Gluten Free Apple Brown Butter Blondies

Three apple brown butter blondies are stacked on a black plate, 2 on the bottom and 1 on top, there is a scoop of vanilla ice cream next to the blondies

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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


  1. Brown butter mixture:
    1. 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.
  2. Blondie:
    1. Preheat oven to 350°. Butter a 13x9" 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.
    2. 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.
    3. 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.
    4. 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

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