
 

Preparing the Brown Butter:

  • Melt unsalted butter in a light-colored saucepan over medium heat, stirring often until it foams, turns clear, and small brown bits form at the bottom.
  • Continue cooking until the butter smells nutty and the brown bits are amber, then remove from heat and pour into a heatproof bowl to cool for 10 minutes.

Mixing the Blondie Batter:

  • In a large bowl, whisk together the cooled brown butter, granulated sugar, and light brown sugar until smooth, then beat in eggs one at a time and stir in vanilla extract.
  • In a separate bowl, whisk together flour, baking powder, salt, cinnamon, and nutmeg, then add the dry ingredients to the wet and mix until just combined, avoiding overmixing.
  • Gently fold in the finely diced apples.

Baking to Golden Perfection:

  • Preheat oven to 350°F (175°C) and line a 9x13 inch baking pan with parchment paper, leaving an overhang on the sides and spraying lightly with cooking spray.
  • Pour the batter into the prepared pan and spread evenly, then bake for 25-30 minutes until the edges are golden brown and a toothpick comes out with moist crumbs.
  • Let the blondies cool in the pan on a wire rack.

Whipping Up the Glaze:

  • While blondies cool, whisk together powdered sugar, 2 tablespoons of milk or heavy cream, and vanilla extract in a small bowl.
  • Add more milk, 1 teaspoon at a time, until the glaze reaches a desired pouring consistency that is thick enough to coat a spoon but thin enough to drizzle.

Glazing and Cooling:

  • Once the blondies are completely cool (or slightly warm if you prefer a melted glaze), drizzle the glaze over the top.
  • Let the glaze set for about 15-20 minutes before cutting and serving.

Notes

For extra flavor, consider toasting the brown butter until it's a deep amber color, but be careful not to burn it. If you prefer a thicker glaze, start with less milk and add gradually.