Let’s Have a Chat About Brown Butter Apple Pie Blondies

So, wanna hear a story? Last fall, I tried to impress my sister with these brown butter apple pie blondies. She’s the family baker, the kind who eyeballs yeast and magically gets perfect loaves (rude, honestly). Anyway, I wanted something classic but just a smidge different, and these hit that sweet spot: apple pie meets chewy, gooey blondie. Not gonna lie, I ate three while she was still parking her car. Worth it. If you love a not-quite-cake, not-quite-cookie situation, I’m pretty sure you’ll want to save this one. Or, you know, eat right out of the pan standing over the sink. Been there.

Why You’ll Love This (Because I Genuinely Do…)

I make these brown butter apple pie blondies whenever it’s cold, rainy, or I just need people to think I have my life together. My family goes wild for these because they’re like apple pie but with about a third of the effort (and no wrestling with pie crust; thank you very much). Honestly, sometimes I get lazy and skip peeling the apples — no one has complained yet. If you like the flavor of buttery apples and that toffee thing brown butter does, these are totally your jam. Also: saves my hide when unexpected guests show up, though you do need about an hour start to finish. And, side note? There’s usually a fight for the crispy corner pieces.

What You’ll Need (And What I’ve Swapped In—Oops)

1 cup unsalted butter (Kerrygold is my “treat myself” choice, but store brand works, too—my grandma would side-eye me for saying that)
2 cups light brown sugar (packed) or dark, if you’re feeling bold, just expect more caramel vibes
2 large eggs (I once used duck eggs accidentally and it was fine!)
2 teaspoons vanilla extract (if you have vanilla bean paste, bit fancy, but try it)
2 cups all-purpose flour (I’ve tried half whole wheat, turned out a teeny bit dense but still scarfable)
1 1/2 teaspoons cinnamon (throw in nutmeg or apple pie spice if you want, I sometimes do)
1/2 teaspoon salt
1 teaspoon baking powder
2 medium apples, peeled and chopped (Granny Smith is reliable, but honeycrisps… chef’s kiss. Or just use what’s around; I used a random apple from a neighbor and survived.)
1/2 cup chopped pecans or walnuts (optional, lots of folks in my house say “skip!” but I disagree)
Optional: A handful of white chocolate chips (I didn’t measure, because, well, my hand was already in the bag)

Here’s How You’ll Throw These Together

Brown the butter. Put the butter in a saucepan on medium and let it melt, then swirl it around until it’s foamy and the bits at the bottom are golden and it smells nutty—don’t wander off, it can burn fast (ask me how I know). Pour that liquid gold into a bowl and let it cool for five minutes. I usually use this time to hunt for my favorite mixing spoon.
Mix in the brown sugar. Dump it in, whisk until you’re not seeing big clumps. At this point, things look pretty separated and weird, but keep going.
Add eggs and vanilla. Crack in the eggs (pick out shell if you’re me) and pour in the vanilla, then whisk like your life depends on it until it’s glossy and kinda thick.
Dry ingredients next. Toss in flour, cinnamon, salt, and baking powder. Actually, I find it works better if you stir these together in another bowl first, but half the time I just dump ‘em in. Stir until just combined—no need to be overly fussy.
Fold in apples and nuts. It’ll look chunky—don’t panic, that’s right. Throw in the white chocolate chips if you fancy. This is where I usually sneak a taste (no regrets).
Bake it! Spread into a parchment-lined 9×13 pan (or an 8×8 and bake a tad longer for thicker blondies, which are dangerous in a good way). Smooth the top. Pop it into a preheated oven at 350°F (175°C) for about 28–32 minutes, until it’s set but still a bit soft in the middle. If you wiggle the pan and the center jiggles, give it a few more minutes.

Some Notes (Hard-Earned, Whoops)

If you use extra juicy apples, the blondies can get squishier. I tried using apples from my brother’s tree once… let’s just say “apple sauce bar” was not what I intended. Maybe pat them dry first.
I forgot to line the pan once and spent ages chiseling out blondie bits. Just line it. Seriously.
Day two? Even better flavor. If you can wait, you’re a stronger person than me.

When I’ve Messed With the Recipe…

I subbed pears for apples once (would not repeat—too mushy for my taste, but maybe yours?)
Chopped dried cranberries in the winter instead of nuts is actually pretty ace
I did a tiny batch with browned butter ghee (found out about that from Smitten Kitchen’s genius), which made things extra rich but a bit harder to cut

The Stuff You’ll Use (Or Improvise Because Real Life)

Mixing bowls (but I’ve grabbed a big salad bowl in a pinch—no shame)
Saucepan (for browning butter; don’t use nonstick)
Whisk (fork does in a pinch, just takes longer)
Rubber spatula (or clean hands… ask me about cleaning blondie fingers later)
9×13 inch pan or 8×8 if you want big, fat squares
Parchment paper or at least some kind of nonstick spray—grease it well if you’re old-school

Storing (But Like, Honestly…)

Tightly covered, these will keep for three-ish days at room temp—but, honestly, in my house these are usually gone by lunchtime the next day. If you do have leftovers (how?), stick them in a tin or wrap in foil. I wouldn’t recommend freezing—the apples get weird. Fridge makes ‘em a tad firm but I like them that way, especially with a morning coffee.

How I Serve These (Take This or Leave It)

I love these cut into squares with a mug of milky tea while watching slightly trashy telly. My mom pops a warm square in a bowl, tops it with vanilla ice cream, and swears it’s heaven (she’s not wrong). If you want to get fancy, drizzle a bit of homemade caramel on top and call it a day. Or eat straight out of the tin like a wild animal. No judgment.

What I’ve Learned the Hard Way (Pro Tips…Kinda)

One time I tried rushing the brown butter step and ended up with a burnt, gritty mess. Don’t do that.
Don’t overmix once the flour’s in; tough blondies just make me sad.
Cut while still warm if you want oozy middles, or let cool completely for cleaner slices (I rarely have the patience, just being honest).

Some of the FAQs People Actually Ask Me

Can I use a different kind of fruit?
Kind of. I tried pears and like I said, didn’t love it, but you might! Maybe berries? Actually, on second thought, they might go soggy, so probably stick to firm apples.

What if I don’t have brown sugar?
You can totally use white sugar and a dollop of molasses (about a tablespoon per cup—it’s what I do when I run out, which is often). Tastes just as cozy.

Are these more like bars or cake?
Somewhere in-between. Think chewy blondie but with apple pie flavors and soft chunks. Hard to explain, but trust me. Sort of like the offspring of apple pie and a cookie tray.

Do I have to peel the apples?
I’d say it’s up to you—if I’m lazy or in a hurry, I don’t bother. They’re a bit more rustic with skin on, but nobody’s complained yet. Plus, more fiber?

My pan is smaller, can I still bake them?
Yep! Just keep an eye on baking time; they’ll puff up more and might need an extra 5–10 minutes. Oh, and let them cool a bit longer or you’ll have an oozy mess—voice of experience.

Anyway, hope you love these and make enough to share (though, between us, I won’t tell if you eat most of the pan yourself). For more about brown butter and why it’s basically kitchen magic, check out this guide by Serious Eats. Happy baking, mate!

Brown Butter Apple Pie Blondies