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Brown Butter Apple Blondies with Cinnamon Glaze

Brown butter apple blondies bake up with golden edges, a soft center, and tender pieces of apple in every bite. A simple cinnamon glaze is drizzled over the cooled blondies for a sweet finish.
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Prep Time 20 minutes
Cook Time 46 minutes
Cooling time 1 hour 40 minutes
Total Time 2 hours 46 minutes
Servings: 16 servings
Course: Dessert
Cuisine: American
Calories: 200
Ingredients Equipment Method Notes

Ingredients
  

For the apples
  • 1 apple medium firm; about 6 ounces; peeled, cored, and cut into 1/4-inch dice
  • 1 tsp neutral oil
For the blondies
  • 1 nonstick cooking spray for the pan
  • 10 tbsp unsalted butter cut into pieces
  • 1 cup light brown sugar packed
  • 1 egg large; at room temperature
  • 1 egg yolk large; at room temperature
  • 1 tsp vanilla extract
  • 1.25 cups all-purpose flour
  • 0.5 tsp baking powder
  • 0.5 tsp fine salt
For the cinnamon glaze
  • 1 cup powdered sugar
  • 2 tbsp milk
  • 0.5 tsp ground cinnamon

Equipment

  • 1 8-inch nonstick skillet
  • 1 8-inch square metal baking pan
  • 1 2-quart saucepan

Method
 

Cook the apples
  1. Heat the neutral oil in an 8-inch nonstick skillet over medium heat, then add the apple and cook, stirring often, for 4-6 minutes, until tender and any released liquid has evaporated.
  2. Transfer the apple to a plate and let it cool completely.
Make and bake the blondies
  1. Heat the oven to 350°F.
  2. Line an 8-inch square metal baking pan with parchment paper.
  3. Coat the parchment and exposed sides of the pan with nonstick cooking spray.
  4. Melt the butter in a 2-quart saucepan over medium heat, swirling often, for 5-7 minutes, until golden-brown flecks form and it smells nutty.
  5. Pour the browned butter into a large heatproof bowl, scraping in the browned bits.
  6. Stir the brown sugar into the browned butter.
  7. Let the mixture cool until warm, about 10 minutes.
  8. Whisk in the egg, egg yolk, and vanilla until smooth.
  9. Fold in the flour, baking powder, and salt just until no dry flour remains.
  10. Fold in the cooled apple.
  11. Spread the batter evenly in the prepared pan.
  12. Bake at 350°F for 32-38 minutes, until the edges are golden and set and a toothpick inserted in the center comes out with a few moist crumbs.
  13. Cool the blondies completely in the pan on a wire rack, about 1 1/2 hours.
Make the cinnamon glaze
  1. Whisk the powdered sugar, milk, and cinnamon in a small bowl until smooth.
  2. Drizzle the glaze over the cooled blondies.

Notes

For the best texture, let the blondies cool completely before glazing. Store covered in the refrigerator for up to 4 days; they can be frozen. For a dairy-free swap, use plant-based butter and milk.