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.
