Description
Chewy brown-sugar blondies with apple-butter cinnamon ribbons and a thin vanilla glaze.
Ingredients
Scale
- 1 cup (227 g) unsalted butter, melted and cooled slightly
- 2 cups (400 g) packed dark brown sugar
- 2 large eggs (100 g without shells)
- 1 large egg yolk (18 g)
- 2 tsp (10 ml) vanilla extract
- 2 cups (250 g) all-purpose flour
- 1 tsp (4 g) baking powder
- 1/2 tsp (3 g) fine salt
- 3/4 cup (180 g) thick apple butter
- 2 tbsp (25 g) granulated sugar
- 2 tsp (5 g) ground cinnamon
- 1 cup (120 g) powdered sugar
- 2 tbsp (30 ml) whole milk
- 1/2 tsp (2.5 ml) vanilla extract, for glaze
Instructions
- Heat the oven to 350°F (175°C). Line a 9×13-inch (23×33 cm) metal pan with parchment.
- Whisk the melted butter and brown sugar until glossy. Add the eggs, yolk, and 2 tsp (10 ml) vanilla.
- Fold in the flour, baking powder, and salt just until combined.
- Mix the granulated sugar and cinnamon in a small bowl. Spread two-thirds of the batter into the pan.
- Spoon half the apple butter over the batter and sprinkle with half the cinnamon sugar. Add the remaining batter in dollops, followed by the remaining apple butter and cinnamon sugar.
- Swirl with a thin knife using a few broad passes. Bake for 25–31 minutes, until the edges are golden and a tester away from the swirl shows moist crumbs.
- Cool completely. Whisk the powdered sugar, milk, and remaining vanilla, then drizzle a thin layer over the slab.
- Let the glaze set for 20 minutes and cut into 20 squares.
Notes
Use thick apple butter and avoid over-swirling so the ribbons remain visible and the center bakes evenly.