This apple brownies recipe turns a handful of pantry staples and a couple of apples into thick, chewy bars packed with warm cinnamon flavor.
They bake up golden at the edges and soft in the middle, closer to a spiced apple blondie than a chocolate brownie, and that is exactly what makes them so addictive.
I first made these on a rainy Sunday when I had two apples going soft on the counter and zero interest in making another pie.
One batch of these bars later, apple pie officially had some competition in my kitchen.
These bars come together in one bowl, need no fancy equipment, and fill your kitchen with the kind of cinnamon apple smell that makes people wander in from other rooms asking what you’re baking.
This apple cinnamon blondies recipe has become one of my most requested fall treats, and once you try these, I have a feeling they will earn a permanent spot in your baking rotation too.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 15 minutes |
| Cook Time | 35 minutes |
| Total Time | 50 minutes |
| Servings | 16 bars |
| Difficulty Level | Easy |
Why You’ll Love This Apple Brownies Recipe
These bars hit that sweet spot between a cake and a cookie bar, with crisp edges and a soft, moist center.
There’s no mixer required if you don’t want to use one, just a bowl, a spoon, and a little patience while they bake.
They also happen to be one of the easiest ways to use up apples before they go bad.
If you’re stocking up for fall baking, this same instinct works beautifully in my Maple Glazed Apple Blondies Recipe too.
- One bowl, no mixer required (though a hand mixer speeds things up)
- Ready in under an hour from start to finish
- Uses simple pantry staples you likely already have
- Freezer friendly, so you can bake once and enjoy for weeks
- Naturally chocolate free, so it’s a great alternative for anyone who wants a fruity dessert instead
Ingredients
You only need a handful of basics for this recipe, plus fresh apples and a warm hit of cinnamon.
I like using a mix of tart and sweet apples for the best flavor balance, but any baking apple works well here.
- 1 cup unsalted butter, melted and slightly cooled
- 1 1/2 cups packed light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 2 1/2 cups all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 2 cups peeled and diced apples, about 2 medium apples (I use one Granny Smith and one Honeycrisp)
- 1 cup chopped pecans, toasted if you have time
- 2 tablespoons granulated sugar mixed with 1 teaspoon cinnamon, for topping
The same warming cinnamon and brown sugar base is what makes my Fudge Brownies Recipe so cozy too, if you ever want to compare the chocolate version side by side.
Kitchen Equipment Needed
Nothing specialized here, just the basics you probably already have in your kitchen.
A few good tools do make the process smoother, though.
- 9×13 inch baking pan
- Parchment paper
- Large mixing bowls
- Hand mixer (optional, but helpful for creaming the butter and sugar)
- Rubber spatula
- Measuring cups and spoons
- Wire cooling rack
Read Also: Salted Caramel Brownies Recipe
Recommended Products for This Recipe
These are a few products I personally reach for when I make this recipe, based on what has actually made a difference in my own kitchen.
1. USA Pan 9×13 Nonstick Baking Pan
This pan heats evenly, so the edges of the bars bake to a perfect golden brown without scorching before the center is set.
The nonstick coating also means the bars lift out cleanly, even with all that sticky apple juice released during baking.
2. KitchenAid Hand Mixer
Creaming the butter and sugar by hand works, but a hand mixer gets it fluffy in about a minute and saves your arm.
It’s a small upgrade that makes this one bowl recipe come together even faster.
3. Vietnamese Cinnamon (Saigon Cinnamon)
Regular grocery store cinnamon works fine, but Saigon cinnamon has a much bolder, sweeter flavor that really comes through in these bars.
A little goes further, and the difference is noticeable once you taste them side by side.
4. Fresh Raw Pecan Halves
Toasting your own pecans instead of using stale pre-chopped nuts makes a real difference in the crunch and flavor of these bars.
Fresh pecan halves that you chop yourself also give you more control over the size of the pieces.
Step-by-Step Instructions: How to Make Apple Brownies
1. Prep the Oven and Pan
- Preheat your oven to 350 degrees Fahrenheit and set a rack in the middle position.
- Line your 9×13 inch baking pan with parchment paper, leaving a slight overhang on two sides so you can lift the bars out easily once baked.
- Lightly grease the parchment paper or spray it with nonstick cooking spray, just to be safe.
2. Mix the Wet Ingredients
- In a large mixing bowl, whisk together the melted butter, brown sugar, and granulated sugar until smooth and combined.
- Add the eggs one at a time, whisking well after each addition, until the mixture looks glossy and slightly lighter in color.
- Stir in the vanilla extract.
3. Combine the Dry Ingredients
- In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and ground cinnamon.
- Make sure the cinnamon is evenly distributed through the flour so you don’t end up with streaky pockets in the batter.
4. Bring the Batter Together
- Add the dry ingredient mixture to the wet ingredients in two additions, folding gently with a rubber spatula after each addition.
- Mix just until no streaks of flour remain. The batter will be thick, similar to a cookie dough, so avoid overmixing at this stage.
5. Fold in the Apples and Pecans
- Gently fold the diced apples and chopped pecans into the batter using your spatula.
- Make sure the apple pieces are distributed evenly throughout so every bar gets a good amount of fruit.
6. Spread and Top the Batter
- Transfer the batter to your prepared pan and spread it evenly into the corners using your spatula. The batter will be thick and sticky, so press it gently rather than trying to pour it.
- Sprinkle the cinnamon sugar topping evenly over the surface of the batter.
7. Bake the Apple Brownies
- Bake for 30 to 35 minutes, or until the edges are golden brown and starting to pull away from the sides of the pan.
- Test the center with a toothpick. It should come out with a few moist crumbs, but no wet batter.
- Avoid overbaking, since these bars can dry out quickly once the center sets.
8. Cool and Slice
- Let the bars cool in the pan for at least 20 minutes on a wire cooling rack before lifting them out using the parchment overhang.
- Allow them to cool for another 10 to 15 minutes on the rack before slicing into squares.
- Slicing while still slightly warm gives you soft, gooey bars, while fully cooled bars hold their shape better for stacking or storing.
If you love how these smell while baking, that same combination of browned butter and toasted pecans shows up in my Dubai Chocolate Brownies recipe as well.
Tips for The Best Apple Brownies
A few small details make a big difference between good apple brownies and truly great ones. Keep these in mind as you bake.
- Use a mix of tart and sweet apples for more complex flavor, rather than just one variety
- Cut your apple pieces small and even, around a quarter inch, so they bake through fully
- Don’t skip toasting the pecans if you have an extra five minutes, it makes a noticeable difference
- Check for doneness a few minutes early, since ovens vary and these bars go from perfect to dry quickly
- Let the bars cool fully before storing so condensation doesn’t make them soggy
For another brownie style dessert that leans into rich, gooey textures, my Smores Brownie Pie Recipe is worth a look too.
Serving Suggestions
These bars are just as good on their own with a cup of coffee as they are dressed up for dessert. A little warmth brings out the cinnamon and apple flavor even more.
- Warm a bar slightly and top it with a scoop of vanilla ice cream
- Drizzle with caramel sauce for an extra layer of sweetness
- Add a dusting of powdered sugar for a simple, elegant finish
- Pair with a mug of spiced apple cider for a cozy fall snack
- Serve alongside a cheese board for a not too sweet dessert option at a gathering
You might also enjoy: Caramel Apple Crisp
Variations of Apple Brownies
Once you have the base recipe down, there is a lot of room to make these your own.
Here are a few of my favorite variations to try.
- Add a handful of raisins or dried cranberries along with the apples
- Swap the pecans for walnuts or leave the nuts out entirely for a nut free version
- Drizzle a simple powdered sugar glaze over the cooled bars instead of the cinnamon sugar topping
- Stir in a half cup of white chocolate chips for extra sweetness
- Use apple pie spice instead of plain cinnamon for a more layered spice flavor
If you’re in the mood to compare textures, my Caramel Apple Cheesecake Bars take the same apple and caramel flavors in a creamier direction.
Storage and Reheating
These bars store beautifully, which makes them a great make-ahead treat for the week or for gatherings.
Just make sure they’re fully cooled before you put them away.
- Store at room temperature in an airtight container for up to 3 days
- Refrigerate in an airtight container for up to a week
- Freeze individually wrapped bars for up to 3 months
- Thaw frozen bars at room temperature for about an hour before serving
- Warm refrigerated or frozen bars in the microwave for 10 to 15 seconds to soften them back up
For another dessert that freezes just as well, check out my Apple Crumble Cheesecake.
Nutritional Facts
Nutrition will vary depending on the exact apples and nuts you use, but here is a general estimate per bar based on 16 servings.
- Calories: approximately 250 per bar
- Total Fat: 12g
- Saturated Fat: 6g
- Carbohydrates: 34g
- Sugar: 22g
- Protein: 3g
- Fiber: 1.5g
- Sodium: 140mg
These bars pair naturally with a lighter dessert too, like my Apple Cider Cheesecake, if you want to round out a fall dessert table.
Health Benefits of Key Ingredients
While these are very much a treat, a few of the ingredients bring some genuine nutritional value along for the ride.
Apples and cinnamon in particular carry some nice benefits.
- Apples provide fiber, vitamin C, and antioxidants, especially when the skin is left on
- Cinnamon has natural anti-inflammatory properties and may help support healthy blood sugar levels
- Pecans offer heart healthy fats, along with magnesium and fiber
- Eggs provide protein along with important nutrients like choline
- Using less refined sugar than a typical layer cake keeps these bars a bit lighter as far as desserts go
Read Also: Cranberry Crumble Bars
FAQs About Apple Brownies
1. Can I use a different pan size?
Yes, an 8×8 or 9×9 inch pan works well if you want thicker bars, just extend the baking time by about 10 to 15 minutes.
Keep an eye on the center and test with a toothpick to check for doneness.
2. What are the best apples to use?
A mix of a tart apple like Granny Smith and a sweeter variety like Honeycrisp or Gala gives the best balance of flavor.
Any firm baking apple will work, so use whatever you have on hand.
3. Do I need to peel the apples?
Peeling gives a smoother texture in the finished bars, which most people prefer.
You can leave the skin on for a more rustic texture and a small nutrition boost if you don’t mind the extra chew.
4. Can I make these ahead of time?
Absolutely, these bars actually taste even better the next day once the flavors have had time to settle.
Store them in an airtight container at room temperature and they’ll stay fresh for several days.
5. Why are my bars soggy in the middle?
This usually means they came out of the oven a little early or the apples released extra moisture.
Let them cool completely before slicing, and next time check doneness with a toothpick a few minutes earlier than the recipe suggests to catch the right moment.
Apple Brownies
Ingredients
- 1 cup unsalted butter 226g, melted and slightly cooled
- 1 1/2 cups packed light brown sugar 300g
- 1/2 cup granulated sugar 100g
- 2 large eggs room temperature
- 2 teaspoons vanilla extract 10ml
- 2 1/2 cups all purpose flour 313g
- 1 teaspoon baking powder 5g
- 1/2 teaspoon baking soda 3g
- 1/2 teaspoon salt 3g
- 2 teaspoons ground cinnamon 6g
- 2 cups peeled and diced apples about 2 medium apples, 1 Granny Smith + 1 Honeycrisp, ¼-inch pieces
- 1 cup chopped pecans toasted if you have time
- 2 tablespoons granulated sugar 25g, for topping
- 1 teaspoon ground cinnamon 3g, for topping
Equipment
- Parchment paper
- Large mixing bowls
- Hand mixer optional, speeds up creaming
- Rubber spatula
- Measuring cups and spoons
- Wire cooling rack
Method
- Preheat oven to 350°F and line a 9×13 inch baking pan with parchment paper, leaving overhang on two sides. Lightly grease the parchment.
- In a large bowl, whisk melted butter, brown sugar, and granulated sugar until smooth. Add eggs one at a time, whisking well after each, then stir in vanilla.
- In a separate bowl, whisk flour, baking powder, baking soda, salt, and cinnamon until evenly distributed.
- Add dry ingredients to wet in two additions, folding gently with a spatula until no streaks of flour remain. Batter will be thick like cookie dough.
- Gently fold in diced apples and chopped pecans until evenly distributed throughout the batter.
- Transfer batter to prepared pan and spread evenly. Sprinkle cinnamon sugar topping over the surface.
- Bake for 30-35 minutes until edges are golden and pulling away from sides. A toothpick should come out with moist crumbs, not wet batter.
- Cool in pan on a wire rack for 20 minutes, then lift out using parchment overhang. Cool another 10-15 minutes before slicing into squares.
Nutrition
Notes
- Apple selection: Use a mix of tart (Granny Smith) and sweet (Honeycrisp or Gala) apples for the most complex flavor.
- Dice evenly: Cut apples into small, even ¼-inch pieces so they bake through fully without leaving raw pockets.
- Toast the pecans: Toasting pecans for 5-7 minutes at 350°F brings out their natural oils and adds a deeper, nuttier flavor.
- Don’t overbake: Check for doneness a few minutes early; these bars go from perfect to dry quickly once the center sets.
- Cool completely before storing: This prevents condensation from making the bars soggy when stored in an airtight container.
- Variation – add-ins: Stir in ½ cup white chocolate chips, raisins, or dried cranberries along with the apples for extra texture and sweetness.
- Variation – spices: Swap plain cinnamon for apple pie spice (2 teaspoons) for a more layered spice flavor.
- Make ahead: These bars taste even better the next day after flavors settle. Store at room temperature for up to 3 days.
- Freezing: Wrap individual bars in plastic wrap and freeze for up to 3 months. Thaw at room temperature for about 1 hour before serving.
- Serving suggestion: Warm slightly and top with vanilla ice cream or a drizzle of caramel sauce for an extra special dessert.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
These apple brownies are proof that you don’t need a long ingredient list to make something genuinely comforting.
Just apples, cinnamon, and a little patience while they bake.
I hope this recipe becomes as much of a fall staple in your kitchen as it has in mine.
Give them a try this weekend and let me know how they turn out in the comments below, or share a photo if you make them, I’d love to see your version.
Recommended:
- Cinnamon Apple Cake Recipe
- Apple Spice Cake Recipe
- German Applesauce Cake Recipe
- Pecan Pie Bars Recipe
- Apple Cobbler Recipe
