Who’s ready for apple season? I know I am, because I have these Apple Brown Butter Blondies on repeat over here right now. They are so good that I will be keeping them around all season long!
{{ The recipe and post for these Gluten Free Apple Brown Butter Blondies was made in partnership with Pamelas Products. We received product and compensation in exchange for it. Opinions are always our own. If we don’t love it, you don’t hear about it. Thanks for your continued support! }}
Every year our family makes a trip up to this dreamy little apple orchard outside of LA. It’s so great to get out of the city for a bit and show the kids where their food really comes from.
A day spent picking and pressing apples is so good for this mama’s soul! Growing up in the south I spent lots of time outdoors in nature. Our weekends were filled with hiking in the woods behind our house, gardening with my grandparents and fishing. It was a much slower paced than what our kids experience here in Southern California. I feel like our little yearly trips to the apple orchard give them a small taste of what it was like where I grew up.
These apple brown butter blondies make a hard day spent picking apples totally worth it! The silky swirls of apple brown butter literally melt in your mouth with each bite. Unlike other gluten free baked goods which tend to dry out pretty rapidly, Pamela’s gluten free all purpose flour and bits of coarsely grated fresh apple folded in through this batter keep these sweet treats perfectly moist and luscious for days!!
I love them warmed a bit with a giant scoop of vanilla ice cream, Todd eats them like coffee cake for breakfast on his drive to work and the kids love these tucked in their lunch boxes. All in all, four thumbs up no matter which way you serve it!
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PinIngredients
For the apple brown butter batter
- ½ cup (1 stick) unsalted butter
- 1/4 cup apple butter
- 1 large egg
- ¾ cup (packed) dark brown sugar
- 1 teaspoon vanilla extract
- ½ teaspoon kosher salt
- ⅓ cup Pamela’s gluten free all-purpose flour
For the blondie batter
- 1½ cups pecans, coarsely chopped
- 2¼ cups Pamela’s gluten free all-purpose flour, plus more for flouring pan
- 1½ teaspoons baking powder
- 1½ teaspoons kosher salt
- 1 cup (2 sticks) unsalted butter, room temperature, plus more for greasing pan
- 1¾ cups (packed) dark brown sugar
- 2 large eggs
- 1/4 cup peeled, shredded fresh apple, grated on the large holes of a box grater
- 1 teaspoon vanilla extract
Instructions
- Brown butter mixture:
- Cook butter in a medium saucepan over medium heat, stirring often, until butter foams, then browns, 5-8 minutes. Transfer brown butter to a medium bowl; let cool slightly. Add the apple butter, egg, brown sugar, vanilla, and salt then beat with a whisk until the mixture is completely combined, about 3 minutes.. The batter should be light and fall back onto itself in a slowly dissolving ribbon. Fold in flour.
- Blondie:
- Preheat oven to 350°. Butter a 13×9″ baking dish and dust with flour. Toast pecans on a rimmed baking sheet, tossing once, until slightly darkened and fragrant, 8-10 minutes. Let cool.
- Whisk 2 1/4 cups flour, the baking powder, and salt in a medium bowl. Set aside. Using a stand hand mixer or stand mixer on medium-high speed, beat the brown sugar and 1 cup butter in a large bowl until light and fluffy, about 5 minutes. Add eggs one at a time, beating between additions; mix until pale and fluffy, about 2 minutes. Mix in the shredded apple and vanilla.
- Reduce speed to low and mix in dry ingredients. Fold in half of the pecans. Scrape two-thirds of batter into prepared baking dish; smooth top, pushing batter to edges. Alternating, dollop apple brown butter mixture and remaining batter on top. Smooth and sprinkle remaining pecans over.
- Bake until blondie is golden brown and firm in the center (a tester will not come out clean), 35-40 minutes. Let cool before slicing.
Keywords: blondie, gluten free
