Description
These apple brownies offer a delightful chewy texture with a soft center, packed with tart apple, warm cinnamon, and toasty pecans. They are a perfect fall treat, providing cozy flavors that differ from traditional apple pie.
Ingredients
- ½ cup (112 g) salted butter, at room temperature
- 1 cup (200 g) granulated sugar
- 1 large egg
- 1 cup (133 g) all‑purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- 1 cup chopped apple pieces (about 100 g)
- ½ cup toasted pecan pieces (about 53 g)
Instructions
- Preheat your oven to 350 °F (≈ 175 °C). Grease an 8×8 inch baking dish or line with parchment.
- Toast the pecans in a dry skillet or under the broiler briefly until fragrant. Let cool.
- Peel, core, and chop the apples into ~½‑inch chunks.
- In a mixing bowl, cream together the butter and sugar until light and fluffy.
- Beat in the egg until well incorporated.
- In a separate bowl (or directly), whisk together the flour, baking powder, salt, and cinnamon.
- Add the dry ingredients into the wet and mix until just combined—no flour streaks.
- Fold in the chopped apples and toasted pecans. The batter will be sticky.
- Transfer the batter into your prepared pan, pressing gently to even it out. Optionally, you can press extra apple or pecan pieces on top.
- Bake for 30–40 minutes, or until the edges are golden and the top looks fully set.
- Remove from oven. Let cool in pan for at least 15 minutes (30 minutes is better) before slicing.
- Cut into squares and serve warm or at room temperature. Great with ice cream on top!
Notes
- Don’t overdo the apples; too many will add moisture and make the bars more cake‑like rather than chewy.
- If bars remain soft, pop them under broil or toast for a minute or two, watching carefully to prevent burning.
- Nut swap: Use walnuts or your favorite nuts in place of pecans.
- Apple swap: Try tart Granny Smith or sweeter Honeycrisp apples, or a mix of both.
- Spice twist: Add a pinch of nutmeg or use a little pumpkin pie spice alongside cinnamon.
- Make ahead or freeze: The bars soften over time, becoming more cake‑like by day 3. They freeze well in an airtight container; thaw at room temperature, and re-warm/rest briefly in the oven to crisp the top.
- Scaling up: To double the recipe, use a 9×13 inch pan and adjust baking time accordingly.
- Prep Time: 15 minutes
- Cook Time: 30-40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 250 kcal
- Sugar: 20 g
- Sodium: 150 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 30 mg
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