Description
Delicious cinnamon blondies featuring browned butter and warm, caramelized apples, topped with a smooth cream cheese frosting infused with maple syrup and cinnamon. Perfectly moist and rich with a comforting fall flavor.
Ingredients
Scale
Blondies:
- 1 cup browned butter
- 1 2/3 cups brown sugar
- 2 eggs
- 1 1/2 tsp vanilla extract
- 2 1/3 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp cinnamon
- 2 cups peeled and chopped apples
Cream Cheese Frosting:
- 4 oz cream cheese, softened
- 2 tbsp butter, softened
- 1 cup powdered sugar
- 1 tbsp maple syrup
- 1/2 tsp cinnamon
Instructions
- Brown the butter: In a saucepan over medium heat, melt the butter until it turns golden brown and emits a nutty aroma. Remove from heat and allow it to cool to room temperature.
- Caramelize the apples: In a skillet, sauté the peeled and chopped apples with a bit of butter and cinnamon over medium heat until the apples are tender and slightly caramelized. Set aside to cool completely.
- Mix wet ingredients: In a mixing bowl, combine the cooled browned butter and brown sugar. Beat in the eggs one at a time, then stir in vanilla extract until fully incorporated.
- Combine dry ingredients: In a separate bowl, whisk together all-purpose flour, baking powder, salt, and cinnamon. Gradually fold this mixture into the wet ingredients until just combined, being careful not to overmix.
- Fold in apples: Gently fold the cooled caramelized apples into the batter ensuring even distribution. Pour the batter into a greased 9×13 inch baking pan, spreading it evenly.
- Bake: Preheat the oven to 350°F (175°C). Bake the blondies for 35-45 minutes or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. Avoid overbaking to keep the blondies moist.
- Cool before frosting: Let the blondies cool completely in the pan on a wire rack.
- Prepare frosting: In a bowl, beat softened cream cheese and butter until smooth. Gradually add powdered sugar, maple syrup, and cinnamon, mixing until light and fluffy.
- Frost blondies: Spread the cream cheese frosting evenly over the cooled blondies. Slice into 12 servings and serve.
Notes
- Ensure the browned butter is cooled before mixing to prevent cooking the eggs.
- Use tart apples like Granny Smith for a nice balance with the sweetness.
- The blondies can be stored covered at room temperature for 2 days or refrigerated for up to 5 days.
- For easier slicing, chill the blondies after frosting.
- Adjust cinnamon to taste if you prefer a bolder or milder spice presence.