Browned Butter Apple Blondies

On the weekends when my husband and I are running errands, we occasionally go down this road that parallels the highway. Once in a while, there is a vendor there selling honey crisp apples. They sell large bags and they are so reasonably priced. Luckily, when we traveled that way most recently the apple seller was there and we picked up some apples, which will inevitably be turned in to apple crisp, apple pie, and cookies.

I love baking with apples but they can be difficult due to their high moisture content. There are different ways to handle this, but for these cookies it wasn’t too bad. While they were baking the topping got really bubbly, but that’s not too bad. This recipe also calls for apple butter. Sometimes I have that on hand, but I don’t right now. You could substitute any number of things, such as different preserves. I ended up using some mincemeat, since that is like a spiced applesauce. It worked just fine.

The base of these blondies is quite thin, and you wonder how it will even cover the base of the pan! I was able to make it work without too much difficulty, and then covered that layer with a good quantity of cinnamon sugar apples. Be careful with the brown sugar and cinnamon quantities, as you divide them and use them in different applications. These bars, with their maple glaze, are a perfect combination of the flavors of fall.

This lovely plate is a Native Northwest Transforming Eagle plate, which I purchased from my favorite Native-owned coffee shop: Beaver Tales Coffee

Browned Butter Apple Blondies
3/4 cup butter
1/2 cup apple butter
1 1/2 cups packed brown sugar
2 eggs
1 tablespoon vanilla
2 1/4 cups  flour
1 teaspoon baking powder
2 teaspoons cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon salt
2 cups chopped apples

3 tablespoons butter
3 tablespoons maple syrup
3/4 cup powdered sugar
1/2 teaspoon cinnamon
1/8 teaspoon salt

Heat the oven to 350 degrees. Line a 9” x 13” pan with foil and spray the foil with nonstick cooking spray.

In a small saucepan, heat the butter over medium heat. Allow the butter to brown, swirling the pan occasionally, until the butter is light brown and smells toasted. Remove from the heat and stir in the apple butter and 1 cup brown sugar. Allow to cool slightly.

Transfer the cooled mixture to a large mixer bowl. Whisk in the eggs and vanilla. With the mixer running on low, gradually add the flour, baking powder, 1 teaspoon cinnamon, nutmeg, and salt, stirring until the dough comes together. Spread the dough into the prepared pan.

In a separate bowl, mix the chopped apple with ½ cup brown sugar and 1 teaspoon cinnamon. Spread the apples on top of the dough.

Bake for 25-30 minutes, until set and the dough is golden brown. Cool before glazing.

Make the glaze: place the butter in a small saucepan. Cooking on medium low until browned and smells nutty. Remove from the heat and whisk in the maple syrup, powdered sugar, cinnamon, and salt. Drizzle over the cooled cookies. Allow the glaze to set before cutting into bars.

Recipe from Half-Baked Harvest