I have strong opinions about fruit blondies, specifically how easily they can turn into a soggy, wet disappointment. That is why these brown butter roasted peach cobbler blondies exist, and they are exactly as thick and fudgy as you want them to be!
I spent a lot of time getting these right because baking with fresh stone fruit is a high-stakes game. But after several tests, I can confidently say this is the only way I will make them. :)
Why you’ll love these peach cobbler blondies
- Fudgy texture: The base uses brown butter and an extra yolk to stay dense and chewy.
- Concentrated fruit flavour: Roasting the peaches first intensifies their sweetness and keeps the bars from getting soggy.
- Delicious streusel topping: A cinnamon brown sugar crumble adds a textured crunch to every bite.
- Drizzled glaze finish: A simple vanilla glaze seeps into the cracks for a sweet, glazed finish.
Ingredients
- Peaches
- Light brown sugar
- Unsalted butter
- Egg
- Egg yolk
- Vanilla extract
- All-purpose flour
- Kosher salt
- Baking powder
- Ground cinnamon
- Powdered sugar
- Milk
*These are the main ingredients. The full list of ingredients and measurements can be found at the bottom of this post!*
Why roasting the peaches is essential
Do not skip the roasting step, because raw peaches contain A LOT of water. If you fold them straight into the batter, they will seep during baking and leave you with a mushy, wet centre.
Roasting them with brown sugar and a bit of butter cook off that excess moisture. You end up with jammy, caramelized peach slices that hold their shape and slice cleanly.
Equipment
- Kitchen scale (I like to weigh out most of my ingredients for accuracy, I also think it’s more efficient when measuring things out over measuring cups!)
- Large and small mixing bowls
- Measuring cups and spoons
- Rubber spatula
- 8×8-inch baking pan
- Small sauce pan
- Large baking sheet
- Parchment paper
- Wire cooling rack
Tips for making peach cobbler blondies
- Let them cool completely: I know it is hard to wait, but these need at least two hours in the pan to set up properly.
- Wipe your knife: For clean squares, wipe your knife with a paper towel between every single cut.
- Use frozen peaches if needed: If fresh fruit is hard to find, thawed frozen peaches work just as well as long as you pat them dry before roasting.
If you make these brown butter roasted peach cobbler blondies, please leave a review and tag @theflournook so I can see your bakes. You can also save this recipe by pinning any of the images in this post.
Now go brown some butter! :)
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Peach Cobbler Blondies
- Total Time: 1 hr
- Yield: 16 1x
Description
Dense, fudgy blondies with brown butter, brown sugar, jammy roasted peaches and topped with cinnamon streusel. Each bar slices into clean, distinct layers: golden blondie base, caramelized peach pieces, and a vanilla-glazed streusel top that tastes exactly like your favourite summer cobbler!
Ingredients
Roasted Peaches
- 2 medium (300g) ripe peaches, pitted and sliced 1/4-inch thick
- 2 tablespoons (25g) light brown sugar
- 1 tablespoon (14g) unsalted butter, melted
Blondie Base
- 1/2 cup (113g) unsalted butter
- 1/2 cup packed (100g) light brown sugar
- 1 large egg, room temp
- 1 large egg yolk, room temp
- 2 teaspoons (8g) vanilla extract
- 1 cup (125g) all purpose flour
- 1/2 teaspoon (3g) kosher salt
- 1/4 teaspoon (1g) baking powder
Streusel Topping
- 1/3 cup (42g) all purpose flour
- 1/3 cup packed (67g) light brown sugar
- 1/4 teaspoon (1g) ground cinnamon
- pinch kosher salt
- 3 tablespoons (42g) unsalted butter, melted and slightly cooled
Vanilla Glaze
- 1/2 cup (60g) powdered sugar
- 1 tablespoon milk
- 1/4 teaspoon vanilla extract
Instructions
- Preheat your oven to 425°F. Line a baking sheet with parchment paper.
- Toss the peach slices with brown sugar and melted butter on the prepared baking sheet, spreading them into a single layer. Roast for 12-15 minutes, stirring once halfway through, until the edges are caramelized and most of the liquid has evaporated but the peaches still look jammy. Transfer to a wire rack or paper towel lined plate and let drain while you make the batter. Lower the oven temperature to 350°F.
- Line an 8×8-inch baking pan with parchment paper.
- Brown the butter in a saucepan over medium heat, swirling frequently, until the milk solids turn golden brown. Pour into a heatproof bowl and let cool for 10 minutes.
- Whisk the brown sugar into the brown butter until smooth. Add the egg, egg yolk and vanilla, whisking until the mixture is glossy and thick.
- Add the flour, salt, and baking powder directly to the bowl. Fold with a flexible spatula just until no dry streaks remain. Don’t overmix!
- Gently fold the roasted peach slices into the batter, distributing them evenly. Pour batter into your prepared pan and spread it into an even layer.
- Make the streusel by stirring together the flour, brown sugar, cinnamon, and salt in a small bowl. Add in the melted butter and stir with a fork until large clumps form. Scatter the streusel evenly over the blondie batter, breaking up any oversized clusters with your fingers.
- Bake for 35-40 minutes, until the streusel is deep golden and a toothpick inserted into the center comes out with just a few moist crumbs. The edges should be set and pulling away slightly from the pan.
- Let the blondies cool completely in the pan on a wire rack, at least 2 hours. They’ll firm up as they cool.
- Make the glaze by whisking together the powdered sugar, milk, and vanilla until smooth and pourable. Drizzle it over the cooled blondies.
- Cut into squares with a sharp knife, wiping the blade between cuts for clean edges.
Notes
- I find these bars taste better the day after baking as the texture becomes denser.
- If you use frozen peaches, thaw and pat them very dry before roasting so the batter does not become soggy.
- Keep the glaze thin so it drips into the streusel rather than sitting on top as a solid layer.
- Prep Time: 25 mins
- Cook Time: 35 mins
- Category: Blondies
- Method: Baking
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