Brown Butter Apple Pie Blondies are the ultimate cozy fall dessert. They combine the rich, nutty flavor of browned butter with warm spices and sweet apple for a treat that tastes just like apple pie — in blondie form. The texture is perfectly soft and chewy with golden, caramelized edges that make every bite irresistible. Enjoy them as an afternoon snack, dessert, or sweet breakfast with coffee on a crisp fall morning.
For more yummy apple recipes try my caramel apple oatmeal, apple pie toast, or apple crisp yogurt bowl.
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Why you'll love these brown butter blondies with coconut sugar
Nutty + rich flavor. Browned butter adds deep caramelized notes that make these blondies taste extra indulgent.
Perfectly soft + chewy. The centers stay moist while the edges turn golden and slightly crisp.
Cozy fall vibes. Warm spices and sweet apple bring all the comforting seasonal flavors you crave.
Quick + easy. Made with simple pantry staples and ready in under an hour — no mixer required. Wholesome ingredients. Made with coconut sugar and fresh apple for a refined sugar free treat that feels balanced and nourishing.
Ingredients
- Egg – Binds the batter and gives the blondies structure and moisture.
- Vanilla – Adds warmth and enhances the brown butter and apple flavors.
- Browned butter – Infuses rich, nutty depth and makes the blondies extra flavorful.
- Coconut sugar – Naturally sweetens and adds a subtle caramel-like note.
- All-purpose flour – Provides the base structure for the blondies; gluten-free flour also works.
- Baking powder – Helps the blondies rise slightly while staying soft and chewy.
- Pumpkin pie spice – Brings cozy fall flavor; cinnamon or a mix of cinnamon + nutmeg also work.
- Salt – Balances sweetness and enhances all the other flavors.
- Apple – Adds natural sweetness, moisture, and little bites of fruit throughout the blondies.
See the recipe card for full information on ingredients and quantities.
Substitutions
- Butter: You can skip browning and use regular melted butter if you’re short on time — it’ll still taste delicious, just a little less nutty.
- Coconut sugar: Brown sugar works perfectly in place of coconut sugar for a similar flavor and texture.
- Flour: Any all-purpose gluten-free flour blend can be used if you want to make these gluten-free.
- Pumpkin pie spice: Swap with 1 teaspoon cinnamon plus a pinch of nutmeg and ginger, or just use cinnamon if that’s what you have.
- Apple: Any baking apple works — Honeycrisp, Pink Lady, or Granny Smith are great options. You can also peel the apple if you prefer a smoother texture.
Step-by-Step Instructions
Brown the butter.
Mix wet ingredients.
Stir in dry ingredients.
Fold in apples.
Pour into an 8x8 baking dish and bake.
Let cool and slice.
Let bread cool and dig in.
Recipe pro-tips
Watch the butter closely. Brown butter can go from perfectly nutty to burnt in seconds -once it smells toasty and turns golden, pull it off the heat.
Measure after browning. You’ll lose some volume when butter browns, so re-measure to make sure you have a full ½ cup before adding to the batter.
Don’t overmix. Once the dry ingredients go in, mix just until combined to keep the blondies soft and tender.
Use a good quality butter - I recommend a brand like Truly Grass Fed or Kerrygold.
Storage instructions for pumpkin bread with olive oil
You can store the extra bread in a sealed container or bag in your fridge for up to 4 days. Alternatively you can freeze the bread for up to 3 months.
Recipe FAQS
I believe vegan butter would work (although I'm not sure if it would brown), I am not sure if a flax egg would hold this recipe together but feel free to experiment!
Yes, use a gluten-free all-purpose flour blend. Do not substitute with alternative flours such as oat, almond, or similar.
Brown butter is regular butter that’s been melted and cooked until the milk solids turn golden brown, creating a rich, nutty aroma. This process enhances flavor, adding depth and caramel-like notes to both sweet and savory dishes.
Other breads and loafs to try
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Brown Butter Apple Pie Blondies
Equipment
Ingredients
wet
- 1 egg
- 1 teaspoon vanilla
- ½ cup melted browned butter* you can use regular butter if you want to skip this step
- ¾ cup coconut sugar brown sugar also works
dry
- 1 ¼ cups all purpose flour I believe all purpose GF flour work work
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons pumpkin pie spice can sub cinnamon + nut meg combo or just cinnamon
- ¼ teaspoon salt
- 1 large apple - cut into ¼ inch thick chunks/cubes I did not peel my apple but you can if desired
Instructions
- Preheat oven to 350 degrees and line and 8x8 baking dish with parchment paper
- *To brown the butter, add slightly more than a half cup of butter to a skillet or saucepan over medium heat. Let it melt completely, then continue cooking, stirring often, until it starts to foam and the milk solids turn golden brown and smell nutty. Remove from heat immediately to prevent burning and pour into a heatproof bowl to cool slightly before using. Make sure to remeasure that you have exactly ½ cup, if you have slightly less you can just add in additional melted butter. You want the butter to still be warm and melted just not piping hot to the point where it scrambles the eggs.
- Add all wet ingredients to a mixing bowl and whisk together until smooth and combined.
- Add all dry ingredients to the same bowl and mix until combined. The batter will be thick almost like cookie dough. Lastly fold in the apples.
- Press batter into the baking dish and try to make it as smooth and evenly distributed as possible.
- Bake blondies for 25-35 minutes, until a toothpick comes out clean.
Margaret says
These are so insanely delicious!