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Decadent Brown Butter Apple Cinnamon Blondie Bars Recipe with Salted Caramel Drizzle

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These blondie bars combine nutty brown butter, fresh apples with cinnamon, and a salted caramel drizzle for a cozy, chewy fall treat that’s easy to make and irresistibly delicious.

Ingredients

Scale
  • 1 cup (227g) unsalted butter, browned
  • 1 cup (200g) light brown sugar, packed
  • 2 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 1 ½ cups (190g) all-purpose flour, sifted
  • 1 teaspoon baking powder
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon salt
  • 1 ½ cups (about 2 medium) fresh apples, peeled, cored, and diced
  • ½ teaspoon ground cinnamon (for apples)
  • 1 teaspoon lemon juice
  • ½ cup (100g) granulated sugar
  • 3 tablespoons (43g) unsalted butter (for caramel)
  • ⅓ cup (80ml) heavy cream, warmed
  • ½ teaspoon sea salt

Instructions

  1. Brown the Butter: Place 1 cup (227g) unsalted butter in a medium saucepan over medium heat. Stir often as it melts, then foams and turns golden brown with a nutty aroma (5-7 minutes). Remove from heat and let cool slightly (about 5 minutes).
  2. Prepare the Apples: Peel, core, and dice 1 ½ cups of apples. Toss with ½ teaspoon cinnamon and 1 teaspoon lemon juice in a small bowl. Set aside.
  3. Mix the Batter: In a large bowl, whisk together 1 cup (200g) packed light brown sugar and the browned butter until combined. Add 2 room temperature eggs, one at a time, whisking well after each. Stir in 2 teaspoons vanilla extract.
  4. Combine Dry Ingredients: In a separate bowl, sift together 1 ½ cups (190g) all-purpose flour, 1 teaspoon baking powder, 1 ½ teaspoons ground cinnamon, and ½ teaspoon salt.
  5. Form the Blondie Batter: Gradually fold the dry ingredients into the wet mixture using a rubber spatula, mixing gently until just combined. Avoid overmixing.
  6. Add Apples: Fold the cinnamon-coated apple pieces into the batter evenly.
  7. Prepare Pan and Bake: Line a 9×9-inch (23×23 cm) baking pan with parchment paper, leaving an overhang. Pour batter into pan and spread evenly. Bake at 350°F (175°C) for 30-35 minutes until edges are golden and a toothpick inserted near the center comes out with moist crumbs.
  8. Cool Completely: Let the blondies cool in the pan on a wire rack for at least 30 minutes.
  9. Make Salted Caramel Drizzle: In a clean saucepan, heat ½ cup (100g) granulated sugar over medium heat without stirring until melted and amber (7-10 minutes). Remove from heat and stir in 3 tablespoons (43g) unsalted butter until melted. Slowly whisk in ⅓ cup (80ml) warm heavy cream until smooth. Stir in ½ teaspoon sea salt. Let cool slightly until thickened but pourable.
  10. Drizzle and Serve: Drizzle salted caramel over cooled blondies. Cut into 16 squares using a sharp knife.

Notes

Use a light-colored pan for browning butter to monitor color and avoid burning. Fold batter gently to keep bars tender. Let bars cool completely before drizzling caramel to maintain a glossy finish. If caramel thickens too much, gently warm it to restore drizzle consistency. Bars pair well with vanilla ice cream or black coffee.

Nutrition

Keywords: brown butter blondies, apple cinnamon bars, salted caramel drizzle, fall dessert, easy blondie recipe, chewy blondies, autumn treats

Find it online: https://evabake.com/decadent-brown-butter-apple-cinnamon-blondie-bars-recipe-with-salted-caramel-drizzle/