Thick and chewy browned butter caramel apple blondies are a must make for fall. Dusted with cinnamon sugar and drizzled with a vanilla glaze, these blondies are next level!
- 3 1/2 cups Crunch Pak Organic Sliced Apples, diced
- 1/4 cup brown sugar
- 2 TBSP maple syrup
- 2 TBSP heavy cream
- 3 TBSP unsalted butter, cubed, cold is fine
- 1 tsp cinnamon
- 1 1/2 sticks browned butter, cooled to room temperature
- 2 1/3 cups brown sugar
- 1 1/2 cups all purpose flour
- 1 1/4 cups bread flour
- 2 1/4 tsp baking powder
- 1/2 tsp kosher salt
- 4 eggs, room temperature
- 2 tsp vanilla
For Cinnamon Sugar Topping
- 1/4 cup granulated or turbinido sugar
- 1 tsp cinnamon
- Before preheating the oven, browned the butter first.
- In a medium saucepan over medium-high heat, melt the 1 1/2 sticks of butter. Once the butter has melted it will begin to foam. Continue stirring often. After about 5-8 minutes, the butter will start to form golden brown specks at the bottom of the pan. Continue stirring. Once the butter gives off a nutty aroma and the pan no longer gives off a crackling sound, remove the butter from the heat and pour into a heat safe bowl. Set aside to cool to room temperature. About 30 minutes.
- Preheat oven to 350 degrees.
- Spray a 9 x 13 inch baking pan with cooking spray and line bottom and sides with parchment paper.
- In a large saucepan, combine diced apples, brown sugar, maple syrup, heavy cream cinnamon and butter. Heat over medium low heat and continue stirring until butter is melted. Stir apples over low heat for two more minutes and then remove from heat and set aside until ready to use.
- In a medium bowl, add all-purpose flour, bread flour, baking powder and salt. Whisk to combine. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream cooled browned butter and brown sugar together on medium-high speed until light and fluffy. About 5 minutes.
- Add eggs one at a time until fully incorporate.
- Add vanilla and stir on low speed to mix.
- Slowly add flour mixture in three batches, stopping to scrape down sides of the bowl as needed.
- Stop mixer when a few streaks of flour remain.
- Remove bowl from mixer and using a slotted spoon, transfer apples from the pan to the blondie batter. Do not include too much liquid from the apple mixture.
- Gently fold apples into the batter using a rubber spatula.
- Do not over mix.
- Transfer the mixture to the prepared pan, using an offset spatula to level the top.
- Place pan on center rack of oven and bake for 30 minutes. If blondies are not done after 30 minutes, continue baking in 2-3 minute increments until edges are golden brown and center is just set.
- While blondies are baking, stir together cinnamon and sugar in a small bowl.
- Remove pan from the oven and place on a cooling rack.
- Sprinkle tops of blondies generously with cinnamon sugar mixture. Glaze if desired.
- For best results, cool blondies completely before cutting.
Bread flour gives the blondies extra chew and structure. If you do not have bread flour, use all-purpose flour instead.
Cool blondies completely before cutting with a sharp knife.
Blondies should be stored tightly covered for up to four days.
May be frozen.