Name: Brown Butter Apple Spice Blondies - Ultimate Treat
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 16 servings
Ingredients: 3/4 cup (12 tablespoons) salted butter; 2 1/4 cups all-purpose flour; 2 teaspoons apple pie spice; 1 teaspoon kosher salt; 1/4 teaspoon baking soda; 1 3/4 cups packed light brown sugar; 1/3 cup unsweetened applesauce, at room temperature; 1 tablespoon vanilla extract; 1 large egg plus 1 large egg yolk, both at room temperature; 3/4 cup white chocolate chips (optional); 3/4 cup chopped walnuts or pecans (optional)

Brown Butter Apple Spice Blondies are more than just a dessert; they’re a warm hug on a crisp autumn day, a sophisticated treat that whispers of cozy evenings and simple pleasures. Have you ever craved a confection that perfectly balances the comforting sweetness of apples with the nutty depth of browned butter, all wrapped in a chewy, blondie embrace? That’s precisely what these delights offer. What sets these Brown Butter Apple Spice Blondies apart is the magical transformation of humble butter into a rich, toasty elixir, infusing every bite with an irresistible aroma and flavor. Coupled with tender chunks of apple and a symphony of warming spices like cinnamon and nutmeg, they create a truly unforgettable experience. This recipe elevates the classic blondie to new heights, making it a must-try for anyone seeking pure, unadulterated deliciousness.

Ingredients:

3/4 cup (12 tablespoons) salted butter
Cooking spray, for greasing the pan
2 1/4 cups all-purpose flour
2 teaspoons apple pie spice
1 teaspoon kosher salt
1/4 teaspoon baking soda
1 3/4 cups packed light brown sugar
1/3 cup uns unsweetened applesauce, at room temperature
1 tablespoon vanilla extract
1 large egg plus 1 large egg yolk, both at room temperature
3/4 cup white chocolate chips (optional)
3/4 cup chopped walnuts or pecans (optional)

Preparing the Brown Butter

The foundation of these Brown Butter Apple Spice Blondies is the incredibly flavorful brown butter. This process infuses a nutty depth that regular melted butter just can’t achieve. To start, place your salted butter in a light-colored, heavy-bottomed saucepan over medium heat. As the butter melts, you’ll see it begin extract to foam. Keep a close eye on it and stir frequently. You’ll notice milk solids at the bottom of the pan. These solids are what we want to toast. Continue to cook, stirring, until these solids turn a golden brown color and the butter itself develops a rich, toasted aroma. This usually takes about 5 to 8 minutes. Once it’s reached that beautiful amber hue and nutty scent, immediately remove the pan from the heat and pour the brown butter into a heatproof bowl. This stops the cooking process and prevents the butter from burning. Let it cool slightly for about 10 to 15 minutes while you gather your other ingredients. You’ll see flecks of golden-brown goodness at the bottom of the bowl – that’s pure flavor!

Mixing the Dry Ingredients

While your brown butter is cooling, it’s time to get our dry ingredients ready. In a medium bowl, whisk together the all-purpose flour, apple pie spice, kosher salt, and baking soda. Give this mixture a good whisk for about 30 seconds to ensure that everything is evenly distributed. The apple pie spice is crucial here, providing those warm, comforting notes of cinnamon, nutmeg, and cloves that perfectly complement the apple and brown butter. The salt enhances all the other flavors and balances the sweetness, while the baking soda will help our blondies achieve a tender crum extractb. Setting this aside allows us to move on to the wet ingredients without interruption.

Creating the Blondie Batter

Now, let’s bring everything together. In a large bowl, combine the slightly cooled brown butter with the packed light brown sugar. Whisk these together until they are well combined and the mixture looks smooth and glossy. Next, whisk in the room temperature unsweetened applesauce and the vanilla extract. The applesauce adds a touch of moisture and a subtle hint of apple flavor, which is a lovely pairing with the brown butter and spices. Following that, add your room temperature large egg and the large egg yolk. Whisk vigorously until the batter is smooth, emulsified, and slightly lighter in color. It’s important that your eggs and egg yolk are at room temperature as this helps them incorporate more easily into the batter, leading to a more uniform texture.

Incorporating Dry Ingredients and Optional Add-ins

Now it’s time to combine the wet and dry ingredients. Gradually add the dry ingredient mixture to the wet ingredients, mixing with a spatula or wooden spoon until just combined. Be careful not to overmix here; overmixing can develop the gluten in the flour, resulting in tougher blondies. A few streaks of flour remaining are perfectly fine at this stage. If you’re using them, gently fold in the white chocolate chips and chopped walnuts or pecans. The white chocolate chips will provide pockets of sweet creaminess, and the nuts will add a delightful crunch and earthy flavor. This is where you can really customize your blondies to your liking!

Baking the Blondies

Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving an overhang on the sides for easy lifting. Lightly grease the parchment paper and the exposed sides of the pan with cooking spray. Pour the blondie batter into the prepared pan and spread it out evenly using your spatula. For those who like a little extra visual appeal and a slightly softer top, you can reserve a few white chocolate chips and nuts to sprinkle over the top of the batter before baking. Bake for 25 to 30 minutes, or until the edges are set and a toothpick inserted into the center comes out withrum extractist crumbs attached, but not wet batter. The blondies should be golden brown around the edges. Allow them to cool completely in the pan on a wire rack before lifting them out by the parchment paper overhang. This cooling time is crucial for them to set properly and for the flavors to meld. Once cooled, cut them into squares and enjoy these wonderfully spiced and nutty treats.

Conclusion:

You’ve done it! You’ve mastered the art of the Brown Butter Apple Spice Blondies. These blondies are more than just a dessert; they’re a warm hug in every bite, infused with the comforting aroma of browned butter and the sweet, spiced notes of autumn apples. The slight chegrape juicess, the pockets of tender apple, and the rich depth from the brown butter create a truly irresistible treat that’s perfect for any occasion, from a cozy afternoon snack to a show-stopping addition to your next gathering.

For serving, these blondies are divine on their own, but they also pair beautifully with a scoop of vanilla bean ice cream or a dollop of whipped cream. A warm caramel drizzle takes them to an entirely new level of decadence. If you’re looking to switch things up, consider adding a handful of chopped walnuts or pecans for an extra textural element, or a touch of cinnamon to the brown butter itself for an intensified spice flavor. Don’t be afraid to experiment and make them your own!

We truly hope you enjoyed making and savoring these Brown Butter Apple Spice Blondies. Remember, baking is a journey, and with each attempt, you’ll discover new nuances and techniques. So go forth, bake with joy, and share these delightful blondies with everyone you cherish!

Frequently Asked Questions:

Q1: How should I store my Brown Butter Apple Spice Blondies?

To keep your Brown Butter Apple Spice Blondies fresh, store them in an airtight container at room temperature for up to 3-4 days. If you prefer them slightly firmer or live in a very warm climate, you can refrigerate them, but allow them to come to room temperature before serving for the best texture.

Q2: Can I use different types of apples in this recipe?

Absolutely! While certain apples like Honeycrisp or Fuji hold their shape and sweetness well, feel free to use your favorite baking apples. Varieties like Granny Smith will add a lovely tartness that balances the sweetness of the blondies. Just ensure they are peeled, cored, and diced into small, uniform pieces.