If you're looking for a dessert that perfectly balances rich nuttiness, warm apple spice, and luscious caramel, you have got to try the Brown Butter Apple Strudel Blondies with Salted Caramel Drizzle Recipe. This treat takes the classic blondie to a whole new level by incorporating brown butter’s deep, toasty flavor, tender spiced apples reminiscent of strudel filling, and an irresistible salted caramel sauce drizzled on top. It’s indulgent yet comforting, with just the right touch of sweetness and a little salt to make your taste buds sing with joy.
Ingredients You'll Need
These ingredients may look simple, but each one plays a crucial role in bringing the flavors and textures of your blondies together beautifully. From the nutty brown butter that gives the base its unique richness to the apples and cinnamon creating that familiar strudel feeling, every element is essential.
- 270 grams Unsalted butter: Browning the butter creates a deep, nutty aroma that elevates the entire blondie.
- 3 medium Green apples (Granny Smith recommended): Bring tartness and moisture, balancing the sweetness perfectly.
- 1 tablespoon Ground cinnamon: Adds warmth and spice like a classic apple strudel.
- 320 grams Light brown sugar: Infuses the blondies with a rich, caramel-like sweetness.
- 3 medium Eggs (room temperature): Bind everything together while making the blondies tender.
- 1 teaspoon Vanilla extract: Enhances all the flavors with its smooth, sweet undertone.
- 300 grams Plain flour: The structure to hold these luscious blondies together.
- 3 tablespoons Whittard Apple Strudel Hot Chocolate: Adds an enchanting depth of flavor inspired by apple strudel spices.
- 1 teaspoon Salt: Balances the sweetness and enhances all the flavors.
- 60 millilitres Water (for apples): Lets the apples soften gently with the cinnamon.
- 100 grams Caster sugar (for caramel): Used to create the perfect salted caramel drizzle.
- 120 millilitres Double cream (room temperature): Makes the caramel luscious and smooth.
- 0.5 teaspoon Salt (for caramel): Provides that satisfying salty contrast to the sweet caramel.
How to Make Brown Butter Apple Strudel Blondies with Salted Caramel Drizzle Recipe
Step 1: Prepare Your Oven and Brown the Butter
Start by preheating your oven to 180°C fan (or 200°C conventional), and line a 20cm square baking tin with greaseproof paper for easy removal. Now, onto the magic—the brown butter. Melt your unsalted butter in a saucepan over medium heat, stirring occasionally. Keep it going for 5 to 8 minutes until you see golden amber color and smell that irresistible nutty aroma. Brown milk solids will settle on the pan bottom—that’s your flavor jackpot! Pour everything into a large bowl and let it cool for about 10 minutes.
Step 2: Soften Your Spiced Apples
While your butter chills out, peel, core, and thinly slice those crisp green apples. Toss them in a bowl with the ground cinnamon and 4 tablespoons of water. Cover with cling film and microwave for 1 to 2 minutes, or until fragrant and soft. This step infuses the apples with warmth and prepares them to be nestled inside the blondies.
Step 3: Mix Your Blondie Batter
Back to the brown butter! Stir in your light brown sugar, eggs, and vanilla extract until creamy and smooth. Then fold in the plain flour, Whittard Apple Strudel Hot Chocolate, and salt. Your batter should be luscious and combined—ready to bring these blondies to life.
Step 4: Layer Apples into Your Blondie Batter
Spread half of your blondie mixture evenly into the prepared baking tin. Carefully spoon the spiced apple slices over this layer, making sure they’re evenly distributed. Top with the remaining blondie batter, gently spreading to cover and conceal the apples completely. This layering gives that lovely strudel effect inside your blondies.
Step 5: Bake to Perfection
Slide your tin into the center of the oven and bake for 35 to 40 minutes. Start checking around 30 minutes—edges should be golden and firm, and the center will have a slight jiggle. For gooier blondies, pull them out around 30 to 35 minutes; for firmer ones, wait until the full 40 minutes. Allow the blondies to cool completely in the tin (approximately 2 hours in the fridge or 4 hours at room temperature) before moving on.
Step 6: Create the Salted Caramel Drizzle
For the caramel, combine the water and caster sugar gently in a saucepan without stirring to avoid crystallization. Bring it to a boil over low heat; watch as the clear sugar syrup bubbles and slowly turns a gorgeous dark amber. Take it off the heat and carefully stir in the double cream—it will bubble, so be cautious! Stir until silky and smooth before adding your salt. Pour into a jar and let it cool for at least 15 minutes.
Step 7: Drizzle, Slice, and Enjoy!
Once your blondies are cool, liberally drizzle the salted caramel over the top. Then slice into squares and serve up this mouthwatering mash-up of strudel flavors wrapped in gooey blondie goodness.
How to Serve Brown Butter Apple Strudel Blondies with Salted Caramel Drizzle Recipe
Garnishes
Adding a sprinkle of chopped toasted pecans or walnuts on top will add a delightful crunch that contrasts perfectly with the soft blondies. A small dusting of powdered sugar or a scoop of vanilla bean ice cream can take this dessert to next-level indulgence. Fresh mint leaves also bring a fresh pop of color and aroma, making your presentation that much more inviting.
Side Dishes
Serve these blondies alongside a warm cup of spiced chai or apple cider to enhance the autumnal spice profile. A simple dollop of whipped cream or crème fraîche on the side is a classic pairing that smooths out the richness. If you’re after more texture, a bowl of fresh seasonal berries can create a lovely contrast, adding bright acidity and color to your plate.
Creative Ways to Present
For a stunning dessert platter, cut the blondies into petite squares and arrange them with thin apple slices fanned around the edges. Drizzle extra salted caramel artistically on the plate to wow your guests. To turn these blondies into an elegant dessert, serve warm with a scoop of cinnamon ice cream and a sprinkle of toasted oats or granola for crunch. Kids and adults alike will love having the option to drizzle more salted caramel themselves!
Make Ahead and Storage
Storing Leftovers
These blondies store wonderfully in an airtight container in the fridge for up to 3 days. Keeping them chilled helps maintain the gooey texture and the freshness of the spiced apples. Just remember to bring them to room temperature for about 20 minutes before serving for maximum flavor and softness.
Freezing
If you want to enjoy these blondies later, slice them into portions and freeze in an airtight container or wrapped tightly in plastic wrap and foil. They’ll keep well for up to 2 months. When you’re ready to indulge, thaw the blondies overnight in the fridge and warm gently if you prefer them softer.
Reheating
To bring your blondies back to life, warm them in the microwave for 15 to 20 seconds or pop them in a preheated oven at 160°C (320°F) for about 5 minutes. This helps revive that gooey, melty quality and intensifies the aroma of brown butter and apple spice. Don’t forget to drizzle additional salted caramel to truly recapture the magic!
FAQs
Can I use a different type of apple instead of Granny Smith?
Absolutely! Granny Smith apples are preferred for their tartness and firmness, which balance the sweetness and hold their shape well. However, you could try Honeycrisp or Braeburn for a slightly sweeter, but still tart flavor. Just make sure the apples are firm to avoid your blondies becoming too mushy.
What if I don’t have Whittard Apple Strudel Hot Chocolate?
No worries! You can substitute this with 2 teaspoons of apple pie spice mixed with 1 teaspoon unsweetened cocoa powder. This blend will mimic the warm spices and subtle chocolate undertones to keep the flavor close to the original recipe.
How can I make the salted caramel sauce less sweet?
Reducing the amount of caster sugar slightly may lessen the sweetness, but be careful not to adjust too much or the sauce may lose its texture and caramelization. You can add a pinch more salt as well to balance the sweetness with a stronger savory contrast.
Can I prepare the blondie batter in advance?
Yes! You can mix the blondie batter a few hours ahead and keep it in the refrigerator. Just let it come back to room temperature before baking to ensure even cooking and texture.
Why do the blondies need to cool completely before adding the caramel?
Allowing the blondies to cool ensures they set properly and slice cleanly without crumbling. Adding the caramel too early could cause it to melt into the blondies or become runny, whereas cooled blondies hold their shape and allow for a beautiful, controlled drizzle that looks as good as it tastes.
Final Thoughts
I cannot recommend the Brown Butter Apple Strudel Blondies with Salted Caramel Drizzle Recipe enough. It’s one of those desserts that feels like a warm hug in every bite—perfect for sharing with friends or treating yourself after a cozy day. With its irresistible layers of flavor and texture, this recipe will quickly become a new favorite to bake again and again. Give it a try and watch your loved ones ask for seconds without hesitation!
Print
Brown Butter Apple Strudel Blondies with Salted Caramel Drizzle Recipe
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Total Time: 3 hours including cooling
- Yield: 9 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Brown Butter Apple Strudel Blondies combine the nutty richness of browned butter with the tart sweetness of cinnamon-spiced apples, layered within a luscious blondie batter. Finished with a smooth salted caramel sauce, this dessert offers a delightful blend of textures and flavors reminiscent of a classic apple strudel in bar form, perfect for sharing or a special treat.
Ingredients
Blondies
- 270 grams Unsalted butter
- 3 medium Green apples (Granny Smith recommended)
- 1 tablespoon Ground cinnamon
- 320 grams Light brown sugar
- 3 medium Eggs (room temperature, or 2 large eggs)
- 1 teaspoon Vanilla extract
- 300 grams Plain flour
- 3 tablespoons Whittard Apple Strudel Hot Chocolate
- 1 teaspoon Salt
- 60 millilitres Water
Salted Caramel Sauce
- 100 grams Caster sugar
- 120 millilitres Double cream (room temperature)
- 0.5 teaspoon Salt
- 60 millilitres Water
Instructions
- Preheat and prepare baking tin: Preheat your oven to 180°C fan / 200°C conventional. Line a 20cm square baking tin with greaseproof paper to prevent sticking.
- Brown the butter: Place the unsalted butter into a saucepan over medium heat. Stir occasionally while it melts completely. Continue heating for 5-8 minutes until the butter turns golden amber with a nutty aroma and brown milk solids form on the bottom. Transfer the brown butter and solids to a large mixing bowl and let it cool for 10 minutes.
- Prepare the spiced apples: Core, peel, and thinly slice the apples. Mix them in a bowl with ground cinnamon and 4 tablespoons of water. Cover with clingfilm and microwave for 1-2 minutes until apples soften and are fragrant. Set aside.
- Mix blondie batter: To the cooled brown butter, add the light brown sugar, eggs, and vanilla extract. Mix until combined. Then fold in the plain flour, Whittard Apple Strudel Hot Chocolate, and salt until the batter is smooth.
- Assemble blondies: Spread half of the blondie batter evenly into the prepared tin. Layer the spiced apple slices on top, then cover with the remaining blondie batter, concealing the apples.
- Bake the blondies: Bake in the oven’s center for 35-40 minutes. After 30 minutes, check for a golden color and firmness around edges while center still jiggles slightly. Remove at 30-35 minutes for gooier blondies or up to 40 minutes for a firmer texture.
- Cool blondies: Allow the blondies to cool completely in the tin—either refrigerate for 2 hours or leave at room temperature for 4 hours. You may also cover and refrigerate overnight.
- Make salted caramel sauce: In a medium saucepan, stir together water and caster sugar gently, avoiding splashes up the sides. Heat on low until it comes to a boil, then allow to cook without stirring (swirling occasionally) for 10-20 minutes until the syrup reaches a dark amber color.
- Finish the caramel sauce: Remove the pan from heat and carefully pour in the double cream while stirring continuously. The mixture will bubble vigorously—stir until smooth and glossy. Stir in salt, then transfer to a jar and let cool for 15 minutes to thicken.
- Serve: Drizzle the salted caramel sauce over the cooled blondies. Slice into squares and enjoy. Store leftovers in an airtight container refrigerated for up to 3 days.
Notes
- Use room temperature eggs and cream for better mixing and texture.
- The blondies continue to cook and firm up as they cool, so timing the bake affects gooeyness.
- If you don’t have Whittard Apple Strudel Hot Chocolate, a mix of cinnamon and cocoa powder may work as a substitute.
- Make sure to brown the butter slowly to avoid burning and achieve a nutty flavor.
- The salted caramel sauce can be prepared in advance and stored refrigerated.
- Store blondies in an airtight container in the fridge to preserve freshness.
Leave a Reply