Apple Brownies
These apple brownies are thick, chewy bars packed with warm cinnamon flavor, golden at the edges and soft in the middle. Closer to a spiced apple blondie than a chocolate brownie, this one-bowl recipe uses simple pantry staples and fresh apples to create a cozy fall treat that's ready in under an hour.
Equipment
- Parchment paper
- Large mixing bowls
- Hand mixer optional, speeds up creaming
- Rubber spatula
- Measuring cups and spoons
- Wire cooling rack
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
Instructions
- Preheat oven to 350°F and line a 9x13 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.
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.
Nutrition
Serving: 1barCalories: 250kcalCarbohydrates: 34gProtein: 3gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 3.5gCholesterol: 45mgSodium: 140mgPotassium: 85mgFiber: 1.5gSugar: 22gVitamin A: 6IUVitamin C: 2mgCalcium: 2mgIron: 4mg
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