Brown Butter Apple Bars
These bars are full of fall flavor. The nuttiness from the brown butter, the crisp apples in each bite, and a salted caramel drizzle on top!
Yield: 12 bars
Calories: 230kcal
Materials
Apple Mixture
- 2 cups apples peeled, cored, cubed
- 1 tbsp maple syrup
- 1 tbsp brown sugar packed
- 1/4 tsp cinnamon
Blondies
- 1 cup butter unsalted, cubed
- 2 1/3 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1 tsp salt
- 1 tsp cinnamon
- 1/2 tsp ground allspice
- 1 1/2 cup brown sugar packed
- 2 large eggs
- 2 tsp vanilla extract
Salted Caramel Drizzle
- 1/4 cup granulated sugar
- 1/4 cup brown sugar packed
- 1/3 cup heavy cream
- 3 1/2 tbsp butter cubed
- 1/2 tsp sea salt
Instructions
Bars
- Brown butter first, cut butter into small pieces in place into a light colored sauce pan if you have one, so that it's easier to see the color of the butter. Melt the butter over medium heat stirring constantly you want the milk solids to separate and burn. The melted butter will start to foam continue stirring it should take about 5 to 8 minutes once butter is a golden amber color, pour into heat proof bowl and set aside.
- Prepare apples, use same pan that was used for the butter and toss the apples in along with sugar, maple syrup, and cinnamon. Stir over medium heat until apples are a bit softened about 4 to 5 minutes.
- Preheat oven to 345°F line a 9 x 13" baking dish with parchment paper.
- In a medium mixing bowl whisk flour, salt, cinnamon, and allspice. Set aside.
- In a stand mixer, with paddle attachment mix together on medium-low speed, brown butter, sugar, eggs, and vanilla extract. Add dry ingredients and mix until combined. Scrape signs with rubber spatula as you go, then with the rubber spatula fold in the apples.
- Transfer batter to prepared baking dish and spread evenly within pan. Bake for 30 to 35 minutes until lightly golden. The toothpick shouldn't come out clean. Let cool in pan for about 10 minutes then cut and serve.
Salted Caramel Drizzle
- Add both sugars to a saucepan and heat on medium-high until it starts melting towards the bottom of the pan. Put in a couple cubes of butter and stir around with heat proof spatula and let the sugar and butter continue to melt until it's all liquid.
- Add all the butter and stir constantly and stir until melted. It'll be bubbling so you will barely see the color of the caramel, just don't cook it for too long because it will taste burnt. Remove from heat and add cream slowly while stirring until all combined and smooth. Stir in salt.
- Strain caramel into a glass container in case there are some pieces that didn't melt down and let cool in fridge until needed.
Notes
Apples- Granny Smith & Honeycrisp are my absolute favorite to use. These apples don't get soggy as fast as the others, they keep their crisp even after cooking!
To store- Keep in airtight container refrigerated up to 14 days or not, for up to 7 days.
Nutrition
Calories: 230kcal