The Only Fall Blondies You’ll Need to Make This Year
When I get in the mood to cook or bake, there are a few resources that are my absolute favorite go-to websites to find super consistently highly-rated recipes.
My favorite websites for finding great dinner recipes are:
1. Natasha’s Kitchen
2. Damn Delicious
3. Our Best Bites
4. Six Sisters Stuff
5. The Pioneer Woman
6. Big Man’s World
There are many other great ones, but these are the ones I check first for new ideas and that I always know will for sure create a wonderful result that my family will love.
My favorite websites to find baking recipes are:
1. Sally’s Baking Addiction
2. Our Best Bites
3. Chocolate Covered Katie
4. Big Man’s World
When it gets to be fall, I love to check out some of my favorite baking blogs in particular to see what new or interesting recipes they have featured. However, this time of year I am not gravitating so much to the pumpkin recipes like so many do, I like pumpkin recipes, but I think there are so many other good flavors for fall that I love like APPLES!
I would take an apple dessert over a pumpkin dessert almost any day of the week! Today is an amazing recipe for brown butter apple blondies from Sally’s Baking Addiction that I wanted to share with you. Have you ever made brown butter for a recipe before? It brings such a depth of flavor to both savory and dessert recipes like cookies or blondies that you just can’t get any other way.
One of my favorite meals to go get at a restaurant is the brown butter mizithra spaghetti from The Old Spaghetti Factory (particularly the one with the garlic and bacon). The brown butter sauce is all you need for so much flavor!
You make a base of your blondie batter and combine it with some cinnamon spiced apples--tart ones like Granny Smiths are perfect for this. You bake that up and then top it with an icing made with the browned butter we talked about and it takes these blondies over the top!
Do you gravitate mostly towards pumpkin-flavored treats for fall or other flavors like pumpkin? What are some of your favorite go-to blogs or websites for your favorite baking or cooking recipes? Please share your thoughts in the comments below.
2 cups (240g) peeled chopped apples (about 2 medium apples)
2 tablespoons (30ml) pure maple syrup (or brown sugar)
1/8 teaspoon ground cinnamon
1 cup (226g) unsalted butter, cut into pieces*
2 and 1/3 cups (291g) all-purpose flour (spooned & leveled)
1 and 1/2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 and 2/3 cups (330g) packed light or dark brown sugar
2 large eggs, at room temperature
1 and 1/2 teaspoons pure vanilla extract
1/4 cup (56g) unsalted butter
1 and 1/2 cups (180g) confectioners’ sugar
2 tablespoons (30ml) milk
1/4 teaspoon pure vanilla extract
Directions:
Add Recipe to Cook'n
My favorite websites for finding great dinner recipes are:
1. Natasha’s Kitchen
2. Damn Delicious
3. Our Best Bites
4. Six Sisters Stuff
5. The Pioneer Woman
6. Big Man’s World
There are many other great ones, but these are the ones I check first for new ideas and that I always know will for sure create a wonderful result that my family will love.
My favorite websites to find baking recipes are:
1. Sally’s Baking Addiction
2. Our Best Bites
3. Chocolate Covered Katie
4. Big Man’s World
When it gets to be fall, I love to check out some of my favorite baking blogs in particular to see what new or interesting recipes they have featured. However, this time of year I am not gravitating so much to the pumpkin recipes like so many do, I like pumpkin recipes, but I think there are so many other good flavors for fall that I love like APPLES!
I would take an apple dessert over a pumpkin dessert almost any day of the week! Today is an amazing recipe for brown butter apple blondies from Sally’s Baking Addiction that I wanted to share with you. Have you ever made brown butter for a recipe before? It brings such a depth of flavor to both savory and dessert recipes like cookies or blondies that you just can’t get any other way.
One of my favorite meals to go get at a restaurant is the brown butter mizithra spaghetti from The Old Spaghetti Factory (particularly the one with the garlic and bacon). The brown butter sauce is all you need for so much flavor!
You make a base of your blondie batter and combine it with some cinnamon spiced apples--tart ones like Granny Smiths are perfect for this. You bake that up and then top it with an icing made with the browned butter we talked about and it takes these blondies over the top!
Do you gravitate mostly towards pumpkin-flavored treats for fall or other flavors like pumpkin? What are some of your favorite go-to blogs or websites for your favorite baking or cooking recipes? Please share your thoughts in the comments below.
Brown Butter Apple Blondies - Sally's Baking Addiction
These soft and chewy brown butter apple blondies combine cinnamon-spiced apples, brown sugar, and toasty brown butter for an irresistible fall dessert.
Prep time:
Cook time:
Serving size: 24
Calories per serving: 99
Ingredients:
Cook time:
Serving size: 24
Calories per serving: 99
2 cups (240g) peeled chopped apples (about 2 medium apples)
2 tablespoons (30ml) pure maple syrup (or brown sugar)
1/8 teaspoon ground cinnamon
1 cup (226g) unsalted butter, cut into pieces*
2 and 1/3 cups (291g) all-purpose flour (spooned & leveled)
1 and 1/2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 and 2/3 cups (330g) packed light or dark brown sugar
2 large eggs, at room temperature
1 and 1/2 teaspoons pure vanilla extract
1/4 cup (56g) unsalted butter
1 and 1/2 cups (180g) confectioners’ sugar
2 tablespoons (30ml) milk
1/4 teaspoon pure vanilla extract
Directions:
Important before you begin! I recommend browning the butter for the blondies and icing first. You can brown the butter for both the blondies AND the icing together. Once it’s all browned, set 4 Tablespoons (2 liquid ounces, or 60ml) aside for the icing in step 8. The rest (8 liquid ounces, or 240ml) is for the blondie batter, used in step 6.
Brown the butter: Slice the butter into pieces and place in a light-colored skillet. (Light colored helps you determine when the butter begins browning.) Melt the butter over medium heat, stirring constantly. Once melted, the butter will begin to foam. Keep stirring. After 5–8 minutes, the butter will begin browning and you’ll notice lightly browned specks begin to form at the bottom of the pan. You will smell a nutty aroma. See photo and video above for a visual. Once browned, immediately remove from heat, pour into a heat-proof bowl, and set aside until ready to use.
Prepare the apples: Meanwhile, return the pan to the stove. (No need to rinse out!) Add the apples, maple syrup/brown sugar, and cinnamon. Stir and cook over medium heat until apples have slightly softened, about 3–5 minutes. Set apples aside.
Preheat oven to 350°F (177°C). Line the bottom and sides of a 9×13-inch baking pan with parchment paper, leaving an overhang on the sides to lift the finished blondies out (makes cutting easier!). Set aside.
Make the blondies: Whisk the flour, baking powder, salt, cinnamon, and nutmeg together in a large bowl.
In a medium bowl, whisk 1 cup browned butter, brown sugar, eggs, and vanilla extract together. Pour the wet ingredients into the dry ingredients and stir until combined. Fold in the apples. Batter will be thick.
Evenly spread batter into prepared pan. Bake for about 35 minutes or until the top is lightly browned and a toothpick comes out *mostly* clean. Remove from the oven and allow the blondies to cool completely in the pan set on a wire rack.
Brown butter icing: Heat the remaining 1/4 cup (4 Tablespoons) of brown butter in the microwave for a few seconds since it has likely solidified by now. Whisk in confectioners’ sugar, milk, and vanilla extract. If needed, add more confectioners’ sugar to thicken or more milk to thin out. Drizzle over cooled blondies, then cut into squares.
Cover and store leftover iced blondies at room temperature for up to 2 days or in the refrigerator for up to 1 week.
Source: sallysbakingaddiction.com
Brown the butter: Slice the butter into pieces and place in a light-colored skillet. (Light colored helps you determine when the butter begins browning.) Melt the butter over medium heat, stirring constantly. Once melted, the butter will begin to foam. Keep stirring. After 5–8 minutes, the butter will begin browning and you’ll notice lightly browned specks begin to form at the bottom of the pan. You will smell a nutty aroma. See photo and video above for a visual. Once browned, immediately remove from heat, pour into a heat-proof bowl, and set aside until ready to use.
Prepare the apples: Meanwhile, return the pan to the stove. (No need to rinse out!) Add the apples, maple syrup/brown sugar, and cinnamon. Stir and cook over medium heat until apples have slightly softened, about 3–5 minutes. Set apples aside.
Preheat oven to 350°F (177°C). Line the bottom and sides of a 9×13-inch baking pan with parchment paper, leaving an overhang on the sides to lift the finished blondies out (makes cutting easier!). Set aside.
Make the blondies: Whisk the flour, baking powder, salt, cinnamon, and nutmeg together in a large bowl.
In a medium bowl, whisk 1 cup browned butter, brown sugar, eggs, and vanilla extract together. Pour the wet ingredients into the dry ingredients and stir until combined. Fold in the apples. Batter will be thick.
Evenly spread batter into prepared pan. Bake for about 35 minutes or until the top is lightly browned and a toothpick comes out *mostly* clean. Remove from the oven and allow the blondies to cool completely in the pan set on a wire rack.
Brown butter icing: Heat the remaining 1/4 cup (4 Tablespoons) of brown butter in the microwave for a few seconds since it has likely solidified by now. Whisk in confectioners’ sugar, milk, and vanilla extract. If needed, add more confectioners’ sugar to thicken or more milk to thin out. Drizzle over cooled blondies, then cut into squares.
Cover and store leftover iced blondies at room temperature for up to 2 days or in the refrigerator for up to 1 week.
Source: sallysbakingaddiction.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
Mary Richardson
Weekly Newsletter Contributor since 2014
Email the author! mary@dvo.com
