Trying Out A New Recipe: Half Baked Harvest’s Chewy Maple Brown Sugar Blondies
About a week ago, the temperature had dropped just enough for it to feel like a real fall day. Of course, now we are back up to the 80’s despite it being the end of September, but for one glorious day it was cool and breezy, and I knew I wanted to make something that encapsulated fall. At that very moment, I saw Half Baked Harvest post a recipe on Instagram for some Brown Butter Apple Blondies with Cinnamon Maple Glaze. I thought, well that sounds amazing! However, it requires real apples, so this recipe was just not in the cards at that moment in time.
Lo and behold, though, I saw a recipe for her Chewy Maple Brown Sugar Blondies instead, and opted for those. After all, it does have apple butter in it, so pretty similar at least, right?
First, the ingredients:
I thought the ingredients were pretty standard for the most part. Of course, apple butter is more of a specialty ingredient that can be hard to come by. It is easier to find it in fall, though, much like cans of pumpkin. Aside from that, it’s mostly just sugar, butter, chocolate, maple syrup, cinnamon, all the best stuff!
The first thing I did was brown the butter. Which started off like this:
And ended like this:
I believe I’ve mentioned it in a previous baking post, but brown butter is where you melt butter and let it basically cook until you’ve toasted the milk solids, which is what all this is on the bottom:
Brown butter is much richer and complex in flavor than regular butter, and using a good quality butter is really important if you’re looking to brown your butter. I pretty much only use Kerrygold, as I’m a bit of a loyalist, but there’s other good quality brands that will brown just as well.
Anyways, after I browned the butter, I mixed up the brown sugar, maple syrup, vanilla, apple butter, and egg:
I added the butter, all the dry ingredients, and the chocolate to get this yummy looking dough:
I like to use chocolate chips and chocolate chunks (I just cut up the chocolate bar). I think it looks better, but that’s just me. With butter, I’m a loyalist to Kerrygold, and with chocolate, I’m a loyalist to Ghirardelli. Nothing gets the job done better than Ghirardelli semi sweet.
I pressed the dough down into a parchment lined 9×13:
And baked it! The recipe says to let it bake for 18-22 minutes, and that you want it to be kind of underdone, but I ended up baking it for closer to 25 because I think it was a little too underdone originally.
Once it seemed okay, I pulled it out:
While I waited for it to cool, I made up the maple glaze that’s supposed to go on top. I was hesitant to make the glaze, as I’ve expressed before on here that I don’t care for how powdered sugar makes things taste, but I made it anyways and it actually turned out really well!
So I glazed these bad boys:
After cutting them, I noticed that they still looked pretty damn underdone:
Personally, I prefer under baked, and they were really tasty, so I figured it was fine.
As I said, they were quite yummy, however, I don’t feel like they tasted like fall. Despite the maple syrup, cinnamon, and apple butter in the recipe, they just tasted like chocolate chip cookie bars. And that’s more or less what they look like, too. I’m kind of upset they didn’t really taste mapley, even with the glaze. I wanted something cozy and warmly spiced, but they mostly were just chocolate-chip-cookie-esque. They were still good, though.
All in all, it was a pretty easy recipe, and a good way to spend my time. I don’t regret making them at all, but now I really want to try the actual apple blondie recipe I originally wanted to make to see how it compares.
Do you like blondies better than brownies? Do you prefer underdone baked goods? Would you try these? Let me know in the comments, and have a great day!