Blondies. Is there anything they can’t do?
Okay, maybe there are some things. But mostly, they’re my favorite food and are perfect in my eyes. Salty, sweet, brown-sugary. Buttery. Chewy. Fan-freaking-tastic. And these blondies in particular are even cooler than your standard blondie since they’re studded with soft, tender caramelized apples and topped with a crunchy apple cider glaze.
In short: they’re my new favorite. And they’re pretty irresistible.
#AppleFritterWeek has now come to a close and I couldn’t think of a better, apple-frittery recipe to close it off on a high note than these blondies. And assuming you race home and try them ASAP, I think you’ll agree!
Apple Fritter Blondies {Apple Fritter Week!!}
Ingredients
- 1 cup (2 sticks) unsalted butter, melted, plus 2 Tbsp
- 2 cups dark brown sugar plus 1/4 cup
- 2 eggs
- 2 tsp vanilla extract
- 1 tsp baking soda
- 2 cups all-purpose flour
- 2 tsp cinnamon
- Pinch nutmeg
- Pinch salt
- 2-3 smaller Granny Smith apples peeled, cored, and chopped into bite-sized pieces
- 2 cups powdered sugar
- 2-3 Tbsp apple cider
- Splash hot water
Instructions
- Preheat oven to 350 degrees F. Liberally grease a 13x9" baking dish with cooking spray and set aside. Meanwhile, heat a medium skillet over medium heat. Toss in the 2 Tbsp butter, 1/4 cup brown sugar, 1 tsp cinnamon and the apples and saute for about 2-3 minutes or until tender, but not quite soft. Set aside.
- In a large bowl, whisk together the melted butter and brown sugar. Gently stream in the eggs, whisking constantly so as not to scramble them, and the vanilla. Stir in the baking soda, flour, salt, cinnamon and nutmeg until a soft batter has formed. Fold in the apples and their juices.
- Spread the mixture evenly into the prepared pan and bake for approx. 20-25 minutes or until the top is golden and appears set. Do not over-bake past the 25-minute mark as the bars will continue to cook as they cool. Cool the bars completely before glazing.
- To make the glaze, in a small bowl combine the powdered sugar, hot water and apple cider until glaze is pourable. Pour over the top of the blondies and allow it to set before cutting into squares.
Sigh. And they say nothing’s perfect 🙂
I hope you guys have enjoyed Apple Fritter Week as much as I have!! Thanks so much, and have a great weekend!! <3
xo, Hayley
Laura @ Laura's Culinary Adventures says
Delicious! Blondes are pretty versatile 🙂
Kayle (The Cooking Actress) says
best apple fritter week recipe yet!!!! Blondies are magic
Sophia @ NY Foodgasm says
Damn this is like blondies x20 with lots of awesomeness!
Teresa says
These look even more decadent than all the other recipes for apple fritters! Love them.
Julianne @ Beyond Frosting says
I LOVE apple fritter week!!
Lindsey @ American Heritage Cooking says
Since apple fritters are my new favorite things, I can’t wait to try these!!! These look freaking amazing. Drooling. On my keyboard. It’s not okay.
Jess @ On Sugar Mountain says
Blondies are so often underrated because everyone’s all like “brownies brownies brownies” but blondies are so versatile! Look at these, for example. You combined them with apple fritter-y goodness and they are the perfect autumn dessert! 😀
Erin @ The Spiffy Cookie says
These just look too dangerous!
Terri Swinney says
Is there’s something else I can use instead of the apple cider for the icing in the apple fritter blondies
thedomesticrebel says
Hi Terri! Apple juice would work, or lemon juice!
Siera says
I made these last night for my boss’s birthday and they are SO DELICIOUS! I always make a small extra batch for quality control, and I wish I had made more! Thank you for the wonderful recipe!
thedomesticrebel says
Siera, I’m so glad you enjoyed them! Thanks so much for commenting! 🙂
Carolyn says
I just made these this morning! They are cooling right now. The batter was delish, I don’t think these will last too long. Thank you!
thedomesticrebel says
So glad you made them, Carolyn! Enjoy!
Shelly says
Would these freeze well?
thedomesticrebel says
Hi Shelly, probably not!
Cynthia Bliss says
If you were to half the recipe what size pan would you use?
Tanisha says
I’m a little lost on how much butter to use. Is it 1 cup plus two sticks? Plus 2 tbsp??
thedomesticrebel says
Hi Tanisha, that’s my bad. It is 1 cup plus 2 Tbsp. The “2 sticks” should have had parenthesis around it since 1 cup equals 2 sticks. Sorry for the confusion; I have edited the recipe with the correction.