Brown Butter Apple Blondies Recipe

Unsalted butter: Provides a rich, creamy base and is browned to add a nutty flavor.

Brown sugar: Adds moisture and a deep, caramel-like sweetness.

Granulated sugar: Balances the sweetness and helps with the blondies' texture.

Eggs: Binds the ingredients together and adds richness.

Vanilla extract: Enhances the overall flavor with a sweet, aromatic note.

All-purpose flour: Forms the structure of the blondies.

Baking powder: Helps the blondies rise and become fluffy.

Salt: Balances the sweetness and enhances the flavors.

Apples: Adds a fresh, fruity element and moisture to the blondies.

When browning butter, keep a close eye on it as it can go from perfectly golden to burnt very quickly. Stir constantly and watch for the butter to turn a deep amber color and develop a nutty aroma. This process enhances the flavor of the blondies by adding a rich, toasty note.

• browned unsalted butter - Substitute with regular unsalted butter: You can use regular unsalted butter and brown it yourself by heating it until it turns a golden brown color, which will give you the same nutty flavor.

• browned unsalted butter - Substitute with coconut oil: For a dairy-free option, coconut oil can provide a similar fat content and moisture, though it will impart a slight coconut flavor.

• packed brown sugar - Substitute with coconut sugar: Coconut sugar has a similar caramel-like flavor and can be used in the same quantity.

• packed brown sugar - Substitute with white sugar and molasses: Mix 1 cup of white sugar with 1 tablespoon of molasses to mimic the flavor and moisture of brown sugar.

• granulated sugar - Substitute with cane sugar: Cane sugar has a similar texture and sweetness level, making it a good direct substitute.

• granulated sugar - Substitute with honey: Use ¾ cup of honey for every cup of granulated sugar, but reduce the other liquids in the recipe slightly to compensate for the extra moisture.

• large eggs - Substitute with flax eggs: Mix 1 tablespoon of ground flaxseed with 3 tablespoons of water for each egg. This is a great vegan alternative.

• large eggs - Substitute with applesauce: Use ¼ cup of unsweetened applesauce per egg. This will add moisture and a slight apple flavor.

• vanilla extract - Substitute with almond extract: Almond extract has a different but complementary flavor. Use half the amount as it is more potent.

• vanilla extract - Substitute with maple syrup: Maple syrup can add a rich, sweet flavor. Use the same amount as the vanilla extract.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour can add a nuttier flavor and more fiber. Use slightly less, about 1 ¾ cups for every 2 cups of all-purpose flour.

• all-purpose flour - Substitute with gluten-free flour blend: Use a 1:1 gluten-free flour blend to make the recipe gluten-free.

• baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon of baking soda and ½ teaspoon of cream of tartar for each teaspoon of baking powder.

• baking powder - Substitute with self-rising flour: If using self-rising flour, omit the baking powder and salt from the recipe.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and will provide a slightly different mineral flavor.

• salt - Substitute with kosher salt: Kosher salt can be used in the same quantity but may have a slightly different texture.

• peeled and diced apple - Substitute with pear: Pears have a similar texture and sweetness level, making them a good substitute.

• peeled and diced apple - Substitute with diced peaches: Peaches can add a slightly different flavor but will provide similar moisture and sweetness.

• Allow the blondies to cool completely in the pan before attempting to store them. This ensures they set properly and maintain their delightful texture.

• For short-term storage, cut the blondies into squares and place them in an airtight container. Layer them with parchment paper to prevent sticking. Store at room temperature for up to 3 days.

• If you prefer to refrigerate, place the blondies in an airtight container, again using parchment paper between layers. They can be refrigerated for up to a week. Before serving, you might want to let them come to room temperature or warm them slightly for the best flavor.

• For freezing, wrap each blondie square individually in plastic wrap. This helps to preserve their moisture and prevents freezer burn. Place the wrapped squares in a freezer-safe bag or container, ensuring you remove as much air as possible.

• Label the container with the date to keep track of freshness. The blondies can be frozen for up to 3 months.

• When ready to enjoy, thaw the blondies at room temperature for a few hours or overnight in the refrigerator. For a warm treat, you can microwave them for a few seconds or heat them in a low oven until just warmed through.

• If you want to add a touch of freshness, consider serving the thawed blondies with a scoop of vanilla ice cream or a dollop of whipped cream. The contrast of temperatures and textures will elevate the dessert experience.

• Preheat your oven to 350°F (175°C). Place the brown butter apple blondies on a baking sheet lined with parchment paper. Cover them loosely with aluminum foil to prevent them from drying out. Heat for about 10-15 minutes or until warmed through. This method helps maintain the moisture and texture of the blondies.

• For a quicker option, use a microwave. Place a piece of the blondie on a microwave-safe plate. Cover it with a damp paper towel to keep it from drying out. Microwave on medium power for 20-30 seconds. Check the temperature and heat for an additional 10 seconds if necessary. Be cautious not to overheat, as the sugars can become too hot and make the blondie tough.

• If you prefer a slightly crispy edge, use a toaster oven. Preheat the toaster oven to 325°F (165°C). Place the blondies on a small baking tray and heat for about 5-7 minutes. This method gives a nice balance of a warm center and a slightly crisp exterior.

• For an indulgent twist, reheat the blondies in a skillet. Melt a small amount of butter in a non-stick skillet over medium heat. Place the blondie in the skillet and heat for about 1-2 minutes on each side. This method adds a deliciously caramelized edge to the blondie.

• If you have an air fryer, preheat it to 320°F (160°C). Place the blondies in the air fryer basket in a single layer. Heat for about 3-5 minutes, checking halfway through to ensure they don't overcook. This method provides a quick and efficient way to reheat while maintaining a delightful texture.

• Oven: Used to bake the blondies at a consistent temperature of 350°F (175°C).

• 9x13 inch baking pan: The pan where the blondie batter will be spread and baked.

• Saucepan: Used to melt and brown the butter over medium heat.

• Mixing bowl: A large bowl to combine the browned butter, sugars, eggs, and vanilla extract.

• Separate bowl: Another bowl to whisk together the flour, baking powder, and salt.

• Whisk: Used to mix the dry ingredients together.

• Spatula: Handy for folding in the diced apple and spreading the batter evenly in the baking pan.

• Measuring cups: Essential for accurately measuring the flour, sugars, and butter.

• Measuring spoons: Used to measure the vanilla extract, baking powder, and salt.

• Peeler: To peel the apple before dicing it.

• Knife: For dicing the peeled apple into small pieces.

• Cutting board: A surface to safely dice the apple.

• Toothpick: Used to check if the blondies are done by inserting it into the center and seeing if it comes out clean.

• Cooling rack: Allows the blondies to cool evenly in the pan before cutting into squares.

Pre-measure ingredients: Measure and prepare all ingredients before starting to save time during the cooking process.

Use a food processor: Quickly dice the apple using a food processor instead of chopping by hand.

Soften butter quickly: Cut the butter into small pieces to speed up the browning process.

Line the baking pan: Use parchment paper to line the baking pan for easy removal and less cleanup.

Mix dry ingredients ahead: Combine flour, baking powder, and salt in advance and store in an airtight container.