Apple Fritter Brownies

No ratings yet

These Apple Fritter Brownies have chewy, buttery edges, tart cinnamon-sugar apples, and an apple cinnamon glaze made with white chocolate. All your favorite apple fritter flavors in an easy bar, with no frying required.

Prep Time10

Cook Time35

Cooling Time50

Total Time1 35

Course: Dessert

Cuisine: American

Diet: Vegetarian

Servings: slices

Author: Adrianna Adarme

Equipment

Ingredients

Apple Topping:

1 large granny smith or tart apple ½-inch diced
2 tablespoons light brown sugar packed
1 tablespoon lemon juice
½ teaspoon ground cinnamon
⅛ teaspoon kosher salt

Apple Fritter Brownies:

1⅓ cup (275g) granulated sugar
¾ cup unsalted butter softened (1½ sticks)
½ teaspoon cinnamon
⅛ teaspoon nutmeg
⅛ teaspoon ginger
1 teaspoon vanilla extract
2 large eggs
1¼ cup (162g) all-purpose flour
¾ teaspoon baking powder
½ teaspoon kosher salt

Apple Cinnamon Glaze:

¾ cup (113g) white chocolate roughly chopped
2 tablespoons apple cinnamon syrup (from the apple topping)
1 tablespoon lemon juice
Pinch of kosher salt

Instructions

To Make the Apple Topping:

In a medium bowl, add the sliced apple, brown sugar, lemon juice, cinnamon, and salt. Allow the mixture to sit and macerate while you prepare the batter.

To Make the Apple Fritter Brownies:

Preheat the oven to 350℉. Grease and line an 8x8inch pan and place a piece of parchment that spans just the center, with the ends of the parchment hanging over the edge of the pan. Press the parchment flat so it adheres to the bottom and sides of the pan.
In a large bowl, add the sugar, butter, cinnamon, nutmeg, ground ginger, and vanilla extract. Using a hand mixer on medium speed, beat everything together until combined, about 1 minute.
Then add the eggs. Beat on medium speed until just incorporated and smooth. Now, add your dry ingredients: flour, baking powder, salt. Beat on low speed until just combined.
Scoop the batter evenly into the baking pan, use an offset spatula to smooth the top. Then, spoon the macerated apples on top, reserving the syrup (you should end up with 2 tablespoons); we’ll use this for the glaze. Bake the apple brownies for 35-40 minutes until golden and crackly on top. Let cool for at least 30 minutes before adding the glaze.

To Make the Apple Cinnamon Glaze:

Meanwhile, make the apple glaze. Add the white chocolate, apple cinnamon syrup, lemon juice, and salt to a bowl. Microwave in intervals of 20 seconds, until the white chocolate has completely melted. (If you don’t have a microwave, use a double boiler.) Stir until combined and glossy.
Pour the apple cinnamon glaze over the apple brownies and move the pan around to encourage the glaze to cover the entire surface of the brownies. Allow the glaze to set for at least 20 minutes before slicing.
Slice it up and serve.

Notes

Recipe Tips

Dice the apple into even pieces. Aim for about ½ inch so you get little bites of apple throughout the topping.

Go gently with the white chocolate. Stir between microwave intervals; the warmth of the bowl will help melt the last little pieces.

Give them a little time. Let the brownies cool before glazing, then let the glaze set before slicing. The parchment overhang makes lifting them out of the pan much easier.

The center will puff up as it bakes and may still look a little underdone when you pull the pan out. Look for a crackly top with no visibly wet batter. The center will set as the brownies cool.

Make Ahead & Storage

I like these best the day they’re made, but you can bake the brownies a day ahead and glaze them before serving. Once glazed, they’ll keep in an airtight container for up to 2 days. Just store them somewhere cool so the glaze doesn’t melt.

Nutrition