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Brown Butter Apple Strudel Blondies

Brown Butter Apple Strudel Blondies

These rich and gooey Brown Butter Apple Strudel Blondies have flavours of buttery pastry, sweet apples and warming spices. The blondie mixture is layered with cinnamon-spiced apples, baked to golden perfection, and drizzled in homemade salted caramel sauce! This is a cosy, comforting and indulgent bake that's perfect to enjoy throughout Autumn and apple season.
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Prep: 30 minutes
Cook: 30 minutes
Cooling time: 2 hours
Total: 3 hours
Servings: 9

Equipment

Ingredients

For the blondies:

  • 270 grams Unsalted butter
  • 3 medium Green apples I used Granny Smith Apples
  • 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

For the salted caramel sauce:

  • 60 millilitres Water
  • 100 grams Caster sugar
  • 120 millilitres Double cream room temperature
  • 0.5 teaspoon Salt
Metric - US Customary

Instructions

Start by making the blondies:

  • Preheat the oven to 180°C fan / 200°C conventional. Line a 20cm square baking tin with greaseproof paper.
  • Start by browning the butter. Measure the butter into a saucepan and place over medium heat, stirring until the butter has melted. Continue to heat for another 5-8 minutes, swirling the pan occasionally, until the melted butter is foamy on top, a golden amber colour beneath and has a nutty aroma. There should also be brown milk solids gathered in the bottom of the saucepan. Pour the brown butter and milk solids into a large mixing bowl and leave to cool for 10 minutes.
    270 grams Unsalted butter
  • Meanwhile, prepare the spiced apples. Core, peel and cut the apples into thin slices. Place into a mixing bowl, add the cinnamon and 4 tablespoons of water. Give the mixture a stir.
    3 medium Green apples, 1 tablespoon Ground cinnamon
  • Cover the bowl with clingfilm and microwave for 1-2 minutes or until the apple has softened and smells fragrant. Set aside for now.
  • Return to the brown butter. Add the sugar, eggs and vanilla extract. Mix to combine.
    320 grams Light brown sugar, 3 medium Eggs, 1 teaspoon Vanilla extract
  • Add the flour, Whittard Apple Strudel Hot Chocolate and salt. Fold together until the blondie mixture is smooth and combined.
    300 grams Plain flour, 3 tablespoons Whittard Apple Strudel Hot Chocolate, 1 teaspoon Salt
  • Spread half the mixture into the baking tin. Spoon the spiced apple slices on top in an even layer, then spread the remaining blondie mixture on top concealing the apples underneath.
  • Bake in the centre of the oven for 35-40 minutes. Check on the blondies after 30 minutes, they should have risen, look golden and be firm around the edge. If you shake the tin, the middle should jiggle a little. Blondies will continue to cook through as they cool down, so for a gooier texture take them out around the 30-35 minute mark. For a firmer texture, take them out at 40 minutes.
  • Leave to cool completely in the baking tin (2 hours in the fridge or 4 hours at room temperature). You can also cover the baking tin with foil and leave the blondies overnight.

To make the salted caramel sauce:

  • In a medium-sized saucepan, gently stir the water and sugar together until combined. Be careful not to splash the mixture up the sides of the saucepan.
    60 millilitres Water, 100 grams Caster sugar
  • Place the pan over low heat and allow the mixture to come to a boil. This will take 5-10 minutes. During this time do not stir, only swirl the pan from time to time.
  • The mixture will slowly thicken and turn from clear, to light brown, to dark golden brown (see photo for reference). This process can take anywhere between 10-20 minutes.
  • As soon as the mixture is a dark amber brown, remove from the heat and pour in the cream. Be careful as it will bubble up and splash a bit. Stir continuously with a silicone spatula until the caramel is smooth and glossy.
    120 millilitres Double cream
  • Stir in the salt and then pour the caramel into a jar to cool and thicken up for 15 minutes.
    0.5 teaspoon Salt
  • Drizzle the salted caramel sauce over the blondies, then slice and enjoy! Store the blondies in an airtight container in the fridge for up 3 days.

Video