我f there was ever a recipe that screams fall, it’s these soft and gooey Brown Butter Apple Blondies with Cinnamon Maple Glaze. Made with nutty browned butter, salted apple butter, cinnamon, and nutmeg. Then generously glazed with a sweet, thick, and creamy cinnamon maple glaze. There’s really nothing not to love about these autumn spiced apple blondies. The true secret? Brown butterand甜苹果黄油。他们保持这些金发令人难以置信的美味，柔软，粘稠，美味。额外的好处是，这些酒吧几乎不需要努力作出。他们甜，咸，重的苹果黄油，额外的肉桂，每一口都是真正的美味。

overhead photo of Brown Butter Apple Blondies with Cinnamon Maple Glaze

We’re going on a three-week roll of Friday apple desserts and I’m not seeing an end in the near future. Well, ok. I’ll probably switch it up next Friday, but my point is that I have so many fall apple recipes written on my “to make” list. I plan to make as many as I can.

我was worried you guys would be sick of apples, but after a quick poll on Instagram earlier this week, you all assured me that the more apple recipes the better. YES. I am so with you guys. I think I said this last week, but September is apple month, save the pumpkins for October and November, you know?

在烘烤前的棕色黄油苹果白肤金发的顶上的准备照片

These blondies are easy. Here are the steps.

These are not your average blondie. They are so much better.

For starters, there’s browned butter, apple butter, and fresh apples too. So much apple happening, and it’s SO GOOD!

overhead close up prep photo of Brown Butter Apple Blondies after baking

第二，这些真的是最容易做，他们甚至不需要搅拌机，只是一个碗和平底锅。我们都有。

先在炉子上烤咸黄油。把黄油涂成褐色真的给这些酒吧增加了一种浓郁的坚果味，让它们更舒适。当我们慢慢进入凉爽的秋天时，感觉很完美。一旦黄油变成褐色，就把它从炉子里拿出来，把剩下的配料都倒进去。

You’ll first add the apple butter, eggs, vanilla, flour, and spices (lots of cinnamon). This makes up the dough. Simple. Simple. But trust me, it’s going to be good.

Spread the dough out into a pan. Now, take the chopped apples and toss them with brown sugar and cinnamon. Sprinkle the apples over the dough, then bake. As the bars bake away, you’ll have incredible wafts of cinnamon, sweet apples, and butter in the air. It’s the coziest.

桂皮枫釉棕色奶油苹果金发的侧角照片

The key to these bars?

关键在于棕色的黄油和黄油。

Butter keeps the bars rich and flavorful, but the apple butter adds a concentrated sweet apple flavor while also adding moisture. Combined together they make the best blondie bar.

对于苹果酱，我用了我的homemade apple butter当然，你也可以用商店买的苹果酱。也就是说，如果你从来没有homemade apple butter,this is the fall to do so. This sounds dramatic, but if you LOVE apples and jammy type spreads, then this apple butter will be life-changing. It’s my favorite to use in both sweet and savory autumn recipes.

overhead photo of Brown Butter Apple Blondies with Cinnamon Maple Glaze

While the bars cool, make the glaze.

大多数金发女郎食谱都没有釉面，但我希望这些是额外的特殊，一点点在顶部。

我的灵感来自桂皮糖曲奇和我的Apple Scones,and decided on a buttery maple glazed with cinnamon throughout. It’s just some browned butter, maple, powdered sugar, cinnamon, and salt. Simple, but delicious.

棕色黄油苹果金发碧眼的与桂香槭树釉的边角照片堆积在另一个顶部

我keep mine drizzly but still thick and creamy. That way it can really sink into all the nooks and crannies throughout these buttery blondie bars.

Buttery, apple filled, flavored with hints of cinnamon, nutmeg, and vanilla, and topped with delicious and perfectly sweet maple glaze. Not much beats that, it’s autumn in a bar. Enjoy alongside a mug of steaming hot coffee, cider…or maybe even your favorite南瓜香拿铁?!?

完全完善。另外......如果你这个周末烘烤了这些，你的房子会像秋天一样闻到，相信我，这将是惊人的。比秋天的蜡烛更好。这么好！

棕色黄油苹果金发碧眼的果子糖与桂香槭树釉的照片顶上的关闭

寻找其他甜苹果食谱？这是一些想法：

Spiced Pecan Apple Cider Doughnut Cake

Mulled Spiced Apple Cider Doughnuts

双倍的苹果黄油棒

家made Slow Cooker Maple Apple Butter

最后，如果你用肉桂枫釉做这些棕色奶油苹果金发，一定要留下评论和/或给这个食谱评级！最重要的是，我喜欢听到你们的意见，并总是尽我最大的努力回应每一个评论。当然，如果你做了这个食谱，别忘了给我贴上标签我nstagram! 翻看你们制作的食谱照片是我的最爱！

棕色黄油苹果金发碧眼的肉桂枫釉|halfbaked万博苹果下载harvest.com
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Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

大酱

棕色奶油苹果金发配肉桂枫釉

如果有一个食谱，尖叫下降，这是这些容易，软，粘金发！

Prep Time 15 分钟
烹饪时间 25 分钟
总时间 45 分钟
一份 24bars
Calories 165kcal.

我ngredients

Cinnamon Maple Butter Glaze

美国习惯-公制

我nstructions

  1. 1.Preheat the oven to 350 degrees F. Line a 9x13 inch baking dish with parchment paper.

    2.将黄油添加到中等热量设定的中等锅中。让黄油棕色，直到它闻到烤，约2-3分钟。经常搅拌。从加热中取出并在苹果黄油中搅拌1杯红糖。让冷却5分钟。在鸡蛋和香草中搅拌。加入面粉，发酵粉，1茶匙肉桂，肉豆蔻和盐，混合直至刚刚结合。将面团伸入准备好的盘子中。

    三。在一个碗里，把苹果和1/2杯红糖和1茶匙肉桂一起搅拌。把苹果均匀地撒在面团上。转移到烤箱里烤25-30分钟，直到放在中间。如果中间有液体，在锅周围旋转，然后再烤5分钟。让我们冷静下来。

    4.Meanwhile, make the glaze. Add the butter to a small pot set over medium heat. Allow the butter to brown lightly until it smells toasted, about 2-3 minutes. Remove from the heat and whisk in the maple syrup, powdered sugar, cinnamon, and a pinch of salt. Drizzle the glaze over the bars. Let set for 5 minutes. Cut into bars...snack and enjoy!

食谱笔记

To Make Gluten Free:使用等量的你最喜欢的无麸质面粉混合物代替万能面粉。我推荐Cup4cup麸质面粉.

Storing:these bars keep well for 3-4 days at room temperature or in the fridge.

To cool the bars quickly for frosting：放入冰箱15分钟。去除并上釉。

overhead photo of Brown Butter Apple Blondies with Cinnamon Maple Glaze