Apple Blondies combine sweet cinnamon apples with toasted nutty brown butter for a decadent cookie bar that has the gooey texture of a classic blondie. It's easy to make and the perfect fall treat!
Add all ingredients to a small saucepan. Bring to a boil over medium-high heat. Then reduce the heat to medium-low and simmer (uncovered) until the apples are tender and the liquid is evaporated, about 6 to 8 minutes, stirring occasionally. Cool completely.
To Prep:
Preheat the oven to 350F; line an 8 by 8-inch baking pan with parchment paper so it hangs over all 4 sides.
For the Brown Butter:
Add the butter to a small skillet over medium heat. Cook until it smells nutty and turns brown, about 5 minutes.
For the Brown Butter Blondies:
Right after the butter is browned, in a large bowl, whisk together the hot brown butter and brown sugar until the sugar is well-dissolved and the mixture looks glossy. Then whisk in the egg and vanilla extract. Stir in the flour and salt until just combined, being careful not to over-mix. Fold in the apples (they should be syrupy).
Pour the batter into the prepared pan, and spread it out as evenly as possible. Bake until golden on the outside, but still a touch doughy in the center, about 30 to 32 minutes. Be careful not to overbake, as these are best gooey in the center.
Cool completely before cutting.
Notes
Total Servings and Serving Size: This recipe makes an 8 by 8-inch pan of blondies; to serve, cut it into 12 portions.
Apple: For this recipe, I like to use Honeycrisp, Fuji, or Granny Smith apples. Two medium apples is about 2 slightly heaping cups of chopped apple.