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
Units
Scale
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
