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apple fritter blondies

Apple Fritter Blondies

Apple fritter blondies with a soft chewy brown butter blondie base, a gooey cinnamon apple filling layered throughout, and a vanilla glaze drizzled over the top. One pan, fifty minutes, and all the flavors of a classic apple fritter without a deep fryer in sight. The fall bake that makes your kitchen smell like an apple orchard and disappears from the pan faster than you can slice it.
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Prep Time 20 minutes
Cook Time 30 minutes
Course Dessert
Cuisine American
Servings 9

Ingredients
  

Wet Ingredients:

  • ½ cup 1 stick unsalted butter, melted and slightly cooled
  • ¾ cup light brown sugar packed
  • ¼ cup granulated sugar
  • 1 large egg + 1 egg yolk room temperature
  • 1 tsp vanilla extract

Dry Ingredients:

  • 1 cup all-purpose flour
  • ½ tsp baking powder
  • ½ tsp cinnamon
  • ¼ tsp nutmeg
  • ¼ tsp salt

For the Apple Filling:

  • 1 medium apple Honeycrisp or Granny Smith, cored and diced
  • 1 Tbsp unsalted butter
  • 2 Tbsp brown sugar
  • ½ tsp cinnamon
  • ½ tsp cornstarch
  • 2 tsp water

For the Glaze:

  • ¼ tsp vanilla extract
  • ½ cup powdered sugar
  • 1–1 ½ tsp milk or apple cider for extra flavor

Instructions
 

Make the apple filling:

  • In a small skillet, melt butter over medium heat. Add diced apple, brown sugar, and cinnamon. Cook until apples soften, about 5 minutes.
  • Stir cornstarch into water, then add to skillet. Cook until mixture thickens slightly, 1–2 minutes. Let cool.

Make the blondie base:

  • Preheat oven to 350°F (175°C). Line an 8×8-inch pan with parchment paper.
  • In a medium bowl, whisk together melted butter, brown sugar, and granulated sugar until smooth.
  • Whisk in egg, egg yolk, and vanilla.
  • Fold in flour, baking powder, cinnamon, nutmeg, and salt until just combined.

Assemble the bars:

  • Spread half the batter in the pan.
  • Spoon apple filling evenly over batter.
  • Drop remaining batter on top in dollops, then gently spread (doesn’t need to fully cover).
  • Swirl lightly with a knife.
  • Bake for 28–32 minutes, until edges are golden and center is set. (30 min was the sweet spot for me but just watch yours!)
  • Cool in pan.

Glaze:

  • Whisk powdered sugar, milk (or cider), and vanilla until smooth. Drizzle over cooled bars before slicing. ENJOY!
Keyword fall baking