From: Half Baked Harvest
If there was ever a recipe that screams fall, it’s these easy, soft, and gooey blondies!
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 24 bars
Ingredients
- 1 1/2 sticks (3/4 cup) salted butter
- 1/2 cup apple butter
- 1 1/2 cups light brown sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 2 teaspoons cinnamon
- 1/4 teaspoon nutmeg
- 1/2 teaspoon kosher salt
- 2 Honeycrisp apples, peeled (if desired), and chopped (about 2 cups chopped apples)
Cinnamon Maple Butter Glaze
- 3 tablespoons salted butter
- 3 tablespoons maple syrup
- 1/2 - 3/4 cup powdered sugar
- 1/2 teaspoon cinnamon
- 1 pinch flaky sea salt
Instructions
- Preheat the oven to 350 degrees F. Line a 9x13 inch baking dish with parchment paper.
- Add the butter to a medium pot set over medium heat. Allow the butter to brown, until it smells toasted, about 2-3 minutes. Stir often. Remove from the heat and stir in the apple butter and 1 cup brown sugar. Let cool 5 minutes. Whisk in the eggs and vanilla. Add the flour, baking powder, 1 teaspoon of the cinnamon, nutmeg, and salt, mixing until just combined. Spread the dough out into the prepared dish.
- In a bowl, toss the apples with 1/2 cup brown sugar and 1 teaspoon cinnamon. Evenly sprinkle the apples over the dough. Transfer to the oven and bake for 25-30 minutes, just until set in the center. If there is liquid in the center, swirl it around the pan, then bake another 5 minutes. Let cool.
- 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!
Recipe Notes
To Make Gluten Free: Use an equal amount of your favorite gluten free flour blend in place of the all-purpose flour. I recommend Cup4Cup gluten free flour.
Storing: these bars keep well for 3-4 days at room temperature or in the fridge.
To cool the bars quickly for frosting: place in freezer for 15 minutes. Remove and glaze.
